Culinary Spices & Herbs

Asafoetida (Hing): Pungent powder for savory flavor.
Bay Leaf (Tej Patta): Aromatic leaf for rice and gravies.
Nutmeg & Mace (Jaiphal/Javitri): Warm, sweet spice.
Star Anise (Chakrphool): Licorice-scented, used in biryani.
Saffron (Kesar): Fragrant, expensive spice for color.
Ginger (Adrak): Fresh or dried root.
Garlic (Lehsun): Pungent, universal seasoning.
Red Chili Powder/Dried Chili: Adds heat and color.
Curry Leaf (Kadi Patta): Fresh, aromatic herb.
Carom Seeds (Ajwain): Sharp, thyme-like flavor.