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.
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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. -
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.
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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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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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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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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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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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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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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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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.