An essential ingredient in some garam masala mixtures , Have a strong menthol aroma and the rich flavour of its seeds .

One of the most commonly used Indian spices.These are normally sauteed in hot oil, and impart a delicious mild nutty flavour to most Indian vegetable dishes. Available in 100g bag.

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.

An authentic blend of exotic spices used by generations since the days of the Raj. Excellent for adding flavour to sauces, soups and rice.

Fudco Almonds are rich in nutrients especially Magnesium which helps curb down Hypertension & maintain good heart health.

Ground Ginger is used extensively in Indian and Oriental cuisines. A convenient alternative to fresh ginger and an essential ingredient for preparing pastes and marinades. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.