Whole Indian Spices

Explore whole Indian spices selected for their aroma, flavour and versatility. From cumin and cloves to cinnamon and bay leaves, these everyday essentials bring depth and warmth to traditional and modern cooking.
Choosing whole spices

Build aroma from the beginning

Whole spices reveal their character through heat and time. Choose according to whether you are tempering, gently infusing or toasting before grinding.

  1. 01

    Temper for aroma

    Cumin and mustard seeds release their character quickly in hot oil at the beginning of cooking.

  2. 02

    Infuse for depth

    Bay leaves, cinnamon and cloves flavour rice, dals and slow-cooked dishes gradually.

  3. 03

    Toast with care

    Brief, gentle toasting can deepen the aroma of whole seeds before grinding or adding them to a dish.