As the majority of orders we receive are through our online cart, credit card security is of paramount importance to Bombay Spices. Our systems and technology are up-to-date with the latest protection software and thoroughly tested against international standards. This means you can trust us to look after your credit card details every time you order with us.
All our spices are vegan and gluten-free, we take upmost care to avoid any cross contamination however our kitchen is not certified vegan or gluten free.

We source majority of our whole spices from India. All spices are blended, roasted and ground in Melbourne Victoria.

Ground spices release their flavour more quickly than whole spices. Ground spices can be used in recipes with short cooking times or can be added near the end of cooking for longer cooking recipes. Whole spices need a longer time to release their flavour. They work well in longer cooking recipes like soups and stews. We have both ground and whole spice mixes.
Most of our current spice mixes are single use, however if you don’t want to use the whole pack measure the spice mix in a bowl, then add it to a hot or steaming pot. Always use a clean, dry spoon when measuring. Do not sprinkle spices directly from the pack over a steaming pot. Steam introduced into the pack will hasten the loss of flavour and aroma. Steam will also cause caking.
The shelf life of properly stored spices is approximately 3-4 years for whole spices and seeds,2-3 years for ground spices and 1-2 years for seasoning blends.
Spices do not spoil, but they do lose their strength. Old seasonings will not flavour your dishes the way they are intended to.
There are three ways: appearance, smell, and taste. Visually, you can check your spices to make sure their colour has not faded. Loss of colour is an indication of flavour loss. A fragrant, intense aroma is characteristic of fresh spices.
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