Spices & Seasonings

Black pepper is taken from dried berries of the negram vine, is one of the most commonly used and nutritious spices worldwide. Known for its sharp taste and aromatic heat, pepper not only elevates the taste of food but also provides many health benefits, making it equally a true staple in the kitchen and dietary routine.

The secret behind the health-promoting properties of black pepper lies in its bioactive compound, Piperine. Piperine is a powerful antioxidant that helps to compete with free radicals, reducing oxidative stress in the body. It also shows anti-inflammatory effects, which can support joint health and overall well-being. Some studies suggest that Piperine can also contribute to the prevention of cancer by preventing the growth of some cancer cells. 

Beyond its antioxidants and anti -inflammatory properties, pepper aids digestion by stimulating digestive enzymes and bile production. This increases the bioavailability of nutrients, ensuring that your body absorbs vitamins, minerals, and other beneficial compounds from the foods you eat. Piperine is also associated with cognitive support, helps improve memory, focus and overall brain function, while its immune-boosting properties contribute to general well-being. 

In the kitchen, pepper is remarkably versatile. It can be used in whole, crushed, or in soup, curry, and stir-fries, to marinades, salads and roasted vegetables. Its warm, sharp taste raises in everyday food dishes.

Health Benefits

Improved Digestion:
Black pepper stimulates the production of digestive enzymes and hydrochloric acid, aiding in food breakdown and reducing bloating and discomfort. 

Enhanced Nutrient Absorption:
Piperine can improve the bioavailability of certain nutrients, like curcumin (from turmeric), and other supplements. 

Antioxidant and Anti-inflammatory Properties:
Piperine is a potent antioxidant that can protect cells from damage caused by free radicals and reduce inflammation. 

Potential Cancer-Fighting Properties:
Some studies suggest that piperine may inhibit the growth of certain cancer cells, including those in breast, prostate, and colon cancers. 

Brain Health:
Black pepper may help improve brain function, potentially by preventing nerve cell degeneration. 

Immune Support:
Black pepper can increase the production of white blood cells, which play a crucial role in fighting off infections. 

Other Potential Benefits:
Black pepper may also help with weight management, blood sugar control, and lowering cholesterol levels. 

Nutritional Values (per 100gm)

Oven-dried Bhut Jolokia, popularly known as Ghost Pepper, is one of the world's hottest chilli varieties, which is proclaimed for its intense heat and taste of specific smoke colour. Mainly cultivated in Northeast India, this mythological black pepper adds a fierce kick to many types of cooking compositions, from curry and sauce to marinade and pickle. Its bold spiciness is balanced by a subtle soil venture, making it a favourite among enthusiasts of spices.

Beyond its appeal, Bhuta Jolokia is associated with many health benefits. The active compound capsaicin, which gives its excessive heat, is known for its metabolic-boosting properties. It can help digestion by stimulating digestive enzymes, while its thermogenic effect can support weight management. Capsaicin is believed to have also considered pain-relieving properties when used in moderation, making it a traditional remedy for joint and muscle discomfort. 

Additionally, Bhut Jolokia is rich in antioxidants and vitamins, especially vitamin C, which can help strengthen the immune system and support overall well -being. Its natural anti-inflammatory properties contribute to general health and can help in dealing with minor inflammation in the body. 

Oven-dried bhuts retain their fierce taste by offering Jolokia-centered nutrients, making it convenient to store and use small amounts. Whether the sauce is involved, a mixture of spices, or traditional dishes, it brings both heat and health benefits to your kitchen.

Health Benefits

Source of Vitamins:
Bhut Jolokia is a source of vitamins, particularly vitamin C, which can support the immune system and skin health.

Digestive Aid:
In traditional medicine, Bhut Jolokia has been used to stimulate digestion and potentially relieve congestion by inducing sweating. 

Metabolism Booster:
The capsaicin in Bhut Jolokia may temporarily boost metabolism and potentially aid in weight management. 

Pain Relief:
Capsaicin is also known for its potential pain-relieving properties and may help with conditions like arthritis and nerve pain. 

Heart Health:
Some studies suggest that regular consumption of chili peppers, in moderation, may improve blood circulation and potentially lower cholesterol levels. 

Nutritional Values (per 100gm)

Cinnamon powder obtained from the inner bark of the cinnamon tree is one of the most widely used spices worldwide, which is valuable for its warm, sweet aroma and versatile taste. It has a long history of use in culinary traditions and traditional medicine, which makes it a head in the kitchen worldwide.

