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.

Cloves (called Lavangam in Telugu) are aromatic flower buds from the clove tree (Syzygium aromaticum), used as a spice in cooking and traditional medicine for their strong, warm, and sweet flavor.

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.

Jeera, or cumin seeds, are aromatic, earthy-flavored seeds widely used in Indian cooking for tempering, spice blends, and digestive benefits.

Menthulu (Fenugreek seeds) are small, golden-yellow seeds derived from the Trigonella foenum-graecum plant. They are widely used in Indian cooking and traditional medicine for their strong flavor and numerous health benefits.

Aromatic, bold, and freshly packed black pepper — the king of spices for a punch of authentic flavor in every dish.

Naturally aromatic whole coriander seeds — essential for adding a fresh, earthy flavor to your dishes.

Finest quality Gasagasalu (poppy seeds) — mildly nutty and perfect for rich gravies, sweets, and traditional recipes.

Spicy and vibrant red chilli powder to add heat and color to your dishes.