Asafoetida (Ferula assa-foetida), alternative spelling asafetida, (also known as devil’s dung, stinking gum, asant, food of the gods, giant fennel,... Read More
Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. Although... Read More
Chili powder (also powdered chili or chile powder) is the dried, pulverized fruit of one or more varieties of chili... Read More
Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander... Read More
Curry leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go... Read More
Chilli is hot and stimulating with very less aroma when eaten. Chilli contains capsaicin, an alkaloid substance which makes chilli... Read More
Fenugreek is an annual plant in the family Fabaceae. The plant has small round leaves, is cultivated worldwide as a... Read More
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian,... Read More
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It... Read More
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm... Read More
The tamarind is a long-lived, medium-growth, bushy tree whose ripe fruit is used extensively in Indian cooking as a flavoring... Read More
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. They contain... Read More
