Aromya Spices offers a carefully selected range of whole Indian spices for wholesalers, food processors, spice manufacturers and international importers. Sourced from established growing regions across India, our whole spices retain their natural characteristics, distinctive aromas and authentic flavours.
Our collection includes Cumin Seeds, Coriander Seeds, Mustard Seeds, Carom Seeds (Ajwain), Black Pepper, Cloves, Dry Ginger, Turmeric Fingers, Red Chillies and Peanuts (Groundnuts). Each product is selected with attention to its natural appearance, quality and suitability for commercial applications.
From whole spices intended for grinding and blending to ingredients used in pickling, seasoning and food processing, Aromya Spices supports businesses seeking dependable sourcing and consistent product quality.
With a focus on Indian origins and international trade, we connect global buyers with the rich diversity of India's agricultural and spice-producing regions.
Quality Parameters for Powdered Spices
Whole spices are evaluated on several physical and aromatic characteristics that influence their quality, processing suitability and commercial value.
Applications Across the Food Industry
Aromya's whole spices are suitable for commercial grinding, spice blending, seasoning production, pickling, food manufacturing and wholesale distribution.
Whole spices provide manufacturers with greater flexibility in processing, allowing them to determine grinding specifications, flavour intensity and particle size according to their production requirements.
Whether sourcing whole spices for further processing or international distribution, Aromya Spices offers a diverse selection of authentic Indian ingredients for businesses worldwide.
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Mustard Seeds
India - Gujarat / Rajasthan
Tiny Seeds. Big, Fiery Flavor.
Color:
Dark brown to nearly black, with a smooth, matt surface
Form:
Whole dried seeds
Grade:
Premium Grade
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Peanuts (Groundnuts)
India
Bold. Sharp. Timeless.
Color:
Creamy white to light pinkish-beige (skinless) / Reddish-brown (with skin)
Form:
Whole dried kernels
Grade:
Premium Grade
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Carom Seeds (Ajwain)
India - Gujarat / Rajasthan
Bold. Sharp. Timeless.
Color:
Olive green to greyish-brown
Form:
Dried whole seeds
Grade:
Premium Grade
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Coriander Seeds
India
Zesty Culinary Delight
Color:
Light Brown / Greyish
Form:
Dried Seeds
Grade:
Premium Grade
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Cumin Seeds (Jeera)
Gujarat / Rajasthan
Earthy. Aromatic. Essential.
Color:
Greenish-brown to greyish-brown
Form:
Dried whole seeds
Grade:
Premium Grade
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Black Pepper
India
Classic Pepper, Taste That Thrills
Color:
Dark brown to black
Form:
Dried Peppercorns
Grade:
Export Premium
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Dry Ginger
India
Pure Spice, Big Flavor Impact
Color:
Light brown or pale yellow
Form:
dried ginger roots
Grade:
Premium Grade
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Turmeric Fingers
India
Transform dishes with golden spice.
Color:
Bright yellow to deep orange
Form:
Dried Rhizomes
Grade:
Premium Grade
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Cloves
India
Cloves: Flavor That Lasts Forever
Color:
Dark brown to reddish-brown
Form:
dried flower buds
Grade:
Premium Grade
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
Red Chillis
Andhra Pradesh, India
India's Signature Heat
Color:
Bright red, deep red
Form:
Whole, dried pods.
Grade:
Export Premium
Aroma:
Warm, earthy, pungent, and slightly bitter, with a nutty note that intensifies on roasting
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