Ingredients

Explore what goes in

Every flavour starts with an ingredient worth knowing, from its origin and character to the role it plays in the final bite.

Turmeric ingredient

Turmeric

Curcuma longa

Used in Ayurveda for centuries

Lotus Seed (Makhana) ingredient

Lotus Seed (Makhana)

Euryale ferox

Ancient aquatic seed - light, crisp, and protein-friendly

Ceylon Cinnamon ingredient

Ceylon Cinnamon

Cinnamomum verum

Gentle on digestion, sweet aroma

Saffron ingredient

Saffron

Crocus sativus

The world's most precious spice, golden threads

Cumin ingredient

Cumin

Cuminum cyminum

Warm, earthy spice with nutty undertones

Coriander ingredient

Coriander

Coriandrum sativum

Citrusy, nutty seeds used in global cuisines

Black Pepper ingredient

Black Pepper

Piper nigrum

The king of spices, hot and pungent

Cardamom ingredient

Cardamom

Elettaria cardamomum / Amomum subulatum

Sweet green pods and smoky black pods

Cloves ingredient

Cloves

Syzygium aromaticum

Intense spice buds with warming aroma

Kashmiri Chilli ingredient

Kashmiri Chilli

Capsicum annuum

Mild heat, brilliant red color

Nutmeg ingredient

Nutmeg

Myristica fragrans

Warm, sweet seed from tropical evergreen

Mustard Seed ingredient

Mustard Seed

Brassica juncea / Brassica nigra

Sharp, pungent seeds in yellow and black varieties