Coriander is an important spice crop having a prime position in flavouring food.Coriander is the ripe fruit of the herb Coriandrum sativum. Coriander can be found in form of seed and leaves. All these have different flavors so it is individually used differently in recipes with coriander.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines
White pepper is prepared by soaking fully matured berries of Piper nigrum L. in clean flowing water for about 10 days and sun drying the same after removing the outer pericarp. Complies with USFDA ASTA&EU standards.
Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance
Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sweet smell.
Turmeric has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.
