Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with arrowroot.

This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in india. It is sad that cumin seed helps in headaches, nausea and liver problems.

The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, it is commonly used to treat asthma, bronchitis, colic disease, food poisoning and motion sickness

Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. The young leaves and sprouts of fenugreek are eaten as greens. Fresh or dried leaves are used to flavor dishes. Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection.

Fresh ginger added to tea is believed to relive sore throats and head colds. Ginger is used in cooking, pickles and drinks. It is valuable for disorders of the digestive system.

Green Cardamom is mostly used in sweets to give nice aroma and flavor.

Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.

Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in indian cooking specially for pickling.

In india, a similar powdered spice comes from a fruit locally called ‘deghi mirchi’ the seasoning is used in many cuisines to add colour and flavour to dishes.

Red chilies are used in indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form. Sun dried red chilies vary from red to blackish brown in color. Red chilies comes in many varieties some are hotter then other. The intense heat of the chili is concentrated in the seeds.