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Carom Seeds (Ajwain - अजवाइन) are a highly aromatic and medicinal spice used in Indian, Middle Eastern, and Ayurvedic cuisines. Known for their strong, pungent flavor and digestive benefits, Ajwain seeds are widely grown in Rajasthan, Madhya Pradesh, and Gujarat. Apart from culinary uses, Ajwain is rich in Thymol, a natural antiseptic and digestive aid, making it highly valuable in herbal and pharmaceutical industries.

Red lentils, also known as मसूर की दाल (Masoor Dal), are one of the most popular and widely consumed pulses in India and across the globe. These lentils are small, orange-red in color, and rich in plant-based protein, dietary fiber, and essential vitamins, making them a staple in vegetarian and vegan diets.

Red Chili Powder (लाल मिर्च पाउडर) is a highly aromatic and vibrant spice, widely used in Indian, Asian, and international cuisines. Sourced from Madhya Pradesh, known for its premium chili varieties, our chili powder is made from finely ground, sun-dried red chilies, ensuring pure, natural color, and intense spiciness. It is ideal for curries, snacks, sauces, and spice blends.

Toor Dal, also known as Arhar Dal or Pigeon Pea (अरहर दाल/तूर दाल), is a staple legume in Indian households. It is packed with protein, fiber, and essential vitamins & minerals, making it an important part of a balanced diet. Used in a variety of dishes, Toor Dal is a great source of plant-based protein, iron, and dietary fiber, which support digestion and overall well-being.

Kashmiri Red Chilli Powder (कश्मीरी मिर्च पाउडर) is known for its bright red color, mild heat, and rich aroma. Sourced from the finest Kashmiri red chilies, this powder is widely used in Indian curries, tandoori dishes, and spice blends to enhance flavor and color without excessive spiciness. Grown in Kashmir and select regions of Madhya Pradesh, this premium chili powder is 100% natural, free from artificial colors and additives.

Urad Dal, also known as Split Black Gram (उड़द दाल), is a staple lentil in Indian households. This protein-packed legume is widely used in South Indian and North Indian cuisine, forming the base of dishes like Dal Makhani, Idli, Dosa, and Vada. Urad Dal is available in two common varieties: ✔️ Black Urad Dal (With Skin) – Used in traditional dals & dishes like Dal Makhani ✔️ Yellow Urad Dal (Skinned & Split) – Quick to cook, easily digestible, and perfect for healthy diets