Byadgi, turmeric, and the masala tin

Byadgi chilli is the red one: mild heat, deep colour, sold whole or ground. Turmeric powder, coriander, fenugreek, and mustard sit next to it, most of them by the kilogram.

The masala tins are the ones the region cooks with every week: sambar, rasam, bisi bele bath, vangi bath, and garam masala. They are ground blends, not a single-note spice.

Jaggery, honey, and rock salt finish the shelf. Kashaya powder is the small pack, at 100 grams. Everything else in this row is meant to be used, not displayed.