Orders & delivery
Do you deliver across India?
Yes. We ship to every state in India from Ahmedabad, Gujarat.
Do you offer Cash on Delivery (COD)?
No. All orders are prepaid, using any of the secure payment options shown at checkout.
How will I know when my order ships?
You'll get an order confirmation by email as soon as you place your order, and another email when it is dispatched. Delivery time depends on your pin code.
Can I return spices?
Because spices are food products, we can't accept returns of opened items. If your order arrives damaged, incorrect or defective, contact us within 3 days of delivery at info@madhupuramarket.com or +91 63528 21318 and we'll make it right.
Can I buy in bulk for a shop, restaurant or caterer?
Yes. Many of our spices and masalas come in 1kg packs. For larger quantities, call +91 63528 21318 or email info@madhupuramarket.com.
Is Madhupura Market FSSAI licensed?
Yes. Our FSSAI licence number is 10724999000725.
Hing (asafoetida)
What is hing?
Hing, or asafoetida, is a dried plant resin used in Indian cooking for its savoury, onion-and-garlic-like flavour. It is widely used in Jain and satvik cooking in place of onion and garlic.
What is compounded hing?
Compounded hing is asafoetida resin blended with edible ingredients so it is easy to measure and cook with. Pure resin is extremely strong and difficult to use directly.
Which Krishna Hing should I buy?
Choose Krishna Hing Special Powder for strong hing where a small pinch is enough, Krishna 755 Hing Powder for everyday value, Krishna Hing Ras Whole if you prefer whole hing in a tin, and Krishna Hing Dana for granules in sealed 10g pouches that stay fresh.
How much hing should I use?
Start with a small pinch (about ⅛ teaspoon for 4 servings) added to hot oil or ghee, then adjust to taste. Strong hing needs less.
Spices
What's the difference between Kashmiri and Resham Patti chilli powder?
Kashmiri chilli powder gives a deep red colour with mild heat, ideal for gravies and tandoori dishes. Resham Patti gives bright colour with medium heat and is a Gujarati everyday favourite. Many cooks blend the two.
What's the difference between Ceylon and cassia cinnamon?
Ceylon (“true”) cinnamon is lighter, sweeter and contains far less coumarin. Cassia, commonly sold as dalchini, is darker and stronger with much more coumarin.
What is roasted cumin powder used for?
Roasted cumin (bhuna jeera) powder is sprinkled on raita, chaas, chaat and salads, and stirred into dal and curries. Because it is already roasted, it can be used without further cooking.
How should I store spices?
Keep spices in airtight containers in a cool, dry, dark place and always use a dry spoon. Whole spices hold their aroma longer than powders; buy 1kg packs only if you use them regularly.