The story of Indian spices dates back 7000 years. It is a checkered history of lands, discovered or destroyed, kingdoms built or brought down, wars won or lost, treaties signed or flouted, favours sought or offered. Today, Indian spices hold the same spell. Spices may be either bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds, stigmas and styles, or entire plant tops.

Cardamom
One of the most ancient spices native to the hills of eastern Keraka, highly valued (it is the third most expensive spice after saffron and vanilla). Small pods are harvested and dried. A member of the ginger family.

Cashew Nuts
Only raw, unsalted nuts are used in cooking, either ground into a paste to help thicken curries or fried in ghee for garishing.

Coriander
One of the most popular herbs in cuisines worldwide. The Indian sub-continent have exploited both seeds and leaves, to be essential ingredients in curries.

Fresh Green Chilies
Hot, small and fiery. Not to be confused with red chilies which are essentially sun-dried green ones. Used to intensify our delicious dishes.

Garam Masala - Curry Twist's Special Blend
A mixture of ground and roasted spices used to enhance flavour in dishes.

Garlic
A bulb of a plant and used for cooking and also it has many medicinal properties.

Legumes or Pulses
The seed of leguminous plants are known as legumes or pulses. Pulses when peeled and split are known as Dhal.

Onion
The oldest herb cultivated and used. They give body to the sauce, providing flavor and thickness. It belongs to the same family as garlic

Saffron
The most expensive spice. It imparts very pleasing flavours as well as a golden yellow colour.

Turmeric
A relative of ginger and is considered as one of the amazing medicinal plants used in India for thousands of years.

Basmati Rice
Famous for its wonderful aroma and long, slim grain which lengthens further during cooking.