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Generic
Ajwain : A seed that is used as a spice, especially in South Asian cooking: I add a bit of ajwain to any type of paratha. Alsi : Alsi or Flax seeds are important oil seeds which are used for various medicinal benefits. It is rich in fibre, carbohydrates, protein and minerals and can be added to various common foods in roasted form. Adding Alsi to water or sprinkling it over salads helps manage various diseases. Dhania : Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania, or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Turmeric : Turmeric is a common spice that comes from the root of Curcuma longa. It contains a chemical called curcumin, which might reduce swelling. Turmeric has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. Jeera : Jeera or cumin seed is an ancient Indian spice, which has been used since the Vedic times. Ayurveda prescribes jeera as a remedy for several health problems. So wise were our grannies that they decided to add it to their spice box and use it in everyday cooking, to ensure its sustained health benefits to the family. Kali Mirch : Due to its black color and spicy taste is given the name of black pepper. It is small and round in appearance.it has thick stripes over it. Just like chili it is also used to make the recipe more spicy.It is also kept along on the table with salt in restaurants and hotels.

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