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Curry

Curry
Curry is just one of India’s greatest contributions to the culinary world. In the 17th century, curry powder was introduced to the Western hemisphere when employees of the British East India Company decided to take home the flavors of South Asia. Our signature yellow curry blends took many years to perfect. We use only the freshest, highest-quality ingredients in our blends. Every batch of our curry powders is triple-sifted and hand-stirred over 1,500 times. You can create your own curry or simply adapt an existing one with any of the spices found in this selection.
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Ground Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So...
Amchoor Powder

Amchoor Powder

Citrusy, tangy, and light gold in color, amchoor is widely used in the samosas, pakoras, chutneys,...
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Ground Anise Seeds

Gathered at their peak under the Andalusian sun, our anise seeds lend a fleeting and floral scent...
Asafoetida Powder

Asafoetida Powder

Also known as Hing, asafoetida is a staple of Northern Indian spice in vegetarian cooking. It has a...
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Baharat

Just as South Asia has garam masala and North Africa has ras el hanout, the Middle East's...
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Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for...
black cardamom pods

Black Cardamom Pods

Of all the world's spices, black cardamom is perhaps the most difficult to describe. Flowery yet...
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Ground Cardamom Seeds

Of all the world's spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy,...
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Cardamom Seeds

Of all the world's spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy,...
Green Cardamom Pods

Green Cardamom Pods

Sun-dried cardamom pods tend toward a yellow color. Our kiln drying process, however, keeps them...
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Ground Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was...
Kalonji Seeds

Charnushka Seeds

Kalonji is also known as nigella, black caraway, black onion seed, and charnushka. You will find it...
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Cayenne Pepper

Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It...
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Korintje Ground Cassia Cinnamon

This is the classic, comforting cinnamon flavor we all know: smooth, warm, and mellow. Korintje...
Vietnamese cinnamon

Saigon Ground Cassia Cinnamon

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content makes the...
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Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them...
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Cloves, Hand-Selected

Discovered in Indonesia s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and...
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Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and...
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Indian Coriander Seeds

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste...
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Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern,...
ground cumin seeds

Ground Cumin Seeds

Cumin's savory pungency has been essential in curries for thousands of years. Today, you can use our...
whole cumin seeds

Cumin Seeds

Cumin's savory pungency has been essential in curries for thousands of years. It is also a key...
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Garam Masala

Garam Masala, which means warming spices, comes from northern India. Instead of turmeric, this blend...
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Hot Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the...
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Maharajah Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the...
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Sweet Curry

The word curry is Tamil for sauce. In the 17th century, curry powder was introduced to the Western...
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Thai Red Curry

This Red Curry Powder is versatile, medium in heat, redolent of galangal and lime, and delicious...
 Vadouvan

Vadouvan Curry

In the late 17th century, the French East India Company established a presence at Pondicherry, an...
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Dill Seeds

The grassy flavor of Dill Seeds accent Russian and Caucasian dishes, is a key ingredient in...
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Ground Fennel Seeds

Wild fennel is one of the two scents we think of as distinctly Sicilian (the other being orange...
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Fennel Seeds

Wild fennel is one of two scents we think of as distinctly Sicilian (the other being orange...
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Ground Fenugreek Seeds

Fenugreek lends a subtle sweet taste to pickles and chutneys. The word Fenugreek comes to English...
Fenugreek, Whole Seeds

Fenugreek Seeds

Fenugreek seeds lend a subtle sweet taste to pickles and chutneys. Fenugreek comes to English from...
ground ginger powder

Ground Ginger

Ginger adds zing to almost anything. Most dried ginger in the U.S. comes from India, but the highest...
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Ground Mace

Mace is classic in northern European dishes like potted shrimp and Swedish meatballs. It is the...
Brown Mustard Seed

Brown Mustard Seed

One can hear the pop of mustard seeds in homes and restaurants across South Asia. When warmed, these...