Spices in Pakistan

Everyone is well-acquainted with the word spices. If not everyone, then each one of the Pakistanis is well-aware of this word. The world has developed a taste of the fine quality spices from Pakistan and added them in their daily meals. Being a Pakistani, it is quite easy for you to see these spices being used. You can peek into the Kitchen while your mother cooks her special Chicken Qurma for a family dinner. You can observe closely all the hidden stash of traditional spices that your mother uses for such occasions only. A pinch of some of these mysterious spices and voila! – the much praised and cherished Chicken Qurma is ready for everyone. 

The taste and aroma these spices add to any meal is cherished worldwide. Different cultures have embraced the richness of Pakistani culture and altered their cuisines. These spices bring a wonderful and finger-licking taste to all foods. This traditional taste has now become a scrumptious haven. However, not all knows about these spices. Let’s explore these tasty spices and unravel the primitive secrets of delicious meals. 

Following are some of the fine quality spices from Pakistan exported by Bhandari Foods:


The ultimate glory of Zafrani Paye, Kabsa, Shahi Seekh Kabab, Murgh Reshmi, and even the Coconut Stuffed Okra. It is because Allspice is a multipurpose seasoning used in several dishes. It is mostly planted in Jamaica and West Indies and combines the flavor of pepper, cloves, cinnamon, and nutmeg. It is obtained from the Allspice tree, and the spice is available in the form of small sun-dried berries.

These berries are usually crushed and used in many spice blends. This grounded Allspice is commonly stored in a muslin bag for making chutneys and pickles. They are useful in cooking stews and soups. Apart from being used in various dishes, Allspice also gives a spicy fragrance to the potpourri, particularly when used in combination with cinnamon. 

Chili Powder

Tracing back its origin, the Chili powder first became famous in the 16th century when the Aztecs introduced them to the conquering Spaniards. In recent years, we find Chili powder forming one of the essential spices in the composition of many Pakistani dishes, ranging from Neharis to tender Barbeques and much more.

The taste of Chili powder can vary from brand to brand and production sources, but it mainly has a sharp, spicy, and fierce taste. The purest form of Chili powder is in the form of dried ground chili peppers. However, it is too spicy to be used frequently. Thus, manufacturers combine Chili powder with various aromatic seeds, spices, and herbs to keep its spice level maintained. 

Turmeric Powder 

Turmeric powder is commonly recognized as Haldi, the best Turmeric powder in Pakistan comes from the perennial plant of the ginger family. The Turmeric has a dull, grayish exterior but a Saffron color from the inside. It possesses an aromatic scent yet a slightly acrid taste, and it serves as a condiment in almost every other dish cooked in a Pakistani kitchen. Moreover, it is a popular ingredient used in mustard-powder blends specifically in pickles and chutneys.

A pinch of the Turmeric powder adds coloring, fragrance, flavor, and countless health-related benefits to a dish. Turmeric powder does not only form an essential part of Eastern dishes as a spice but is also famous for its medicinal value. It can help in healing wounds and treating diseases like arthritis, diabetes, headache, and some chronic disorders.

Cinnamon Powder

Cinnamon is commonly known as Daar Cheeni. It is a dried bark of the Cassia tree. This spice is a native of Sri Lanka and Malabar, though it gets grown in several other places. When grown commercially, the farmers peel the tender bark of Cassia tree that naturally curls into sticks. These sticks get dried, under the sun, and ground before being supplied to local stores. 

The rich, savory fragrance of cinnamon powder comes from the essential oil in the bark, which also has several medicinal benefits. When the season changes in Pakistan and people fall victim to cold, adults take out their traditional remedies with cinnamon powder forming the main spice. Moreover, the cinnamon powder adds great medicinal value to Pakistani meals. 

The traditional and fine quality spices get used in almost every Pakistani meal. Whether it be a Mutton Qurma or a mixed pickle, the use of spices is mandatory in every dish. This is why Bhandari Foods take extra care of producing these traditional spices, packing them in hygienic containers, and shipping them to local and international consumers.