Other Seasoning
Speciality seasoning ingredients including asafoetida, black salt, rock salt, and unique flavouring agents for authentic Indian cooking.
Collection Overview & Buyer Intent
Discover our other seasoning collection, a child category within our comprehensive dried herbs and seasonings range. These speciality flavouring ingredients add unique dimensions to Indian cooking that can't be replicated with standard spices. From the pungent umami depth of asafoetida (hing) to the distinctive sulphurous tang of black salt (kala namak), these essential seasonings complete your authentic Indian pantry. Whether you're tempering dal, creating chaat masala, or preparing traditional sweets, our carefully sourced seasonings deliver the genuine flavours that define regional Indian cuisine.
Best For – Quick Selection Guide
Our other seasonings are perfect for home cooks seeking authentic regional flavours, vegetarian households using asafoetida as an onion-garlic alternative, and anyone preparing traditional chaat and street food. These speciality ingredients complement our whole spices and ground spices, providing unique flavour notes that elevate dishes from good to genuinely authentic.
Shop by Type
Dried Herbs & Seasonings
Dried Herbs & Leaves
Our dried herbs and leaves collection features curry leaves (kadi patta) for South Indian tempering, kasuri methi (dried fenugreek leaves) for rich gravies, bay leaves (tej patta) for aromatic depth, dried mint for refreshing notes, and dried coriander leaves for garnishing. Each herb is carefully dried to preserve its essential oils and aromatic compounds. Explore our complete dried herbs and leaves range for authentic aromatic ingredients that define traditional Indian cooking.
Best for: South Indian tempering, finishing North Indian gravies, adding aromatic depth to biryanis and slow-cooked dishes.
Other Seasoning
Our other seasoning collection includes speciality flavouring ingredients like asafoetida (hing) for umami depth, black salt (kala namak) for tangy chaat flavours, rock salt for pure mineral taste, citric acid for tartness, and food colours for traditional sweets and festive dishes. These essential seasonings provide distinctive tastes and aromas that standard spices can't replicate. Browse our other seasoning range for authentic ingredients that complete your Indian pantry.
Best for: Adding umami depth with asafoetida, creating tangy chaat flavours with black salt, and achieving authentic colours in traditional sweets and dishes.
Comparison Section
When selecting other seasonings, consider their specific culinary applications and flavour profiles. Asafoetida (hing) is essential for tempering in vegetarian cooking, providing umami depth and digestive benefits whilst serving as an onion-garlic alternative in Jain cuisine. Black salt (kala namak) offers the distinctive sulphurous tang that defines authentic chaat and street food flavours. Rock salt provides pure mineral taste without additives, preferred in fasting foods and traditional preparations. Unlike our regular salt and pepper which provide foundational seasoning, these speciality ingredients offer unique flavour dimensions. Citric acid adds tartness without moisture, whilst food colours achieve the vibrant hues expected in traditional sweets and festive dishes.
Popular Dishes
These speciality seasonings shine in dishes like dal tadka (asafoetida), chaat preparations (black salt), fasting foods (rock salt), and traditional sweets (food colours). Asafoetida is essential for tempering lentils and vegetables, providing that characteristic restaurant-style aroma. Black salt defines the flavour of pani puri, bhel puri, and fruit chaat. Rock salt is preferred during religious fasting and in traditional pickles. Pair these with our lentils for authentic dal preparations and our chaat masalas for complete street food experiences.
Related Essentials
Complete your seasoning collection with our dried herbs and leaves for aromatic finishing touches and salt and pepper for everyday seasoning. Enhance your cooking with our veg dish masala and spice mixes for complete flavour solutions. Explore our pickles and chutneys for complementary condiments that showcase these traditional seasonings.
How to Choose
Select other seasonings based on your cooking style and dietary preferences. If you cook vegetarian food regularly or follow Jain dietary practices, asafoetida is essential for adding depth without onion or garlic. For chaat and street food enthusiasts, black salt is indispensable for authentic tangy flavours. Rock salt is preferred for fasting foods and traditional preparations where pure mineral taste is desired. When buying asafoetida, choose compounded hing (mixed with rice flour) for easier use, or pure hing if you prefer to control dilution yourself. Store all seasonings in airtight containers away from moisture, as they can clump or lose potency when exposed to humidity.
Why Buy from Grocerywala
Grocerywala sources authentic other seasonings from trusted Indian suppliers who understand the importance of purity and quality in these speciality ingredients. We ensure our asafoetida delivers genuine pungent aroma, our black salt provides authentic sulphurous tang, and our food colours meet UK safety standards whilst delivering traditional vibrant hues. Our competitive pricing makes these essential seasonings accessible for everyday cooking, whilst our fast UK delivery ensures your pantry is always stocked. We understand that British Indian households need these unique ingredients for authentic regional cooking, and our carefully curated selection delivers genuine quality.
Frequently Asked Questions
What is asafoetida and how should I use it?
Asafoetida (hing) is a resinous gum with a pungent aroma that mellows into a pleasant onion-garlic flavour when cooked. Use a tiny pinch (1/4 teaspoon or less) in hot oil at the start of tempering for dal, vegetables, and curries. It's essential in vegetarian cooking for adding umami depth and is the only flavouring allowed in Jain cuisine as an onion-garlic alternative. The raw smell is strong, but it transforms beautifully when cooked.
Why does black salt smell like eggs?
Black salt (kala namak) contains sulphur compounds that give it a distinctive eggy, sulphurous aroma. This unique characteristic is exactly what makes it essential for authentic chaat flavours—it's not a defect but the defining feature. The sulphurous notes might seem unusual at first, but they're what give pani puri, bhel puri, and fruit chaat their characteristic moreish tang that keeps you coming back for more.
Can I use regular salt instead of rock salt?
Whilst you can substitute regular salt in most recipes, rock salt offers a purer mineral taste without additives like iodine or anti-caking agents. It's specifically preferred during religious fasting (vrat) when processed foods are avoided, and in traditional pickles where pure salt is desired. The flavour is subtly different—cleaner and less sharp than regular table salt.
Are food colours safe to use in cooking?
The food colours we stock meet UK and EU safety standards and are approved for culinary use. They're commonly used in traditional Indian sweets, festive dishes, and celebrations to achieve the vibrant colours expected in these preparations. Use sparingly as a little goes a long way, and always follow package instructions. Natural alternatives like turmeric (yellow) and beetroot (red/pink) can also provide colour in some dishes.
How should I store asafoetida to prevent it from smelling up my cupboard?
Store asafoetida in a tightly sealed container, preferably glass with a secure lid, and keep it separate from other spices as its strong aroma can permeate nearby items. Some people double-bag it or store it in a small jar inside a larger container. Despite the pungent raw smell, it's worth keeping properly stored as it's irreplaceable in authentic Indian vegetarian cooking.
