Anise seed is a powerful plant that is rich in many nutrients and boasts a wide array of health benefits. Anise seeds are sweet and very aromatic. It is used for flavouring curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and alcoholic beverages. |  |
Bay leaves are commonly used in Indian cooking for making soups, stews, and curry. They add a unique flavor and aroma to the dishes. |  |
Nutmeg is used in sweet and spicy dishes like pies, custard, cookies spice cakes, cheese sauces, soups, egg and vegetables dishes. |  |
Fennel seeds used as a spice and an after-meal in India . It can be used as Aroma while cooking as specially Briyani or Kara KolambuSaunf powder is nothing but sombu in tamil. |  |
Coriander used in all types of curries, pickles, chutneys and sauces, and can be infused in teas or used in beverages. |  |
Saffron is known for what it does to energize dishes with a pungent, earthy essence. The first and foremost advantage of Saffron is that it helps combat depression. |  |
Panch Phoron – it’s a mix of five aromatic spices – fenugreek seeds, nigella seeds, cumin seeds, radhuni and fenel seeds. It works wonderfully to flavor the dish. It’s used for tampering and goes very well with lentils, vegetable stir-fries, pickles, even with the meats. |  |
It has aroma than nutmeg. Mace spice greatly enhances color, taste and flavor of foods. |  |
This pepper is quite aromatic but not very hot. Duck and chicken dishes in particular work well with the spice. |  |
A popular seed in Indian cuisine. This this small, hard, mustard yellow seed has a tangy, bitter, burnt-sugar flavour. |  |
Caraway seeds are highly aromatic and have a distinctive mild anise flavor that adds a welcome and subtle licorice hint to many dishes. |  |
North Indian cooking uses cloves in almost every side dish or sauce that they make. Cloves are also commonly found in various tea blends. |  |
In Indian, North African and cuisines of the Middle East, cardamom is a popular spice in curries. |  |
for aromatic flavour and good taste, commonly used in baking, desserts, and pastries, as well as in beverages like coffee and spiced tea. |  |
The flavor of the tamarind fruit ranges from sweet and sour to tangy and tart. It is useful to make sauces, adding into curries etc. |  |
Commonly used in Indian cuisine for their distinctive flavor and medicinal properties. They have a strong, slightly bitter taste with hints of thyme and are often used in savory dishes, bread, and pickles. |  |
