Spices

Whole Spices, Masalas and Saffron Online in Pakistan

Welcome to the Spices collection at House of Dry Fruits. Good cooking starts with good spices, and here you will find the everyday and the special in one place: green cardamom (elachi), black cardamom (bhari elachi), cinnamon (dalchini), cloves (long), saffron (zafraan), fennel (sonf), nutmeg (jaifal), mace (jawitri), black pepper, cumin, turmeric and more.

Every pack is sealed for aroma and freshness and delivered to your door anywhere in Pakistan, from Faisalabad and Lahore to Karachi, Islamabad and beyond.

Shop Our Spices by Type

Green Cardamom (Choti Elachi / Sabz Elachi)

Known as the “queen of spices,” green cardamom has a sweet, floral and slightly minty aroma. It is grown mainly in India, Guatemala and Sri Lanka. Crush a pod or two into chai, kheer, halwa, sheer khurma, rice pudding and biryani. Jumbo pods are larger, plumper and especially fragrant.

Black Cardamom (Bhari Elachi / Badi Elachi)

Larger and darker, with a smoky, earthy aroma from being dried over fire. It comes mainly from Nepal, Sikkim and the eastern Himalayas. Add whole pods to pulao, biryani, nihari, haleem, qorma and rich curries. Remove before serving.

Cinnamon (Dalchini)

Warm, sweet and woody. It is harvested from the inner bark of the cinnamon tree and rolled into sticks. Most comes from Sri Lanka, Indonesia and India. Use sticks in chai, rice, curries and stews, or ground cinnamon in desserts, oatmeal and baking.

Cloves (Long)

Small, strong and intensely aromatic, cloves come from the flower buds of an evergreen tree grown in Indonesia, Zanzibar and Sri Lanka. Use whole cloves in pulao, biryani, garam masala, tea and meat dishes. A little goes a long way.

Saffron (Zafraan / Kesar)

The world’s most precious spice, made from the hand-picked stigmas of the saffron crocus flower. It is grown in Iran, Kashmir, Spain and Afghanistan. Steep a few threads in warm water or milk and add to biryani, kheer, firni, phirni, sweets and milk drinks for color, aroma and a delicate taste. A pinch is enough.

Fennel Seeds (Sonf)

Sweet, cooling and anise-like. Eat a pinch after meals as a traditional mouth freshener, brew it as tea, or use it in pickles, curries and sweets. We also have sugar-coated sonf.

Nutmeg (Jaifal) and Mace (Jawitri)

Both come from the same tree. Nutmeg is the seed, and mace is the lacy red covering around it. They are grown in Indonesia, Grenada and India. Grate a small amount of nutmeg into desserts, milk and rich curries. Mace is milder and floral, and is used in biryani, qorma and garam masala. Use both in small amounts.

Black Pepper (Kali Mirch)

Pungent and sharp, black pepper is known as the “king of spices.” Grind it fresh over salads, soups, eggs and meat, or use it whole in rice and curries.

Cumin (Zeera), Coriander (Dhania) and Carom Seeds (Ajwain)

Everyday foundations of Pakistani cooking. Temper whole cumin in hot oil, toast and grind coriander for curry, and add ajwain to parathas, pakoras and snacks for flavor and a traditional digestive touch.

Star Anise, Bay Leaf and Dried Chilies

Star anise adds a sweet licorice note to biryani and stews. Bay leaf gives a gentle herbal base to rice and curry. Whole red chilies (sabut lal mirch) and chili powder add heat and color.

Turmeric (Haldi)

Golden yellow and earthy, turmeric is a staple in almost every savory dish. Use the powder in curries, daal and rice, or in traditional golden milk.

Ready-Made Masalas

For quick, flavorful meals, we also offer ground spices and blended masalas such as garam masala, chaat masala, biryani masala and more.

Why Whole Spices?

Whole spices keep their flavor and oils far longer than pre-ground ones. Grinding them just before cooking gives a fresher, deeper aroma and a more vibrant taste. Buy whole spices for the best flavor, and keep a small grinder in your kitchen.

Benefits of Spices

Spices are used in tiny amounts, but they have long been valued in traditional food and home remedies.

