This spice blend starts with a foundation of turmeric and gets added dimension from warming, spicy ginger and brown mustard seed. Pure Indian Foods builds authentic flavor using ajwain seeds, a hard-to-find ingredient that you won't find in commercial blends; the spice has a somewhat minty and anise-like flavor that adds a touch of brightness and balances out earthy flavors. We love that the spices are especially bold and aromatic, because they are not pre-ground. Instead, you can keep the spice mix in your pantry without it losing any potency; simply grind the whole bottle when you're ready to use it. Sandeep and Nalini Agarwal's family-owned company Pure Indian Foods company uses only the best ingredients from small farms in the United States and India. Their products add a nuanced complexity and authenticity to dishes that commercial brands simply can't replicate, and the company is our most-trusted source of high-quality, boldly flavored Indian pantry staples.

Used throughout the Indian subcontintent to add tartness and clarity without an acid, amchoor is simply dried unripe mango that has been finely ground to a powder. It has a bright, lemony tang that is perfect for balancing richness and accenting other flavors; you can treat it as a non-liquid alternative to vinegar and lemon or lime juice. This spice is similar to one of our favorite ingredients, sumac, though with a sweeter, fruitier flavor. Sandeep and Nalini Agarwal's family-owned company Pure Indian Foods company uses only the best ingredients from small farms in the United States and India. Their products add a nuanced complexity and authenticity to dishes that commercial brands simply can't replicate, and the company is our most-trusted source of high-quality, boldly flavored Indian pantry staples.

Tandoori Masala is a do-it-all seasoning blend that is traditionally used for dishes cooked in a tandoor oven, especially in North Indian cuisine; it also flavors popular Anglo-Indian curries such as butter chicken and chicken tikka masala. Pure Indian Foods' version is grounded in warm paprika and cumin, with pungent garlic for a deeper flavor and floral undertones from coriander and cardamom. This tandoori masala omits the heat of chili, which you can add yourself for an extra kick. Sandeep and Nalini Agarwal's family-owned company Pure Indian Foods company uses only the best ingredients from small farms in the United States and India. Their products add a nuanced complexity and authenticity to dishes that commercial brands simply can't replicate, and the company is our most-trusted source of high-quality, boldly flavored Indian pantry staples. Blend Tandoori Masala with kosher salt and a pinch of sugar to use as a rub on all manner of meats for roasting and grilling; the smoky, toasty notes of the tandoori blend enhance the grilled flavor. We particularly like this tandoori blend's warm flavors on salmon, shrimp or steak, paired with a simple raita of thick Greek yogurt blended with mint, cilantro, grated garlic and salt. Add it to melted butter and sizzle for a few moments until aromatic, then drizzle over cauliflower, chickpeas, spinach and even popcorn. Or stir into yogurt flavored with lime juice and salt to use as a vegetable dip.

With a flavor falling between fennel and celery, fenugreek leaves add a complex bittersweet accent to all manner of Indian dishes. The dried leaves are milder than the seeds of the plant, with a deep and slightly sweet aroma that some compare to maple. Its subtle pleasant bitterness will deepen the savory flavors in a dish, and the herb pairs well with assertive spices, like those in curries. Sandeep and Nalini Agarwal's family-owned company Pure Indian Foods company uses only the best ingredients from small farms in the United States and India. Their products add a nuanced complexity and authenticity to dishes that commercial brands simply can't replicate, and the company is our most-trusted source of high-quality, boldly flavored Indian pantry staples. Add Pure Indian Foods' Fenugreek Leaves to virtually any curry dish for added dimension, such as our Potato and Green Pea Curry (Aloo Matar) or Potato and Tomato Curry (Aloo Tamatar Sabzi), both of which are inspired by a trip to Mumbai. Fenugreek leaves are also widely used in Persian cooking; try crumbling and mixing into our Baked Persian Herb Omelet (Kuku Sabzi). Or experiment on your own. We like them in lentil soups or crumbled into roasted potatoes or roasted fennel slabs, which pair well with fish, pork or chicken.

