Ajwain (Carom Seeds)
Sharp, thyme-like ajwain for tadka, paratha and digestive tea.
raw
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Black Pepper (Kali Mirch)
Whole peppercorns for heat, chai and grinding fresh.
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Cloves (Laung)
Strong, sweet-hot laung for garam masala and rice.
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Jeera (Cumin Seeds)
Whole cumin for tadka, jeera rice and raita.
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Methi (Fenugreek Seeds)
Bitter-sweet methi dana for pickle, sabzi and tea.
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Rai (Mustard Seeds)
Classic rai for Gujarati tadka, pickle and kadhi.
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Saunf (Fennel Seeds)
Sweet fennel for mukhwas, chai and light tadka.
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Star Anise
Star-shaped star phool for biryani, garam masala and broth.