photo placeholderFine dark seeds in a discOverhead, a few loose seeds beside it.1 : 1
Shahi Zeera
Kaala zeera
Black cumin from the high meadows. Finer, darker and far stronger than ordinary jeera.
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photo placeholderThree cakes stacked, one stood on edgeSlightly above eye level, pressed texture visible.1 : 1
Hand-pressed
Masala Tikki
Masala tikki
The old way of keeping a masala. Whole spices are ground wet, pressed into a disc and dried, so the oils stay locked in the cake instead of going stale in a jar. You break a piece off and it goes straight into the pot — no measuring, and no packet that has been open since last winter.
How the older kitchens here still do it. Loose powder goes flat in a month; this does not.
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Dry fruit is a crop, not a manufactured good — the rate moves with the season, the harvest and the quantity you take. We quote what it costs today rather than print a number we would have to keep correcting.
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- Delivered in 5–8 working days · free delivery on larger orders
- Vacuum-sealed, dispatched within 48 hours
- Nothing sulphured, waxed, oiled or coloured
What you should know
- Whole spices, ground and pressed
- Keeps far longer than loose powder
- Break off what you need
- No colour, no filler, no salt
- Origin
- Kangan, Kashmir
- Harvest
- Pressed to order
- How to keep it
- Airtight and dry. Keeps a year.
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Mongra Saffron
Kesar / Zafran
Only the deep-red stigma tips. No yellow style, which is how weight gets padded cheaply.
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photo placeholderFive walnuts in a precise row, one splitSeamless bone, equal gaps. The thin shell is the subject.1 : 1
Walnuts in Shell
Akhrot
Thin-shelled enough to crack in your hand. Keeps far longer than shelled kernel.
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photo placeholderFour figs upright, a fifth cut clean in halfCut face square to camera. Matte, no syrupy shine.1 : 1
Dried Figs
Anjeer
Soft in the middle, not leathery. The white bloom is fruit sugar, not mould.
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