Ajwain or Carom is the fruit of a herb that is used as a spice. Ajwain is also valued for healing and curative properties and it has been used for ages as a medicinal ingredient in the Ayurveda
Allspice, also known as Jamaica pepper or myrtle pepper is the dried unripe berry of Pimenta dioica
Fennel seed, also known as Saunf in Hindi are Perumjeeragam in Malayalam
Bay Leaf, an aromatic leaf, commonly used in cooking for added aromas. It can be used as a whole leaf or ground.
Black Cardamom, also known as badi elaichi or kali elaichi is a popular Indian spice that is used in many of its signature dishes
Black Pepper, a fruit turned spice after drying, is a flowering vine in the family Piperaceae.
Caraway Seeds are also popularly known as Shahi Jeera or Black Cumin
Green Cardamom, the queen of spices, who need no introduction.
Cinnamon is actually the bark of the tree Cinnamomum verum
Cassia is a spice obtained from the bark of the Cinnamomum cassia tree, cleaned and rolled to nice roll sticks
Cassia is a spice obtained from the bark of the Cinnamomum cassia tree
Cloves are the flower buds of the tree Syzygium aromaticum
Cumin or Jeera is an integral ingredient in Indian cuisine.
Dry ginger is obtained from peeling and sun-drying fresh ginger
Fenugreek, Uluva or Methi Dana is a spice commonly used in Indian cuisine
Variety of natural gingelly seeds are used in chocolate, Ice-cream and halwa.