Mustard seeds are the main ingredient for tempering or doing tadka for a dish in South East Asia. Its also a part of the panch poran, or five-spice mix. It’s the main ingredient in most of the Bengali fish preparations. After being mixed with vinegar it is ground and made into a popular condiment known as Mustard Sauce. Mustard is rich in selenium, magnesium, phosphorus and many other minerals. It has anti-inflammatory properties as well as being good for bones, teeth, and gums
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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.
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Cassia is a spice obtained from the bark of the Cinnamomum cassia tree
Allspice, also known as Jamaica pepper or myrtle pepper is the dried unripe berry of Pimenta dioica
Green Cardamom, the queen of spices, who need no introduction.
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