Spices

Premium Lakadong / high-curcumin turmeric powder — 3-5% curcumin content. The golden spice of healing.

Premium whole red chili — vibrant colour, balanced heat, sourced from top Indian chili-growing regions.

Deggi Mirch — mild red chili powder known for vibrant colour over heat. The secret to restaurant-quality red gravies.

Premium coriander seeds and powder — citrusy, earthy, digestive. The backbone of Indian masala blends.

Premium cumin (jeera) — earthy, warm, intensely aromatic. The most essential Indian kitchen spice.

Subh Garam Masala — slow stone-ground blend of whole spices. Aromatic, warming, and deeply complex.

Premium Amchur (dry mango powder) — tart, fruity, natural. The souring agent used across North Indian cooking.

Subh Chai Masala — a warming aromatic blend for the perfect cup. Cardamom, ginger, cinnamon, clove, black pepper.

Subh Chaat Masala — the iconic tangy-spicy-savoury blend. Made from scratch, no artificial additives.

Premium methi (fenugreek) seeds — bitter, aromatic, medicinal. One of the most powerful Ayurvedic herbs for blood sugar and hormones.

Premium Kasuri Methi (dried fenugreek leaves) — aromatic, slightly bitter, the signature finishing herb of North Indian gravies.

Premium fennel seeds (saunf) — sweet, aniseed, digestive. India’s favourite after-dinner mouth freshener and digestive.

Premium Ajwain (carom seeds) — pungent, thymol-rich, the strongest digestive spice. Indispensable in parathas and snacks.

Premium Indian Bay Leaf (Tej Patta) — warming, complex, fragrant. The aromatic foundation of biryani and slow-cooked gravies.

Premium black mustard seeds — pungent, nutty when toasted. The essential tempering spice of South Indian cooking.

Premium yellow mustard seeds — milder, larger, essential for pickles, mustard pastes, and salad dressings.

Premium brown/Rai mustard seeds — sharper than yellow, milder than black. Versatile across Indian and international cuisines.

Premium black pepper (kali mirch) — the King of Spices. Bold, complex, and a bioavailability supercharger.

Premium white pepper — milder, earthier, more complex than black. Essential in white sauces and Indo-Chinese cooking.

Premium green cardamom (Elaichi) — floral, complex, the Queen of Spices. From the cardamom hills of Kerala.

Premium black cardamom (Badi Elaichi) — smoky, camphor-like, bold. The aromatic secret of authentic biryani.

Premium whole cloves (laung) — intensely aromatic, Eugenol-rich. The world’s most potent antioxidant spice.

Premium Ceylon / Dalchini cinnamon sticks — warm, sweet, blood sugar regulating. Far superior to common Cassia.

Premium cinnamon powder (Dalchini) — freshly stone-ground for maximum aroma and Cinnamaldehyde content.

Premium whole nutmeg (Jaiphal) — warm, sweet, complex. Grate fresh for maximum aroma and therapeutic value.

Premium Mace (Javitri) — the lacy aril of nutmeg, more floral, more delicate. The luxury spice of Mughal biryanis.

Premium whole star anise (Chakra Phool) — intensely aniseed, warming, beautiful. Key spice in biryani and masala chai.

Premium Sonth (dry ginger powder) — more potent than fresh ginger. The warming anti-inflammatory spice of Ayurveda.

Pipli (Long Pepper) — Piper longum, the ancient medicinal pepper of Ayurveda. Deeper heat and more bioactives than black pepper.

Premium Compounded Hing (Asafoetida) — the most powerful digestive spice. Used in a pinch, transforms the dish entirely.

Anardana (dried pomegranate seeds) — tart, fruity, antioxidant-packed. Traditional souring agent from Himalayan pomegranates.

Pure Sendha Namak (Rock Salt / Pink Salt) — unprocessed, mineral-rich, the Ayurvedic salt of choice.

Kala Namak (Black Salt / Sulphur Salt) — pungent, eggy, digestive. The essential ingredient in chaat and jaljeera.