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Coriander Powder

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50 gms / 100 gms / 200 gms / 500 gms / 1 kg

Coriander powder (called dhaniya powder in Hindi) is made from the roasted and ground seeds of the coriander plant. A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour.

The leaves and stems of coriander have more nutritional power than the seeds, hosting relatively large amounts of vitamins and minerals. That said, the seeds are still a good source of fiber, as well as minerals including calcium, iron, magnesium and manganese.

In addition, coriander seeds have been associated with several positive health outcomes. These include lower blood sugar, improved heart health, reduced anxiety, healthy digestion, and slowed aging of the skin.

Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu and Madhya Pradesh are the major producers.

Usage :-

In Indian cuisine, coriander is mainly used for taste. Frying, roast-ground coriander powder in oil gives the characteristic ‘curry’ flavour. Coriander seeds have diuretic properties. It alleviates gas and tones the digestive tract.

Turmeric Powder

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50 gms / 100 gms / 200 gms / 500 gms / 1 kg

Turmeric, sometimes called Indian saffron or the golden spice. It has been used in India for thousands of years as both a spice and medicinal herb. It is a popular variety in India, where turmeric is used as a key colouring agent in ‘curries.

This anti-inflammatory ability might reduce the aggravation that people with arthritis feel in their joints.

The foundation suggests taking capsules of 400 to 600 milligrams (mg) of turmeric up to three times per day for inflammation relief.

Usage :-

The Hindus in India use turmeric to marinate fish before cooking. Turmeric is both used as a colouring and flavouring agent in Indian cuisine. Solutions of turmeric have long been used in the treatment of wounds, eye infections and common cold.

Tikhalal Chilli Powder

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50 gms / 100 gms / 200 gms / 500 gms / 1 kg

Contains roasted, dried and powdered red chillies that can add a punch to any dish.

Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency.

 1.It promotes digestive health 2. Reduces inflammation and pain 3. Relieves nasal congestion 4. Helps in weight loss 5. It is Heart friendly 6. Is great for skin and hair 7. It maintains healthy blood pressure levels

Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States. The highly pungent ‘Guntur’ and the mildly pungent ‘Byadgi’ chillies are internationally recognised as the finest in quality.

Usage

Chillies are used in Indian dishes for their hot taste and reddish colour. Red chilli ground together with coconut gives curry a firm texture. Chillies are a great source of vitamin C and good for digestion.

Cumin Powder

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50 gms / 100 gms / 200 gms

Cumin is the seed of the flowering plant cuminum cyminun which belongs to the Apiaceae family. Apart from imparting an earthy, smoky and delicious flavour to the food, cumin also provides some nutritional and health benefits.

Cumin seeds has a penetrating musty, earthy flavour. It’s a cooling spice.

1. Promotes Digestion 2. Rich Source of Iron 3. Contains Beneficial Plant Compounds 4. Help With Diabetes 5. Improve Blood Cholesterol 6. Improve Blood Cholesterol

Cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers.

Usage :-

Roasted very briefly on low fire (for only a minute) on a tawa (girdle) and then ground into powder helps release its flavour more fully. Cumin is considered a digestive.

Kashmirilal Chilli Powder

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50 gms / 100 gms / 200 gms / 500 gms

Kashmirilal Chilli Powder is made of brilliant colour and balanced flavour Fine ground red chillies of the finest quality distinguished by their brilliant red colour and mild pungency.

Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States.

Chillies are a great source of vitamin C and good for digestion. 

The highly pungent ‘Guntur’ and the mildly pungent ‘Byadgi’ chillies are internationally recognised as the finest in quality.

Usage

Chillies are used in Indian dishes for their hot taste and reddish colour. Red chilli ground together with coconut gives curry a firm texture. Chillies are a great source of vitamin C and good for digestion.

