Number	Spice Name	Description	1kg	2kg	5kg	10kg	25kg	50kg
1	Ajwain Seeds	Thyme-like seeds with a strong flavor, commonly used in Indian cuisine	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
2	Anardana	Dried pomegranate seeds, adds a tangy flavor to dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
3	Badiyan (Anitsar)	Star anise, distinctive licorice-like flavor, used in both sweet and savory dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
4	Black Pepper Whole	Whole black peppercorns, adds heat and flavor to dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
5	Cardamom Black	Black cardamom pods, impart smoky and earthy flavor to dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
6	Cardamom Green	Green cardamom pods, aromatic with a slightly sweet flavor	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
7	Cardamom White	White cardamom pods, milder and less pungent compared to other varieties	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
8	Chilli Whole Red	Whole dried red chili peppers, adds heat and color to dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
9	Cinnamon Flat	Flat cinnamon sticks, sweet and aromatic, commonly used in desserts and savory dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
10	Cinnamon Round	Round cinnamon sticks, similar flavor profile to flat cinnamon	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
11	Cloves	Dried flower buds of clove tree, intense and aromatic flavor, commonly used in spice blends	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
12	Coriander Seeds	Dried seeds of the coriander plant, citrusy and slightly nutty flavor, commonly used in Indian cooking	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
13	Cumin Seeds	Small, elongated seeds with a warm and earthy flavor, widely used in various cuisines	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
14	Dry Curry Leaves	Dried leaves of the curry tree, adds a distinct aroma and flavor to South Indian and Sri Lankan dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
15	Dill Seeds	Small, oval-shaped seeds with a distinct flavor reminiscent of anise and citrus	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
16	Dagad PhooL	Also known as “Black Stone Flower,” contributes a unique flavor and aroma to spice blends	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
17	Fennel Seeds Unjha	Small, oval-shaped seeds with a licorice-like flavor, commonly used in Indian and Mediterranean cuisine	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
18	Fennel Seeds Lucknowi	Similar to Unjha fennel seeds, but with a slightly different flavor profile, often used in Indian cooking	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
19	Ganthoda Whole (Valerian rhizome)	Valerian root, used in Ayurvedic medicine and cooking for its health benefits	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
20	Garam Masala Whole	A blend of whole spices including cinnamon, cardamom, cloves, and others, used to add warmth and depth to dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
21	Garlic Pieces	Dried garlic pieces, adds a pungent and savory flavor to dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
22	Ginger Pieces	Dried ginger pieces, adds a spicy and aromatic flavor to dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
23	Jaiphal (Nutmeg)	Whole nutmeg seeds, used to add warm and sweet flavor to both sweet and savory dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
24	Javentry (Mace-Whole)	Whole mace, the outer covering of the nutmeg seed, adds a slightly spicy and aromatic flavor to dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
25	Kalonji (Onion Seeds)	Small black seeds with a nutty flavor, commonly used as a spice or seasoning in various cuisines	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
26	Kasoori Methi (Fenugreek Leaves)	Dried fenugreek leaves, adds a slightly bitter and nutty flavor to dishes, commonly used in Indian cooking	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
27	Khas-Khas (Poppy Seeds)	Small, kidney-shaped seeds with a mild and nutty flavor, used as a thickening agent or in baking	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
28	Kokum Phool Black	Dried black kokum petals, adds a tangy and sour flavor to dishes, commonly used in Indian cuisine	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
29	Kokum Phool White	Dried white kokum petals, similar to black kokum but with a milder flavor	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
30	Methi Seeds (Fenugreek Seeds)	Small, yellow-brown seeds with a slightly bitter taste, commonly used in Indian and Middle Eastern cuisines	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
31	Mustard Seeds	Small, round seeds with a sharp and pungent flavor, commonly used as a spice or in pickling	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
32	Nutmeg Whole	Whole nutmeg seeds, used to add warm and sweet flavor to both sweet and savory dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
33	Peppercorn Green	Unripe green peppercorns, milder and fresher flavor compared to black pepper	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
34	Peppercorn Red	Ripe red peppercorns, fruity and slightly spicy flavor, often used in marinades and sauces	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
35	Rose Petals	Fragrant rose petals, adds a floral aroma and flavor to desserts, teas, and savory dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
36	Sabut Dhaniya (Whole Coriander Seeds)	Whole coriander seeds, citrusy and slightly nutty flavor, commonly used in Indian cooking	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
37	Sabut Jeera (Whole Cumin Seeds)	Whole cumin seeds, earthy and warm flavor, used in various cuisines around the world	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
38	Saffron	Threads of saffron, prized for its vibrant color and distinct floral aroma, used in both sweet and savory dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
39	Shah Jeera	Also known as “black cumin,” smaller and sweeter than regular cumin seeds, commonly used in Indian cooking	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
40	Shahi Zeera	Also known as “caraway seeds,” adds a nutty and slightly sweet flavor to dishes, commonly used in Middle Eastern cuisine	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
41	Star Anise	Star-shaped seed pods with a strong, licorice-like flavor, commonly used in Chinese and Indian cooking	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
42	Tej Patta (Indian Bay Leaf)	Dried bay leaves, adds a subtle, aromatic flavor to soups, stews, and curries	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
43	Turmeric Whole	Whole turmeric root, known for its vibrant yellow color and earthy flavor, commonly used in Indian and Southeast Asian cuisines	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable
44	White Pepper Whole	Whole white peppercorns, milder in flavor compared to black pepper, commonly used in light-colored dishes	Avilable	Avilable	Avilable	Avilable	Avilable	Avilable

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