Ginger & ginger powder
Popularly known as sonth powder in many Indian households. Dry ginger powder has a very distinguishing effect on the body in comparison to other spice powders. It creates a heating effect on the body when consumed. The spice powder is mainly used as ayurveda medicine or consumed after the woman has given birth.
Garlic & Garlic powder
Garlic is one of the most lovable spices. Usually it is used in the form of paste for cooking meals. The garlic powder is widely used as a seasoning over meats, vegetables and snacks. It is considered to be the best replacement for fresh garlic and suffices its needs whenever necessary.
Coriander leaves
The green, leafy sections of the coriander plant are called cilantro, or coriander leaves. They taste fresh and zesty, and they are frequently used in Indian, Mexican, and Thai cooking as a garnish or component. To recipes such as salads, chutneys, salsas, and curries, coriander leaves lend a bright, aromatic touch. They are unquestionably indispensable in the kitchen!
Curry Leaves
Curry leaves are fragrant leaves that are frequently used in Indian cooking. Their peculiar flavor gives meals a distinctive flavor. They are frequently used in rice dishes, chutneys, soups, and curries.
Mint Leaves
Mint Leaves are sweet and have a refreshing and cooling quality. They add a zesty touch to the biryani, Pulao, chutney, raita, and even beverages.
Dill leaves
Dill is a herb with fluffy green leaves and a unique flavor. It has a slightly sweet and tangy flavor, with notes of anise and citrus. It's a multipurpose herb that lends a unique flavor to meals!
Kasoori Methi
Dried fenugreek leaves with a distinct scent and a strong, slightly bitter flavor are known as kasoori methi. These leaves are frequently added as a flavoring to curries, salads, and naan breads. It gives the food a distinct and flavorful flavor.
potato
Potatoes are a type of tuber, which is an underground storage organ of a plant. Tubers store nutrients, allowing the plant to survive over winter and reproduce in the following growing season. The tuber forms from the thickened ends of stolons, which are horizontal stems that grow underground.
Tomato
In India, tomatoes, referred to as "tamatar" or "golbhaji," flourish in areas like Maharashtra, Karnataka, and Punjab, where sunlight and moderate temperatures are plentiful. What's intriguing is that, from a botanical perspective, tomatoes are classified as berries.
Onions
Onion, called "pyaaz" or "kanda" in India, is cultivated in diverse climates across the country, with major production in states like Maharashtra, Gujarat, and Karnataka.
Bitter Gourd
Bitter gourd, locally known as "karela" in India, flourishes in warm and humid climates, particularly in states like Maharashtra, Karnataka, and Andhra Pradesh. Its distinct bitter taste adds depth to various dishes, making it a beloved ingredient in Indian cuisine.
Pepper
The pepper has many varieties from spicy to sweet peppers, the species as Capsicum annuum with very large fruits. It is a plant of the Solanaceae family, native to Mexico, Central America and South America. 5000 years old seeds were recently found in Mexico during archaeological excavations. The pepper is cultivated all over the world because it spreads very easily, especially in its spicy form (chili), since it was introduced into the old world by Christopher Columbus.
Green Chilli
"Hari mirchi," thrives in various regions across India, including states like Andhra Pradesh, Tamil Nadu, and Gujarat.it boosts immunity and metabolism, aids digestion, and may alleviate pain. Interestingly, green chilies contain capsaicin, which can temporarily increase metabolic rate.
Cabbage
As part of the Brassicaceae family, cabbage, from the Brassica oleracea species, are often edible vegetables, whose leaves are not the only ones that are consumed, but also the fleshy inflorescence, in the case of cauliflower, or the thickened stem, in the case of kohlrabi.
Carrot
The Carrot, of scientific name Daucus Carota, is a biannual herbaceous plant belonging to the family of the Apiaceae.t is grown for its fleshy and edible pivoting root, so it can be harvested the first year. If the carrot is left on the ground, it will use the reserves of its roots in the second year to produce flowers, fruits and seeds. It is typically orange, with a crunchy texture. Its orange color is due to the presence of carotene, including beta-carotene or pro-vitamin A. Carrots have a higher carbohydrate content than other vegetables. Being a root, it absorbs nutrients and assimilates them in the form of sugars.
Beetroot
The subspecies of plants in the Amaranthacea family, beet or Beta vulgaris var. vulgaris, is a plant cultivated due to its fleshy roots that produce sugar. It is also known as table beet, garden beet, red beet or dinner beet. In some Spanish-speaking countries it is known as Beterraga, Betarraga or Betabel.
Broccoli
Broccoli has a central stem branched into small groups that, in bloom, are dotted with small yellow flowers. But it is harvested just before these flowers can appear. The word broccoli is derived from the Latin bracchium, which has for meaning branch, in correlation with the form of the vegetable, similar to that of a miniature tree. Its color is usually from dark green to sage green, but it can also be white or purple. The other main varieties of broccoli for cultivation are: cabbage, Romanesque cabbage, cauliflower, kale and brussels sprouts
Brinjal
Solanum melongena, commonly referred to as brinjal, is a versatile vegetable renowned for its rich flavour and cultural significance in Indian gastronomy. Brinjal, known as "baingan" or "eggplant" in India, is cultivated and majorly produced states like Andhra Pradesh, Maharashtra, and Karnataka.