WHOLE SPICES
Indian spices in their whole form are just addictive. Thus, once you have tasted the richness of whole spices, you just cannot do with anything else. Here at Indi Brand, we get you the best authentic spices, grown and procured with utmost hygienic techniques. Whole spices stay fresher and last longer. Not just a few, but we deal in export of all kinds of whole spices grown in the Indian subcontinent. The bulk packagings of the whole spices are done with the best quality packaging materials and in accordance with the international standards, so that they retain their freshness and aroma.
Red Chilly
Synonymous to tasting hot, these are one of the most commonly used spices around the world.
Turmeric
Widely and extensively used in many dishes and rice preparations for its characterstic color and flavour.
Cardamom (Small)
Has a strong, unique taste, with an intensely aromatic, resinous fragrance.
Cardamom (Large)
It has a distinctly more smokey, though not bitter, aroma, widely used in both sweet and savory dishes.
Cinnamon Sticks
Principally employed in cookery as a condiment and flavouring material mostly in desrt recipes.
Cloves
Used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients and also used in spice blends.
Corriander Seeds
have a lemony citrus flavour when crushed. It is described as warm, nutty, spicy, and orange-flavoured.
Cumin Seeds
Used for its distinctive flavour and aroma, these add an earthly and warming feeling to the food.
FENNEL SEEDS
An aromatic, anise-flavored spice, brown or green in color, used in cookery, sweet desserts and as breath freshener.
FENUGREEK SEEDS
Frequently encountered in the cuisines of the Indian Subcontinent, often roasted to reduce bitterness and enhance flavor.
DRIED GINGER
A hot, fragrant kitchen spice, often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes.
BLACK PEPPER
Incredibly popular black pepper, often referred as “king of spice”, is a well-known spice since ancient times due to its health benefits.
Garlic
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment that mellows and sweetens with cooking.
Celery Seeds
Used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt.
Bay Leaves
Used in soups, stews, meat, seafood, vegetable dishes and sauces, these are a fixture in cooking of many countries.
Curry Leaves
These are highly valued seasonings used in curries, usually fried along with the chopped onion in the first stage of the preparation.
Star Anise
Used in tea as a traditional remedy for rheumatism, and the seeds are sometimes chewed after meals to aid digestion.
Basil Seeds
When soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts.
Mace
It has a more delicate flavour, often preferred in light dishes for the bright orange, saffron-like hue it imparts.
Nutmeg
It has a slightly sweeter flavour, used for flavouring many dishes.
Tamarind
Used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and other snacks.
Poppy Seeds (white)
In Indian cuisine white poppy seeds are added for thickness, texture and also give added flavor to the recipe.
Ajwain Seeds
It is considered to be an antiflatulent, a spice which reduces the gaseous effects of beans and other legumes, commonly used after dry roasting.
Caraway Seeds
It is used in desserts, liquors, casseroles, Indian cuisine rice dishes such as pulao and biryani, and other foods.
Pepper Long
It is a very rare ingredient in European cuisines, but it can still be found in Indian and Nepalese vegetable pickles.
Yellow Mustard
It is pungent in taste and can be used whole for pickling or toasted for use in dishes.
Black Mustard
They are flavorful, although with no aroma, usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor.