Regions / Kashmir
Kashmir spices
Kashmiri chilli is famous for brick-red colour and milder heat. Saffron, when genuine, is a tiny, expensive thread crop — not a bulk commodity.
Kashmiri chilli lots should not be confused with generic ‘deggi’ blends. Saffron must be Crocus sativus stigmas with origin stated; we do not sell dyed fibres as saffron.
Use Kashmiri chilli for tandoori colour and rogan josh. Bloom saffron in warm milk for biryani and sweets. A pinch is a seasoning, not a health tonic.
These spices are commonly associated with Kashmir. 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.
- Black cumin — Smaller, darker seeds than common cumin; used in biryani and rich gravies.
- Kashmiri chilli — Mild heat, vivid red colour — widely used for colour in gravies.
- Saffron — Dried Crocus stigmas. Sell by gram, never as a generic 1kg grocery spice.
- Caraway — Caraway is not cumin; useful comparison page target.