• Flavor without extra salt or sugar: spices make simple meals richer.
• Antioxidants: many spices, including cloves, cinnamon, turmeric and black pepper, contain plant compounds.
• Traditional digestive aids: fennel, cardamom, ajwain and cumin are traditionally eaten after meals.
• Warmth in winter: cinnamon, cloves, ginger and black pepper are popular in winter teas and kehwa.
• Natural aroma: cardamom and cinnamon freshen breath and fill the kitchen with fragrance.

These are traditional uses. Spices are foods and not medicines.

How to Use Your Spices

• Chai and kehwa: simmer cardamom, cinnamon, cloves and a little fennel with tea.
• Tempering (tarka): heat oil and add cumin, cloves or whole spices before adding onions or daal.
• Rice dishes: add cardamom, cloves, cinnamon, bay leaf and black cardamom to biryani and pulao.
• Desserts: use cardamom, saffron, cinnamon and nutmeg in kheer, halwa, firni and cakes.
• After meals: chew a pinch of sonf or a cardamom pod.
• Baking: grated nutmeg and ground cinnamon work well in cakes, cookies and bread.

Easy recipe: Masala Chai Mix

1. Crush 2 green cardamom pods, 1 small piece of cinnamon, 2 cloves and a pinch of fennel.
2. Boil with 1 cup of water for 2 minutes.
3. Add a teaspoon of tea leaves and boil briefly.
4. Add milk, simmer for a minute, strain and sweeten as you like.

How to Store Spices

Keep spices in airtight glass or steel jars, in a cool, dark, dry place, away from the stove, sunlight and moisture. Always use a clean, dry spoon. Whole spices stay fresh for a year or longer, while ground spices are best used within several months. Store saffron in a small, tightly sealed container away from light.

Frequently Asked Questions

What is the difference between green and black cardamom?
Green cardamom (choti elachi) is sweet and floral and is used in tea and desserts. Black cardamom (bhari elachi) is large, smoky and earthy, and is used in savory dishes like biryani and curries.

Is “sabz elachi” the same as green cardamom?
Yes. Sabz elachi, choti elachi and green cardamom are all names for the same spice.

How do I know saffron is real?
Real saffron threads are deep red, with a lighter orange tip, and slowly color water golden-yellow while keeping their shape. Very cheap saffron or threads that instantly turn the water bright red may be fake. Buy from a trusted seller and check the grade.

How much saffron should I use?
A small pinch, about 5 to 10 threads, is usually enough for a family-sized dish.

Are whole spices better than ground spices?
Whole spices stay fresh longer and give a stronger flavor when freshly ground. Ground spices are more convenient for daily cooking.

What is the difference between jaifal and jawitri?
Jaifal (nutmeg) is the seed of the tree, and jawitri (mace) is the outer covering of the same seed. Mace has a milder, more floral flavor.

Are spices safe for everyone?
Used in normal food amounts, spices are safe for most people. Nutmeg should be used only in small amounts, as large amounts can be harmful. If you are pregnant, breastfeeding, have a medical condition, take medication, or have allergies, check with your doctor before using spices in large or medicinal amounts.

How long do spices last?
Whole spices stay fresh for around a year or more if stored properly, and ground spices for several months. If a spice has lost its aroma, it has lost most of its flavor.

Do you deliver across Pakistan and take bulk orders?
Yes, we deliver nationwide, and we can help with bulk orders for restaurants, caterers and events. Contact us for details.

Why Buy Spices from House of Dry Fruits?

• Fresh aroma: spices selected and sealed to keep their fragrance and flavor.
• Whole and ground options: choose what suits your kitchen.
• Wide variety: from daily spices to premium saffron and mace in one store.
• Clean packaging: sealed packs, sorted to remove stalks and debris.
• Pair with dry fruits: order your spices along with nuts, dates and dried fruits for desserts and festive cooking.
• Nationwide delivery: fast delivery to your door across Pakistan.
• Friendly support: we are happy to help you choose.

Browse the Spices collection, add your favorites to the cart, and bring real aroma into your kitchen.

Information is general and traditional. Please consult a healthcare professional for medical advice.