Turmeric
Turmeric fingers and powder, valued for their golden colour and earthy flavour in South Asian cooking.
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Whole and ground spices for importers and wholesalers.
Request a quote for SpicesWhole and ground spices from Bangladesh for importers, wholesalers and food brands.
This list is provisional: names and details are still being confirmed. Ask us for the current range and specifications.
Turmeric fingers and powder, valued for their golden colour and earthy flavour in South Asian cooking.
Whole dried red chillies for heat and colour in cooking, chilli powder and sauces.
Whole coriander seed with a warm, citrusy flavour, used whole or ground in curries and spice blends.
Dried ginger, whole or ground, with a warm pungency for spice blends, baking and tea.
Whole cumin seed, an earthy staple spice for curries, rice dishes and spice blends.
Whole black peppercorns, used whole, cracked or ground in almost every cuisine.
White peppercorns: milder than black pepper, used where a pale colour matters, as in sauces and soups.
Whole green cardamom pods, the aromatic spice of biryani, tea, desserts and spice blends.
Cinnamon and cassia bark for sweet and savoury cooking, baking and spice blends.
Whole dried clove buds, a strongly aromatic spice for rice dishes, meat curries, baking and blends.
Dried bay leaves that add a gentle aroma to rice, curries and slow-cooked dishes.
Star-shaped dried fruit with a sweet, liquorice-like aroma, used in biryani, broths and spice blends.
Nutmeg and mace, two warm spices from the same fruit, for sweet and savoury dishes and spice blends.
Sweet, aromatic fennel seed for cooking, pickles and spice blends, and as an after-meal digestive.
Small, bitter-sweet fenugreek seeds used in curries, pickles and the Bengali five-spice mix, panch phoron.
Mustard seed and poppy seed, two seeds central to Bengali cooking, pickles and pastes.
Ground single spices and spice blends such as garam masala and curry powder.
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