Garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, and chive. Garlic has been used throughout history
Nutmeg is a spice made from the seed of the fragrant nutmeg tree. The spice has a distinctive pungent fragrance and a warm slight sweet taste.
Turmeric, the dried rhizome of a herbaceous perennial, is indigenous to Southeast Asia. Indian Turmeric, which is also popularly known as “Indian Saffron
The Cinnamon Powder is derived from cinnamon. The Powder can be prepared by roasting whole cinnamon and after that grind it in fine powder.
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs.
Celery is an umbelliferous, aromatic, herbaceous plant grown for its leaves, seeds, oleoresin and essential oil. Celery plant is usually 30-60 cm high
The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene
Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapisalba).
Mustard seeds also qualifies as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.