Pankaj Boutique proposes many spices for Indian cuisine to enable you to cook Indian dishes discovered in Indian restaurants or during a stay in India. Choose from grounded spices, whole spices, in leaves or seeds and other aromatic herbs. Also find Indian spices blends, to quickly and easily prepare Indian recipes. 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
Indian spices blend, Arhar dal masala, to cook delicious Indian lentils dishes.Sold in packs of 100g
Indian spices blend, Baingan bharta masala, to cook delicious Indian roasted bringels dish.Sold in packs of 100g
Basil, herb widely used in Mediterranean cooking, to flavor vegetable dishes, pasta and soups.Sold in packs of 50g
Bay leaves, called tej patta in India, an essential spice in the Indian cuisine.Sold in packs of 20g
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
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
Black Salt, Kala Namak in India, a hot and salty condiment used as a spice.Sold in packs of 100g
Indian spices blend, ready to cook with the rice, for example Byriani.Sold in packs of 100g
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
Caraway powder, called royal cumin in India, an important spice in Indian cooking.Sold in packs of 100g
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
Celery salt, an ingredient widely used in cuisine, especially for cocktails and beverages.Sold in packs of 100g
Indian spices blend, Chana dal masala, to cook delicious Indian gram lentils dishes.Sold in packs of 100g
[BBE 31/10/25] Chat Masala spices blend to prepare the Indian dish Chaat quickly and effortlessly.Sold in packs of 100g
Chat Masala spice mix to prepare the Indian dish Chaat quickly and effortlessly.Sold in packs of 100g
Chili spices mix for cooking Indian meats or vegetables, with paprika and salt. Ground spices seasoning for Indian dishes.Sold in pot of 73g
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
Red chilli powder hot, called Mirchi in India (Hindi). Strong color power.Sold in packs of 100g
Red chilli powder mild, called Mirchi in India (Hindi). Strong color power.Sold in packs of 100g
Red whole chilli hot, called Mirchi in India (Hindi). Strong color power.Sold in packs of 100g
Chive leaves, aromatic herbs widely used in cooking, essential for flavoring soups, omelettes and salads.Sold in packs of 15g
Indian spices blend, Chutney podine masala, to cook delicious Indian mint chutney.Sold in packs of 100g
Cinnamon powder, used as a spice in the Indian cuisine, to flavour dishes and desserts.Sold in pacls 100g
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
[BBE 30/09/25] 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
Spice blend Colombo. Spicy seasoning form Sri lanka, for exotic cuisine.Sold in packs of 100g
Coriander leaves, aromatic herbs spice widely used in cooking, essential for flavoring currys, grilings and salads.Sold in packs of 50g
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
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 powder, 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 100g
Cumin seeds, Jeera in India, a very important spice in Indian cooking.Sold in packs of 400g
Hot Indian Madras curry powder, spices mix, inseparable from Indian food.Sold in packs of 100g
Hot Indian Madras curry powder, spices mix, inseparable from Indian food.Sold in packs of 400g
Mild Indian Madras curry powder, spices mix, inseparable from Indian food.Sold in packs of 100g
Mild Indian Madras curry powder, spices mix, inseparable from Indian food.Sold in packs of 400g
The masala dani (or masala dabba) usually contains 7 basic spices of Indian cooking: turmeric, cumin seeds, mustard seeds, ground coriander, garam masala, red chili powder, and fenugreek. They form the aromatic foundation of many traditional recipes, making it easy to recreate authentic Indian flavors at home.
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.
Indian spices can be used whole or ground, at the start or end of cooking, depending on the desired effect. Gradual dosing is recommended: start with small amounts and adjust to taste. Lightly roasting whole spices in oil or dry before adding them to dishes helps fully release their aromas.
"The masala dani is much more than a spice box: it is the heart of Indian cooking. Its composition is often passed down from mother to daughter, along with the skills and recipes that come with it, thus perpetuating family traditions and flavors."