Spices, Mixes & Blends

Our exclusive range of Organic Spice Mixes and Blends are sure to add an aura of essence to every dish within your meals.

Have something special in mind? A little more extra spice needed? Aastha Naturals could prepare you custom made blends to suit your specific tingling taste buds!

Aastha Natural spices lives to its name of being health focused, by ensuring all mixes are free of fats, contains zero calories and are packed with antioxidants to boost your healthy consumption!

We also undertake private labelling and contract manufacturing. Bulk Packaging options are available.

Chillie Powder

If you want a spicy flavor that infuses into the heart of a dish, then Srilankan chili powder from Aastha Naturals is the better option. Roasted Chili Powder is prepared from roasting Sri Lankan dried chilies and then grinding them to release their strong flavor. Our Chillie Powder will certainly add a deep rich aroma and natural flavor to any dish.
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Chillie Flakes

If you’re looking for a little dash of spice on an already prepared meal, like pizza, pasta or maybe a stir fry then Aastha red Chillie flakes are an excellent choice. They are perfect as a condiment next to salt and pepper.
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Turmeric Powder

100% ground tubers of Curcuma longa.
Turmeric is used not only for coloring and flavoring food, but also used for cosmetic purposes and for medicinal purposes.Turmeric acts as an anti-inflammatory agent to treat flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colics.

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Jaffna Curry Powder

Jafffna Curry powder consists of a number of spices which has high medicinal values. Its major ingredients are cumin seeds, fennel seeds, coriander, cinnamon, cloves, curry leaves, Rampe, fenugreek,mustard, roasted garlic and dried chillies. Ingredients are thoroughly cleared and milled hygienic.
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Roasted Curry Powder

The base for any delicious curry recipe is the Roasted Curry Powder. This is a mild curry powder which is mostly used in non vegetarian dishes.
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