Indian Spices & Seasonings – Direct from India | page 2 / 4

Indian spices are the heart of South Asian cooking, and Shalamar Foods carries the widest selection in the Czech Republic – over 300 individual spices, blends and seasonings sourced directly from Indian and Pakistani producers. We stock both whole and ground forms of classics like cardamom, turmeric, cumin, coriander, cloves, cinnamon and black pepper, alongside regional specialities such as asafoetida, kala namak (black salt), fenugreek and curry leaves. The full range of MDH, Shan, Everest, Heera, Natco and Rajah brands is in stock, plus our own freshly-milled Shalamar blends. For heat-lovers we carry Kashmiri chilli, tikka masala, tandoori masala and vindaloo. All spices imported directly from India and Pakistan for maximum freshness – many blends are milled to order monthly to preserve full aroma.

Main spice categories

Spice blends (masala) – Garam masala, tandoori, chana, pav bhaji, biryani, chaat masala. Each targets a specific dish type.

Whole spices – Green and black cardamom, cloves, cinnamon, coriander seed, cumin, mustard seed, fenugreek, fennel. Ideal for homemade blends and tempering.

Ground spices – Turmeric, chilli (Kashmiri, red, guntur), ground cumin, ground coriander, ginger powder, garlic powder, asafoetida (hing).

Curry leaves & herbs – Fresh and dried curry leaves, mint, dried coriander, kasuri methi (fenugreek leaves).

Special seasonings – Tamarind paste, pomegranate seeds (anardana), kala namak (black salt), Indian sea salt, pandan leaves.

How to use Indian spices

Tempering (tarka/chaunk) – The key technique: heat oil or ghee, add whole spices (cumin, mustard seed, curry leaves), let them splutter for 10–15 seconds and pour over the dish. Releases aromas locked inside the seeds.

Dry roasting – Lightly toast dry spices (cumin, coriander, cardamom) in a pan for 1–2 minutes, then grind. Aroma is 3× stronger than pre-ground.

Storage – Spices lose aroma within 6 months of opening. Store in airtight jars away from light and moisture.

Frequently Asked Questions

What is the difference between garam masala and curry powder?

Garam masala is a traditional Indian blend (cardamom, cinnamon, cloves, pepper, cumin) added near end of cooking. Curry powder is a British adaptation with turmeric and chilli. Garam masala is more aromatic, curry powder more universal.

Green or black cardamom?

Green cardamom is versatile – sweet and savoury, in tea, baking, biryani. Black cardamom has a smoky aroma, best for meat dishes. For everyday cooking choose green.

What is asafoetida (hing) used for?

Asafoetida is a resin with strong raw smell that turns into a pleasant onion-garlic aroma when tempered in oil. Used in dal and vegetable dishes, often as a substitute for onion/garlic in Jain cooking.

Are your spices freshly ground?

MDH, Shan and Everest are imported directly in foil packs that preserve aroma. Our own Shalamar blends are milled monthly in small batches.