Saffron, derived from the crocus flower, is renowned as the "King of Spices" due to its distinct flavor, aroma, and medicinal properties.

Coriander seeds form the base of garam masala, along with other spices like cumin, fennel, and black pepper.

Tulsi, also known as holy basil, is revered in Hinduism and is believed to possess medicinal and spiritual properties.

Turmeric, scientifically known as Curcuma longa, is a rhizomatous herbaceous plant belonging to the ginger family.

Clove, derived from the dried flower buds of the clove tree, imparts a warm, smoky flavor to various Indian dishes.

Panch phoron, a Bengali spice blend, primarily consists of mustard seeds along with fennel seeds, cumin seeds, and fenugreek seeds.

Fenugreek leaves, with their distinct flavor, are often added to meat dishes in Indian cuisine to enhance their taste.

Cumin, scientifically known as Cuminum cyminum, is an annual herbaceous plant belonging to the parsley family.

Cardamom, with its unique flavor and aroma, is commonly used in Indian desserts, beverages, and savory dishes.

Sambar powder, a spice blend used in South Indian cuisine, primarily consists of coriander seeds along with other spices like fennel seeds, cumin seeds, and turmeric.

Mint, with its refreshing aroma and flavor, is often used in Indian cooking to enhance the taste of dishes.

Coriander, scientifically known as Coriandrum sativum, is an annual herbaceous plant belonging to the parsley family.

Mustard seeds, with their sharp and pungent flavor, are commonly used in Indian pickles, chutneys, and as a tempering agent.

Garam masala, a spice blend used in North Indian cuisine, primarily consists of coriander seeds along with other spices like fennel seeds, cumin seeds, and turmeric.

Neem leaves, with their distinct bitter flavor, are sometimes used in Indian cooking to enhance the taste of dishes.