Regions / Gujarat
Gujarat spices
Gujarat sits on coriander, cumin and chilli trade routes. Unjha is one of the names buyers still look for when they talk about seed spices.
Coriander and cumin lots from Gujarat should be described by market, harvest and cleaning grade. Colour of coriander (yellow vs green) is a buying note, not a health claim.
Gujarati cooking uses coriander-cumin (dhana jeeru), mild chilli and a sweet-sour balance. Ground coriander goes into undhiyu, dal, and everyday shaak.
These spices are commonly associated with Gujarat. That is a regional story, not a guarantee that every bag on this site is from that state. Country of origin and region on the pack must follow the lot.
- Cumin — Warm, earthy seed spice central to Indian tadka, rice, and masalas.
- Coriander — Citrusy seed, whole or ground; distinct from fresh coriander leaf.
- Fenugreek — Bitter-maple seeds and dried leaves (kasuri methi).
- Fennel seed — Sweet anise-like seeds used as spice and mukhwas.
- Mustard seed — Black, brown, or yellow seeds for tadka and pickles. Allergen: mustard.
- Ajwain — Thyme-like, pungent carom seeds.
- Sesame seed — White or black sesame. Allergen: sesame.
- Dill seed — Dried dill seed for pickles and some dals.
- Dried garlic — Dehydrated garlic flakes or powder.
- Jwala chilli — Named Indian chilli cultivar: Jwala chilli.
- Boria chilli — Named Indian chilli cultivar: Boria chilli.
- Dried fenugreek leaves — Dried fenugreek leaves
- Dried coriander leaves — Dried coriander leaves