Masala comes in two main varieties: Ceylon Cinnamon, often called "True Cinnamon", is prized for its delicate taste, and Cassia Cinnamon, which is more widely available and slightly stronger in taste. When a fine, ground in red-brown powder, cinnamon adds to both a specific heat and sweet dishes, from cooked goods, desserts and beverages to stews, curry and spice mixtures. 

The unique taste and aroma of cinnamon powder are caused by cinnamon, which is a natural compound that also contributes to its many health-promoting properties. Cinnamon is known for its antioxidants and anti-inflammatory effects, which help in dealing with oxidative stress and support overall well-being. Research suggests that this can help promote heart health by regulating blood sugar levels, improving insulin sensitivity and supporting healthy cholesterol and blood pressure levels. 

In addition to its health benefits, cinnamon has been traditionally used to help digestion, increase circulation and provide comfortable heat in food and beverages. Its natural sweetness allows it to reduce the requirement of additional sugar, making it a popular option in healthy dishes.

Health Benefits

Rich in Antioxidants:
Cinnamon is a potent source of antioxidants, including polyphenols and phenolic acids, which help protect the body against oxidative stress caused by free radicals. 

Anti-inflammatory Properties:
Cinnamon's anti-inflammatory compounds may help reduce swelling and pain, potentially benefiting those with arthritis, muscle aches, and other inflammatory conditions. 

Blood Sugar Control:
Cinnamon has been shown to improve insulin sensitivity and lower blood sugar levels, making it potentially beneficial for people with Type 2 diabetes. 

Heart Health:
Cinnamon may help lower LDL cholesterol ("bad" cholesterol) and triglycerides, while potentially maintaining or increasing HDL cholesterol ("good" cholesterol), which can reduce the risk of heart disease. 

Neuroprotective Effects:
The antioxidants and anti-inflammatory properties of cinnamon may help protect the brain from oxidative stress and inflammation, potentially reducing the risk of neurodegenerative diseases. 

Antimicrobial Activity:
Cinnamon has antimicrobial properties that may help fight off bacteria, fungi, and viruses, potentially aiding in the body's ability to fight infections. 

Other Potential Benefits:
Cinnamon may also have prebiotic properties, supporting gut health, and may offer some protection against certain cancers.

Nutritional Values (per 100gm)

Lakadong turmeric powder is a premium turmeric variety grown in the hills of Meghalaya, known for its deep golden colour, strong aroma, and rich flavour. Sourced from small farms in the region, this turmeric is valued for its traditional cultivation methods and naturally intense character.

Unlike common turmeric varieties, Lakadong turmeric is recognised for its naturally higher curcumin content, which gives the powder its vibrant colour and distinctive earthy taste. Finely ground and carefully processed, NUVA’s Lakadong turmeric powder delivers consistent quality, colour, and flavour in every spoon.

Colour, Aroma & Taste

Lakadong turmeric powder has a bold golden-yellow hue with a warm, earthy aroma. Its flavour is robust and slightly peppery, making it a preferred choice for recipes that require both colour and depth.

Versatile Culinary Use

This turmeric powder can be used across a wide range of everyday and traditional preparations:

• Curries, sabzis, and dals

• Soups and gravies

• Rice dishes and marinades

• Herbal teas and warm beverages

• Golden milk (haldi doodh) for culinary use

• Spice blends and masalas

Its strong colour and flavour mean a small quantity goes a long way in cooking.

Carefully Cleaned & Processed

NUVA’s Lakadong turmeric powder is prepared with careful handling and hygienic processing standards. The turmeric roots are cleaned, dried, and finely ground to preserve their natural colour, aroma, and flavour—without unnecessary additives.

Packed fresh and handled with care, this turmeric powder is suitable for everyday kitchen use.

PRODUCT BENEFITS 

• Sourced from Meghalaya’s Lakadong region

• Naturally rich colour and strong aroma

• Finely ground for smooth texture

• Ideal for everyday cooking and spice blends

• Carefully processed and packed for quality

Black pepper, derived from the dried berries of the Piper nigrum vine, is a common spice valued for its pungent flavor and potential health benefits. It contains piperine, a compound that contributes to its antioxidant, anti-inflammatory, and potential cancer-fighting properties. Black pepper aids digestion, enhances nutrient absorption, and may support brain function and immune health.

Health Benefits

Improved Digestion:
Black pepper stimulates the production of digestive enzymes and hydrochloric acid, aiding in food breakdown and reducing bloating and discomfort. 

