Achar Gosht Masala - Achar Gosht mix of Aachi helps you recreate the authentic traditional taste of Achar Gosht with its perfect blend of rich, aromatic, and tangy spices.

Chaat Masala is the perfect blend of spices for your favourite savouries & salads.

Aachi sources best quality coriander seeds from the potential growing regions of India – Madhya Pradesh and Rajasthan. The entire coriander lot undergoes quality checks for compliance to Aachi Food Safety Specifications. Quality approved lots are pulverized using Cold Grinding Technology (Germany). This technology helps to retain characteristics aroma, taste and colour of coriander powder at its best. This coriander powder is packed in air tight and tamper-proof pouch to ensure good quality till it reaches consumer’s kitchen.

A blend of flavorful spices and fragrant herbs to make the perfect marination for any kind of fish. Helps in tenderizing and absorbing flavour. Perfect for fried, grilled and roasted fish.

Garam Masala  - Amongst spices blends, Garam masala is a specialty of North India. It is a powdered blend of highly aromatic spices & Black Pepper to make it hot. It is sprinkled in small quantities when the dish is nearly ready, be it curried or dry, lentils, meat, or vegetables, to pep up the spicy aroma for which Indian food is renowned all over the world.

Kashmiri chilli powder is very mild, milder dried chilies (these chilies are deep red colored and have wrinkled skin) are used to make it. Instantly imparts a vibrant red color to any dish with a hint of heat as well. Used commonly in Indian cuisine.

Aachi Kulambu chilli powder may be used for Fish curry, Dry fish curry, Egg curry, Tamarind curry, Kara curry, Fenugreek curry. Ingredients Chilli, salt, coriander, pepper, Fenugreek, cumin seeds, Fennel, Toor Dal, Turmeric, Mustard, Curry leaves.

This biryani masala helps you to make tasty and aromatic chicken biryanis at home. The perfect blend of spices helps you to cook up delicious and fragrant biryanis in each use.

Meat masala mix helps you prepare flavorsome Meat Curry for everyday meals.

Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for upto 3 whistles. Keep it aside. Heat oil in a kadai, add mustard seeds, onions, curry leaves and green chillies. Add drumstick, cook for sometime and then add tomatoes and brinjal. Add Aachi Sambar powder, coriander leaves, 750ml of water. Cook with closed lid for 10 minutes. Add tamarind juice followed by dhal and coriander leaves. Finally add salt. Sambar is ready-to-serve.

Bombay Biryani Masala is a ready-made spice blend for making tasty Biryanis.  Bombay Biryani is a popular Indian dish made with highly seasoned rice and meat or fish or vegetables. Bombay biryani masala is used in preparing Spicy, hot rice pulao layered with lamb or chicken and potatoes. Bombay biryani masala can also be used to prepare other various Indian or continental rice-based cuisine.

Turmeric is one of the most essential ingredients in Indian kitchen. Its colors is yellow and belongs to the ginger family. It has anti-inflammtory and antioxidant properties. Add a pinch of turmeric to your preparations to increase taste, color and nature of the food. 

Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavour.

Cumin seeds has a penetrating musty, earthy flavour. It’s a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking.

A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers

Sambhar is a wonder recipe from the South of India and can be aptly described as a ‘designer health food’. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs.

Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food

Anardana refers to the dried seeds of the pomegranate fruit.They are mildly sweet and tangy, and used as a naturally souring agent in Indian cuisine.

Bajra (Pennisetum glaucum) or Pearl millet is an important nutria-cereal or coarse grain cereals. Bajra is consumed both as grain and used for fodder purpose. Bajra is staple diet in many States of India. The “Bajra ke Roti” is an important part of Indian cuisine in Rajasthan, Haryana and other parts of North India.

Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.

Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.

Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried.

Black kokum (wild mangosteen) is native to south India. It has a slightly sweet and sour aroma and imparts a refreshing sour taste, similar to tamarind. Kokum can be used to enhance coconut-based curries, especially fish curries or vegetable dishes such as Okra or Dal.

Mustard seeds are the small round seeds of various mustard plants. They are an important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba).

Black mustard is the smallest of the mustard seeds and is oblong in shape. Black mustard seeds have a well deserved reputation for their pungent spicy aroma and flavor. Most common in Indian cooking black mustard seeds are often fried in oil, making them sweet and mild while releasing a nutty aroma.

Black Pepper Coarse is also known as kali mirch powder or kali miri powder. Black pepper comes from the pepper plant. It is a smooth woody vine that grow up to 33 feet in hot and humid tropical climates.

Black Pepper Powder is also known as kali mirch powder or kali miri powder. Black pepper comes from the pepper plant. It is a smooth woody vine that grow up to 33 feet in hot and humid tropical climates.

Black salt has antioxidant properties and has surprisingly low sodium levels. It also contains important minerals like iron, calcium, and magnesium, which are essential to healthy bodies. Black salt stimulates bile production in the liver, and helps control heartburn and bloating.

Black sesame seeds are more suited for oriental dishes, in line with their origins. These include the Japanese soba noodles, Japanese sushi, soba salad and also Chinese Tong Sui. While many natives from Southeast Asian countries would make the appropriate sesame seed call with these dishes, some residents in another part of the world might not do the same.