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Asafoetida Powder (commonly called Hing in India) is a strong, aromatic spice made from the dried latex (resin) extracted from the roots of the plant Ferula asafoetida. It is widely used in Indian cooking, especially in vegetarian dishes. -
Coconut Powder is a finely ground product made from dried coconut meat. It is commonly produced from mature coconuts of the plant Cocos nucifera. The fresh coconut flesh is dried and then ground into a smooth powder.
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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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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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Brown Til, also known as Brown Sesame Seeds, are small oil-rich seeds obtained from the plant Sesamum indicum. They are widely used in Indian, Middle Eastern, and Asian cuisines for their nutty flavor and nutritional value. -
Green Cardamom, commonly known as Elaichi, is a highly aromatic spice obtained from the seeds of the plant Elettaria cardamomum. It is often called the “Queen of Spices” for its unique fragrance and flavor. -
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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Coriander Powder is a finely ground spice made from dried coriander seeds obtained from the plant Coriandrum sativum. It is one of the most essential spices in Indian and global cuisines.
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Deggi Mirchi is a vibrant red chili powder widely used in Indian cooking. It is known for its brilliant color and mild-to-moderate heat. It is made from dried red chilies derived from varieties of the plant Capsicum annuum.
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Chana Dal is made by splitting and polishing dried chickpeas (Bengal gram). It comes from the plant Cicer arietinum and is one of the most commonly used lentils in Indian cuisine. -
Chickpeas, commonly known as Chole in India, are nutrient-rich legumes widely used in Indian, Middle Eastern, and Mediterranean cuisines. They come from the plant Cicer arietinum.
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Chilli Powder is a finely ground spice made from dried red chilies, commonly derived from varieties of Capsicum annuum. It is a staple ingredient in Indian, Asian, and global cuisines, known for adding heat, color, and depth to dishes.
