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
Almond is a nut that is native to Iran. It is used in both savory and sweet dishes
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.
Finely ground Malabar Pepper
Black raisins are the dried version of black grapes
Caraway Seeds are also popularly known as Shahi Jeera or Black Cumin
Green Cardamom, the queen of spices, who need no introduction.
Powdered Cardamom pods
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.