Spices and condiments group together what you need to season, scent and finish Indian dishes: whole and ground spices, masalas, pickles, pastes and sauces. This is the place to start when you already have rice, dal or vegetables and want to decide how to give them character, from a simple tadka to a fuller curry sauce. Each subcategory has a particular role in a recipe: spices build the foundation, pastes shorten the frying stage, and pickles add contrast when serving. This structure helps you find the item without working through the whole catalogue.

Choose by use: spices include cumin and turmeric; pastes provide garlic, ginger or curry bases; pickles are an intense accompaniment for a finished plate. A useful first selection is one base spice, one masala blend and one pickle, without opening too many jars at once.

Select pack sizes that match how often you cook, and store each product away from heat and moisture. Indian Flavours gathers these condiments and sends them from Barcelona to Spain and Portugal.