Indian Spices


Curry Powder

Curry powder is incredibly popular, because it's a convenient way of turning almost any meal into a curry. Of course, there is no set formula for curry powder as such: each different brand contains different ingredients in different ratios. We supply a variety of different types, and also large economy-sized bags.

Garam Masala

Garam Masala is considered a sort of "staple spice" of India. It is a mix of typical curry spices including coriander, cumin, cloves, cumin, pepper, cardamom, chillies and anise. It is usually sold quite mild, and you can add chilli to taste.


Coriander is used throughout most tropical world cuisine, and is a staple constituent of most curry powders. It comes in many forms including seeds, powder and leaves. Because coriander is so important, we sell it in huge bags so you will never run out. We also sell coriander plants, so that you can grow your own.


Cumin is a powerful spice that, like coriander, is almost always present in curries. It is available whole or ground, and we supply large economy-sized bags.

Chillies and Chilli Powder

We sell a variety of chilli flakes and powders in economy-sized bags, for the real chilli fiends who love to add chilli to everything!

Cinnamon and Cassia

Cinnamon and Cassia are part of the same family. Cinnamon is sweeter and more delicate than cassia and more popular in European cuisine, whereas Cassia is popular in China and India. Both are known as "cinnamon", and hence they are often confused with each other. Here we explain the difference.

Star Anise Whole

Star Anise is similar in flavour to aniseed, and is commonly used in Chinese cooking, as well as in India. It can be crushed or used whole, and is a very strong spice with many medicinal uses. Star anise is also used in mulled wine, and does have a slightly more "Christmassy" flavour than normal aniseed.


Cloves are familiar to most people, and were one of the first spices to be imported into Europe. They are found throughout all cuisine, including curries, sweets and mulled wine, and are also used to make pomanders and incense. They have strong anti-microbial and anaesthetic properties and are commonly used for medicinal purposes.

Pepper and Peppercorns

We supply a variety of peppercorns, including szechuan pepper from China, and even pink peppercorns! Of course, we have the usual black pepper, and also ready-crushed (but still coarse) peppercorns.

Turmeric Powder

Turmeric is a bitter root-spice related to ginger, though its flavour is bitter and it is used differently. It imparts a subtle richness to curries, and also gives them a yellowish colour. Turmeric is also considered to be good for the stomach, and has antimicrobial properties that explain its ubiquity in Indian cooking.


Paprika is essentially a mild form of chilli powder, made to impart flavour rather than heat to dishes. It is made from particular types of capsicum which are grown for their particular flavour. There are two main types: Hungarian Paprika, and Spanish (Smoked) Paprika.


There are two types of cardamom: green cardamom, which is sweeter and used in lighter curries and desserts, and black cardamom, which has a deep strong flavour and is used in stronger curries.


Garlic is a well-known and familiar flavouring. We supply a range of forms of garlic including paste, powder and flakes that make it quicker and easier to cook with garlic, with no peeling or chopping required. They also offer very good value for money.


Ginger and galangal are quite similar. We supply ginger in paste form, as well as powder and dried galangal. Ginger is known for its calming effect on the digestion, as well as its pleasant heat.


Galangal is a relation to ginger. It's flavour is similar to ginger, but woodier and tricky to process. Galangal is usually added to a dish whole or in powdered form.

Bay Leaves

Bay leaves - value packs
20g and 200g pack sizes.


Tamarind adds a sharp, sour taste to curries and is ideal for a vindaloo.


Vindaloo curries tend to use vinegar as a marinade, and also to add a sharp taste which increases the perception of hotness.


Coconut has a calming effect on the palate, offsetting the spiciness of other flavours. Powdered or dessicated coconut work well in Kormas.


Saffron is used in many Indian dishes, adding a vibrant colour to rice and curries.

Curry Leaves

Dried Leaves that Taste Similar to Curry
These curry leaves taste of curry and are slightly citrus flavoured. They can be added to curries to enhance their flavour, though are not essential.

Panch Puren - Indian Spice Mix

Less well known whole spice blend originating from Bangladesh.

Nigella Seeds (Kalonji)

Nigella Seeds are also commonly called Black Onion Seeds or Kalonji Seeds. They are small black seeds which are bitter and peppery in flavour. They are used mostly in Indian cuisine and are an ingredient of naan bread.


Fenugreek seeds are usually ground before use, and impart a deep, slightly bitter taste to curry mixes. We also have fenugreek leaves, which are common in potato and daal dishes.

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