Zaikaar Guntur Lal Mirch
Fiery, deep red chillies from Andhra’s Guntur belt — sun-dried for rich color.
Grown in the heat of Andhra Pradesh, Zaikaar’s Guntur Lal Mirch brings bold color, deep heat, and unmatched aroma. This single-origin red chilli is sun-dried to preserve its potency and flavor. Use it to elevate curries, marinades, or tadkas.
Zaikaar Merta Jeera
Aromatic cumin from Merta, Rajasthan — hand-cleaned and full of volatile oils.
Sourced from the semi-arid lands of Merta, Zaikaar Jeera is rich in essential oils that release a toasty aroma when dry-roasted. Its sharp and nutty flavor makes it a kitchen essential across Indian cuisines.
Zaikaar Hathras Hing
Potent asafoetida from Hathras — strong, sulfuric and digestive.
Known as India’s hing capital, Hathras produces the most potent and aromatic hing. Zaikaar Hing is carefully compounded and slow-roasted — a pinch goes a long way in dals and sabzis.
Zaikaar Ramganj Dhania
Fragrant coriander seeds from Rajasthan — sweet and citrusy in every bite.
Known for its bold aroma and golden hue, Zaikaar Dhania from Ramganj is a staple in Indian spice blends. Whether ground or used whole, it adds a mellow citrus base to curries and lentils.
Zaikaar Nizaami Haldi
Deep yellow turmeric from Telangana — high in curcumin and ground fresh.
With its warm aroma and deep color, Zaikaar Haldi is sourced from the Nizamabad region. It’s high in curcumin content, offering both medicinal and culinary strength. Ideal for golden milk, tadkas, and everyday cooking.
Zaikaar Sirohi Saunf
Sweet, green fennel from Sirohi — perfect for post-meal munching or cooking.
Grown in the cooler climates of Rajasthan, Zaikaar Saunf from Sirohi is aromatic and gently sweet. It’s perfect for tadkas, spice mixes, or as a mouth freshener.
Zaikaar Kota Methi
Fenugreek from Rajasthan’s Kota region — bitter, bold and nutrient-rich.
Zaikaar Methi is sourced from the fertile lands of Kota and is known for its strong aroma and slightly bitter taste. Packed with iron and fiber, it adds depth to curries and Indian breads.
Zaikaar Malnad Kali Mirch
Bold black pepper from the hilly Malnad region — pungent and aromatic.
Harvested from the misty slopes of Karnataka’s Malnad region, Zaikaar Kali Mirch is intensely aromatic with a sharp bite. It’s hand-sorted and sun-dried for maximum oil content.
Zaikaar Unjha Ajwain
Pungent carom seeds from Unjha, Gujarat — perfect for digestion and flavor.
From the spice market capital of Unjha comes Zaikaar Ajwain — small in size but big in impact. With its strong thymol content, it's a must-have for parathas, pakoras, and digestive remedies.
Zaikaar Malwa Sonth
Dry ginger from Madhya Pradesh’s Malwa region — warm and medicinal.
Zaikaar Sonth is made from sun-dried ginger rhizomes, ground fresh from Malwa. A digestive powerhouse with warming flavor, it's ideal for sweets, chai, and Ayurvedic cooking.
Zaikaar Wayanad Elaichi
Fragrant green cardamom pods from Wayanad — intensely aromatic and sweet.
Hand-harvested from the rain-fed hills of Kerala, Zaikaar Elaichi is full of aroma and bursting with flavor. Its intense sweetness adds magic to desserts, chai, and spice blends.
Zaikaar Southern Kadhipatta
Sun-dried curry leaves from South India — earthy, pungent, essential.
Sourced from farms in Kerala and Tamil Nadu, Zaikaar Kadhipatta is carefully dried to lock in aroma. Add it to tadkas, chutneys, and rasams to unlock authentic southern flavor.
Zaikaar Marwari Rai
Bold mustard seeds from Rajasthan — sharp, spicy and oil-rich.
Zaikaar Rai is grown in Rajasthan’s dry belts, harvested at peak maturity. These seeds are packed with mustard oils, perfect for pickling or making tadka.
Zaikaar Nilgiri Dalchini
True cinnamon from the Nilgiri hills — sweet, subtle and aromatic.
Zaikaar Dalchini is sourced from high-altitude plantations in Tamil Nadu’s Nilgiris. Unlike cassia, this true cinnamon is light, curled, and delicately sweet.
Zaikaar Kumaoni Tej Patta
Bay leaves from Uttarakhand’s Kumaon hills — aromatic and woodsy.
Grown in the cooler Himalayan slopes, Zaikaar Tej Patta adds complexity to Indian curries and pulaos. Each leaf is hand-picked and naturally dried to preserve its essential oils.