Fried Onion consists of thinly sliced onions that are deep-fried or air-fried until golden brown and crispy. They are commonly made from onions derived from the plant Allium cepa and are widely used in Indian, Middle Eastern, and Asian cuisines.
-
Garam Masala is a traditional Indian spice blend made by grinding a mix of aromatic whole spices. The name “garam” means warm, referring to the warming nature of the spices, not necessarily heat or spiciness.
-
Garam Masala MDH / Powdered Spice Mix is a premium blended spice mix manufactured by MDH (Mahashian Di Hatti), one of India’s most trusted spice brands. It is a finely ground, aromatic combination of traditional Indian spices used to enhance the flavor, aroma, and warmth of a wide variety of dishes.
-
Haldi Powder, commonly known as Turmeric Powder, is a bright yellow spice made by drying and grinding the rhizomes of the plant Curcuma longa. It is a fundamental spice in Indian cooking and traditional medicine.
-
Honey is a natural sweet substance produced by honeybees from the nectar of flowers. It is stored in honeycombs inside beehives and has been used for centuries as both a food and a traditional remedy.
Honey is primarily produced by the species Apis mellifera.
-
Idly Rava, also known as Rice Semolina, is a coarse form of ground rice specially processed for making soft and fluffy idlis. It is made from rice derived from the plant Oryza sativa.
-
Jaiphul, commonly known as Nutmeg, is a warm, aromatic spice obtained from the seed of the evergreen tree Myristica fragrans. It is widely used in Indian, Middle Eastern, and Western cuisines, as well as in traditional medicine.
-
Jaiphul, commonly known as Nutmeg, is a warm, aromatic spice obtained from the seed of the evergreen tree Myristica fragrans. It is widely used in Indian, Middle Eastern, and Western cuisines, as well as in traditional medicine.
-
Jeera, commonly known as Cumin, is a popular aromatic spice made from the dried seeds of the plant Cuminum cyminum. It is one of the most essential spices in Indian, Middle Eastern, and Mexican cuisines.
-
Kasuri Methi is the dried form of fenugreek leaves obtained from the plant Trigonella foenum-graecum. It is widely used in Indian cuisine to add a distinctive aroma and slightly bitter, earthy flavor to dishes.
-
Kewra Water is a fragrant floral extract made from the distilled flowers of the kewra plant, Pandanus odorifer (also known as screwpine). It is widely used in Indian, Mughlai, and Middle Eastern cuisines for its sweet and refreshing aroma.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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)