{"title":"Single-Origin Spices","description":null,"products":[{"product_id":"lakadong-turmeric","title":"Lakadong Turmeric (Curcumin 10+)","description":"\u003ch3\u003eLakadong Turmeric — 10%+ Curcumin\u003c\/h3\u003e\n\u003cp\u003eSourced from the Lakadong region of Meghalaya, this exceptional turmeric is celebrated for its naturally deep golden colour, intense earthy aroma and remarkably high curcumin content. At Viroot, we offer \u003cstrong\u003eonly Lakadong Turmeric with a minimum curcumin content of 10%\u003c\/strong\u003e, carefully selected for customers seeking superior purity, potency and consistency.\u003c\/p\u003e\n\u003cp\u003eIts bold flavour and vibrant colour make it ideal for premium culinary preparations, wellness formulations, nutraceuticals and natural food products. This is not ordinary turmeric—it is a highly concentrated, origin-specific variety created for those who refuse to compromise on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCurcumin Specification: Minimum 10%+\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOrigin: Lakadong, Meghalaya, India\u003c\/strong\u003e\u003c\/p\u003e","brand":"VIROOT","offers":[{"title":"70 Grams","offer_id":49932433719525,"sku":null,"price":199.0,"currency_code":"INR","in_stock":false},{"title":"100 Grams","offer_id":50323565707493,"sku":null,"price":249.0,"currency_code":"INR","in_stock":false},{"title":"250 Grams","offer_id":49932433752293,"sku":null,"price":299.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/3895\/3957\/files\/ChatGPTImageJul6_2026at06_19_48PM.png?v=1783845190"},{"product_id":"tgseb-black-pepper","title":"TGSEB Black Pepper","description":"\u003ch3\u003eTGSEB Black Pepper — Special Extra Bold\u003c\/h3\u003e\n\u003cp\u003eCarefully selected from the finest Indian pepper harvests, TGSEB—\u003cstrong\u003eTellicherry Garbled Special Extra Bold\u003c\/strong\u003e—represents one of the most premium grades of black pepper. At Viroot, we offer \u003cstrong\u003eonly TGSEB-grade black pepper\u003c\/strong\u003e, distinguished by its exceptionally large, dense berries measuring \u003cstrong\u003e4.75 mm and above\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eEach peppercorn delivers a deep woody aroma, rich essential oils and a powerful yet refined heat that develops beautifully across the palate. Its bold appearance, exceptional fragrance and complex flavour make it ideal for gourmet kitchens, premium spice blends, food manufacturing and high-quality retail products.\u003c\/p\u003e\n\u003cp\u003eThis is not ordinary black pepper—it is carefully graded, extra-bold pepper selected for customers who demand superior size, aroma and consistency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrade: TGSEB — Tellicherry Garbled Special Extra Bold\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBerry Size: Minimum 4.75 mm+\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eOrigin: India\u003c\/strong\u003e\u003c\/p\u003e","brand":"VIROOT","offers":[{"title":"50 Grams","offer_id":49932444041445,"sku":null,"price":229.0,"currency_code":"INR","in_stock":false},{"title":"100 Grams","offer_id":49932444074213,"sku":null,"price":399.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/3895\/3957\/files\/ChatGPTImageJul17_2026at09_50_57AM.png?v=1784262132"},{"product_id":"viroot-kashmir-saffron-mongra","title":"Kashmir Saffron (Mongra Grade)","description":"\u003cp\u003eMongra is a grade, not a village. A saffron flower carries three red stigmas joined to a pale yellow style; Lachha grade keeps both, Mongra keeps only the red. Discarding the style costs weight, which is exactly why it costs more — and why what reaches you is colour and aroma rather than filler.\u003c\/p\u003e\n\u003cp\u003eOurs is grown on the karewas outside Pampore — raised plateaus of clay and gravel at 1,600 – 1,800 metres, with poor soil, cold nights and a short autumn.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrocus sativus\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edoes not mind. It flowers for roughly three weeks in October and November, and for those three weeks the fields are picked entirely by hand, before the sun is high, with the stigmas separated the same day.\u003c\/p\u003e\n\u003cp\u003eIt takes somewhere between 150,000 and 200,000 flowers to make one kilo. That arithmetic, not scarcity marketing, is why saffron is weighed in grams.\u003c\/p\u003e\n\u003cp\u003eKashmiri saffron received its Geographical Indication in 2020, covering the Pampore, Budgam, Kishtwar and Srinagar belt. The tag exists because the market has a long history of adulteration — dyed maize silk, safflower, coloured thread sold by the gram. An address is the simplest defence a buyer has.