Spices & Herbs
SABZI MASALA
Patanjali Sabji Masala Powder is obtained by mixing of several grinded spices. It has a subtle blend of spices specially combined to enhance the taste of vegetable dishes.
GARAM MASALA
Patanjali Garam Masala Powder is obtained by mixing of several grinded spices. It is also commonly called Warm or Hot spice. It is a subtle blend of various spice and very popular spice used in Indian Cooking.
BLACK PEPPER POWDER
Patanjali Black Pepper Powder means the powder obtained by grinding dried berries of Piper nigrum.It shall have characteristic aromatic flavor free from mustiness, foreign odor and rancidity.
BLACK PEPPER WHOLE
Patanjali Black Pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and for seasoning, It shall have characteristic aromatic flavor free from mustiness, foreign odour and rancidity.
AJOWAN (CAROM SEEDS)
Patanjali Ajwain is packed with high ajowan Trachyspermum ammi, also known as Ajowan caraway, bishop's weed or carom, is an annual herb in the family Apiaceae. The plant is also called bishop's weed, but this is a common name it shares with some other different plants. The "seed" is often confused with lovage "seed".
CORIANDER POWDER
Patanjali Coriander Powder is the powder obtained by grinding clean, sound, dried mature fruits of Coriandrum sativum.
CUMIN WHOLE
Patanjali Cumin Whole means the dried mature fruits of Cuminum Cyminum L. It shall have characteristic aromatic flavor. In India, it is also called by the name Jeera.
RED CHILLI POWDER
Patanjali Red Chilli Powder means the powder obtained by grinding clean ripe fruits or pods of Capsicum annum and Capsicum frutescens. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum.
TURMERIC POWDER
Patanjali Turmeric Powder means the powder obtained by grinding clean, sound, dried mature roots of Turmeric. It adds a mild flavor and aroma to sweet and savory food preparations.
BANDHANI HING
Patanjali Bandhani Organic Hing is recognized for its quality and strong aroma.it is hygienically processed by using active ingredients. it works as a flavour enhancer.
CHAAT MASALA
Patanjali Chaat Masala Powder is obtained from mixing of several grinded spices.Chaat masala is also sprinkled on fruit, toasts and regular salads. Chaat is a racy blend that gives a wild and lively tweak to the well-worn taste of Salads, Sandwiches, and on fruits chaats.
CHHOLE MASALA
Patanjali Chhole Masala also known as chana masala.Chole masala is a blend of select spices used in the preparation of chickpeas or kabuli chana. Chhola Masala Powder is obtained from mixing of several grinded spices.
CORIANDER POWDER 500GM
Coriander Powder is the powder obtained by grinding clean, sound, dried mature fruits of Coriandrum sativum.
DIVYA HERBAL PEYA 50GM
Divya Herbal Peya is an herbal green tea that combines the goodness of herbs and plant products. The component herbs are enriched in vitamins and minerals so they help you recover from cough and cold, improve your general health and boost immunity. Divya Herbal Peya also improves your digestion and helps burn away excess fat and thus resolves weight problems. Switch to Divya Herbal Peya for your holistic wellbeing. Experience Ayurvedic healing in your everyday life.
DIVYA PEYA
Patanjali Divya Peya is an Ayurvedic substitute for tea. It combines the goodness of herbs and plant products. The component herbs are enriched in vitamin C so they help you recover from cough and cold. It nourishes and relaxes your body and mind. It improves your hepatic and digestive balance. Divya Peya (Green Tea) also boosts your immunity and keeps diseases at bay. Switch to DivyaPeya for your holistic wellbeing. It is a wholesome health drink with no side effects.
FENUGREEK WHOLE
Patanjali Fenugreek Whole means the dried mature seeds of Trigonella foenum graecum L. It shall have characteristic aromatic flavour free from mustiness.It is hard, stony, yellowish brown and angular and has a warm and penetrating aroma, which becomes more pronounced on roasting. Fenugreek leaves a strong bitter aftertaste. This is also called as Methi Seeds.