Black Pepper Powder

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50 gms / 100 gms

Fine ground, highly aromatic Allepey pepper acclaimed for its superb flavour and bite. These ‘bold’ berried peppers are sourced from the erstwhile shipping port ‘Allepey’ – a Southern district of Kerala.

Pepper has a sharp, hot and biting taste. It’s a warming spice. It is one of the oldest and important spices in the world. 

1. High in antioxidants 2. May benefit your brain. 3. May improve blood sugar control 4. May lower cholesterol levels 5. May have cancer-fighting properties

India holds a supreme position in the production of pepper. Two of its celebrated varieties are ‘Malabar Garbled’ and ‘Tellichery Extra bold’.

Usage

Pepper is extensively used in the wintry cusine of North India, to impart warmth and pungency to veg. dishes. In the South, it is used as a flavouring spice in non-veg preparations. Pepper incidently is an important spice in the Indian four-spice classic ‘Garam Masala’. Pepper corns boiled in water along with basil leaves, are said to relieve chest congestions and asthematic condition.

Garam Masala

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15 gms / 25 gms/ 50 gms / 100 gms / 200 gms / 1 kg

Garam masala consists of ground spices like cloves, cinnamon, cardamoms, cumin, coriander, nutmeg, bay leaf, mace and black pepper 

A select blend of 13 spices go into this grand old universal taste enhancer. Being chilli based, it provides an exotic red gravy to dishes.

1. Boosts Digestion 2. Boosts Metabolism 3. Full of Antioxidants 4. Fights Bad Breath

Usage

It is used essentially for preparing vegetarian dishes requiring a gravy. Gujaratis and Marwaris normally use it in lentils (dal) and for filling in snacks such as samosa, usal, patra, farsan etc.

Sabji Masala

Sabji
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15 gms / 50 gms / 100 gms

A subtle blend of spice specially combined to enhance the taste of vegetable dishes. Mothers SPPL Sabji Masala is virtually the fast-food equivalent in the range of Mothers SPPL blended spices. It gives vegetable dishes a mildly resonant flavour and the appetising colour so characteristic of vegetarian fare.

Usage

If you need to rustle up a quick vegetable curry, all you need is your favourite vegetable/s and Mothers SPPL Sabji Masala, the ‘one-stop’ masala. That’s right, you do not need any other spice to make your dishes tempting and irresistible. Mothers SPPL Sabji Masala is just the right handy must-have for all those who simply don’t have the time for elaborate cooking, but would like to prepare delicious, appetising vegetable dishes all the same.

Royal Garam Masala

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15 gms / 50 gms / 100 gms / 500 gms

It blends black pepper, cumin, black cardamom, pepper long and dry ginger among other spices to create a robust blend of Garam Masala. This gives a rich and vigorous flavour to any delicacy. It also heightens the texture of a dish.

Enliven the robust flavours and aromas of North Indian Cuisine.

Usage

Mothers SPPL Royal Garam Masala is added to delicacies for a robust flavour, royal aroma and rich texture. The only way to sum up its effect on a dish is by saying Bon Appetit!

Chhole Masala

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15 gms / 50 gms / 100 gms / 200 gms / 500 gms

An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Mothers SPPL repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.

Usage

Used almost invariably in a variety of preparations involving chickpeas – chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.

Kitchen King Masala

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15 gms / 50 gms / 100 gms / 500 gms

Explore the ‘Curry’ experience with this classic blend that gives vegetable curries a lordly taste and a mild, subdued flavour. Being coriander and turmeric based, the blend gives curry an appetising golden hue. It is the recommended blend to prepare India’s much loved vegetarian dish – Home-bred Cheese in fresh green peas: Mattar Paneer.

Paneer curries and light gravies are enhanced with the fragrance and taste of Mothers SPPL Kitchen King.

Usage

Ideal for vegetable & paneer dishes with mild curry.

Jaljira Powder

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15 gms / 50 gms / 100 gms / 200 gms

At any Indian feast, Jaljira is a favourite welcome drink, and a natural choice after meals. A lively mix of spices and condiments that include mint leaf and dry ginger impart a tangy, sizzling character when mixed with plain water.

