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Aromatic substances derived from various parts of the plants, such as seeds, barks, roots, or fruits. They add flavor, color, and aroma to food, enhancing culinary experience.
CORIANDER SEEDS
Khada Dhana
FENUGREEK SEEDS
Methi Daana
CAROM / BISHOP SEEDS
Ajwain
DILL SEEDS
Suwa
NIGELLA SEEDS
Kalonji
FENNEL SEEDS
Saunf
Edible seeds harvested from grass-like plants, forming a staple in many diets worldwide.
WHEAT
Gehu
MAIZE
Makka
Edible seeds of leguminous plants, encompassing various beans, lentils, and peas.
SOY-BEAN
Soyabean
GREEN MUNG
Khada Moong
CHICKPEA
Chana
DESI CHICKPEA
Desi Chana
YELLOW PEAS
Peele Matar
WHOLE MASOOR
Khada Masoor
SPLIT MASOOR
Masoor Dal
SPLIT PIEGON PEAS
Tuar Dal
SPLIT GREEN GRAM
Moong Dal
Parts of plants prized for their flavor, scent or medicinal properties.
CHIA SEEDS
Chia Seeds
ASALIYA SEEDS
Aliv or Halim Seeds
BASIL SEEDS
Tukmaria or Sabja
Seeds with high oil content, used for extracting oil, cooking and processing
SESAME SEEDS
Til or Tilli
FLAX SEEDS
Alsi
MUSTARD SEEDS
Sarso
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