Buy Groceries Online – Masala, Spices & More at Spyran

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

Dried Kokum (Amsul) – Sour Rind for Sol Kadhi and Coastal Curries

Kokum is a souring agent, used the way tamarind is but with a completely different result. The dried rind gives a clean, fruity tartness and turns a dish deep pink to purple, which is exactly what sol kadhi and Konkani curries need. Two or three pieces soaked in warm water are enough for a full pot. It does not overpower coconut or fish the way imli can. Spyran kokum is sorted dried rind, sticky and pliable rather than dried to brittle.Available in 250 g and 500 g packs with delivery across India.

Kokum Phool

From ₹84.00

Kokum Phool – Whole Dried Kokum for Deeper Colour and Sourness

Kokum phool is the whole fruit dried rather than the rind alone, which is why the pieces open out into a rough flower shape and carry noticeably more flesh. More flesh means more of everything the fruit gives: deeper pink colour, fuller sourness, and a rounder fruity note. Fewer pieces do the same job, so the higher price per kilo does not translate into higher cost per pot. This is the grade used when sol kadhi needs to come out properly pink. Spyran kokum phool is sorted into whole pieces, soft and dark, with brittle fragments removed.Available in 100 g and 250 g packs with delivery across India.

Kokum Bhina

From ₹100.00

Wet Kokum (Kokum Bhina) – Soft, Moist Rind Ready to Use

Wet kokum skips the soaking step. The rind is kept soft and moist rather than dried hard, so it goes straight into a curry or gets squeezed directly into water for sol kadhi. For anyone cooking coastal food regularly, that saves twenty minutes of waiting every time. The pieces are dark, pliable and heavy with retained moisture, and they release colour almost immediately. Spyran kokum bhina is sorted soft rind, packed to stay moist.Available in 250 g and 500 g packs with delivery across India.

Variyali Lakhnavi

From ₹42.00

Lakhnavi Variyali – Sweet Fennel Seeds for Mukhwas and Cooking

Lakhnavi variyali is the small, slim, bright green fennel used as a mouth freshener. It is a different grade from the plump pale seed that goes into pickle masala and Bengali panch phoron. The smaller seed is sweeter, softer to chew and holds its green colour, which is why it is what sits in the bowl at the counter of every Indian restaurant. It works in cooking too, though its natural sweetness makes it better suited to lighter dishes. Spyran variyali is cleaned and sifted, with stalk fragments and dust removed.Available in 100 g, 250 g and 500 g packs with delivery across India.

Variyali Big

From ₹43.00

Large Fennel Seeds (Moti Saunf) – The Cooking Grade

Large fennel is the grade that belongs in the masala dabba rather than the mukhwas bowl. The seeds are plumper and paler than the small green mouth-freshener type, with a stronger, more straightforward aniseed taste and less sweetness. That makes them better suited to tadka, pickle masala, panch phoron and anywhere fennel needs to hold its own against chilli, garlic and mustard. They also stand up to roasting and grinding better than the finer grade. Spyran variyali big is cleaned and sifted, with stalk fragments and dust removed.Available in 100 g, 250 g and 500 g packs with delivery across India.

Khaskhas

From ₹57.00

Poppy Seeds (Khus Khus) – Natural Thickener for Gravies and Sweets

Khaskhas does something no other spice in an Indian kitchen does. Soaked and ground, the tiny cream-coloured seeds turn into a smooth paste that thickens a gravy and gives it body without cream, cashew or besan. That is why korma, rezala and Bengali posto rely on it. On its own the seed is almost tasteless, faintly nutty at most, so it adds texture without changing the flavour direction of a dish. Spyran khaskhas is cleaned and sifted, with grit and dust removed.Available in 25 g, 50 g, 100 g and 250 g packs with delivery across India.

Hing Whole

From ₹232.00

Whole Hing (Asafoetida) – Solid Lumps for Strongest Aroma

Whole hing comes as hard resin lumps rather than free-flowing powder, and that solid form is why it holds its strength far longer. Powder loses aroma steadily once opened. A lump keeps almost everything sealed inside until it is broken or grated. Crush a small piece into hot oil and the sharp sulphurous smell transforms within seconds into the savoury, onion-garlic depth that dal, kadhi and Gujarati cooking are built on. A little goes a very long way. Spyran hing whole is sorted solid pieces.Available in 100 g and 250 g packs with delivery across India.

