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Badi Elaichi, also known as Black Cardamom is a spice crop cultivated in the central Himalayan and north-eastern region of India. It is a well-known spice that has been used in many Ayurvedic preparations from ancient times due to its great medicinal value.

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black peppers” are the vine’s green berries which are typically dried and used as a spice or seasoning. Black pepper is one of the most popular spices in the world and is used in a variety of cuisines. It has a sharp, pungent flavor that can add depth and heat to dishes.

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It is known for its vibrant red color, mild to moderate spiciness, and slightly sweet flavor. Reshampatti chilies are often used in whole form to add color and flavor to curries, stews, and other dishes. They can also be ground into a powder for use in marinades, rubs, and spice blends

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Imli, also known as tamarind, is a popular ingredient in Indian cuisine. It is a small, dark brown bean-like pod that grows on the tamarind tree, which is native to Africa but has been cultivated in India for centurie

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Its leaves have a clove-like aroma with a hint of peppery taste; they are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum

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JaggeryTraditional cane sugarAll imagesJaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown .

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Aamchur has a tangy, slightly sweet flavour and adds a sweet-sour taste to any dish. It contains many nutrients including vitamin A, E and C, and antioxidants, and is used in preparing many Ayurvedic medicines. Amchur is also rich in iron and known to be quite beneficial for pregnant women.

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TamarindImli, also known as tamarind, is a popular ingredient in Indian cuisine. It is a small, dark brown bean-like pod that grows on the tamarind tree, which is native to Africa but has been cultivated in India for centurie

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It is a mixture of ground spices like cardamom, cinnamon, cloves, cumin, coriander, and nutmeg, as well as other seasonings like bay leaves, star anise, and mace.

however This mix of spices gives biryani its distinctive and rich flavor. The mix of spices in biryani masala can vary from place to place and person to person, giving it different tastes and levels of heat

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Shaped like an eight-pointed star, this exotic spice boasts a sweet, licorice-like flavor with warm, spicy undertones. A key player in biryanis, masala chai, and Chinese five-spice blends, it adds instant sophistication to both sweet and savory dishes

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Fennel seeds, or "variyali" in Gujarati, have been used for centuries in cooking and medicinal purposes. They are an important ingredient in Gujarati cuisine and culture, and their sweet and aromatic flavor adds a unique taste to dishes.

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Pudina is also known as brown mint, garden mint and lady’s mint. It is a rich source of polyphenols and has a characteristic aromatic odor and pungent taste. Pudina aids in digestion and helps in weight management due to its carminative (relieves gas) and antispasmodic property.

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They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors.

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Rai is a common Indian spice, also known as Mustard or Black Mustard in English. It is a widely used spice in Indian cuisine, particularly in North Indian and Pakistani dishes. Rai is made from the seeds of the mustard plant, which is native to India and Southeast Asia. Types of Rai

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Commonly known as kala namak, black salt is a type of rock salt with a strong, sulphur-like smell, a pinkish-grey color, and a sharp, tangy taste. It’s made by heating natural halite with herbs and charcoal, which gives it its special aroma and mineral-rich composition.

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• Packaging Details: 100 gram of black salt

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Ajmo, or Ajwain, are small seeds derived from the Trachyspermum ammi plant. These seeds have a strong, aromatic flavor reminiscent of thyme, and are often used as a spice in cooking. Ajmo is not only valued for its culinary uses but also for its numerous health benefits, which have been recognized in Ayurvedic and traditional medicine for centuries.

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Kalonji is a common name of nigella seeds obtained from Nigella sativa plant. It acts as antioxidant, mucolytic, anti-inflammatory and anti-diabetic. It is also known for its action on the stomach. It improves appetite and releases the intestinal gas. So, it acts as a digestive and carminative agent

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