
Alappuzha, Kerala
Alleppey Turmeric, Ground
High-curcumin Alleppey finger turmeric, milled fresh in small batches.
200 g

Eagle-grade seed, gently toasted before milling for a sweeter, rounder body.
In stock · ships within 24 hours
Coriander is the quiet backbone of a spice cupboard — it rarely leads a dish but it gives body to everything it's in, softening sharper spices and rounding out heat.
We use eagle-grade seed from Kota, warm-toasted just to the point where it smells of orange peel, then milled. Untoasted coriander tastes thin and slightly soapy by comparison.
Because it's used in volume, we pack 200g. It still won't last you as long as you think.
Curry bases, dry rubs, falafel, chermoula, pickling liquor.
For whole spice, dry-toast in a pan over medium heat for 30–60 seconds until fragrant, then grind. Toasting wakes up the volatile oils and makes a noticeable difference to depth.
Keep the pouch sealed, away from light and heat — the cupboard above the hob is the worst place in most kitchens. Whole spice will hold for 18–24 months stored properly; ground spice is at its best within three months of the grind date printed on the back.
Orders placed before 2pm ship the same working day. Standard delivery is 2–4 working days, free on orders over ₹799 and ₹59 below that.
If a spice isn’t what you hoped, tell us within 30 days and we’ll refund it — opened pouches included. We’d rather know.
Goes well with

Alappuzha, Kerala
High-curcumin Alleppey finger turmeric, milled fresh in small batches.
200 g

Wayanad, Kerala
The largest, latest-picked berries on the vine — bold, floral and unmistakably citrus-bright.
100 g

Idukki, Kerala
Plump 8mm pods picked green and shade-dried, so the seeds inside stay sticky and black.
50 g

Matale, Sri Lanka
True cinnamon — paper-thin, multi-layered quills that crumble to the touch. Not cassia.
75 g