India : World Spice Merchants

India

The spice jungles of India offer up some of the most incredible flavors in the world- and the cuisine of the subcontinent is legendary. Shop our Indian flavors and whip up the best curry and chai this side of Mumbai.

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Amchoor

An unripe mango is dried and ground to make this yellow/brown powder used in Indian and Middle Eastern cuisine. With an intensely tart flavor, amchoor is added to chutneys, pickles a...

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Amchoor

Anardana

Made of dried pomegranate seeds, this spice has a mildly fruity, sweet and sour flavor. Used in India to sour chutneys, anardana is also used in pastries and breads in the Middle Eas...

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Anardana

Asafoetida

Asafoetida is a unique-smelling spice to say the least. The pungent odor gives little hint at the onion and garlic flavors hiding within. Made from resin of the giant fennel plant, t...

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Asafoetida

Bengali Five Spice

This blend makes much of Bengal's cuisine easily distinguishable from other regions of India. With few exceptions, this blend is used in whole form and fried in oil or ghee until the...

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Bengali Five Spice

Black Salt

Not a true salt, Black Salt is actually a complex mineral compound with a rich sulfur content- this stuff stinks until you cook it. The sulfurous odor hits quickly and then dissipate...

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Black Salt

Cardamom Pod - Green

Cardamom presents a pungent mixture of camphor, citrus and floral notes that combine to create a heady flavor experience.Green cardamom pods are a signature ingredient in chai masala...

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Cardamom Pod - Green

Cayenne - Indian

A wonderfully fresh version of this easily recognizable ground chile that can be used in everything from curries to cocoa. Its clean heat intensifies and clarifies flavors much like ...

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Cayenne - Indian

Cinnamon - Cassia Chip

Cassia chips are ideal for chai masalas, mulling spice and tea blends. The chips release more flavor than sticks, but are still easy to remove or strain from an infusion. The high oi...

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Cinnamon - Cassia Chip

Cinnamon - Cassia Stick

Cassia cinnamon sticks are a delicious addition to dishes sweet and savory, and the perfect choice for mulled beverages and toddies.

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Cinnamon - Cassia Stick

Cloves

The compelling flavor of cloves is hot and tingly, and leaves a lingering aftertaste. Native to the spice islands, demand for these buds helped fuel the Age of Discovery and they rem...

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Cloves

Coriander Seed - Indian

This coriander is bright and fresh flavored. We find that the citrus top notes offered up by Indian coriander are much stronger than those found in the European variety. Another dist...

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Coriander Seed - Indian

Cumin Seed

The humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ...

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Cumin Seed

Cumin Seed - Toasted

Cumin has a rich and savory base flavor, with hints of citrus and pine. When toasted, cumin seed loses some of its bitter pungency, and the earthier notes are enhanced, resulting in ...

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Cumin Seed - Toasted

Curry Exotica

Explore a world of flavor with our Curry Exotica set. This nine jar collection includes a cross-section of regional curry blends, plus some pure spices to experiment and create your ...

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Curry Exotica

Curry - Kashmiri

At India's northern tip lies the cold and rugged Kashmir region. The curries here rely on the warmth of aromatic spicing, and often include an extra measure of cinnamon and cardamom ...

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Curry - Kashmiri

Curry - Madras South Indian

This best-selling blend is a classic curry powder from the aromatic regions of South India. Madras Curry can be used for authentic dishes, as well as to add interest and familiar gol...

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Curry - Madras South Indian

Curry - Pakistani

Pakistan shares much of its culture and cuisine with India, and was in fact part of India until 1947. This unusual curry inspired by the region is unique because it contains no turme...

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Curry - Pakistani

Curry - Sri Lankan

Sri Lanka neighbors India, and one taste of their curry will show both shared heritage and their essential differences. Dry roasting of the spices and a notable lack of turmeric make...

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Curry - Sri Lankan

Curry - Tandoori

Tandoori Curry gets its name from the traditional clay oven of India called a Tandoor. Seasonings are traditionally mixed with yogurt and used to marinate cuts of meat before they ar...

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Curry - Tandoori

Fennel Seed

Fennel seed has a sweet taste similar to licorice and anise, and can be found in many global cuisines from Indian curries and masalas, to Chinese Five Spice to Italian sausage and ma...

