Indian spices online

Indian cuisine is known all over the world for its rich and unique tastes and flavors that mainly come from the spices and herbs that are used to cook various Indian delicacies. While most people know about the common Indian spices and herbs that are widely used in cooking Indian dishes, there are certain lesser-known Indian spices and herbs that probably not many people know about. However, these spices and herbs can really add magic to the Indian recipes that you cook. In this blog, we will discuss some of those Indian herbs and spices and help you explore the world of flavor that is beyond your imagination!

You can buy Indian spices online from the reputable Indian spices online store in the UK, TajSpices, and enjoy the flavors of India in your home-cooked dishes. 

Here are the 10 Lesser-Known Indian spices and Herbs that You should Actually Try More Often

  • Bhut Jolokia or Raja Mirchi (Naga Chili/Ghost Pepper)

  • Bhut Jolokia, a red-hot pepper used mainly in North-East India, is considered to be one of the spiciest chilies in the world. And if you love to taste extra-spicy foods, then you should definitely try this variety of super-spicy pepper. This chili is also known as Bih Jolokia, Red Naga, Naga Jolokia, and U-Morok. 

  • Radhuni or Dried Fruit of Wild Celery

  • Radhuni looks similar to ajwain, caraway, and celery seeds, these seeds are extensively found in South Asia. These seeds taste similar to celery and parsley, and in Bengal, it is known as Paanch Phoran or five-spice mix. Radhuni is quick-fried in hot oil and added to the delicacies. Radhuni is also known as Ajamoda, Shalari, Ajmud, etc. 

  • Kanthari Mulaku

  • It is also known as White Bird’s Eye Chili and is grown in Kerala and Tamil Nadu. It is ivory in color and super-hot in taste and improves appetite, controls cholesterol, relieves arthritis pain, etc. It is used in pickles and curries and as a tadka in the dals.

  • Sichuan Pepper

  • This variety of pepper is widely used in the roasted form in salads and continental dishes. It also helps in treating stomach problems and has a unique pungent taste with lemon undertones. You can buy Sichuan Pepper and other Indian spices from the Indian spice shop near me – TajSpices. 


  • Ratanjot

    Also known as Alkanet root, it is a dried herb found in Jammu and Kashmir and Himachal Pradesh which serves as a natural food color to add hues of crimson to Indian recipes like Rogan Josh, Tandoori Chicken, and more. This has been traditionally used in the Kashmiri and Himachali dishes. 

  • Kalonji or Nigella Seeds

  • Slightly bitter and sweet in taste, Kalonji, also known as Kalo Jira, Jeerakam, Kalzira, Jeerige, Charnushka, and Mangrail, are tiny black seeds that are used mainly in Bengal and Bihar in various Indian delicacies like pickles, curries, naan, etc.

  • Kalpasi

  • It is one of the strangest herbs used in Indian cuisine – strange because Kalpasi has no flavor of its own but a mild woody fragrance, and still whichever dish it is added to, blended with other spices, it serves as a unique flavoring agent and makes the recipe very special in taste. It is also known as Black Stone Flowers or Patthar Ke Phool. Kalpasi is used to make some indigenous masalas like Lucknow’s Potli Masala and Maharashtra’s Goda Masala. 

  • Lakadong Turmeric

  • It is also known as Dried Curcuma Longa Root and is found only in Meghalaya. It is one of the finest turmerics in the world and has numerous health benefits. The powdered form of this turmeric is used widely in North-Eastern cuisine providing a unique taste. 

  • Maroi Nakupi

  • It is also called Asian Chives and Dunduko Saag - a grass-like herb that belongs to the garlic family and is extensively used in North-East Indian cuisine, especially in Manipur as a substitute for garlic and onion. All the parts of this herb are used – the leaves, stalks, and the buds and serves as a flavoring agent to local dishes like Bora, Ametpa, Eromba, Singju, etc. It also treats various bacterial and fungal infections. 

  • Anardana

  • These are dried pomegranate seeds that are used in various Indian dishes, especially in Punjabi recipes to add a tinge of tanginess. These seeds are widely used in the stuffing for Punjabi Parathas and in Kadhi. 

    Buy Common and Uncommon Indian Ingredients from TajSpices – An Indian Spices Online Store

    Whichever Indian spices, herbs, groceries, and other ingredients that you want to shop for in the UK, you just need to visit the Indian online spice shop near me – TajSpices. You will find everything there at reasonable rates and enjoy prompt delivery services for your orders at your doorstep.


    Indian spices online

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