Organic Spices

Spices Saffron, turmeric, curry


Large Cardamom

Large Cardamom



Super Hot Spicy Scorpion Bhut Jolokia Pepper

King Chilly



Organic Turmeric Powder:

This Curcuma longa species has been a staple spice of the east, mostly India, till it hit the west. The origin of this is believed to be as old as 4000 years ago according to the Vedic culture of India. It has been crowned as ‘the Golden spice’, which is not only because of its fiery yellow colour but also because of its several medicinal values. Turmeric owes its typical yellow hue to a natural chemical called Curcumin. Curcumin is known to be an exceptional anti-inflammatory. It is also a vigorous binder of free radicals of oxygen making it an excellent antioxidant as well. Needless to say, the culinary value it has, from adding the yellow tinge to the curries to pimping up the flavour of the cooked food. It is primarily cultivated in the Indian states of West Bengal, Andhra Pradesh, Orrisa, and Assam, among the many other states. Our turmeric has been certified to be 100% organic.

Organic Large Cardamom:

You must be familiar with the aromatic, salivating fragrance of exquisite Eastern dishes like biryani and meat curries. Cardamom is the secret to it! From teas to curries, cardamom has found itself everywhere. It is used in both cooking and baking. It can be paired with ginger [add a redirection link to organic ginger], coming from the same family, to make the dishes even more savoury. Besides the numerous culinary benefits, cardamom is also known for having anti-microbial properties. Thus, it helps in eradicating bacteria and fungi. It, simultaneously, helps in fighting against type 2 diabetes. It was found that people who took cardamom for 10 weeks had improved haemoglobin A1c and insulin levels. Furthermore, chewing on a cardamom aids in the freshness of breath. Ayurvedic and Unani medicines have extensive use of cardamom in them. This organic large cardamom is cultivated in the sub-Himalayan regions of North-Eastern India.

Organic Ginger:

Turmeric, ginger and cardamom share the same family of Zingiberaceae. A combination of ginger and turmeric is a deadly duo, both for its culinary and medicinal values. While cardamom heightens the aromatic fragrance, ginger enhances the flavour of the dish. Its slightly peppery and sweet taste with a spicy aroma adds that savoury taste to dishes, which ranges from bread to meats. Gingers inherent fragrance and flavour are attributed to a bioactive compound, Gingerol, which is replete with medicinal properties. It is a strong anti-inflammatory and antioxidant. Ginger is also believed to help against nausea and morning sickness. The major states cultivating ginger in India are Assam, Maharashtra, and West Bengal.

Organic Chili:

Chilly along with turmeric are the two most staple spices of the Indian kitchen. Almost no dishes, especially curries, are prepared without at least a pinch of it. It not only adds a red colour to the curry but also spikes its spice levels. The taste and health benefits of chilli powder are dependent on a bioactive compound called capsaicin. More the capsaicin, the hotter the chilli will be in taste! Capsaicin is known to have anti-inflammatory properties, and aids in reducing muscle and joints pain of the lower back. It, further, helps with fat burning and causes a reduction in appetite, thus, benefitting in gradual weight loss. Chilli powder also comes to the rescue when it comes to a blocked nose. Its anti-bacterial properties enable the clearing of the mucus and help in causing vasoconstriction in the nasal blood vessels. Of the chief producers of chilli in India, Karnataka, Maharashtra, and Madhya Pradesh top the list.