Natco Ajwan called Carom or Lovage seeds, they have a flavor similar to thyme but much stronger.

Also called Carom or Lovage seeds, they have a flavor similar to thyme but much stronger. Used in Indian bread, Gram flour snacks and also go well with fish. They are also a common ingredient in balti cooking and in bhajis and pakoras.

The whole red chilies are dried crushed and flaked to release the chili flavor more efficiently and quickly into dishes.

Highly aromatic with a sweet distinctive flavour. Used in rice dishes, desserts, apple pies and Indian meat dishes.

Also called Kala Jeera this is a more rare form of cumin. Black Cumin is more subtle than brown cumin, the seeds are sweeter, smaller and have a more delicate taste. The first flavour is small, then it grows to a smokey black flavour like lapsang suchong. The after taste is slightly bitter with nuances of citrus and aniseed. Black Cumin is used in many Indian curries and tandooris. To bring out the nutty flavour, the seeds are best toasted slightly before use. Bunium persicum or black cumin is a plant in the family Apiaceae. It is used as a common culinary spice in Northern India, Tajikistan and Iran but outside these areas use is rare. There is a common confusion between Bunium persicum and Nigella Sativa which is also commonly called Kala Jeera and used predominantly in Bengali cookery. You can buy Nigella Sativa or Kalwonji here. Black Cumin was discovered in Tutankhamen's tomb, implying that it played an important role in ancient Egyptian practices. Black Cumin's role in Egyptian culture is not fully understood, but it is known that items entombed that items placed in a kings tomb were selected as important for use in the afterlife. The earliest known reference to black cumin is in the Book of Isiah in the Old Testament where Isiah compares the differences between reaping wheat and black cumin. When ingested, black cumin seeds and extracts can be used for a number of conditions. They have been used for centuries to treat digestive problems including stomach pain and flatulence. Black cumin seeds also have a long history in the natural treatment of asthma and other respiratory conditions. Compounds from the seeds appear to have antimicrobial properties, and are sometimes used to treat urinary tract infections. Oil from black cumin seeds can be used topically to treat dry skin, eczema and other skin issues. In addition, black cumin seeds are sometimes used in beauty regimens to strengthen hair and nails, as well as making them more glossy. A beneficial tea can be made by infusing the seeds with boiling hot water.

These have a warm aroma and a sweetish taste like aniseed. Tastes great with seafood, pork, stuffings, sauces, pickles and some curries. In India it is chewed as a natural breath freshener and as an aid to digestion. Available in 1Kg bag.

These have a warm aroma and a sweetish taste like aniseed. Tastes great with seafood, pork, stuffings, sauces, pickles and some curries. In India it is chewed as a natural breath freshener and as an aid to digestion.

Nigella seeds or Kalwonji are small black seeds with a mild and peppery flavour. Used in curry mixes and sprinkled on Indian breads. Often sprinkled on potatoes and buttered vegetable dishes. The seeds of "Love-in-a-mist" give a peppery warmth when sprinkled onto naan breads. The oil from Nigella seeds is deeply prized by Muslims for its beneficial health properties.

Nigella seeds or Kalwonji are small black seeds with a mild and peppery flavour. Used in curry mixes and sprinkled on Indian breads. Often sprinkled on potatoes and buttered vegetable dishes. The seeds of "Love-in-a-mist" give a peppery warmth when sprinkled onto naan breads. The oil from Nigella seeds is deeply prized by Muslims for its beneficial health properties.

Nigella seeds or Kalwonji are small black seeds with a mild and peppery flavour. Used in curry mixes and sprinkled on Indian breads. Often sprinkled on potatoes and buttered vegetable dishes. The seeds of "Love-in-a-mist" give a peppery warmth when sprinkled onto naan breads. The oil from Nigella seeds is deeply prized by Muslims for its beneficial health properties.

The worlds most popular spice, coarsely ground. Available in 300g bag.

The world's favourite spice coarsely ground. Widely used at the table as a seasoning for fish and meats. Available in 100g bag.

Similar to cinnamon but with a coarser, thicker bark. The taste is stronger than true cinnamon with a very subtle clove undernote. Used in pilau's, lamb and other meat dishes.

Very hot, small whole chilies that can be used instead of fresh chilies.

Cassia sticks have a fragrant aroma and sweetish taste. They are used in biryanis, Lamb Curies and Spice Mixtures.

One of the world's oldest and most useful spices. Use to make authentic garam masala and in various dals and pilau rice. Has a vast range of uses in all types of cooking.

Mix Masala is a traditional blend of whole spices used in curries, biryanis and spice blend. Ingredients: Black Cardamoms, Cloves, Black Pepper, Coriander Seeds, Cumin Seeds, Cassia Bark and Bay Leaves.

Garlic Flakes are small, dehydrated pieces of garlic. They are used include soups, stews, sauces, meat loaves, and casseroles.

Very hot, small whole chillies that can be used instead of fresh chillies. Heat them in oil until they increase in size. The frying enhances their flavour. Birdseye chillies may be small but they are very hot so use with care!

Natco Cassia Bark (Dalchini, Taj) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.