A1 CHETNA MASALA Kandivali West, Mumbai, Maharashtra

White sesame seeds or white til.They are nutty and fragrant seed variants. They add a lovely crunch to many Asian and Middle Eastern dishes.

Kashmiri red chillies, adds a mild heat and a deep red-orange colour. Most widely used chilli.Not spicy. It can be mixed with other red chillies for more taste.

Byadgi chilli is a famous variety of chilli mainly grown in the Indian state of Karnataka. Byadgi Whole Chilli adds flavour to dishes.

Ground red chiles are used throughout Indian cooking. This vibrant red reshampatti powder has a powerful, spicy flavor with a broad, pepper sweetness. It is used mainly by Guajarati's and Maharshtrian for pickle purpose.

Grown in Sankeshwar (a town near Kolhapur, Maharashtra) from which it also draws its name. The Sankeshwari chillies plays an important and spicy role in the life of many Indians.

Teja chilli is a fine variety of Guntur chilli. The skin of the crushed chilli is thick, red, and hot. It has its peak harvesting season from December to May

The Pandi Chilli is a medium-spicy chilli that grows across Southern India. Pandi is small with a shiny skin and pale red. It's spicier than other red chillies but lacks colour. It is usually used in South Indian dishes like curries, subzis, podis and other such dishes as well.

Kumthi Kashmiri mirchi powder is made from a special variety of red chilies which are less spicy in flavour but have wonderful red colour.

Tikka lal mirch dds a spicy twist to everyday recipes. Tikhalal Red Chilli Powder is a finely-ground chilli powder that is used as a spice in various Indian dishes to add very spicy texture.