Hadoti Herbs And Spices


Indian Spices have been popular across the world for their unique flavor, aroma, and beautiful texture. Thus, the export of spices from India has increased substantially.
HADOTI HERBALS AND SPICES believe that our aesthetically produced unique spices should reach each corner of the world.

Red chilies, also known as red peppers or chilli peppers, are a spicy and versatile ingredient commonly used in cooking. They come in various shapes, sizes, and levels of spiciness, with some varieties being milder while others are extremely hot. Red chilies can add heat and flavour to a wide range of dishes, including curries, stir-fries, sauces, salsas, and marinades. They can be used fresh, dried, or in the form of chilli powder or flakes. When using red chilies, it’s important to handle them carefully, as their oils can cause skin and eye irritation.

Coriander, also known as cilantro or Chinese parsley, is a herb that is widely used in cooking around the world. It has a fresh, citrusy flavour and is commonly used in various cuisines, including Indian, Mexican, Thai, and Middle Eastern. Coriander leaves, often referred to as cilantro, are commonly used as a garnish or ingredient in salads, salsas, soups, and curries. The seeds of the coriander plant are dried and used as a spice. They have a warm, nutty flavour and are commonly ground or crushed to add depth of flavour to dishes, such as curries, stews, and spice blends. Coriander is known for its aromatic properties and is a popular ingredient in many culinary traditions.

Turmeric is a bright yellow spice derived from the root of the turmeric plant. It has a warm, earthy flavour and is commonly used in cooking, particularly in South Asian and Middle Eastern cuisines. Turmeric is a key ingredient in curry powder and is often used in curries, rice dishes, soups, and sauces. Apart from its culinary uses, turmeric has also been used for its potential health benefits and is known for its active compound called curcumin, which has antioxidant and anti-inflammatory properties. Turmeric is known for its vibrant colour and is sometimes used as a natural food colouring agent.

Nutmeg is a spice that comes from the seed of the nutmeg tree, native to Indonesia. It has a warm, aromatic flavour with a slightly sweet and nutty undertone. Nutmeg is typically used in small amounts due to its potent flavour. It is commonly used in both sweet and savoury dishes, including baked goods like pies, cakes, and cookies, as well as in sauces, soups, and stews. Nutmeg is often grated or ground fresh for the best flavour, but it can also be found in pre-ground form. In addition to its culinary uses, nutmeg has been associated with certain health benefits, including digestive aid and potential relaxation properties. However, it’s important to use nutmeg in moderation as excessive consumption can have adverse effects.


Cumin is a spice widely used in various cuisines around the world, including Indian, Mexican, Middle Eastern, and Mediterranean. It has a warm and earthy flavour with a slightly nutty and peppery undertone. Cumin seeds, which are actually dried fruits of the Cuminum cyminum plant, are commonly used in whole or ground form.

Cumin is a versatile spice that adds depth and richness to dishes. It is a key ingredient in curry powders, chilli powder, and spice blends like garam masala. Cumin seeds are often toasted or dry-roasted to enhance their flavour before being used in cooking. Ground cumin is used in soups, stews, sauces, rice dishes, and even in meat and vegetable preparations. It pairs well with coriander and other spices, creating a harmonious flavour profile. Cumin is also believed to have digestive benefits and is used in traditional medicine for its potential health properties.

Black pepper is a widely used spice that comes from the dried berries of the Piper nigrum vine. It is one of the most common and popular spices found in kitchens around the world. Black pepper has a pungent and slightly spicy flavour with a hint of warmth. It is often used to enhance the taste of various dishes, both savoury and sweet.

In culinary applications, black pepper is used as a seasoning and flavouring agent. It can be added whole, crushed, or ground to dishes such as soups, stews, marinades, sauces, and grilled meats. It pairs well with a wide range of ingredients and is often combined with salt for a classic seasoning blend.

Ajwain, also known as carom seeds or bishop’s weed, is a spice commonly used in Indian, Middle Eastern, and South Asian cuisines. It is derived from the seeds of the Ajwain plant (Trachyspermum ammi) and has a strong, distinctive flavour and aroma.

Ajwain seeds have a pungent, slightly bitter taste with a hint of thyme-like and peppery notes. They are often used in small quantities due to their potent flavour. Ajwain is used as a spice in various dishes, including curries, bread, snacks, pickles, and lentil preparations. It is also added to spice blends and chutneys for added depth of flavour.

In addition to its culinary uses, ajwain is believed to have medicinal properties and has been used in traditional medicine for digestive issues, as it is thought to aid in digestion and relieve flatulence. It is important to note that while ajwain has a distinctive flavour, it should be used in moderation to avoid overpowering the dish.