Carom (Ajwain) PowderA household staple of the Indian Spice Rack, Carom Seeds are used to add flavour similar to parsley and thyme in asian cooking. Slightly fry in oil to release the aromas and herbal flavours locked within, just like traditional Indian home cooking. Powdered, they can be used like any dry spice. A household staple of the Indian Spice Rack, Carom Seeds are used to add flavour similar to parsley and thyme in asian cooking. Slightly fry in oil to release

They are jumbo sized and relatively soft with a meaty very sweet and slightly savoury inner fruit

The dates are perfect for making into a paste

Our top of the shelf also includes the exotic green peppercorns

Egypt and other Arabian countries

spice treasure

Black Mustard is an Indian spice rack staple

These peppercorns smell citrusy and carry some great delicate citrus

or grind and use like any other spice powder

Indigenous to China

This herb is the leaves of the Fenugreek Plant originating in India and responsible for that savoury/bittersweet taste in Indian curries you get in a restaurant but is so hard to replicate at home

Mace is the more delicate spice

not like dust but a nice powder ready for blending into cakes and cookies