Cardamom, with its distinct aroma and flavor, is often referred to as the "King of Spices". It is highly prized in both culinary and medicinal applications.

Coriander is the dominant spice in garam masala, contributing its warm and nutty flavor. It is often combined with cumin, fennel, nutmeg, and other spices to create a complex and aromatic blend.

Cinnamon, derived from the bark of the cinnamon tree, possesses a sweet and pungent aroma. It is widely used in both sweet and savory dishes, adding a distinct flavor profile.

Turmeric, with its characteristic yellow color, is scientifically known as Curcuma longa. It is a staple spice in Indian cuisine and is also valued for its medicinal properties.

Cumin, obtained from the seeds of the cumin plant, possesses a distinctive, slightly bitter flavor. It is widely used in Indian cuisine, both whole and ground, and adds a warm, earthy note to dishes.

Turmeric is the dominant spice in curry powder, imparting its vibrant yellow color and earthy flavor. It is often combined with coriander, cumin, fenugreek, and other spices to create a complex and flavorful blend.

Mustard, derived from the seeds of the mustard plant, possesses a pungent, slightly bitter taste. It is commonly used in Indian cuisine, both whole and ground, and adds a sharp, tangy flavor to dishes.

Fenugreek, with its slightly bitter and nutty flavor, is scientifically known as Trigonella foenum-graecum. It is widely used in Indian cuisine, both whole and ground, and adds a distinct flavor to dishes.

Star anise, derived from the fruit of the star anise tree, possesses a sweet and aromatic flavor. It is commonly used in Indian cuisine, both whole and ground, and adds a distinct flavor to dishes.

Coriander is the dominant spice in sambar powder, contributing its warm and nutty flavor. It is often combined with turmeric, cumin, fenugreek, and other spices to create a complex and flavorful blend.

Mustard, derived from the seeds of the mustard plant, possesses a pungent, slightly bitter taste. It is commonly used in Indian cuisine, both whole and ground, and adds a sharp, tangy flavor to dishes.

Asafoetida, with its strong, pungent odor, is scientifically known as Ferula assa-foetida. It is widely used in Indian cuisine, both whole and ground, and adds a distinct flavor to dishes.

Star anise, derived from the fruit of the star anise tree, possesses a sweet and aromatic flavor. It is commonly used in Indian cuisine, both whole and ground, and adds a distinct flavor to dishes.

Coriander is the dominant spice in garam masala, contributing its warm and nutty flavor. It is often combined with cumin, fennel, nutmeg, and other spices to create a complex and aromatic blend.

Mustard, derived from the seeds of the mustard plant, possesses a pungent, slightly bitter taste. It is commonly used in Indian cuisine, both whole and ground, and adds a sharp, tangy flavor to dishes.