Enhanced Nutrient Absorption:
Piperine can improve the bioavailability of certain nutrients, like curcumin (from turmeric), and other supplements. 

Antioxidant and Anti-inflammatory Properties:
Piperine is a potent antioxidant that can protect cells from damage caused by free radicals and reduce inflammation. 

Potential Cancer-Fighting Properties:
Some studies suggest that piperine may inhibit the growth of certain cancer cells, including those in breast, prostate, and colon cancers. 

Brain Health:
Black pepper may help improve brain function, potentially by preventing nerve cell degeneration. 

Immune Support:
Black pepper can increase the production of white blood cells, which play a crucial role in fighting off infections. 

Other Potential Benefits:
Black pepper may also help with weight management, blood sugar control, and lowering cholesterol levels. 

Nutritional Values (per 100gm)

Black pepper, is taken from dried berries of the negram vine, is one of the most widely used and traded spices worldwide. A native of South India, this flowering vine produces small berries, known as peppercorns, which are cut and dried to make aromatic spices used in the kitchen every day. Its spicy, hot taste makes it a versatile spice, which increases the taste of everything from curry and soup to salads and roasted dishes.

The key to the health benefits of black pepper lies in Piperine, a bioactive compound that gives it its specific sharpness. Piperine is a powerful antioxidant and anti-inflammatory agent that helps protect cells from oxidative stress and support overall well-being. Studies show that Piperine can also have potential cancer-fighting properties, making pepper spices with both culinary and medical importance. 

In addition to its antioxidant effects, pepper combines digestion by stimulating digestive enzymes and increasing bile production. It also improves the absorption of essential nutrients, ensuring that your body gets the most from the foods you consume. Regular inclusion of black pepper in the diet can support brain health, improve cognitive function and strengthen immunity. 

In South India, from its origin to the kitchen worldwide, black pepper remains a staple not only for its bold taste but also for its many health-enhancement properties. A pinch of this spice, contributing to the overall well-being, goes a long way to elevate the food. 

Health Benefits

Improved Digestion:
Black pepper stimulates the production of digestive enzymes and hydrochloric acid, aiding in food breakdown and reducing bloating and discomfort. 

Enhanced Nutrient Absorption:
Piperine can improve the bioavailability of certain nutrients, like curcumin (from turmeric), and other supplements. 

Antioxidant and Anti-inflammatory Properties:
Piperine is a potent antioxidant that can protect cells from damage caused by free radicals and reduce inflammation. 

Potential Cancer-Fighting Properties:
Some studies suggest that piperine may inhibit the growth of certain cancer cells, including those in breast, prostate, and colon cancers. 

Brain Health:
Black pepper may help improve brain function, potentially by preventing nerve cell degeneration. 

Immune Support:
Black pepper can increase the production of white blood cells, which play a crucial role in fighting off infections. 

Other Potential Benefits:
Black pepper may also help with weight management, blood sugar control, and lowering cholesterol levels. 

Nutritional Values (per 100gm)

Stone Flower, also known by names like Dagad phool, Kalpasi, Patthar k phool, and scientifically as Parmotrema perlatum, is a unique type of highly valuable lichen in Indian and Ayurvedic traditions. It is a symbiotic partnership between attractive organism, fungi and algae, which gives it remarkable flexibility and a specific figure. Stone flower thrives on rocks, tree bark and sometimes soil, especially in tropical and subtropical regions, including the Himalayas and North Eastern India.

In the Indian kitchen, black stone flower is valuable for its soil, smoky flavour, aroma and taste. It is usually used to increase curry, stew and traditional rice dishes such as biryani, lending a subtle depth and complexity that is difficult to repeat with other spices. Its smoky fragrance elevates the taste profile of both vegetarian and non-vegetarian dishes, making it a favourite among chefs and home cooks. 

Beyond its cooking uses, stone flowers also have importance in traditional Ayurvedic practices. It is believed that medicinal properties, including digestion and respiratory benefits, are highly valued in herbal tea to balance taste and energy. 

Constantly sour and naturally dried, stone flower brings both taste and welfare to the table. Its rare and foreign profile makes it an extraordinary addition to your Spice Collection, which gives you a unique culinary experience connecting you with a rich heritage of Indian traditional foods and natural remedies.

Health Benefits 

Antioxidant Properties: Stone flower contains antioxidants that combat free radicals, which are known to contribute to oxidative stress and cellular damage. These antioxidants help strengthen the immune system and protect against chronic ailments.

