Whole Coriander refers to the dried seeds of the coriander plant Coriandrum sativum. It is a widely used spice in Indian, Middle Eastern, and global cuisines.
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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.
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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.
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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.
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Kissan Tomato Sauce (also known as ketchup) is a popular Indian condiment made from ripe tomatoes, sugar, salt, and selected spices. It is produced by Kissan, a well-known food brand in India.
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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.
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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.
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Soy Sauce is a dark, savory liquid condiment made by fermenting soybeans with salt and grains. It is traditionally produced from soybeans of the plant Glycine max.
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Soya Chunks, also known as Soy Nuggets or Textured Vegetable Protein (TVP), are protein-rich food products made from defatted soy flour. They are derived from soybeans of the plant Glycine max.
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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.
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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.
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Salad Oil is a light, refined vegetable oil commonly used for dressings, marinades, and general cooking. It is usually made from plant sources such as:
- Glycine max (Soybean oil)
- Helianthus annuus (Sunflower oil)
- Brassica napus (Canola oil)
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Sajeera, commonly known as Caraway, is an aromatic spice made from the dried seeds of the plant Carum carvi. It belongs to the parsley family and is widely used in Indian, Middle Eastern, and European cuisines.
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Rose Water is a fragrant liquid made by distilling rose petals with steam. It is commonly prepared from aromatic roses such as Rosa damascena, known for their rich fragrance.
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Raisins are dried grapes widely used in cooking, baking, and snacking. They are made by drying grapes from the vine Vitis vinifera, either naturally in the sun or through controlled drying processes.
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Poha, also known as Flattened Rice, is made by parboiling rice and then flattening it into light, dry flakes. It is derived from rice grains of the plant Oryza sativa and is a popular staple in Indian households.
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Peri Peri Powder is a spicy seasoning blend known for its bold heat and tangy flavor. It is inspired by African-Portuguese cuisine and primarily made from chili peppers derived from the species Capsicum frutescens.
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Peanuts, also known as Groundnuts, are edible seeds widely consumed around the world. They grow underground and come from the plant Arachis hypogaea, which belongs to the legume family.
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Pathar Ka Phool, also known as Black Stone Flower, is a unique aromatic lichen used as a spice in Indian cuisine. It is commonly identified as Parmotrema perlatum.
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Oregano is a fragrant herb widely used in Mediterranean, Italian, and Mexican cuisines. It comes from the plant Origanum vulgare, which belongs to the mint family.
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Moong Dal, also known as Yellow Lentil or Split Green Gram, is made by splitting and dehusking green gram. It comes from the plant Vigna radiata and is one of the most commonly used lentils in Indian cuisine.
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Moong Dal, also known as Yellow Lentil or Split Green Gram, is made by splitting and dehusking green gram. It comes from the plant Vigna radiata and is one of the most commonly used lentils in Indian cuisine.
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Masoor Dal, also known as Red Lentil, is a popular lentil widely used in Indian and Middle Eastern cuisines. It comes from the lentil plant Lens culinaris and is commonly available in split and dehusked form.
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Maida, also known as Refined Wheat Flour, is a finely milled and bleached flour made from wheat. It is produced from grains of the plant Triticum aestivum after removing the bran and germ.