Poppy seeds (regular gray and Indian white type (close up)
Poppy seed is a spice and an oil seed from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used whole or ground, as an ingredients in many foods and they are pressed to yield poppy seed oil. Opium poppy is native to the Middle East and produces very small slate blue, brown, white or yellow seed that has a nutty flavor and have a crunchy texture.
In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe. It is also used as a garnish to the sweet dishes.
The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder.
The most popular staple amongst millets is the pearl millet and finger millet. India is the world’s largest producer of millets.
Finger Millet in a Field Pearl Millet
Koda Millet with husk
Millets are major food sources in arid and semiarid regions of the world, and feature in the traditional cuisine of many others. In western India millet is known as jowar,or bajro. Bajro has been used in India for many years to make the local staple called rotla. Rotla is hand rolled, (without a rolling pin) flat bread.
Millets are also used as bird and animal feed, and for brewing beer. It is used as a porridge too.
Millet contains no gluten, so they are not suitable for raised bread.but are appropriate foods for those with celiac disease or other forms of allergies/intolerance of wheat.
Adrak Fresh Ginger
Dhana Jeera Coriander and cumin powder
Fresh Dhana Cilantro, Chinese parsley
Garam Masala Mixed Spices
Green Mango Powder Amchur
Cumin, which adds an earthy flour and medium spiciness to Indian,
Middle eastern, and South American cuisines, is often used in its
original form. (For the freshest flour , toast and grind your own seeds.)
In traditional medicine, cumin has long been used as a digestive aid.
Kali Mirchi Black Pepper
Kalonji Onion seeds
Kesar, zaffran Saffron
Lal Mirich Chili Powder
Limbo na Phool Citric Acid
Limbro, Karipattar Curry Leaves
Methi Fenugreek Seeds
Rye Mustard Seeds
Taj Patta Bay Leaves
Til Sesame seeds
This mildly sweet sesame was one of the first oilseed crops to be domesticated.
Now it can be found in almost every cuisine, from Japanese to middle Eastern to India.
The difference between the two varieties is largely aesthetic, as they taste quite similar.
Viriyari or saunf Aniseed