Spices are more than colour on your plate.

They carry the aroma, warmth, and depth that define Indian cooking.

But the way spices are processed changes how much flavour reaches your food.

Traditional stone grinding works slowly, keeping heat generation low and helping retain the natural characteristics of spices. This is why traditionally processed spices often deliver a richer aroma and more authentic taste.

Khetika Stoneground Basic Spice Trio brings together carefully selected turmeric, coriander, and red chilli powders made for everyday cooking.

No complicated recipes. No extra effort.

Just the familiar flavours that transform simple meals into something special.

Spiced curry leaves powder is a fragrant and useful seasoning mix that can be used to make many dishes taste better. This is a great way to keep curry leaves fresh and make your vegan meals taste better.

Ingredients: 1 cup curry leaves, washed and dried. 3 tablespoons chana dal split chickpeas. 2 tablespoons urad dal split black gram. 2 tablespoons coriander seeds. 1 tablespoon cumin seeds. 1 teaspoon black peppercorns. 1 teaspoon fenugreek seeds. 4-5 dried red chilies. 1 teaspoon turmeric powder. Salt to taste.

Instructions: Heat a pan over medium heat and dry roast chana dal, urad dal, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and dried red chilies until fragrant and lightly browned. Remove the roasted spices from the pan and set aside to cool. In the same pan, dry roast the curry leaves until they turn crisp. Allow the roasted ingredients to cool completely. Once cooled, transfer all the roasted ingredients along with turmeric powder and salt to a spice grinder or blender. Grind the mixture into a fine powder. Store the spiced curry leaves powder in an airtight container. Use as needed to flavor dishes like rice, soups, or curries.

Prep Time: 10 minutes

Cook Time: 10 minutes

Bursting with flavor, these Paleo Curry Meatballs are free of gluten, paleo, and Whole30 approval. The meal is flavorful and filling thanks to the blend of spices and creamy coconut sauce.

Ingredients: 1 lb ground beef or turkey. 1/2 cup almond flour. 1/4 cup coconut milk. 2 cloves garlic, minced. 1 tbsp curry powder. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric. Salt and pepper to taste. 2 tbsp coconut oil. 1 can 14 oz diced tomatoes. 1/2 cup coconut cream. Fresh cilantro leaves for garnish.

Instructions: In a large mixing bowl, combine ground meat, almond flour, coconut milk, minced garlic, curry powder, cumin, coriander, turmeric, salt, and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 inch in diameter. Heat coconut oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Add diced tomatoes and coconut cream to the skillet. Stir gently to combine, and then cover the skillet with a lid. Simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened. Garnish with fresh cilantro leaves before serving. Enjoy your Paleo Curry Meatballs!

Prep Time: 15 minutes

Cook Time: 25 minutes

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Bring a burst of flavor to your kitchen with Homemade Piri Piri Seasoning that’s easy to prepare and packed with spice. Created for everyday use, this blend from Namakwali enhances everything from fries to marinades with its rich, tangy heat. Try it today and give your home-cooked dishes a bold, irresistible twist.