Indian Spice Starter Kit — The 4 Foundation Spices
Every Indian dish — dal, curry, sabzi, rice, eggs — starts with the same four spices. If you only have these four in your kitchen, you can cook the majority of everyday Indian food. Phoran's Starter Kit brings them together in one bundle: fresh, iron-ground, and packed in resealable pouches.
What’s in the Kit?
Turmeric Powder / Haldi (100g): The golden base spice — gives curry its colour and earthy warmth. Use ¼–½ tsp in almost every savoury dish.
Cumin Seeds / Jeera (100g): The tempering spice — crackle in hot ghee or oil at the start of cooking for an instantly aromatic base. Also for jeera rice and raita.
Coriander Powder / Dhaniya (100g): The bulk spice — used in the largest quantity in most curries. Citrusy, earthy, and essential for any curry base.
Red Chilli Powder (50g): The heat spice — adjust to your tolerance. Start with ¼ tsp per serving and increase from there.
What Can You Cook with These 4 Spices?
Dal tadka: Jeera in ghee, turmeric and chilli in the dal, coriander powder for depth
Everyday curry: All four together form the base of any onion-tomato curry
Jeera rice: Jeera crackled in ghee, cooked into rice
Aloo sabzi: Turmeric, coriander, chilli over potatoes — done in 15 minutes
Egg curry: Quick weeknight dish using all four in an onion-tomato base
Raita: Roasted jeera crushed over curd with cucumber
Who Is This Kit For?
Beginners learning Indian cooking, students setting up their first kitchen, newlyweds stocking up on essentials, or anyone who wants to start cooking Indian food without buying 20 different spices. These four are the non-negotiable starting point.
No fillers, no artificial colour. Iron-ground, small-batch. Pack: 4 spices, 450g total. Shelf life: 12 months.
