Whole Spices & Seeds, from Ajwain to Star Anise

White sesame seeds, 1kg. The everyday sesame. Grind them for tahini and for hummus you are making from paste you mill yourself. Halva uses them. A ...

Black sesame seeds, 1kg. Nuttier than white sesame, and a little more bitter. Gomashio, a black sesame paste, Chinese sweets, Korean banchan, and a...

Cinnamon sticks, 1kg. Whole quills. You simmer them in biryani, in a stew, in a tagine or in a mulled pot, then you lift them out. Masala chai take...

Bay leaves, 500g, dried and whole. You drop them into a stock, a stew or a biryani and you pull them out before the plate goes out. They scent the ...

Whole black peppercorns, 1kg. Grind them for the mill so the smell is there. Leave them whole in a brine, a pickle, a stock or a slow stew so the h...

Coriander seeds, 1kg, whole. Toast them and grind them when you want the smell that powder has already lost. Curries, a garam masala, a curry powde...

Pine nuts, 1kg. Shelled, buttery. Pesto is the sauce that uses them by the handful. Kibbeh and a rice topping use them. Baklava and ma'amoul take t...

Whole white peppercorns, 1kg. Sharp, and they do not leave black specks in a pale sauce. A brine, a pickle, a stock or a Chinese braise takes them ...

Cumin seeds, 1kg. Whole, so you can bloom them in oil for a tadka. Dal and curry start that way. Biryani and pulao take a spoon of seed. Pickles an...

Green cardamom pods, 1kg. Sweet, floral, strong. A coffee service cracks them for Arabic qahwa. A cafe puts them in karak and in masala chai. Birya...

Coriander seed, whole, 1kg. Bayara. Warm, citrusy, a little nutty. Toast and grind it when you want the smell. A kitchen bag for cooks who don't wa...

Whole cloves, 1kg. Strong. A few buds are enough for a biryani or a pot of masala chai. Gingerbread, fruitcake, mulled wine and a garam masala you ...

Ajwain seeds, 1kg. Whole carom seeds, small and pungent, with a thyme and oregano note. An Indian kitchen puts them in paratha, in a samosa filling...

Whole long red chillies, 1kg, dried. Medium heat. A tadka for dal drops one or two into the oil. A Hyderabadi or Chettinad paste soaks them first. ...

Whole Kashmiri chillies, 1kg. Dried, vivid red, mild. A curry gets its colour from them without the burn of a hotter chilli. Rogan josh is the dish...

Star anise, 1kg. Whole stars, liquorice and anise, very strong. Pho broth takes one or two. Chinese five-spice and a red braise take them. Biryani ...

Omega flax seeds, 250g. Whole linseed, mild and nutty, the kind you stir in rather than taste on their own. Cafes and breakfast counters use them i...

Whole fennel seed, 1kg. Omega packs the sweet, anise-like seed Indian pots, Italian sausage, and fish rubs all use. A kilo is a kitchen bag, not a ...

Mustard seeds, 1kg, whole. A South Indian tadka starts when they crackle in oil, then sambhar, rasam or dal gets that fat poured over it. Bengali f...

Omega Chia Seeds are a 1KG pack of whole chia seeds — small, nutrient-dense seeds that absorb liquid and form a gel, widely used in puddings, smoot...

Product Description Omega Nutmeg Whole (Jaifal) is a 1KG pack of whole nutmeg seeds from Omega. Whole nutmeg is preferred over pre-ground — grated ...

Whole cinnamon, 500g. Bayara packs the quills, not a powder, so you infuse and then lift them out. Curries, biryani, and stews take a stick. So do ...