Whole spices
Whole spices are where a lot of South Asian cooking begins. Fried briefly in hot oil or ghee, they release their aroma and then stay in the pot until the dish is served. Our shelves hold… 10 Products
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Whole spices
Whole spices are where a lot of South Asian cooking begins. Fried briefly in hot oil or ghee, they release their aroma and then stay in the pot until the dish is served. Our shelves hold green cardamom (elachi) from TRS and Abido, black cardamom (moti elachi), dalchini or cinnamon bark, cloves (laung, lobongo), star anise, bay leaves (tej patta), whole black pepper, ajwain, fennel (saunf), white poppy seeds (posto), mustard seeds and dried red chillies.
Depending on whether you speak Hindi, Urdu or Bengali, the technique is called tadka, baghar or phoron. For pulao and biryani, cardamom, cinnamon, cloves and bay go straight into the cooking water; for chai you crush a few cardamom pods into the pan. Whole seeds keep their aroma far longer than powders, and you can grind them fresh whenever you need them, for instance for a homemade garam masala.
The Bengali five-spice blend has its own page under panch phoron, and cumin is gathered under jeera.
Cooking with whole spices
- Order of play: heat the fat first, then fry the whole spices for 20–40 seconds until they smell fragrant or start to crackle. Add onions or liquid straight away so nothing burns.
- Green or black? Green cardamom is floral and suits chai, kheer and biryani; black cardamom is smoky and belongs in robust meat curries and nihari.
- At the table: fish out bay leaves and large cinnamon sticks before serving, or simply leave them on the side of the plate, as most South Asian families do.
- For tea: two or three crushed cardamom pods and a small piece of cinnamon per pot give you a fragrant masala chai.
Everything else lives in our spices and masala category.
Frequently asked questions
What is elachi in English?
Elachi, or elaichi, is cardamom. Green cardamom (chhoti elaichi) is sweet and floral, while black cardamom (badi or moti elachi) is larger and smoky, and mainly used in savoury meat dishes and garam masala.
Can I use whole spices instead of ground?
Yes, though they release flavour more slowly. Whole spices suit slow-cooked curries, rice and tea. For marinades or quick stir-fries, grind them fresh first in a pestle and mortar or a spice grinder.
What is ajwain?
Ajwain, also called carom seed, is a tiny seed with a strong, thyme-like flavour. It goes into paratha dough, pakora batter, mathri and lentil dishes, usually just half a teaspoon at a time because it is very intense.
How long do whole spices last?
Kept airtight, dry and dark, whole spices usually hold their aroma for one to two years. Rub a pod or seed between your fingers: if there is hardly any scent left, it's time to restock.