Usage

It is an ideal appetizer and a great digestive after a heavy eating bout. Jaljira tastes best, chilled. Try with regular soft drinks. It truly perks them up.

Shahi Paneer Masala

Paneer
Packaging Available In

15 gms / 50 gms / 100 gms

Humble cottage cheese is now just a dash away from its royal transformation. Mothers SPPL Shahi Paneer Masala achieves a subtle flavour and royal aroma in every grain, with pure Kashmiri spices.

Tea Masala

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15 gms / 50 gms / 100 gms / 200 gms

This pepper and ginger based blend gives a very special twist to the taste of tea. The ginger and pepper elements in the blend adds an extra warmth that can take the chill out on wintry days.

Usage

Used most commonly to add a spicy-warm flavour to tea and milk. It is also used to make ‘Ukala’*, a drink popular in Western India. *’Ukala’ is a hot brew of milk, water, sugar and a pinch of Mothers SPPL Tea Masala. Ukala is ideal for those who need to take milk but do not like it plain.

Chaat Masala

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15 gms / 50 gms / 100 gms / 200 gms / 500 gms

Chaat is a racy blend that gives a wild and lively tweak to the well worn taste of Salads, Sandwiches, Fresh fruits, Finger chips, Snacks, Soft drinks, Sprouted beans… you name it. Just sprinkle, and savour, a new kind of excitment.

Usage

Sprinkle on Salties, Samosas, Sandwiches, Tikkies, Pizzas, Pakoras, Soft drink, Dahi Wadas, Papris, Burgers, Wafers, Paneer-Tikkas etc.

Pani Puri Masala

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15 gms / 50 gms / 100 gms /200 gms / 500 gms/ 1kg

‘Pani’ in Hindi means water. ‘Puri’ is a fried hollow ball made from wheat flour. The ‘Puri’ is punctured open on one side and stuffed with delicious fillings and topped with Pani. The ‘Puri’ is then eaten in a mouth full. This is one of India’s most popular outdoor snacks.

Black Pepper, Tamarind and Dry Ginger combine together to give a sharp twinkle to this Mothers SPPL Blend that spices the ‘Pani’.

Usage

To spice the syrup in Pani-Puri.

Dry Mango Powder

Packaging Available In

50 gms / 100 gms

Made from the choicest of young mangoes in the latest dehydrating technology, Mothers SPPL Dry Mango Powder retains the flavour, fragrance and zest of the king of fruits.

Usage

Mothers SPPL Dry Mango Powder is ideal for adding a tangy zing and fragrance of mangoes to a wide range of dishes, salads, beverages and more.

Dry Ginger Powder

Packaging Available In

100 gms

Mothers SPPL Ginger Powder is fine-ground, light yellow, Cochin ginger- renowned for its subtle lemon like aroma and sharp, biting flavour. It is sourced from the port of Cochin off Kerala’s famed Malabar Coast.

Ginger has a pungent-lemony, warm-sweet flavour. It’s a warming spice. In the middle ages, ginger was valued on par with black pepper. A pound of it was worth the price of a sheep.

India is the world’s largest ginger producer. The finest quality ginger – Cochin ginger and Calicut ginger – comes from Kerala.

Usage

Almost all Indian curry recipes include ginger. The traditional method is to chop ginger finely and fry it along with onions. Ginger was one of the man’s earliest medicine, much prescribed for treating stomach distress.

Chicken Masala

Chicken
Packaging Available In

15 gms / 50 gms / 100 gms / 200 gms

In this blend, the flavouring agents marginally predominate the taste elements. Consequently, the blend is less steeped in pungency. For chicken curry, this gives the right balance between the spice-elements and other ingredients in the dish.

Usage

Can be used in mildly flavoured non-veg cuisine, particularly those deriving its thickening foundation from tomato and onion.