Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. They contain...
The tamarind is a long-lived, medium-growth, bushy tree whose ripe fruit is used extensively in Indian cooking as a flavoring...
Curry leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go...
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South...
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian,...
Fenugreek is an annual plant in the family Fabaceae. The plant has small round leaves, is cultivated worldwide as a...
Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. Although...
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm...
Asafoetida (Ferula assa-foetida), alternative spelling asafetida, (also known as devil’s dung, stinking gum, asant, food of the gods, giant fennel,...
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It...
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...