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBloom a few strands in warm milk or water for ten minutes before they go anywhere near the pan. Give it that time and the liquid turns amber before the food ever sees it. Never drop strands dry into hot oil.\u003c\/p\u003e","brand":"VIROOT","offers":[{"title":"1 Gram","offer_id":50323604832485,"sku":null,"price":450.0,"currency_code":"INR","in_stock":false},{"title":"2 Grams","offer_id":50323604865253,"sku":null,"price":800.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/3895\/3957\/files\/ChatGPTImageJul17_2026at09_58_59AM_1.png?v=1785080869"},{"product_id":"viroot-ceylon-cinnamon-alba-grade","title":"Ceylon Cinnamon (Alba Grade)","description":"\u003cp\u003eThe most useful thing to know about cinnamon is that most of it is not cinnamon. The hard, dark-red, thick-barked sticks sold almost everywhere are cassia. Ceylon cinnamon,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCinnamomum verum\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e— the botanical name literally means\u003cspan\u003e \u003c\/span\u003e\u003cem\u003etrue\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e— is a different tree, native to Sri Lanka, and produces a bark so thin it shatters between the fingers.\u003c\/p\u003e\n\u003cp\u003eYou can tell them apart without tasting either. A Ceylon quill is under a tenth of a millimetre thick and rolls into a single spiral of fine layers; cassia is nearer a millimetre and a half and curls from both edges towards the middle. Sri Lanka's export development board puts the coumarin content of Ceylon at roughly 0.004%, against around 5% for cassia — about 250 times less. That gap is the whole argument for Ceylon.\u003c\/p\u003e\n\u003cp\u003eAlba is the finest of the four Ceylon grades — Alba, Continental, Mexican, Hamburg. It is taken from the innermost bark of young shoots and cut to 5-inch sticks, 5 – 9 millimetres across. It is the scarcest grade because it demands the youngest wood and the steadiest hands: a peeler who tears the bark has downgraded it in a second. Alba fetches about twice the price of the coarser grades.\u003c\/p\u003e\n\u003cp\u003eThe southern belt around Galle and Matara has grown and peeled it for centuries, and trees are cut for bark from about their fourth year. The work is still manual — branches soaked to soften the bark, the rough outer layer scraped away, the inner bark lifted off in sheets by a peeler judging thickness against the bones of their own fingers. In Sri Lanka the craft has passed down for generations within the Salagama and Hakuru communities, and experienced peelers are becoming scarce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCeylon is delicate where cassia is loud. Simmer a whole quill in chai, milk or a dessert syrup; it will crumble under a rolling pin if you would rather grind it fresh.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eA note on honesty: this is the one spice in our catalogue that is not Indian, and we say so on the pack. An honest address is worth more than a convenient one.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"VIROOT","offers":[{"title":"3 Sticks (Approx. 8.5 Grams)","offer_id":50324961132773,"sku":null,"price":249.0,"currency_code":"INR","in_stock":false},{"title":"50 Grams","offer_id":50324961165541,"sku":null,"price":399.0,"currency_code":"INR","in_stock":false},{"title":"100 Gram","offer_id":51755993497829,"sku":null,"price":699.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/3895\/3957\/files\/ChatGPTImageJul17_2026at10_58_59AM_4.png?v=1784266267"},{"product_id":"viroot-seremna-black-cardamom-hee-gaon","title":"Seremna Black Cardamom (Hee Gaon)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBlack cardamom is not a bigger version of green cardamom. Green is\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eElettaria cardamomum\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e— floral, sweet, at home in desserts. Black is\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAmomum subulatum\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e— a larger, ridged, leathery pod that tastes of resin and warmth and belongs in slow-cooked, savoury food. Swapping one for the other does not give you a variation. It gives you a mistake.