Anti-inflammatory Properties: The presence of anti-inflammatory compounds, such as usnic acid, can help alleviate inflammation and pain, including those associated with arthritis.

Digestive Aid: It is believed to stimulate digestive enzymes, reducing issues like gas, bloating, and indigestion. Stone Flower is considered to be useful in treating ailments like excessive salivation and vomiting.

Respiratory Health: In Ayurvedic medicine, Stone Flower is used to manage respiratory issues like bronchitis and asthma. Its cooling effects can help clear congestion in the nasal passages and throat, facilitating easier breathing.

Kidney and Bladder Health: Stone Flower is thought to help eliminate kidney stones due to its diuretic properties that promote urine production and ease the removal of liquid wastes from the body. It is also used to treat urinary tract infections and alleviate painful urination.

Skin Healing: Applied externally, Stone Flower paste is used in traditional medicine to heal wounds, boils, and other skin injuries. Its antiseptic properties may help prevent infection and promote faster healing.

Nutritional Values (per 100gm)

Long pepper, also known as Pippali and Botanic Piper longum, is a thin, with a rich history in Indian and South East Asian countries and medicinal traditions. Small fruits are cultivated for their long spikes, which are initially green and become red when ripe. Long pepper is dried and used as a spice. Its appearance is similar to a small, deep version of a black peppercorn, but it carries a unique, sweet and spicy taste that separates it in cooking.

Famous in Ayurvedic medicine, long chilli has been used for its medicinal properties for centuries. It is believed that to helps digestion by stimulating digestive enzymes, helping the body break down and absorb nutrients efficiently. It is also considered an immune booster, which supports the natural prevention of the body against common diseases. In addition, in traditional practices, respiratory health is associated with long pepper, which helps reduce cough, congestion and minor throat discomfort. 

Most of the time, long pepper adds a complex taste to both spicy and sweet dishes. Its warm, sharp notes enhance Indian curry, pickle, soup and spices mixture, while also finding a place in Southeast Asian sauce and marinades. Beyond its taste, it is valuable for subtle depths, which increases simple dishes into rich, fragrant experiences. 

Health Benefits

Improved Digestion: Long pepper is known to aid digestion, reduce bloating, and relieve indigestion. 
Respiratory Health: It can help clear congestion and alleviate symptoms of coughs and colds. 
Immunity Booster: Long pepper is believed to strengthen the immune system and improve overall well-being. 
Anti-inflammatory Properties: It may help reduce inflammation in the body. 
Antioxidant Properties: Long pepper contains antioxidants that can help protect against cell damage. 
Other potential benefits: Some studies suggest long pepper may also be beneficial for diabetes, liver problems, and bacterial infections.

Nutritional Values (per 100gm)

Sichuan Peppercorn is a small, red-brown husk, usually 4–5 mm in diameter, with its specific aroma, taste and tingling sensation. Unlike regular black or white pepper, these papercorns are not warm in traditional meanings, but create a unique, slightly numb effect on the palate, making them a signature component in Sichuan and other Chinese dishes.

The outer husk of peppercorn is the most commonly used part in cooking, as it gives a complex combination of sour, floral and light spicy notes. Internal black seeds are usually removed before use because it can provide a bitter taste that disrupts the delicate balance of spices. Once separated, husk offers a vibrant, aromatic addition to dishes, which increases everything from stir-fried to mixtures of soup and spices. 

Sichuan Peppercorn is prized for its ability to elevate the taste profile, while a numb, tingling sensation is also produced that supplements the heat of chilli in traditional dishes. This unique sensory experience is often described as both aromatic and virtuous, which makes it a favourite among chefs and health enthusiasts. 

Beyond its taste, Sichuan Peppercorn is given importance in traditional medicine for digestive support and general well-being, although its primary appeal remains in the kitchen. When used by restraint, they add depth, aroma and a subtle yet memorable kick that transforms simple dishes into delicious culinary experiences. 

Constantly sour and cautious, Sichuan Peppercorn brings a touch of authenticity, taste and culinary adventure to any kitchen.

Nutritional Values (per 100gm)

Health Benefits

Digestive Aid: They can stimulate the digestive system, promoting the release of gastric juices and digestive enzymes. 

Antioxidant Properties: Rich in antioxidants, they may help protect the body against damage from free radicals. 

Immunity Booster: Sichuan pepper contains zinc, which is vital for a healthy immune system. 

