Regions / Karnataka
Karnataka spices
Karnataka links the pepper and coffee hills of the Western Ghats with Byadgi chilli country and a strong temple-and-home rasam tradition.
Byadgi chilli is prized for colour more than heat. Pepper gardens overlap Kerala’s Ghats. Always read the variety on the pack rather than assuming ‘Karnataka chilli’ means one flavour.
Byadgi for red hue in bisi bele bath, pepper in saaru, and curry leaves with mustard in palya. Whole spices are usually tempered in oil at the start.
These spices are commonly associated with Karnataka. 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.
- Turmeric — Rhizome sold as dried fingers or powder; earthy, bitter-warm colouring spice.
- Black pepper — Dried pepper berries; garbled and ungarbled grades appear in Indian market reports.
- Green cardamom — Small green pods; sweet-camphor aroma for sweets, tea, and biryani.
- Clove — Dried flower buds; intense eugenol aroma.
- Dried ginger — Dried rhizome (sonth), whole or powdered.
- Tamarind — Sour pulp, block or concentrate.
- Dried curry leaf — Dried Murraya koenigii leaves for South Indian tempering.
- Kokum — Dried kokum rind, souring agent of the Konkan coast.
- White pepper — Decorticated pepper; different flavour from black pepper.
- Dried red chilli (generic Indian) — Generic dried red chilli when a named cultivar is not specified.
- Byadgi chilli — Named Indian chilli cultivar: Byadgi chilli.
- Tomato chilli — Named Indian chilli cultivar: Tomato chilli.
