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A spice without which our households won't run. Just a small portion adds a world of vibrance to your everyday food, be it dal, poha or any sabzi. The 'go to' spice for any dadi and nani to cure ailments. When consumed raw while suffering from a digestive problem, turmeric can help manage the condition. 

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JK Shah Jeera is sourced from the best produces of the country, it is used in tandoori preparations, mughlai cuisine, biryanis and more. JK Shah Jeera or Caraway Seeds is used for medical purposes as well. 

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JK Guntur chilies form an important part of curries and various popular dishes in India. It is known for its use in curry and hotness. 

Intensely aromatic with a unique and strong taste. Be it your chai, kheer or even the beloved biryani, required in a very small portion to impart the correct amount of flavour.

A scented spice with an aromatic essesnce without which any dal tadka is incomplete. Not only does it add flavour to the food but also helps in maintinging digestive health.

Crush some whole black pepper on your salads or hash browns and see how it lends and abosultely amazing flavour to your dish.

Used to spice up curry, biryani or even a cup of chai, this small dried flower adds a punch of flavour and aroma. Packed with a bunch of health benefits, a must have in any home.

A warmer and nuttier version of one of India's favourite herb which is intoxicatingly aromatic; coriander seeds will make your rasam, sambhar or savoury snacks even more flavourful.

Asafoetida is the new superfood you didn’t know you needed in your kitchen. Add just a tiny pinch to dals, stes and stir frys to create mouth a watering flavour.

A burst of warmth and flavour; that’s what cumin lends to your everday daal and sabzis. Toss your rice with jeera and a dollop of ghee and enjoy the lip smacking jeera rice with your favourite curries.

JK's Kala Jeera packs a solid punch of flavour when added to stews and daals or even vegetable stir fries. You might also see these black seeds traditionally flecking soft, buttery naans.

Crumble and sprinkle over stews and vegetable curries before serving or add it simply to you daal, panner or kormas. It sure does add deliciousness to your dishes.

Amber colour seeds, full of flavour that leaves your tastebuds askijg for more. Add it to pickles or sambhars or sprout them into salads for a unique flavour.

Pre made whole spice, known for the quick popping sound it makes the moment its thrown in a hot pan when swirled with ghee or oil. Five spices put together to create a burst of flavours which is non spicy and adapts to any style of cooking.

JK Poppy seeds, commonly called Posto is a must have in the Bengali cuisine. Roll homemade laddoos and make a variety of other sweets for a nutty and velvety goodness.

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Roasted or dry; these humble rai seeds are used across all states in various dishes. Sarson seeds are very popular in Bengali and Punjabi cooking, and will help you create a robust kasundi as well as a tangy achaar.

JK Mustard Seed(Sarsoo) contains a high proportion of mustard oil and strong flavour. When sauteed in oil it adds an enhanced flavour to lentils and vegetables.

Sarso or Mustard Seeds are small yellow seeds, loaded with necessary vitamins and minerals. They also help in managing symptoms of asthma and high blood pressure.

A powerhouse of flavour and goodness, rich in minerals which helps in reducing water retention and purifies blood. It has immense health benefits, besides being used in vegetable dishes.

Ground up JK Cassia bark can be used in every baking good imaginable! Use it to create cinnamon sugar and sprinkle it liberally over everything to bring a hint of warmth and magic to your life or take it up a notch and create pumpkin spice for pies and cookies, or even chai spice for your morning wake-up cuppa. This is one ingredient that will have you feeling like a true domestic goddess or god!

JK Masale's version of garam masala has a combo of cloves, cardamom and cinnamon which can be used in variety of dishes, ranging from curries, dals, rice or even your daily chai.

Bayleaf also called as "Tej Patta" has a distinctive flavour and fragrance that makes it a key ingredient for making Biryani, Pulao, Soup and several other Indian Dishes.

Black Cardamom also called as Badi Elaichi or Kali Elaichi not only helps in enhancing the taste and fragrance of the dish but also makes the dish healthy.

Add a tiny bit of javitiri with nutmeg to spice up your apple pie or puddies for the holiday season ot flavour your stews and curry with it. It has hints of cinnamon and pepper, and when used in small quantities, will elevate the taste of dishes.

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JK Kesar comes with a premium glass jar with cork sealing and is suitable for gifting as well. 

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JK Masale’s Kashmiri Red Chili will hit all the sweet spots that you need from chili, with none of the burning heat. Its heat profile is extremely subtle. It is traditionally used in dishes to impart a smoky flavour and a red tinge to dishes. It is traditionally used because of its colour retention in tandoori dishes.

Amchur is majorly used in curries and chaat items. They are tangy and sweet in taste.

JK Gond is widely used in India during winters for making ladoos. Gond is also known as edible gum, and has been used worldwide for many purposes. It has traditionally been used to cure cough and cold, and stomach issues as well. It is knows to improve immunity and boost the health and energy.

Adding the magic to rich curries ranging from Mughlai to Malabar traditions or even dairy desserts, this spice is surely going to be one of the most versatile ingredients on your rack.