Whole Spices (Sabut Masala) from Named Indian Regions

Whole spices (sabut masala) are seeds, pods, bark, buds or leaves sold uncrushed, and our Indian whole spices come from named regions: Jodhpur for jeera and saunf, Idukki for elaichi, Wayanad for kali mirch, Kanyakumari for laung and Meghalaya for tej patta. Every pack in our Whole Spices collection is cleaned, graded and packed fresh, with no blending with lower-grade lots. Buy whole spices online here for tadka, biryani, chai, pickles and homemade garam masala.

Shop whole spices by name

• Neemuch Ajwain (Carom Seeds): sharp, pungent sabut ajwain for paratha, pakora and tadka.
• Kanyakumari Whole Cloves (Laung): cloves from Kanyakumari, a GI-registered origin for cloves in Tamil Nadu, hand-picked and sun-dried.
• Jodhpur Fennel Seeds (Saunf): sweet, aromatic saunf for curries and after meals.
• Idukki Green Cardamom (Elaichi): bold 8mm+ pods from the Cardamom Hills of Kerala.
• Idukki Shelled Nutmeg (Jaiphal): whole nutmeg with a strong, sweet aroma.
• Neemuch Kalonji (Nigella Seeds): matte black seeds with a sharp, oniony smell.
• Ceylon Cinnamon Sticks (True Dalchini): hand-peeled Sri Lankan quills, milder and sweeter than cassia.
• Jodhpur Cumin Seeds (Jeera): bold, earthy jeera from Rajasthan.
• Wayanad Black Pepper (Kali Mirch): whole Wayanad peppercorns with layered heat.
• Pratapgarh Poppy Seeds (Khus Khus): white posto for korma and sweets.
• Raw Asafoetida Resin (Hing): unprocessed hing from Afghanistan and Iran, with no flour fillers.
• Mathania Kasuri Methi: sun-dried fenugreek leaves from Rajasthan.

Also in this collection: Jodhpur Thin Fennel (patli saunf), Jodhpur Fenugreek (methi dana), Ramganj Mandi Coriander (sabut dhaniya), Mahendragarh Black Mustard (rai), Neemuch Small Mustard, Manipur Cassia Cinnamon, Meghalaya Bay Leaf (tej patta), Idukki Mace (javitri), Panch Phoron and the Single-Origin Spice Trial Pack.

Whole or ground: how to choose

Whole spices keep their essential oils sealed inside the seed, bark or pod until you crush, grind or temper them. For tadka, whole spices work best: jeera, rai and ajwain need direct contact with hot oil to release flavour. For rubs, marinades and quick dishes, our Powdered Spices collection has the same single-origin quality, ready to use. New to us? The trial pack lets you sample before you buy full packs.

Stored well, whole spices stay fresh for six to twelve months. Keep them in airtight glass or steel containers, not above the stove. Never use a wet spoon. For the best aroma, buy what you will use within three to four months.

Whole spices FAQs

Common questions about whole spices.

What are sabut masala?

Sabut masala are unground seeds, bark, pods or leaves used in Indian cooking, such as jeera, elaichi, kali mirch, dalchini, laung and saunf.

Which whole spices does every Indian kitchen need?

Start with jeera, dhaniya, rai, kali mirch, elaichi, laung and dalchini. These whole spices form the base of most gravies, tadkas and spice blends.

How long do whole spices stay fresh?

In airtight containers away from heat and moisture, they stay fresh for six to twelve months. Keep the lid closed tight after each use.

How do I order if I am new to Gardenia Whispers?

Add the whole spices you need to your cart and check out, or start with our Single-Origin Spice Trial Pack to sample a few spices first.