Indian Grocery Online - Daily Staples at Fair Prices

Nagkesar

From ₹76.50

Nagkesar – Whole Spice for Traditional Masala Blends

Nagkesar is one of those spices that rarely appears alone and rarely gets left out. It goes into garam masala, pickle masala and regional blends in small quantities, contributing a warm, slightly astringent note that fills in behind the stronger spices rather than announcing itself. Most households encounter it only through a ready blend. Anyone grinding their own masala at home needs it in the mix. Spyran nagkesar is cleaned and sifted, with stalk pieces and dust removed.Available in 50 g and 100 g packs with delivery across India.

Dagadphool

From ₹35.00

Dagad Phool – Stone Flower Spice for Goda Masala and Biryani

Dagad phool is a lichen, not a flower, which is why it looks like dried grey-black petals with no seed or stalk. It grows on rocks and tree bark, is collected by hand, and behaves unlike any other spice in an Indian kitchen. On its own, it smells of almost nothing. Dropped into hot oil it releases a smoky, earthy aroma within seconds, and that transformation is exactly why it anchors Maharashtrian goda masala and Chettinad blends. Spyran dagad phool is cleaned and sifted, with grit and bark fragments removed.Available in 50 g and 100 g packs with delivery across India.

Tamalpatra

From ₹15.00

Tamalpatra (Tej Patta) – Indian Bay Leaves for Biryani and Dal

Indian bay leaf is not the same leaf sold as bay leaf in European cooking, and the two are not interchangeable. Tamalpatra comes from the cassia tree and carries a warm, faintly cinnamon-clove aroma. European bay comes from the laurel and tastes more herbal and eucalyptus-like. A biryani made with the wrong one tastes noticeably off. Spyran tamalpatra is sorted whole leaves, with broken pieces and stalk removed.Available in 50 g and 100 g packs with delivery across India.

Shahjeera

From ₹59.00

Shahjeera – Caraway Seeds for Biryani and Mughlai Cooking

Shahjeera and ordinary jeera are not the same seed, and swapping one for the other is the reason a home biryani often tastes like a pulao. Shahjeera is darker, thinner and more curved, with a sweeter, more resinous aroma and none of jeera's earthy bluntness. It is used in far smaller quantities, which is why a 50 g pack lasts months even in a kitchen that cooks biryani regularly. Spyran shahjeera is cleaned and sifted, with stalk fragments and dust removed.Available in 50 g and 100 g packs with delivery across India.

Badiya

From ₹34.00

Badiya Phool (Star Anise) – Whole Stars for Biryani and Garam Masala

One star flavours an entire pot. Badiya phool is among the most potent spices in an Indian kitchen, carrying a strong liquorice-sweet aroma that carries through a long slow cook without fading. That strength is why it goes in whole and comes out before serving, and why a 50 g pack lasts a household the better part of a year. Broken points work as well as whole stars, which is worth knowing when comparing packs. Spyran badiya is sorted for whole stars, with dust and loose fragments removed.Available in 50 g, 100 g and 250 g packs with delivery across India.

Javantri

From ₹46.00

Javantri (Javitri) – Mace Blades for Biryani and Mughlai Cooking

Javantri and jaiphal come from the same fruit. The nutmeg tree produces a seed, and wrapped around that seed is a lacy red-orange net that dries into the brittle blades sold as mace. Two spices, one fruit, and they taste noticeably different. Mace is lighter and more floral, where nutmeg is heavier and sweeter, which is why biryani and korma recipes call for it specifically. The blades are used in tiny quantities, so the 10 g pack is enough for most home kitchens to start with. Spyran javantri is sorted whole blades, with dust and broken fragments removed.Available in 10 g, 25 g, 50 g and 100 g packs with delivery across India.

Jayfal

From ₹63.00

Jayfal (Nutmeg) – Whole Seeds, Ground Fresh as Needed

Nutmeg is bought whole for one reason: ground nutmeg loses most of its aroma within weeks, while a whole seed holds it for years. Grate what a dish needs and put the rest back. Jayfal is the hard brown seed of the nutmeg fruit, warm and sweet with a slightly woody depth, used in halwa, kheer, garam masala and milk preparations. A pinch is the usual quantity, so a 50 g pack covers a household for a long time. Spyran jayfal is sorted whole seeds, with broken and shrivelled pieces removed.Available in 50 g and 100 g packs with delivery across India.

