Citric Acid (nimboo sat)
Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and tangerines are also high in citric acid. Citric acid is high in vitamin c. It is commonly used to flavor a variety of drinks, candies.
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Cinnamon (dalchini)
The sweet aroma and warm taste of cinnamon make very unique spice for cooking or baking. Cinnamon has a unique anti-clotting action and is used to control blood sugar.
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Green Cardamom (elaichi)
Green Cardamom is mostly used in sweets to give nice aroma and flavor.
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Black Cardamom (kali elaichi)
Black cardamom is originated from southern India. Black cardamom is an important ingredient of the Indian spice mixture Garam Masala. Black cardamom is also used in dal and rice dishes.
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Black salt (kala namak)
Black salt (Kala namak) is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is used in chutneys, raitas, provides the tangy fresh flavor in chaat and many other snacks. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium. It is also believed to relieve both heartburn and flatulence.
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Black Pepper (kali mirch)
Originated in India, Black pepper is used around the world to flavor all different kinds of food.
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Bay leaf (tejpat)
Bay leaf is the aromatic leaf and used as a herb to flavor the dishes.
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Asafetida (hing)
Asafetida (Hing) is very essential ingredient in Indian vegetarian cooking. Hing has very strong and unique smell and flavor. If this is used too much smell can be unpleasant. It is used in Ayurvedic medicine and good for digestive system.
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Ajwain
Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also comfort diarrhea and stomach pains.
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