Pankaj Boutique proposes whole spices for Indian cuisine to enable you to cook Indian dishes discovered in Indian restaurants or during a stay in India. Choose your prefered one from the best whole Indian spices. The properties of spices, in addition flavoring dishes, are beneficial and have been used since ancient times in Indian cuisine.
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Green anise, a spice used in Indian cooking.Sold in packs of 100g
Bay leaves, called tej patta in India, an essential spice in the Indian cuisine.Sold in packs of 30g
Black cumin seeds, Jeera in India, a very important spice in Indian cooking. Black cumin is called Kala jeera in India (hindi)Sold in packs of 50g
Brown mustard seeds, an historic and essential spice in Indian cooking.Sold in packs of 100g
Brown mustard seeds, an historic and essential spice in Indian cooking.Sold in packs of 400g
Called Cali Elaichi in India, black cardamom seed is the queen of Indian spices.Sold in packs of 50g
Called Elaichi in India, green cardamom seed is the queen of Indian spices.Sold in packs of 50g
Cinnamon sticks, used as a spice in the Indian cuisine, to flavour dishes and desserts. 6 to 8cm.Sold in pacls 100g
Cinnamon sticks, used as a spice in the Indian cuisine, to flavour dishes and desserts. 8 to 10cm.Sold in packs 50g
Cloves, medicinal and aromatic spice, essential in Indian cooking.Sold in packs of 250g
Cloves, medicinal and aromatic spice, essential in Indian cooking.Sold in packs of 50g
Coriander seeds, called Dhania in India is an essential spice in Indian cooking.Sold in packs of 100g
Coriander seeds, called Dhania in India is an essential spice in Indian cooking.Sold in packs of 250g
Cumin seeds, Jeera in India, a very important spice in Indian cooking.Sold in packs of 100g
Cumin seeds, Jeera in India, a very important spice in Indian cooking.Sold in packs of 400g
Edible vegetable seeds or Tukmaria, also known as Tulsi in Indian. Basil seeds are used as a spice in Indian cooking or in drinks.Sold in packs of 100g
Widely used spice in India, called saunf (Hindi), fennel seeds, a delicious flavor for Indian dishes.Sold in packs of 100g
Widely used spice in India, called saunf (Hindi), fennel seeds, a delicious flavor for Indian dishes.Sold in packs of 400g
Methi in India or fenugreek seeds, an indian spice.Sold in packs of 300g
Methi in India or fenugreek seeds, an indian spice.Sold in packs of 100g
Flax seeds, to use cooked or not cooked, to decorate salads, vegetables or breads.Sold in packs of 100g
Dried ginger, an essential spice in Indian cooking for its great taste.Sold in packs of 100g
Ajwain or ajowan, an Indian spice used for its culinary and medicinal virtues.Sold in packs of 100g
Ajwain or ajowan, an Indian spice used for its culinary and medicinal virtues.Sold in packs of 300g
Whole green peppercorns, the most popular spice, famous in India.Sold in packs of 50g
Indian whole red chillies, called Mirchi in India (Hindi).Sold in packs of 150g
Whole long peppercorns, the most popular spice, famous in India.Sold in packs of 50g
Javentry, Indian spice mace, derived from the nutmeg.Sold in packs of 50g
Dried melon seeds, to use cooked for Indian dishes, to decorate salads, vegetables or breads.Sold in packs of 100g
Black cumin, nigella or Kalonji, also known as onion seeds, used as a spice in Indian cooking.Sold in packs of 100g
Jaifal, a spice often used in Indian cuisine, nutmeg.Sold in packs of 100g
Whole black peppercorns, the most popular spice, famous in India.Sold in packs of 100g
Whole white peppercorns, the most popular spice, famous in India.Sold in packs of 100g
Pomegranate seeds called Anardana in India (Hindi), used as a spice in Indian cooking.Sold in packs of 100g
Poppy seeds, a usefull spice in Indian cooking.Sold in packs of 100g
Star anise, a spice which enters the composition of Indian dishes.Sold in packs of 50g
Yellow mustard seeds, an historic and essential spice in cooking. Whole mustard seeds.Sold in packs of 100g
Whole spices such as cumin seeds, mustard seeds, green cardamom, cloves, cinnamon, and bay leaves are essential in Indian cooking. They form the aromatic base for curries, dals, and rice dishes.
Dry Indian spices generally keep for 12 to 36 months after production, depending on the spice and storage conditions. The date shown on the package is a Best Before End (BBE): beyond this, the spices are still edible but may lose some aromatic intensity. To preserve their flavors, it is recommended to store them in an airtight container, away from light, moisture, and heat.
Whole spices are generally roasted or sautéed in oil (or ghee) before adding other ingredients. This step helps release and intensify their aromas. Some spices can also be added during the cooking of rice or lentils to subtly flavor these dishes.
"Choosing spice packs suited to your needs (50g, 100g, 400g, or 1kg) helps keep their aroma intact. A well-chosen assortment allows you to alternate flavors and scents without waste."