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Freshly Sourced from Farms

All our spices are Sundried, Hand-Sorted, and Vacuum-Sealed 

Black Pepper - Kali Mirch

Our black pepper comes from the rain-rich estates of Wayanad, Kerala—where monsoon-fed vines climb tall trees to produce bold, oil-rich peppercorns. Once harvested, the berries are sun-dried until they wrinkle into jet-black nuggets of heat and aroma. Known as the "king of spices," kali mirch was once traded like gold.

Coriander Seeds - Dhania

Cultivated in the cooler climes of Madhya Pradesh and Rajasthan, our coriander seeds are harvested when their color turns golden and their aroma citrusy. Naturally dried and delicately cleaned, Hansha dhaniya is bursting with zesty flavor.

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Cumin Seeds - Jeera

From the sun-kissed soils of Rajasthan, our cumin is grown in dry, arid conditions—just how this resilient spice thrives best. Sown in winter and harvested in early spring, the seeds are naturally sun-dried to preserve their earthy aroma and essential oils.

Red Pepper - Lal Mirch

Sourced from the lush spice farms of Guntur, Andhra Pradesh—India’s chilli capital—our whole red chillies are ripened under the southern sun and slow-dried to maintain their vibrant color and spicy zing. Carefully handled and sealed to avoid moisture, these chillies bring both heat and hue to Indian gravies.

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Sesame Seeds - Safed Til

Our white sesame comes from Gujarat and Madhya Pradesh, harvested in dry conditions and sun-cured to preserve its nutty flavor and crunch. These seeds are high in calcium and perfect for Indian sweets like gajak or til chikki.

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Cardamom - Elaichi

Grown in the misty highlands of Idukki, Kerala, Hansha green cardamom pods are hand-picked with care at peak ripeness. Gently sun-dried to preserve the essential oils, each pod bursts with a floral-sweet aroma. A key spice in Awadhi biryanis and shahi desserts, elaichi is our fragrant queen.

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Nigella Seeds - Kalonji

Grown in the mineral-rich soil of Uttar Pradesh and Gujarat, black til is an ancient superfood prized in both Ayurveda and Indian cooking. After harvest, the seeds are gently sun-dried and cleaned without polishing—preserving their deep color and nutrients. Used in winter sweets, chutneys, and laddoos, black til is said to build strength.

Carom Seeds - Ajwain

Ajwain from Gujarat and Rajasthan is grown in sandy soil under dry, warm climates—just what it loves. Hansha ajwain is bold, aromatic, and instantly recognizable by its thymol-rich punch. It aids digestion and elevates parathas, pakoras, and chaats.

Fennel Seeds - Saunf

Sourced from the cooler regions of Rajasthan, Hansha fennel is known for its natural sweetness and bright green hue. Harvested in late winter and dried slowly to protect its delicate oils, saunf is not just a mouth freshener—it’s a digestive and a flavor enhancer.

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