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Spices

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

Turmeric Finger
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Turmeric Finger

Rs 70 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Black Pepper
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Black Pepper

Rs 662 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Red Chilli Long
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Red Chilli Long

Rs 100 / KgGet Latest Price

BrandVASANT

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Black Cardamom
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Black Cardamom

Rs 762 / KgGet Latest Price

Brandvasant

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Green Cardamom
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Green Cardamom

Get Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Turmeric Powder
  • Turmeric Powder
  • Turmeric Powder
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Turmeric Powder

Rs 98 / KgGet Latest Price

Minimum Order Quantity: 16000 Kg

Packaging Type AvailablePackets
Packaging Size Available(In Kg/In g)1 Kg
FormPowder
FeaturesNo Added Preservatives
Place of OriginIndia
ColorYellow
UsageCooking

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. We are offering a below list of the spices – 

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Organic Turmeric Powder
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Organic Turmeric Powder

Rs 200 / KgGet Latest Price

Minimum Order Quantity: 5000 Kg

Packaging Type AvailablePlastic Bag
FeaturesNatural taste
FormPowder
OrganicYes
Place of OriginIndia
ColorYellow
UsageCooking

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. We are offering a below list of the spices – 


Additional Information:

  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P
  • Port of Dispatch: mudra, india
  • Delivery Time: 10 day

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Cooking Turmeric Powder
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Cooking Turmeric Powder

Rs 90 / KgGet Latest Price

Minimum Order Quantity: 5000 Kg

Packaging Type AvailablePackets
Packaging Size Available(In Kg/In g)1 Kg
FormPowder
FeaturesNo Artificial Color
OrganicYes
ColorYellow
UsageCooking

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. We are offering a below list of the spices – 

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Turmeric Powder
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Turmeric Powder

Rs 118 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Coriander Seed
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Coriander Seed

Rs 190 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Star Anise Seed Badiyan
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Star Anise Seed Badiyan

Rs 667 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Cloves
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Cloves

Rs 995 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base

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Tamarind Slab
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Tamarind Slab

Rs 80 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Fennel Seed
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Fennel Seed

Rs 173 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Kashmiri Chilli
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Kashmiri Chilli

Rs 197 / KgGet Latest Price

Brandvasant

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Dry Ginger
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Dry Ginger

Rs 276 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Coriander Powder
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Coriander Powder

Rs 157 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Red Chilli POWDER
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Red Chilli POWDER

Rs 150 / KgGet Latest Price

Brandvasant

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Hulled Sesame Seeds
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Hulled Sesame Seeds

Rs 99 / KgGet Latest Price

Minimum Order Quantity: 20000 Kg

TypeHulled
Pack TypePlastic Bag
UsageCooking
Form TypeSeeds
Grade TypeFood Grade
Pack Size5 kg

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. We are offering a below list of the spices – 

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Natural Sesame Seed
  • Natural Sesame Seed
  • Natural Sesame Seed
  • Natural Sesame Seed
  • Natural Sesame Seed
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Natural Sesame Seed

Rs 98 / KgGet Latest Price

Minimum Order Quantity: 20000 Kg

TypeDried
Pack TypePlastic Bag
UsageCooking
GradeFood Grade
OrganicOrganic
FormSeeds

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. We are offering a below list of the spices – 

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White Sesame Seed
  • White Sesame Seed
  • White Sesame Seed
  • White Sesame Seed
  • White Sesame Seed
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White Sesame Seed

Rs 105 / KgGet Latest Price

Minimum Order Quantity: 20000 Kg

Pack TypePlastic Bag
UsageCooking
OrganicOrganic
GradeFood Grade
Form TypeSeeds
Pack Size2 kg

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. We are offering a below list of the spices – 

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Sesame Seeds
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Sesame Seeds

Rs 80 / KgGet Latest Price

Minimum Order Quantity: 20000 Kg

TypeUnhulled
Pack Size1 kg
UsageCooking
Pack TypePlastic Bag
GradeFood Grade
Form TypeSeeds

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. We are offering a below list of the spices – 

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Hulled Brown Sesame Seeds
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Hulled Brown Sesame Seeds

Rs 102 / KgGet Latest Price

Minimum Order Quantity: 20000 Kg

TypeHybrid
Pack TypePlastic Bag
UsageCooking
GradeFood Grade
Pack Size10 kg
ColorBrown

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. We are offering a below list of the spices – 

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Bay Leaves
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Bay Leaves

Rs 330 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Kasuri Methi Leaves
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Kasuri Methi Leaves

Rs 270 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Cumin Seed
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Cumin Seed

Rs 214 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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White Pepper
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White Pepper

Rs 662 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Cumin Powder
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Cumin Powder

Rs 157 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Ajwain (Bishop Seed)
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Ajwain (Bishop Seed)

Rs 263 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Mustard Seed
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Mustard Seed

Rs 76 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Fenugreek Seed
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Fenugreek Seed

Rs 100 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Yellow Mustard Seed
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Yellow Mustard Seed

Rs 86 / KgGet Latest Price

We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Mace Javitri
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Mace Javitri

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We offering a Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were-exported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

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Yes, I am interested!
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