Showing 25–36 of 64 results

Dry Ginger (Sonth)

70.00700.00 *exclusive tax
Dry Ginger is the most herbal medicines that you'll find in the market. Dry ginger powder is widely used in the kitchen to add flavor and aroma. Dry Ginger powder is also known as Sonth in Hindi, Sonti in Telugu, Soonth in Gujarati, Suntha in Marathi and Shunti in Kannada. The powder is extracted from the ginger root which is dried.

Fennel Seeds (Saunf)

36.00360.00 *exclusive tax
India's love affair with fennel needs no introduction. The seed spice dominates a variety of our preparations. Did you know that India happens to be the largest exporter of fennel seeds, widely known as saunf. A common practice in most Indian households is to have few fennel seeds or saunf at the end of every meal.

Fenugreek Leaves (Kasoori Methi)

60.00600.00 *exclusive tax
Kasoori Methi (Dried Fenugreek Leaves) is a popular dried herb which features in Indian cooking the most. You must have read about how the fresh fenugreek leaves benefits us. Kasuri Methi is essentially the dried version of these fresh leaves.

Fenugreek Seeds (Methi Dana)

20.00200.00 *exclusive tax
Methi Dana is a popular herb which features in Indian cooking the most. You must have read about how fenugreek seeds benefits us. Fenugreek helps stabilize blood sugar levels and stimulates the production of insulin. Hence, it is very effective for people dealing with diabetes.

Fig (Anjeer)

160.001,600.00 *exclusive tax
Figs have been popular around the world for centuries. They are both tasty and nutritious. In fact, recent studies have shown that they may be helpful in treating a range of medical concerns, from diabetes to eczema.

Fish Curry Masala

64.00640.00 *exclusive tax
Fish Curry Masala is one of the most commonly used spices in Bengal and South India. It has a sharp flavor that goes well with fish curry. A fine blend of spices like Chilli, Coriander, Tamarind, Cumin and Garlic, among many more, Grandma's Fish Curry Masala lends great taste, color and texture to your fish curry. Lets have a look at the health benefits of eating Fish/Fish Curry.

Garam Masala

56.00560.00 *exclusive tax
One of the most popular spice blends in India is Garam Masala. This Indian spice mix is used in a number of vegetarian and non-vegetarian dishes. Some of the most common spices that feature in garam masala include cloves (laung), cinnamon (dalchini), cumin (jeera), nutmeg (jaifal), coriander (dhaniya), black pepper (kaali mirch), cardamom (elaichi) and bay leaves (tej patta).

Ghati Masala

60.00600.00 *exclusive tax
Ghati Masala is a versatile, "extra strong" spice blend which can be used to make variety of items ranging from authentic veg to spicy non-vegeterian gravy roasts. It is called 'Ghati masala' as the people who stays in ghats prepare this masala with the freshly available spices there. It has a very strong flavor so you may be required to use very little quantity of this masala in your food preparations.

Green Cardamom (Elaichi)

380.003,800.00 *exclusive tax
Often passed on as the “Queen of Spices” for the reason of its very pleasant fragrance and taste, Green Cardamom is the dehydrated seasoned fruit from the capsules of the cardamom plant.

Honey

90.00900.00 *exclusive tax
Honey is a sweet liquid made by bees using the nectar from flowers. It is graded by color, with the clear, golden amber honey often fetching a higher retail price than the darker varieties.

Kabab Masala

70.00700.00 *exclusive tax
Kabab is loved by the people all around the world. Kabab is the most popular dish especially in India and Pakistan, where people serve Kabab on their festive events. And this is all because of the Kabab Masala sprinkled on it while roasting the Chicken or Meat. A fine blend of spices like Cumin, Coriander Seeds, Garam Masala, Red Chilli Powder, Black Pepper and many more, Grandma's Kabab Masala lends great taste, color and texture to the kabab.

Kashmiri Chilli Powder (Kashmiri Lal Powder)

50.00500.00 *exclusive tax
The Kashmiri Chilli Powder is a blend of medium quality red pepper mostly used for tandoori dishes. The roasted Kashmiri Chilli has a very pleasant aroma. It can redden anything that is capable of absorbing color like oil and surface of meat, etc.