Find every fresh spice you need for a well-stocked kitchen. Our natural and organic range of spices, spice mixes and aromatic herbs are just perfect for regular home cooking and for professional cooks. Our spices will enhance, enliven and completely rejuvenate your cooking with its freshness and goodness. Pepper, ginger, cardamom, nutmeg, garam masala… you name it, we have it. The high quality of our spices and herbs are simply evident from the fact that they come to you straight from the spice gardens of Munnar and other spice growing regions of Kerala and across India.

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Ajwain Seed


Ajwain seeds are used as a spice. The grayish-green seeds are striped and curved (similar to cumin or caraway seeds in appearance), often with a fine silk stalk attached. Cooking ajowan mellows it somewhat. When crushed, they have a strong and distinctive thyme-like fragrance.



Allspice has a special aroma which is like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. In many parts of the world it is called pimento. They look like brown peppercorns and have a combined warm and sweet pungency of a combination of spices with an overtone of pepper. It is used for curries, soups, baking and for pickling.

Aloe Vera (Organic)


Description. Aloe vera is a stemless or very short-stemmed plant growing to 60–100 cm (24–39 in) tall, spreading by offsets. The leaves are thick and fleshy, green to grey-green, with some varieties showing white flecks on their upper and lower stem surfaces. The margin of the leaf is serrated and has small white teeth

Anise Seed


The Ani seeds are grey-green to brownish color seeds. It is also called as anise, anis or anise seed, is considered a spice with a sweet licorice like taste.It is used in the recipes, either whole or ground, to add distinctive flavor to food. The oil derived from Ani seed is valuable to perfume manufacturer.

Asafoetida (Kayam)


Asafoetida, Hing or Kayam is the dried latex taken from the tap root of the plants belonging to Ferula species. The resin taken from the roots of these plants solidifies into a pungent spice. As per the name suggests, the spice has a fetid smell and has a bitter flavour.

Bay Leaf


Bay leaf, also called laurel leaf, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean. A popular spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste.

Black Cardamom


Black Cardamom – A warming spice, black cardamom is used more commonly in savory dishes. It has a smoky flavor which comes from the method of drying on a flame which also lends it a distinct aroma. This dried fruit is sold both as pods and seeds where the pods carry a higher flavor.

Black Pepper


Black pepper is called “The King Of Spices” Cosidered to be the most important and most widely used spice in the world.Black pepper has not only been used to cook with but also in home remedy recipies,for a long time.The use of black pepper in food is limitless.