Garam masala is a wonderfully aromatic blend of spices from India. Garam means "hot" or "heating" and masala means "spice blend". The "hot" is not necessarily referring to the kind of heat we find in hot chillies but to the fact that the spices are first toasted then ground. Another explanation we've heard is that the amalgamated effect of the spices in garam masala increases body temperature, a pleasant warm glow you might feel after eating a dish flavoured with it. It does however usually include some black pepper and cinnamon or cassia which carry some heat.

Different regions use different combinations and the blends will also vary from household to household where proportions may vary according to whatever dish it is being used to season. Whole garam masala is used more in north Indian cooking, especially meat dishes.

Longi known for their colorless quality, thickening, souring, and pungency properties are often added to achieve chilly blends that are specific to specific tastes of communities from various regions and ethnic groups We take special care in selecting the raw material for the ground single chilly category. This provides the consumer with chilly made from the choicest raw material maintaining the highest processing standards.

Chilly blended spices are a class apart. Each blend has been specially formulated to impart the genuine taste to various Indian namkeen preparations. Decades of research has gone into preparing these blends needed in specific and classical Indian dishes. Indian traditional cookery is free of preservatives and artificial flavor enhancers. We do not use these synthetics.

Kali Mirch is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as kali mirch (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

Kali Mirch is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.

The Bhut Jolokia - also known as GHOST PEPPER has been around for many centuries but original jolokia belongs from Assam, India. The word Bhut, given from the Bhutias people, means "ghost" and was probably given the name because of the way the heat sneaks up on the one who eats it.

In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records.900.5 times hotter than Tabasco sauce.

Ripe peppers measure 60 to 85 mm (2.4 to 3.3 in) long and 25 to 30 mm (1.0 to 1.2 in) wide with a red, yellow, orange, or chocolate color.

The unselected strain of bhut jolokia from India is an extremely variable plant, with a wide range in fruit sizes and fruit production per plant, and offers a huge potential for developing much better strains through selection in the future. Bhut jolokia pods are unique among peppers, with their characteristic shape, and very thin skin However, the red fruit variety has two different fruit types, the rough, dented fruit and the smooth fruit.