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Spices
Green Cardamom
A premium aromatic spice known for its sweet, floral flavour and distinctive fragrance. Widely used in culinary, beverage, and wellness applications.
Arabic: الهيل الأخضر (alhayl al’akhdar)
Hindi: हरी इलायची (hari elaichi)
Uses:
- Flavouring curries, biryanis, and rice dishes
- Used in sweets such as kheer, halwa, and pastries
- Added to tea, coffee, and herbal beverages
- Included in spice blends such as garam masala
- Used in traditional wellness preparations
Black Cardamom
A large, smoky spice with a bold and earthy aroma, commonly used in savoury dishes and spice blends.
Arabic: الهيل الأسود (alhayl al’aswad)
Hindi: बड़ी इलायची (badi elaichi)
Uses:
- Flavouring rich curries, stews, and meat dishes
- Used in biryani and pulao
- Included in garam masala
- Added to herbal infusions
- Used in traditional digestive remedies
Carom Seeds
Small aromatic seeds with a strong thyme-like flavour are valued in cooking and traditional applications.
Arabic: بذور الكاروم (budhur alkarum)
Hindi: अजवाइन (ajwain)
Uses:
- Used in breads, snacks, and pickles
- Added to lentils and curries
- Common in digestive preparations
- Used in herbal remedies for respiratory support
- Helps preserve pickled foods
Cumin Seeds
A widely used spice with a warm, earthy flavour and broad culinary and processing applications.
Arabic: بذور الكمون (budhur alkamuwn)
Hindi: जीरा (jeera)
Uses:
- Flavouring curries, soups, and rice dishes
- Used in spice blends and seasoning powders
- Added to beverages such as cumin water and buttermilk
- Used in pickles and snack products
- Included in food processing and flavour extracts
Tamarind
A sour-sweet fruit pulp used extensively in cooking, beverages, and food manufacturing.
Arabic: تمر هندي (tamir hindiun)
Hindi: इमली (imli)
Uses:
- Adds tanginess to curries, chutneys, and sauces
- Used in beverages and concentrates
- Included in pickles and preserves
- Used in candies and processed foods
- Applied in traditional digestive preparations
Star Anise
A star-shaped spice with a sweet liquorice-like aroma, used in culinary, beverage, and industrial applications.
Arabic: اليانسون النجمي (alyansun alnajmiu)
Hindi: चक्र फूल (chakri phool)
Uses:
- Flavouring rice dishes, broths, and stews
- Used in Chinese five-spice powder
- Added to teas and spiced beverages
- Used in the bakery and confectionery
- Source material for pharmaceutical applications
Clove
They are strong, aromatic dried flower buds widely used in cooking, medicine, and industry for their rich flavour and medicinal properties.
Arabic: قرنفل (qaranful)
Hindi: लौंग
Uses:
- Flavouring in biryani, pulao, curries, and garam masala
- Used in soups, stews, pickles, sauces, and marinades
- Added to masala chai and herbal teas
- Used in mouth fresheners and oral care
- Industrial use in perfumes, cosmetics, and pharmaceutical products
Coriander
A widely used herb and spice where both seeds and fresh leaves are used for flavour and health benefits.
Arabic: كزبرة (kazbara)
Hindi: धनिया
Uses:
- Seeds used in daily cooking and spice blends
- Fresh leaves used as garnish in salads, soups, and Indian dishes
- Used in herbal teas and detox drinks
- Helps in digestion, bloating, and acidity relief
- Traditional use for cooling effect and mild detox support
Bay Leaf
An aromatic leaf used mainly to add fragrance and subtle flavour to food, usually removed before eating.
Arabic: ورق الغار (waraq al-ghar)
Hindi: तेज पत्ता
Uses:
- Used in biryani, pulao, curries, dals, and gravies
- Adds aroma to soups, stews, and slow-cooked dishes
- Used in garam masala and spice blends
- Helps in digestion and cold relief
- Used in food processing and seasoning powders
Black Pepper
Known as the “king of spices”, it is one of the most widely used spices in the world.
Arabic: فلفل أسود (filfil aswad)
Hindi: काली मिर्च
Uses:
- Used in curries, soups, stews, meats, and vegetable dishes
- Added to garam masala and spice mixes
- Sprinkled on salads, eggs, and snacks
- Added in masala chai, teas, and hot beverages
- Used for cough, cold, and throat relief
- Common in food preservation and spice oils
Cassia Cinnamon
A warm, aromatic spice widely used in cooking, baking, and traditional medicine.
Arabic: قرفة كاسيا (qirfa kasia)
Hindi: दालचीनी (dalchini)
Uses:
- Used in biryani, curries, pulao, and spice blends
- Flavouring in desserts, cakes, and sweets
- Helps in digestion and reducing bloating
- Used for cough, cold, and respiratory relief
- Added in food preservation and cinnamon oil production
Ceylon Cinnamon
A true premium, mild, and sweet variety of cinnamon used in food and health applications.
Arabic: قرفة سيلان (qirfa sīlān)
Hindi: श्रीलंकाई दालचीनी
Uses:
- Added to soups, sauces, and rice dishes
- Used in tea, coffee, and herbal drinks
- Common in health supplements and nutraceuticals
- Used in perfumes, essential oils, and cosmetics
- Preferred in premium bakery and export food products
Turmeric
One of the most important Indian spices known for its colour, flavour, and medicinal properties.
Arabic: كركم (kurkum)
Hindi: हल्दी
Uses:
- Used in everyday cooking
- Added to spice mixes like curry powder
- Used in turmeric milk for immunity
- Helps in digestion, cold, and inflammation
- Common in face packs and skincare remedies
- Used in wound healing, medicines, and food colouring
Kashmiri Chillies
Well-known for its bright red colour, mild heat, and rich aroma, they are widely used in cooking and food processing.
Arabic: فلفل كشميري (filfil kashmiri)
Hindi: कश्मीरी मिर्च
Uses:
- Adds mild spice and rich red colour
- Used in chilli powder for colour enhancement
- Common in North Indian and Kashmiri cuisine
- Used in pickles, chutneys, and sauces
- Used in food processing and export products
- Used in oleoresin extraction for natural colouring
Byadgi Chilli
A premium chilli variety known for its deep red colour, mild pungency, and distinctive aroma. Byadgi chilli is widely used in spice processing, culinary applications, and natural food colouring.
Arabic: فلفل بيادجي (Filfil Byadgi)
Hindi: ब्याडगी मिर्च (Byadgi Mirch)
Uses:
- Used in curry powders and spice blends
- Added to sauces, chutneys, and marinades
- Provides natural red colour in food products
- Used in pickles and traditional recipes
- Processed into chilli powder and oleoresins
Guntur Chilli
Well-known for its bright red colour, mild heat, and rich aroma, they are widely used in cooking and food processing.
Arabic: فلفل كشميري (filfil kashmiri)
Hindi: कश्मीरी मिर्च
Uses:
- Used in spice blends and seasonings
- Added to curries, sauces, and gravies
- Processed into chilli powder and extracts
- Used in pickles and preserved foods
- Provides heat and colour in food manufacturing processes