Indian Spices


Turmeric can be used fresh or dried and is in almost a dozen of Sula's dishes such as the Mattar Paneer, NavrattanKorma, and many of our chicken dishes. Fresh turmeric is slightly stronger in flavor than that of dried, and it adds apotent yellow color to the dish. Turmeric contains curcumin which acts as a powerful anti-inflammatory, and itcontains antioxidant properties which are beneficial in reducing the instances of illness and disease.


Ginger is another popular spice with powerful medicinal properties. It has been used for centuries to relieve digestiveproblems such as motion sickness, pain, and nausea. Like turmeric, ginger root can be dried or used fresh. It is usedto enhance flavor in combination with other spices in our Gobi Aloo, Channa Masala, Lamb Tikka, and a number of other dishes.


Garlic is used to enhance flavor in almost every cuisine in the world. It is high in sulfur compounds and is said to ranksecond to turmeric in benefits. It has a powerful aroma and boosts flavor in curries and stir-fries. Garlic is used inmany of our dishes such as the Garlic Naan, Dal Makhani, and in a creamy onion curry in the Palak/Saag Paneer.Garlic has medicinal and health benefits including improving cardiovascular health, and blood pressure. It can alsoprotect skin from free radicals and slow down the depletion of collagen which leads to aging.


Cardamom is related to ginger and can be used to help with digestive issues, detoxification, depression, asthma,hypertension, skin,and rellieve cold and flu. It is used in desserts, coffee, tea, and many Indian dishes. Both greenand black cardamom is used in Indian cooking. Greencardamom has a sweet and light flavor and can be blendedwhen making spices for a vavariety of dishes. Black cardamom is smoky and should be used with caution typicallyonly the seeds are used as it can add a significant amount of spice to the dish. Our Murg Malai Tikka is seasonedwith cardamom and a mild Indian spice blend.


Coriander (also known as cilantro) is one of the oldest-known spices in the world. It is gently ridged in texture, can beused as a base for spice mixes, and is one of the most commonly used ground spices in Indian cuisine. It is high inVitamin C, VitaminIron, Magnesium, and protein. Coriander can also heal ulcers, reduce blood pressure, and clearup skin disorders such as eczema and dryness.


Caraway is another common spice used in Indian cooking. It acts as an antihistaminic, antiseptic, antispasmodic,disinfectant, and digestive.contains many antioxidants which remove harmful free radicals from our bodies. It isalso an excellent source of zinc, magnesium, and potassium. Caraway can also help reduce puffiness andinflammation of the skin. We use it in combination with mustard in our Tandoori Fish.


Paprika is made by grinding bell or chili peppers into a fine powder and it adds a vibrant red color when used. Paprikais loaded with carotenoids and other vitamins which prevent light rays from damaging eye tissue and aid in healthycell development. It also contains a large amount of iron which supports cellular metabolism, allowing cells to carryout chemical reactions which result in energy production. Paprika also promotes many skin benefits such as antiaging, treating spider veins, and bacterial skin problems such as acne. It is used in combination with masala in ourMix Veg Curry as well as the Chicken Vindaloo.


Saffron is the most expensive spice in the world and is more valuable by weight than gold. This is because it is one ofthe most labor-intensive spices to produce. Satfron comes from Kashmir, Iran, and Spain, and is dark red in color. It isan intense spice typically dissolved in warm water or milk before added to dishes.contains more than 150 volatilecompounds and is used in both Eastern and Western medicine. It helps increase appetite and reduce stomachacheand tension. It also aids in healthy cell formation and repair. At Sula, we use saffron in our Vegetable Biryani, ChickenBiryani, and Lamb Biryani.

Black pepper

Black pepper is actually native to India, primarily from the Western Ghats and Malabar region. It is a surprisingly hard spice to grow, as it depends on many natural cycles, like a set amount of rainfall, which is why prices for fresh pepper vary a lot.Like most spices, black pepper needs to be toasted before blending. For the best flavor, however, fresh black pepper can also be ground directly into dishes.