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Fennel Seed

Fenugreek Seed

Fenugreek seed is a very hard seed that, when ground, adds a nutty flavor and hints of maple. Common in curries and flatbreads of India, and also a component of the Ethiopian spice m...

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Fenugreek Seed

Garam Masala - Indian

Garam masala is traditionally used as an addition to curries and as an all-purpose seasoning in Indian cuisine. Intensely aromatic with cinnamon and cardamom and boasting heat only f...

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Garam Masala - Indian

Garam Masala - Kashmiri

Masalas are incredibly diverse and can include just about any spice. This Kashmiri version is darkly roasted and intense, producing the deepest aromatic flavors possible. Learn how t...

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Garam Masala - Kashmiri

Garlic - Granules

The flavors of dried garlic are a little different than the fresh- in some ways more concentrated, but without the more volatile compounds that are lost in the drying process. Regard...

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Garlic - Granules

Ghost Chile Flake

Ghost chile, or bhut jolokia, is an atomically hot chile from the Assam region of Northeast India. It boasts a rating of 1,000,000 on the Scoville scale; the unit of measure for heat...

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Ghost Chile Flake

Ghost Chile Pod

The ghost chile, bhut jolokia, is a naturally occurring chile hybrid from the Assam region of Northeast India. Not only does ghost chile pack a wallop of heat - more than twice that ...

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Ghost Chile Pod

Ginger - Powder

The perky heat of ginger is concentrated in the dried powder, and we like to keep plenty on hand for baking, marinades and sauces. You can also slip a pinch into salad dressings, mea...

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Ginger - Powder

India Red Chile Flake

Whether you shake it on a pizza or cook it into your curry, these India Red Chile Flakes are a fresh and convenient choice to add heat to any flavor profile.

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India Red Chile Flake

Masala - Chaat

If you want to try something really different, this blend is for you. This traditional Indian masala is used to season fresh fruit, steamed vegetables, and yogurt based salads called...

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Masala - Chaat

Masala - Kala

Kala Masala is a darkly roasted aromatic blend from Maharashtra, India's mid-western coastal state. Similar to the more common Garam Masala, Kala distinguishes itself with sweetness ...

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Masala - Kala

Masala - Sambar

Sambar is the traditional lentil soup of southern India, notably the Kerala region. Classically served with chutney and rice, Sambar Masala is a daily staple but there is nothing gru...

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Masala - Sambar

Masala - Tikka

"Tikka Masala" refers to both a popular dish and the spice blend used to season it, but they aren't originally from India. A child of the Raj, it was created in England by Bengali ch...

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Masala - Tikka

Mustard Seed - Brown

Brown and black mustard seeds can be used interchangably, and both are hotter than their yellow cousins. Brown mustard seeds offer unique culinary opportunities. Try popping them in ...

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Mustard Seed - Brown

Mustard Seed - Yellow

A high quality and pungent cousin to the seed used to make American "hot dog mustard," this spice has almost infinite applications. Cracked or ground, it can be whipped into salad dr...

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Mustard Seed - Yellow

Nigella Seed

Nigella seeds have a mild, nutty onion flavor, and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes. Their shape has an interesting appeal...

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Nigella Seed

Nutmeg

We only sell nutmeg in whole form because it loses flavor so quickly, and the difference between the freshly ground spice and the pre-ground variety is like night and day. The freshl...

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Nutmeg

Peppercorn - Black - Tellicherry

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr...

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Peppercorn - Black - Tellicherry

Poppy Seed

Poppy seeds add a mild crunch and delicate flavor. Keep poppy seeds on hand to add to cakes and muffins, perk up salad dressings and sprinkle on breadsticks and pretzels.

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Poppy Seed

Saffron

We source our saffron direct from a free-trade cooperative in Morocco, and when the annual harvest arrives at the shop we know that spring is right around the corner. Saffron is the ...

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Saffron

Turmeric

Turmeric gives most curry powder its rich yellow color. With a rich, resiny base flavor, it combines classically with Indian lentil and vegetable dishes. Try it in rice cooked in coc...

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Turmeric

Butterfly Horchata

Aguas frescas vendors line parks in Mexico with their rainbow of brightly colored beverages. Of them all, horchata is my favorite. A creamy rice and almond blended brew with wisps...

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