Pure Indian Foods' Whole DIY Garam Masala is the best version of this Indian spice blend that we have tasted—plus, the most bold and aromatic, since the spices are not pre-ground. Instead, you can keep the spice mix in your pantry without it losing any potency; simply grind the whole bottle when you're ready to use garam masala. (Grind all the spices at once to retain the balanced flavor.) The company's unique blend, based on a family recipe, has a more complex flavor and aroma than other varieties. A base of black peppercorns, cumin, delicate Ceylon cinnamon, ginger and cloves provides an aromatic spicy foundation, along with two types of cardamom pods: minty, citrusy green cardamom and smokier black cardamom. Additionally, Pure Indian Foods uses hard-to-find organic mace—the outer coating of nutmeg that has a more floral flavor and basil-citrus aroma—and woody yet brightly piquant long pepper, which is essential to Indian cooking but harder to source due to its labor-intensive harvest methods. Sprinkle Pure Indian Foods' Whole DIY Garam Masala on simple baked chicken breast or salmon fillet for a quick and flavorful entree, or use it on roasted vegetables, especially squash or sweet potatoes. We especially love this garam masala with popcorn, either sprinkled directly over it or in a version of tarka, an Indian technique for blooming spices in hot fat: Coarsely grind the spices or crush them with a mortar and pestle, then toast in butter. The tarka also works great over lentils, potatoes or greens. On the sweet side, try 1 1/2 teaspoons garam masala instead of the cinnamon, cardamom and ginger in our Chocolate-Almond Spice Cookies for extra spice—its intense aroma will add a next-level warmth and complexity to any spiced dessert.

For the zesty, warming bite of ginger without the need for grating or peeling, Pure Indian Foods' Organic Ginger Root Granules are an ideal option. This product's built-in grinder allows you to freshly grind dried ginger as you would whole peppercorns, producing evenly sized grains that are slightly more textured than powder and much more bold and flavorful. We trust the high quality of this ginger from Sandeep and Nalini Agarwal's family-owned company Pure Indian Foods, which sources only the best ingredients from small farms in India, where spice is the foundation of all cooking. The company's products add a nuanced complexity and authenticity to dishes that regular commercial brands simply can’t replicate. Try Organic Ginger Root Granules in ginger cookies, whether you feel like light, spicy Swedish Ginger Snaps (Pepparkakor) or deeper-flavored Polish Gingerbread Pepper Cookies (Pierniki). On the savory side, the texture of these ginger granules works perfectly with grilled meats, for our Coriander-Roasted Chicken or Nigerian Beef Suya crusted with peanuts and spices.

Pure Indian Foods sources its turmeric root from small family farms in India and keeps it in granule form, so it provides a rich, potent earthiness to dishes. Freshly grind turmeric as you would whole peppercorns with the built-in grinder, which also keeps things mess-free—no yellow residue everywhere (a common peril of working with ground turmeric in the kitchen). Derived from the root of a leafy plant in the ginger family, this spice has earthy, almost musky notes that are released the moment you freshly grind turmeric. Use this product as part of a spice rub on chicken or salt-crusted pork tenderloin. Turmeric's warm earthiness also pairs well with vegetables, such as in our Indian-Spiced Spinach with Tomatoes and Dill or Ginger-Turmeric Potatoes and Green Beans (Aloo Faliyan). We also love it in our Indian Lentils with Spiced Oil (Tarka Dal), for which turmeric granules can be lightly crushed alongside mustard and cumin seeds to make tarka, a spice-infused oil.

Most pepper mills (this model also grinds spices) take forever to grind just one tablespoon. This new design—which we developed with Kuhn Rikon—is easy to use and produces all the spice you can use quickly and easily. Its innovative back-and-forth ratchet action is easier than a twist-style mill, especially for those with hand issues. The precision ceramic grinder is effective and durable, and the front-loading hopper is far easier than top-loading grinders, where half the spices inevitably spill during filling. Perhaps our favorite feature is the removable bottom container, which makes it easy to measure and transport spices to a stovetop pot or mixing bowl.

When venturing into Indian cuisine at home, the bright, distinctive flavor of Kashmiri chili pepper is indispensable. This chili powder's fiery red-orange hue belies its relatively moderate spice—think hot paprika, not cayenne. Pure Indian Foods' product is especially fresh and aromatic, preserving the chili's herbaceous, delicate qualities. Treat this versatile spice like a vibrant paprika or chili powder. Its bright fruity flavor is especially delicious with pork dishes; use it for a simple spice rub with salt and pepper on roast tenderloin.