Curry leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go...
Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. Although...
Fenugreek is an annual plant in the family Fabaceae. The plant has small round leaves, is cultivated worldwide as a...
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It...
Vigna mungo, known as black gram, black lentil [not to be confused with the much smaller true black lentil (Lens...
Chilli is hot and stimulating with very less aroma when eaten. Chilli contains capsaicin, an alkaloid substance which makes chilli...
Chili powder (also powdered chili or chile powder) is the dried, pulverized fruit of one or more varieties of chili...
The tamarind is a long-lived, medium-growth, bushy tree whose ripe fruit is used extensively in Indian cooking as a flavoring...
Asafoetida (Ferula assa-foetida), alternative spelling asafetida, (also known as devil’s dung, stinking gum, asant, food of the gods, giant fennel,...
Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander...
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm...
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South...