Elyachi Dana

₹250.00

Elaichi Dana – Green Cardamom Seeds, Pods Removed

Elaichi dana is cardamom with the pod already removed, so what you get is only the black seeds where the aroma actually sits. The pod is fibrous husk that gets discarded anyway, which means a 50 g pack of seeds goes considerably further than 50 g of whole pods. It also saves the fiddly work of splitting pods one at a time for chai masala, kheer or a mithai batter. Spyran elaichi dana is sorted clean seeds, with husk fragments and dust removed.Available in a 50 g pack with delivery across India.

Elyachi Green

From ₹47.00

Green Elaichi – Whole Cardamom Pods for Chai and Cooking

Whole pods keep cardamom fresh in a way loose seeds cannot. The green husk seals the aromatic oils inside, so a pod bought today smells as strong in six months as it does now. Split it open at the moment of use and the aroma is immediate. Spyran green elaichi is sorted whole pods, plump and firm, with light green colour and no split or empty shells. Choti elaichi like this is what goes into chai, kheer, biryani and every mithai worth making.Available in 10 g, 25 g, 50 g, 100 g and 250 g packs with delivery across India.

Alcha

From ₹67.50

Black Cardamom (Badi Elaichi) – Smoky Pods for Biryani and Gravies

The smokiness in black cardamom is not a flavour note added later. The pods are dried over open wood fires in the growing regions, and that process is what leaves the deep smoky, faintly camphor-like character behind. This is a completely different spice from green elaichi despite the shared name, and swapping one for the other ruins a dish in both directions. Badi elaichi belongs in biryani, dal makhani, slow-cooked meat and garam masala, never in kheer or chai. Spyran alcha is sorted whole pods, firm and dark, with dust and split shells removed.Available in 25 g, 50 g, 100 g and 250 g packs with delivery across India.

Laving

From ₹15.50

Black Cardamom (Badi Elaichi) – Smoky Pods for Biryani and Gravies

Taj American

From ₹25.00

Whole Cinnamon Sticks (Taj) – Dalchini for Biryani, Chai and Masala

Cinnamon is tree bark, peeled and dried until it curls into the sticks sold as taj or dalchini. Thicker, harder bark of this type holds its aroma through a long cook rather than softening away in the first few minutes, which is exactly what a biryani or a slow gravy needs. Broken with the fingers, it releases a warm, sweet, woody smell immediately. One small piece is enough for a full pot. Spyran taj is sorted clean bark, with dust and crumbled fragments removed.Available in 50 g and 100 g packs with delivery across India.

Taj

From ₹17.00

Dalchini (Taj) – Everyday Cinnamon Sticks for Indian Cooking

This is the cinnamon most Indian kitchens run through fastest. It goes into the ghee at the start of a biryani, into the pot with dal makhani, into chai masala and into every garam masala ground at home. Because it gets used across so many dishes, buying it in a 250 g pack works out better than replacing a small pouch every few weeks. The sticks are firm and dark, releasing a warm sweet aroma the moment they are broken. Spyran taj is sorted clean bark, with dust and crumbled fragments removed.Available in 50 g, 100 g and 250 g packs with delivery across India.

Mari White

From ₹77.00

Whole White Pepper (Safed Mari) – Heat Without the Black Specks

White pepper and black pepper come from the same berry. The difference is that white peppercorns have had the outer black skin soaked off, leaving only the pale inner seed. That single step changes two things. The heat stays but the aroma turns cleaner and more earthy, and nothing dark shows up in the food. This is why white pepper is the one used in white gravies, shorba, paneer preparations and creamy soups, where black flecks would look wrong. Spyran mari white is sorted whole peppercorns, ready to grind fresh.Available in 50 g and 100 g packs with delivery across India.

Mari Extra

From ₹56.50

Whole Black Peppercorns (Kali Mari) – Grind Fresh, Use Everywhere

Pepper is the one spice where buying whole makes an immediate, obvious difference. The bite comes from piperine and the aroma from volatile oils, and both start leaving the moment a corn is cracked. Ground pepper sitting in a jar for two months is close to flavourless dust. Crack a whole corn and the sharpness hits at once. These are firm, dark, evenly sized peppercorns meant for a grinder or a mortar. Spyran mari extra is sorted whole corns, with dust and light hollow berries removed.Available in 50 g, 100 g and 250 g packs with delivery across India.

Kokum Lonawala

From ₹130.00