Wheat Chakki Atta is whole wheat flour traditionally ground using stone mills (chakki). It is made from grains of the plant Triticum aestivum, where the bran, germ, and endosperm are retained, making it more nutritious than refined flour.

Toor Dal, also known as Pigeon Pea, is a widely consumed lentil in Indian cuisine. It comes from the legume plant Cajanus cajan and is usually available in split and dehusked yellow form.

Tea Leaf Powder is a finely ground form of dried tea leaves obtained from the plant Camellia sinensis. It may be made from green tea, black tea, or specialty teas depending on processing methods.

Tasting Salt, commonly known as Monosodium Glutamate (MSG), is a flavor enhancer widely used in cooking to intensify savory taste (umami). It is the sodium salt of glutamic acid, an amino acid naturally found in foods like tomatoes and cheese.

MSG was first commercially produced by Kikunae Ikeda, who identified the umami taste.

Sooji, also known as Wheat Semolina, is a coarse flour made from durum wheat. It is produced from grains of the plant Triticum durum and is widely used in Indian and Mediterranean cuisines.

Sambar Masala is a traditional South Indian spice blend specially prepared to flavor sambar, a lentil-based vegetable stew. It is a carefully balanced mixture of roasted spices and lentils ground into a fine powder.