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