Amali Premium

From ₹18.00

Seedless Tamarind (Imli) – Soft Pulp for Sambar, Chutney and Curries

Tamarind is the souring agent most Indian cooking is built on. Soaked in warm water and squeezed, the sticky brown pulp releases a deep, slightly sweet sourness that no lemon or vinegar reproduces. It is what makes sambar taste like sambar. A small ball soaked in half a cup of water is enough for a full pot, which is why a 100 g pack lasts weeks even in a kitchen that cooks South Indian food regularly. Spyran amali is cleaned seedless tamarind pulp, soft and pliable, with seeds and fibre removed.Available in 100 g, 250 g and 500 g packs with delivery across India.

Sabudana

From ₹27.50

Sabudana – Tapioca Pearls for Khichdi, Vada and Vrat

Sabudana khichdi works or fails at the soaking stage, not the cooking stage. Get the water right and each pearl stays separate, soft and slightly chewy. Get it wrong and the whole pan turns to paste. These are medium-sized round pearls, uniform enough to soak at the same rate, which is what makes the difference. Naturally gluten-free and made from tapioca starch, sabudana is the staple of Navratri and Ekadashi fasting across most of India. Spyran sabudana is cleaned and sorted, with broken pearls and powder removed.Available in 250 g and 500 g packs with delivery across India.

Tal Premium

From ₹23.00

Premium White Sesame Seeds (Til) for Rich Flavor & Nutrition

Til or sesame seeds carries real cultural weight in Indian winters: in Maharashtra, tilgul (sesame mixed with jaggery) is shared on Makar Sankranti with the phrase "tilgul ghya, goad goad bola" - take tilgul, and speak sweetly because both sesame and jaggery are considered warming foods for the cold season. Spyran Tal Premium is our white sesame seed, hygienically packed to bring that same nutty, toasted flavour to laddoos, chikki, bakery, and everyday cooking well beyond the festival calendar.Available in a standard retail pack with delivery across India.

Til's Place in Indian Winter Tradition

Tilgul or sesame and jaggery, is a Makar Sankranti staple in Maharashtra and beyond
Sesame and jaggery are both considered warming foods suited to cold-weather eating
Til ladoo and chikki are the most familiar festive preparations
The same seed works year-round in bakery, garnishing, and everyday cooking

Singdana

From ₹52.50

Buy Premium Peanuts Online — Fresh & Crunchy Mungfali Dana

Singdana - mungfali dana in Hindi, groundnuts in everyday English is a pantry staple that shows up everywhere in Indian cooking, from a fistful roasted as an evening snack to the base of chikki, peanut chutney, and the crunch in poha or bhel. Spyran's singdana is sourced from trusted farms and hygienically processed to keep that natural crunch intact, whether it's headed for a sweet shop's chikki batch or a home cook's everyday tadka.Available in a standard retail pack with delivery across India.Why Peanuts Are a Pantry Essential

Roasted, boiled, or raw — peanuts adapt to sweet and savoury preparations alike
The base ingredient for chikki, laddoos, and peanut chutney
A common crunch-and-protein addition to poha, upma, and namkeen mixes
Ground into peanut butter for both traditional and modern kitchens

Kasuri Methi

From ₹29.00

Premium Kasuri Methi for Rich Aroma & Authentic Flavor

Kasuri methi is a different product from the fenugreek seeds sold as methi dana, it's the dried leaf of the fenugreek plant rather than the seed, and it works completely differently in a dish: crushed between your palms and sprinkled in at the very end of cooking, it adds the distinctive slightly bitter, hay-like aroma that instantly signals a restaurant-style butter chicken or paneer curry. Spyran's dried fenugreek leaves are naturally dried to keep their essential oils and colour intact, rather than fading into a flavourless green dust.Available in 50g and 100g packs, with delivery across India, at a straightforward kasuri methi 100g price.

How Kasuri Methi Differs From Methi Dana

Kasuri methi is the dried leaf of the fenugreek plant; methi dana is the seed
Leaves are added at the end of cooking, crushed between the palms first
Seeds are typically tempered early, or soaked, and taste far more bitter on their own
The two are not interchangeable, a curry calling for kasuri methi needs the leaf, not the seed

Methi-4

From ₹35.00