Pain Relief: The unique numbing sensation is due to the presence of hydroxy-alpha-sanshool, an alkamide that interacts with pain receptors. 

Potential for Pain Management: They may help relieve pain by binding to pain receptors, though not as a cure. 

May help with blood circulation: They contain iron, which is important for red blood cell production. 

May reduce inflammation: Studies suggest they may have anti-inflammatory properties. 

May help with appetite: They can stimulate appetite, which can be helpful when recovering from illness. 

May help with toothaches: Traditionally used for toothache relief.

Sichuan Peppercorn, also known as Sichuan Black Pepper or Chinese prickly ash, is a distinctive spice, native to Sichuan province, China. Unlike black pepper or chilli, which belong to the families of completely different plants, the Sichuan Peppercorn, the Citrus family, come from the genus zanthoxylum in Rutaceae. This botanical difference gives them a unique taste profile and culinary characteristics that distinguish them from other commonly used spices.

The masala is prized for its aromatic exterior husk, which creates a sour, slight wood taste and a characteristic tingling or numb sensation on the tongue. The internal black seeds are usually removed before use, as it can provide a bitter taste, leaving the husk to provide a signature aroma and mouthfeel. This unique combination of taste and sensation makes Sichuan Peppercorn an identity of authentic Sichuan recipes, where they are often combined with chilli to make a famous rosary (numb-spicy) taste. 

Sichuan peppercorn is versatile in cooking, stir-fries, braises, soup, sauce and spice mixtures. Their sour taste complement meat, seafood and vegetable dishes, while the numbness combines a sensory experience for this spice. 

Beyond its culinary appeal, Sichuan Peppercorn has a long history in traditional medicine, assisting digestion and stimulating circulation. Carefully sourced from quality fields, these peppercorn brings an authentic taste and a touch of foreign culinary tradition to its kitchen, which transforms everyday food into delicious experiences.

Nutritional Values (per 100gm)

Health Benefits

Aid in digestion: Traditionally used to aid digestion, Sichuan peppercorns may stimulate the production of digestive enzymes and help alleviate symptoms like bloating, indigestion, gas, and stomach discomfort.

Anti-inflammatory effects: They contain antioxidants and compounds with potential anti-inflammatory properties, says shudaxiath.com. These properties may help reduce inflammation in the body and may be beneficial for conditions like arthritis.

Improve circulation: The tingling sensation produced by the peppercorns is thought to promote blood circulation and may support cardiovascular health by increasing oxygen flow to tissues. They are also high in iron, which plays a role in hemoglobin production and oxygen transport.

Antioxidant properties: Rich in antioxidants, according to PotsandPans India, Sichuan peppercorns can help combat free radicals and reduce oxidative stress, which contributes to aging and various diseases.

Potential pain relief: The numbing sensation produced by sanshools may temporarily relieve discomfort and minor pain. They have been traditionally used for toothaches and stomach aches.

Boost immunity: Sichuan peppercorns are a source of zinc, a mineral vital for boosting the body's immune system.

Ginger powder, also known as sonth, is a finely ground spice made from carefully dried ginger roots. Known for its warm aroma and gently spicy taste, ginger powder is a staple ingredient in many kitchens and traditional recipes.

NUVA ginger powder has a fine, smooth texture with a natural beige colour and a bold, earthy fragrance. Its flavour is mildly sweet with a pleasant heat, making it a versatile spice for everyday cooking and beverage preparation.

Aromatic & Flavourful

Ginger powder adds depth and warmth to dishes without overpowering other ingredients. Its concentrated flavour allows a small quantity to go a long way, enhancing both savoury and sweet preparations.

Versatile Culinary Use

Ginger powder is widely used across Indian, Asian, and global cuisines:

• Added to teas and warm beverages

• Used in curries, gravies, and spice blends

• Included in baked goods and desserts

• Mixed into marinades and seasoning mixes

• Used in traditional recipes and home cooking

Its powdered form makes it easy to store, measure, and use throughout the year.

Carefully Processed for Quality

NUVA ginger powder is prepared using hygienic processing methods. Ginger roots are cleaned, dried, and finely ground to preserve their natural aroma, flavour, and colour—without unnecessary additives.

Packed fresh and handled with care, this ginger powder is suitable for regular kitchen use.

PRODUCT BENEFITS 

• Finely ground for smooth texture

• Warm aroma and balanced spice profile

• Suitable for cooking, beverages, and baking

• Carefully processed and packed

• Easy to use and store