\u003c\/p\u003e\n\u003cp\u003eSeremna is the cultivar, and it has an unusually short and traceable history. In 1982 the late Sukh Ram Subba, a grower in Hee Gaon in West Sikkim, identified it as something distinct and worth keeping. He raised saplings from it and pressed his neighbours to plant it, and from 1985 growers took it up in numbers. The name comes from a Limboo word for drooping leaves. Roughly nine of every ten Seremna pods grown anywhere still come from Hee Gaon and the villages immediately around it.\u003c\/p\u003e\n\u003cp\u003eThe village sits at 1,200 – 1,350 metres, bounded by the Hee river to the west, the Kalez to the north, the Rangeet to the east and the Sarndong reserve forest to the south, and takes 3,000 – 4,000 millimetres of rain a year. The plant wants shade rather than sun, and that shade is managed with\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eutis\u003c\/em\u003e, the Himalayan alder, on steep contour terraces. It is a smallholding crop — a few clumps per family.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the smoke.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe capsules are cured over a wood fire in a\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ebhatti\u003c\/em\u003e, a kiln the farmers build themselves. But the Hee Gaon growers deliberately burn dry wood, precisely to keep the smoke down — heavy smoke costs the capsule its colour and its aroma. The fire is there to dry, not to flavour. What you should taste is resin and warmth carrying a trace of woodsmoke, not a bonfire.\u003c\/p\u003e\n\u003cp\u003eSeremna cures faster than other large cardamoms because its husk is thin, and left too long the capsules split. That thin rind has a second consequence the growers prize: the calyx — the little tail that on other cultivars has to be cut off with scissors — falls away by itself during curing. Bigger dried capsules, 65 to 70 seeds inside, thin husk, no tail to trim.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCrack the pod before it goes into a biryani, a dal or a garam masala. Whole and unbruised it will sit in the pot and give you almost nothing. Take it out before serving; it is not meant to be eaten.\u003c\/p\u003e","brand":"VIROOT","offers":[{"title":"45 Grams","offer_id":50324961951973,"sku":null,"price":349.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/3895\/3957\/files\/dried_spice_pods_in_a_glass_jar.png?v=1784274895"},{"product_id":"viroot-coriander-seeds-parrot-grade","title":"Saurashtra Coriander Seeds (A+ GRADE)","description":"\u003cp\u003eCoriander is the quiet backbone of Indian cooking — the bulk of most masalas, the thing that carries other spices rather than announcing itself. Which is exactly why it is the spice most often sold stale. Nobody complains about dull coriander. They just cook with more of it.\u003c\/p\u003e\n\u003cp\u003eGujarat is India's largest coriander-growing state, and Saurashtra — the peninsula in the west — grows it on black cotton soil under a dry winter. It is a rabi crop, sown after the monsoon has drained and cut in February and March, then sun-dried in the open on the threshing floor. Kiln-drying is faster and browns the seed; the sun keeps it pale.\u003c\/p\u003e\n\u003cp\u003eGrade here means size and integrity. The best lots are plump, evenly coloured and whole, with the husk unbroken so the essential oil stays where it belongs. Once the husk splits the citrus note starts leaving, and no amount of careful storage brings it back. Good coriander should read lemony and faintly sweet, not dusty.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eDry-roast the whole seed for under a minute, until it smells warm, then grind. Ground coriander bought loose is usually months past the point where this mattered. Buying it whole and grinding what you need is the single change that will improve more of your cooking than any other spice upgrade.\u003c\/p\u003e","brand":"VIROOT","offers":[{"title":"35 Grams","offer_id":50324964933861,"sku":null,"price":199.0,"currency_code":"INR","in_stock":false},{"title":"100 Grams","offer_id":50324964966629,"sku":null,"price":249.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/3895\/3957\/files\/ChatGPTImageJul17_2026at01_39_24PM_1.png?v=1784275962"},{"product_id":"viroot-fennel-seeds-parrot-grade","title":"Fennel Seeds (Parrot Grade)","description":"\u003cp\u003eFennel is the one spice in an Indian household that gets eaten on its own — the bowl by the door after dinner, the sugar-coated version at a wedding, the handful pressed on you by a relative.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVariyali\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eoccupies a social role most spices never get near.