Black peppercorns are used both for flavour and as a traditional medicine. Black pepper is the world's most traded spice and is one of the most common spices added to cuisines around the wor

Black mustard or Rai is a commonly used spice used in preparing various curries, pickles and condiments. They have a characteristic nutty flavour that releases while cooking seeds in ghee

Jeera belongs to Parsley family of plants. Jeera is consumed as flavouring agent in whole or grounded form. Jeera is also known for its curing properties and used in various herbal and ay

Carom or Ajwain is a herb with pungent and bitter taste. It is also called as Bishop's weed. Ajwain is extensively used in Indian cooking often as part of "Chounk". It is also used as a f

Turmeric is one of the oldest spices and is consumed across the world in whole and powdered form. Turmeric is also known as Indian Saffron due to its orange-yellow colour. Turmeric is kno

Red Chilli powder is the most commonly used spice in Indian cooking. India is also the largest producer of red chillies in the world. Red chillies impart spiciness and colour to curries a

Red Chilli powder is the most commonly used spice in Indian cooking. India is also the largest producer of red chillies in the world. Red chillies impart spiciness and colour to curries a

Fenugreek or Methidana is a plant native to Mediterranean region. Fenugreek seeds are frequently used in Indian cuisine, used both whole and powdered in the preparation of pickles, vegeta

Fennel is a Mediterranean plant that is now famous all over the world as a flavoring agent. All parts of Fennel plant are edible. Fennel is extensively used in Indian curries and also as a d

Garam masala is a wonderfully aromatic blend of spices. It is added to the cuisine to enhance its flavour and aroma. It usually consist of following-cloves, cinnamon, nutmeg, mace black a