CURRY LEAVES/KADI PATTA

Curry leaves come from the plant of India origin Murraya Koenigii that grows wild in the Himalayas foothills as well as many other parts of India. They feature in dishes from saags in Gujrat to the fish curries of Kerala. Curry leaves are vital in Chennai, the sole region in which they form the basis of most masalas.

DRIED MANGO POWDER/AAMCHOOR

The mango tree is one of the world's largest and oldest trees. Aamchoor is made by pulverizing sun-dried, unripe fruit into a fine pale beige to brownish powder and is solely produced in India. Amchoor is used in North Indian cuisine to give a fruity tang to many vegetarian dishes and it is essential ingredient in Chat Masala.

FENNEL SEED/BARI SAUNF/VARAHLI

Fennel Seeds are sweet in flavor and an odour similar to aniseed. It is cooling spice. It thrives in the sunny, limey well-drained loams of Gujrat, Rajasthan and Utar Pradesh. Fennel seed has a slight menthol undertone with musty flavor notes. Widely used in India after a meal as a breath freshener and a digestive aid.

FENUGREEK/METHI

Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves. Major producers are Rajasthan, Gujrat, Uttar Pradesh & Tamil Nadu. Fenugreek is used both as a food additive as well as in medicine. As a spice it flavors food. Powder of dried leaves is also used for garnishing variety of food.

NUTMEG & MACE

Nutmeg & mace are two distinctly different spices produced from a fruit of an evergreen tree. The major Nutmeg & mace growing country is Indonesia. Both Nutmeg & mace are used as a condiment in sweet foods also used sparingly in India cooking and always used in powdered form.

MUSTARD/RAI

Mustard has a pungent, biting flavor and it is a warming spice. In India Mustard is cultivated in Rajasthan, Gujrat, Uttar Pradesh & Madhya Pradesh. Mustard enhanced the taste of meat, fish, poultry, salad dressing and egg dishes.