Spices

Pure and vibrant, Aashirvaad Turmeric Powder adds rich color, aroma, and health to every dish.

Bay Leaf (known as Tej Patta in Hindi) is a fragrant leaf from the bay laurel tree, used in cooking to add a subtle earthy aroma and flavor to soups, curries, rice dishes, and stews.

Big Mustard Seeds (known as Pedda Aavalu in Telugu) are large-sized seeds from the mustard plant, commonly used in Indian cuisine for tempering and flavoring dishes, particularly in South Indian cooking.

Dalchini Chekka, commonly known as cinnamon bark, is a fragrant spice derived from the inner bark of the Cinnamomum tree. Widely used in culinary traditions, it also boasts numerous medicinal properties, making it a staple in both kitchens and traditional medicine cabinets.

Elaichi, or cardamom, is a fragrant spice used in Indian sweets, teas, and curries for its sweet, floral aroma and digestive benefits.

Gasagasalu, also known as poppy seeds, are tiny, oil-rich seeds used in Indian cooking for their nutty flavor and thickening properties.

Japathri (also known as Mace) is the dried, lacy covering of the nutmeg seed, known for its warm, slightly sweet, and aromatic flavor. It is used in Indian and international cuisines for both culinary and medicinal purposes.

Shahjeera (also known as Black Cumin) is an aromatic spice with thin, curved, dark brown seeds, commonly used in Indian, Middle Eastern, and Central Asian cuisines for its earthy, nutty flavor.