\u003c\/p\u003e\n\u003cp\u003eWhich makes the quality gap unusually visible. Good fennel is green, long and plump; tired fennel is short, grey and faintly dusty. The difference is picking time and drying method. Sown between October and November and cut in February and March, picked green and sun-dried, the seed holds its colour and its anethole — the compound behind that sweet, cooling, anise-like finish. Cut late or force-dried, and it browns.\u003c\/p\u003e\n\u003cp\u003eOurs comes from Unjha, in Mehsana district of North Gujarat — a market town that is one of the largest spice trading centres in Asia, and the place the Indian fennel trade effectively runs through. Unjha fennel has its own Geographical Indication application, filed in June 2024 by the town's Agricultural Produce Market Committee and advertised as accepted in the Geographical Indications Journal in November 2025.\u003c\/p\u003e\n\u003cp\u003eThe case rests on measurements rather than sentiment. Unjha fennel carries about 2.20% volatile oil where the Rajasthan crop carries around 1.35%, and its crude fibre runs to 19.67% against 16.32% in Rajasthan and 15.17% in Haryana. Gas chromatography puts anethole and estragole together at roughly 49% of the oil. The seed is described in the filing as oblong, slightly curved and light green, with a polished, non-porous surface and a texture firm enough to read like tiny pebbles.\u003c\/p\u003e\n\u003cp\u003eParrot grade is the top of the visual sort within that: the greenest, longest seed off the line. It is not a botanical distinction. It is a grader with a good eye and a strict sieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSweet enough to chew plain as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003emukhwas\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eafter a meal, or tempered whole in hot ghee at the start of a dish. Both uses want the same thing: seed that still smells of itself. Buy it in small quantities and often — colour tells you more than any date printed on a pack.\u003c\/p\u003e","brand":"VIROOT","offers":[{"title":"70 Grams","offer_id":50324965589221,"sku":null,"price":249.0,"currency_code":"INR","in_stock":false},{"title":"250 Grams","offer_id":50324965621989,"sku":null,"price":399.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/3895\/3957\/files\/ChatGPTImageJul18_2026at08_00_52AM.png?v=1784341881"},{"product_id":"viroot-vanilla-beans-18cm","title":"Vanilla Beans (18cm+)","description":"\u003cp\u003eVanilla is the second most expensive spice on earth after saffron, and the reason is labour rather than rarity. The vine grows readily enough. It is everything after the flower that costs.\u003c\/p\u003e\n\u003cp\u003eThe flower opens for less than a day and, outside its native Mexico, has no insect that will pollinate it. So somebody walks the rows each morning with a sliver of bamboo and pollinates each bloom by hand. Miss the window and that flower produces nothing. The pods then take the better part of a year to mature — and after picking they are still odourless, because green vanilla smells of grass. The vanillin is developed afterwards, over roughly six months of killing, sweating, sun-drying and conditioning. The aroma is made after the harvest, not before it.\u003c\/p\u003e\n\u003cp\u003eChikmagalur is coffee country, and vanilla grows there for a practical reason: it needs shade and something to climb, and a coffee estate already has both. These are\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVanilla planifolia\u003c\/em\u003e, the Bourbon type — the only orchid on earth grown for food.\u003c\/p\u003e\n\u003cp\u003eLength is the grading standard, and 18 centimetres and over is the premium tier. Longer pods generally mean fuller, oilier, better-cured beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSplit the pod and scrape the seed into warm milk or cream. Keep the empty pod — buried in a jar of sugar it will keep giving for months.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA good bean should be supple enough to wrap around a finger without snapping. Brittle vanilla has been over-dried, and no amount of soaking brings it back.\u003c\/em\u003e\u003c\/p\u003e","brand":"VIROOT","offers":[{"title":"5 Stick (22 Grams Approx)","offer_id":50324967915749,"sku":null,"price":649.0,"currency_code":"INR","in_stock":false},{"title":"50 Grams","offer_id":50324967948517,"sku":null,"price":999.0,"currency_code":"INR","in_stock":false},{"title":"100 Grams","offer_id":50324967981285,"sku":null,"price":2049.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0829\/3895\/3957\/files\/ChatGPTImageJul17_2026at04_28_59PM_4.png?v=1784286030"}],"url":"https:\/\/www.viroot.in\/collections\/single-origin-spices.oembed","provider":"VIROOT","version":"1.0","type":"link"}