Pankaj Boutique proposes many powdered pices for Indian cuisine to enable you to cook Indian dishes discovered in Indian restaurants or during a stay in India. Choose from the best grounded Indian spices on Internet. The properties of spices, in addition flavoring dishes, are beneficial and have been used since ancient times in Indian cuisine.
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Black pepper coarse, the most popular spice, famous in India. Ideal for Indian cuisine and Indian recipes.Sold in packs of 100g
Black pepper powder, the most popular spice, famous in India. Ideal for Indian cuisine and Indian recipes.Sold in packs of 100g
Caraway powder, called royal cumin in India, an important spice in Indian cooking.Sold in packs of 100g
Indian red chilli powder extra hot, called Mirchi in India (Hindi).Sold in packs of 100g
Indian red chili powder extra hot, called Mirchi in India (Hindi).Sold in packs of 400g
Cinnamon powder, used as a spice in the Indian cuisine, to flavour dishes and desserts.Sold in pacls 100g
Coriander, a spice essential in Indian cooking, is also used in powder.Sold in packs of 400g
Coriander, a spice essential in Indian cooking, is also used in powder, also called dhania powder in India. Ground coriander.Sold in packs of 100g
Cumin powder, Jeera in India, a very important spice in Indian cooking.Sold in packs of 100g
Cumin powder, Jeera in India. Ground cumin is a very important spice in Indian cooking.Sold in packs of 400g
Widely used spice in cooking, fennel powder, a delicious flavor for dishes.Sold in packs of 100g
Garlic powder, a very strong spice and very popular for cooking in India.Sold in packs of 100g
Garlic powder, a very strong spice and very popular for cooking in India. Ground garlic can replace fresh garlic in some recipes.Sold in packs of 400g
Ginger powder, a very fragrant Indian spice and very popular for cooking.Sold in packs of 400g
Ginger powder, a very fragrant Indian spice and very popular for cooking.Sold in packs of 100g
Green cardamom powder. Called Elaichi in India, cardamom is the queen of Indian spices.Sold in packs of 50g
Cloves, medicinal and aromatic spice, essential in Indian cooking.Sold in packs of 50g
Ground fenugreek, called Methi in Indian, a spice, essential in Indian cooking.Sold in packs of 100g
Ground lemongrass, an aromatic spice widely used in asian cooking. Essential to flavour ice cream and pastries, as well as sauces, fish and rice.Sold in packs of 100g
Ground nutmeg, an aromatic spice, essential in Indian cooking.Sold in packs of 50g
The asafoetida powder, Hing in India, is a spice that flavors Indian dishes.Sold in pot of 50g
Indian crushed red chillies extra hot, called Mirchi in India (Hindi).Sold in packs of 100g
Indian crushed red chillies extra hot, called Mirchi in India (Hindi).Sold in packs of 250g
Indian crushed red chillies extra hot, called Mirchi in India (Hindi). Chili flakes perfect for Indian cuisine.Sold in packs of 50g
Indian curry leaf powder, Indian spices blend for seasoning rice dishes or Indian curry dishes, very useful in the South Indian cooking.Sold in packs of 100g
Kashmiri mirch, Indian red chilli powder from Kashmir, medium hot quality. This chili is particularly used for its red coloring power, especially in curries such as Tandoori dishes.Sold in packs of 100g
Mango powder, the king of fruit, powdered, used in India to flavor Indian dishes. Dried mango powder called amchur in India.Sold in packs of 100g
Turmeric powder or Haldi in India, a spice that is essential in Indian cooking.Sold in packs of 100g
Turmeric powder or Haldi in India, a spice that is essential in Indian cooking.Sold in packs of 400g
White pepper powder, the most popular spice, famous in India.Sold in packs of 100g
In the Indian spice box (masala dani), you will often find ground turmeric, cumin, and coriander, salt, and of course red chili powder. There is usually also a small jar of ground asafoetida. These powders provide color, aroma, and flavor, and are the basis of authentic Indian 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.
Powders should be added carefully, as they burn quickly and become bitter if cooked too long. In Indian cooking, they are often incorporated after sautéing whole spices, or directly into an already liquid sauce (like curry), so that their flavor spreads evenly.
"Choosing quantities of powdered spices that match your usage helps preserve their aroma. A well-selected assortment allows you to alternate flavors and aromas without waste."