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India

India
Indian food is bold, flavorful, and complex. With vibrant colors, fragrant aromas, and a mixture of spicy, sweet flavors, Indian cuisine is known for its extensive use of spices and herbs. A mixture of spices, or Masala as it's called in Hindi, is said to be the heartbeat of an Indian kitchen. Indian cooks are known to blend their own curry powders using family recipes passed down from generation to generation. Whether you want to create your own or use our fragrant curry blends, we offer the freshest spices for the most flavorful food.

Ajowan Seeds

Closely related to thyme, ajowan seeds are often used in lentil dishes and South Asian cooking. Roasting the seeds in...

Amchoor Powder

Citrusy, tangy, and light gold in color, amchoor is widely used in the samosas, pakoras, chutneys, and pickles of North...

Ground Anise Seeds

Gathered at their peak under the Andalusian sun, our anise seeds lend a fleeting and floral scent reminiscent of licorice....

Asafoetida Powder

Also known as Hing, asafoetida is a staple of Northern Indian vegetarian cooking. It has a unique smell and flavor—unpleasantly...

Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves, Powdered

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Black Cardamom Pods

Of all the world’s spices, black cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate,...

Green Cardamom Pods

Sun-dried cardamom pods tend toward a yellow color. Our kiln drying process, however, keeps them vividly green. Try grinding the...

Ground Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this...

Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, cardamom...

Chai Spices

In Hindi, masala chai translates to "spiced tea with sugar and milk." Our version comes with a hint of vanilla...

Charnushka Seeds

Charnushka is also known as nigella, black caraway, black onion seed, and kalonji. You will find it on Middle Eastern...

Crushed Red Chiles

Crushed red pepper flakes are an icon of Italian family restaurant tables. Their use as a condiment originated in Bukovo,...

Ghost Peppers

This hybrid pepper from India's northeast can be up to five times hotter than a habanero. Its capsaicin content is...

Cilantro

Originally from Iran, and now thriving in Southeast Asia, North Africa, and Mexico, cilantro—also known as coriander or Chinese parsley—is...

Ceylon Cinnamon Quills

These tight, smooth, expertly rolled quills of Ceylon cinnamon feel like delicate parchment. You can break this Cylon cinnamon sticks...

Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinammon from Ceylon (aka Sri Lanka) is the preferred kind in Europe and Mexico. With...

Korintje Cassia Cinnamon Sticks

Cut and washed, our cassia sticks are grade AA and grown in Sumatra: Indonesian cinnamon is the smooth flavor most...

Korintje Ground Cassia Cinnamon

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

Saigon Ground Cassia Cinnamon

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content makes the bark extremely potent....

Saigon Ground Cassia Cinnamon, Organically Sourced

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content—more than 5%, which is rare...

Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them yourself, these...

Cloves, Hand-Selected

Discovered in Indonesia’s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as well...

Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use...

Indian Coriander Seeds

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste of corinader to...

Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern, Indian and Latino cooking. Unless...

Cumin Seeds, Organically Sourced

Cumin has a pungent, potent flavor that is crucial to Indian curries. The seeds are often roasted before grinding to...

Ground Cumin Seeds

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

Ground Cumin Seeds, Organically Sourced

In India, cumin goes by the name jeera. Its savory pungency has been essential in curries for thousands of years....

Cumin Seeds

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

Garam Masala

Garam Masala, which means "warming spices," comes from northern India. Instead of turmeric, this blend includes rarer spices: cinnamon, cloves,...

Hot Curry

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

Maharajah Curry

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

Sweet Curry

The word curry is Tamil for sauce. In the 17th century, curry powder was introduced to the Western hemisphere when...

Vadouvan Curry

In the late 17th century, the French East India Company established a presence at Pondicherry, an area in Southern India....

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