Chilli powder is a finely ground spice made from dried red chillies, used widely in Indian cuisine to add heat, flavor, and vibrant color to dishes.

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

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.

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.

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.

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.

Vamu, also known as ajwain or carom seeds, is a pungent and aromatic spice used for flavoring and digestive benefits.