1.Table salt (Namak)

This is the most common type of salt, and the one most used in home kitchens. Sourced from salt mines, it is then refined and most minerals removed. Anti-caking agents are added to prevent clumping, as is iodine, a nutrient not always naturally present in salt. In terms of taste, it is suggested that the refinement process strips the salt of its desirable flavour, leaving a blander by-product.

2.Sea salt

Sea salt refers to unrefined salt that is sourced from appropriately — the sea. It is collected by the evaporation of sea water. The lack of refinement in sea salt means that it will still contain traces of other minerals — which some suggest enhances the flavour of the salt. Although often thought to be a healthier alternative to table salt, by weight, both contain the same level of sodium chloride.

3.Kosher salt

Kosher salt is a coarse-grained flaky salt. It’s a favourite with chefs because it’s easy to pinch and handle, and it has no additives (like iodine) or anti-caking agents. Also, it’s generally less pungent than table salt and dissolves easily. Note: The granules are much flakier and larger than table salt, therefore you can’t use them interchangeably. Their saltiness is only comparable in weight, but not in traditional kitchen measurements (therefore there is less salt in a tsp of kosher salt than in a tsp of table salt).

4.Black salt (kala namak)

Black salt, also known as kala namak or Himalayan black salt, is found in India. It comes from the salt mines of India, Pakistan, Bangladesh, Nepal, and other Himalayan locations. Black salt was first used in Ayurvedic medicine for its holistic, therapeutic properties. It is filled with minerals that are insoluble, making them harder to be absorbed by the body.

Now, black salt is commonly used in cooking and is a popular ingredient in Indian recipes. It has volcanic origins and is made up of sulphur compounds which contribute to its smell and taste. It is also made up of iron and potassium chloride.

5.Rock salt

What is Rock Salt? Most of the salt we use in cooking, both table salt and Kosher salt, is made by flooding underground salt deposits with freshwater, extracting the water and then evaporating it to leave the pure salt crystals behind. A smaller proportion, which is known as sea salt, is produced by evaporating the salt from seawater.

However, red pinkish rock salt is also used, which is also called Himalayan Pink Salt. White and Pink varieties are best for regular use in cooking. Ayurveda divides Sendha Namak into two main varieties including White Sendha Namak and Pink or Red Sendha Namak.

6.Red Chilli Powder

Purely Homemade chilli Powder
No artificial Colours/No preservatives/No additives added
Hot Chilli powder, Fine powder without the stem. 100% Natural and Purely homestead product
Processed traditionally and hygienically.
Colour and pungency are uniformly maintained

7.Kashmiri chilli (deggi)

Kashmiri chilli powder is just ground, dried, red Kashmiri chillies which once again, are all about colour and flavour, not heat. This chilli powder imparts a vibrant red hue to South Asian dishes they are used in, alongside or instead of ratan jot and mawal. So basically, that means the more chilli powder you use, the redder your dish.

8.Turmeric (Haldi)

Turmeric is a flowering plant, Curcuma longa, of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C and a considerable amount of annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption

9.Coriander (Dhaniya powder)

Dhania, also called coriander, is a herbal plant that might have various uses. Its botanical name is Coriandrum sativum L., and it belongs to the family Apiceae. All the parts of this plant might have potential use as a traditional remedy and flavouring agent for various diseases by different civilizations and in the folk medicine system.

10.Cumin (Jeera)

Cumin is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is thought to have uses in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent.

11.Bunium Persicum (Kala Jeera)

Kala jeera is a nutty spice used to flavor meat and rice dishes in Northern Indian cuisine. Before they are cooked, kala jeera seeds have a sharp, earthy, heavy scent that can seem rather unpleasant. As they cook, however, the seeds develop a nutty flavor and scent that can greatly enhance the foods that they are cooked with.

12.Caraway seeds (Shahi jeera)

Shahi Jeera is a spice that is made from ground dried fenugreek leaves. It is the most common spice used in Indian cooking. Shahi jeera is also known as jeera powder because it has a strong and pungent flavour. Shahi jeera is made in North India and South India. Shahi Jeera has a pungent and sweet aroma.

13.Clove

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries.

14.Black Pepper

Kali Mirch contains antioxidants, anti-inflammatory and antimicrobial properties that can prevent skin damage caused by bacteria or the sun. Good For Hair & Scalp. Kali Mirch has a good amount of Vitamin C, A, and E that are important for hair growth and preventing scalp diseases.

15.Fennel seeds (Sonf)

Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

16.Fenugreek (methi Dana)

Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe.

17.Cardamom ( choti & badi Elaichi)

Cardamom sometimes cardamon or cardamum, is a made from the seeds of several plants in the and in the family Zingiberaceae. Both genera are native to the Indian subcontinent and indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.

18.Cinnamon (Dalchini)

Cinnamon is a unique spice with different properties, has a tart-sweet taste, and is hot. It is known to be beneficial in treating various conditions like oedema, flu, dyspepsia, and cough. Cinnamon is also used herbally with antifungal and antiviral properties. In addition, cinnamon contains nutrients like vitamins A and C, energy, carbohydrates, iron, calcium, and magnesium

19.Illicium verum (Chakr fool)

Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of I. verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using a bacterial source, Roche Pharmaceuticals used up to 90% of the world’s annual star anise crop to produce shikimic acid, a chemical intermediate used in the synthesis of oseltamivir.

20.Five seed blend (Panch phoran)

Panch phoran is a five-seed blend, popular in Bangladesh and Northern India that is not ground. “Panch” means “five” in Bengali, and “phoran” means “spice.” The blend, made of equal parts cumin, fennel, nigella, fenugreek, and mustard seeds, is nearly synonymous with Bengali cooking.

21.Nigella Seeds (Kalonji)

What we call black onion seeds are in fact Nigella seeds, known as Kalonji. One of the most striking feature about these tiny little seeds is their intense matte blackness, and the fact that they are shaped like the plectrum of a guitar.

22.Nutmeg spice (Javitri)

Javitri is a lighter version of nutmeg spice. Both has almost similar flavor except nutmeg has stronger aroma. Though experts can easily distinguish both flavor.

23.Alkanna tincoria (Ratanjot)

Ratanjot, also known as Alkanet Root” is a spice found in Indian foods- to add flavor (to tandoori chicken!) and used as a natural food color. Ratanjot roots have medicinal properties and are used to cure wounds, fever, and diseases, while Ratanjot oil is popularly used as hair oil.

Known as a Physic nut in English and scientifically known as ‘Alkanna tincoria’, Ratanjot is an Ayurvedic plant found in North Indian hills and the Mediterranean region.

24.Dried mango powder (Amchur)

Amchoor or aamchur or amchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is mostly produced in India and Pakistan, and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.

25.Dried ginger powder (Sonth)

Ginger is nothing but fresh ginger, which has undergone a drying process. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun-dried on mats or barbecues for around a week.

26.Asafetida (Hing)

Hing is a resin obtained from the Ferula Assa Foetida plant’s roots by making small cuts. The juice comes out from the roots, which solidifies and converts into Hing resin (Hingu). Taste & Smell: It has bitter taste and unpleasant smell.

27.Sabzi masala

Sabzi masala is a special spice mix used in Indian Kitchens that enhances any dish. It adds flavor, color, and aroma to not only simple, everyday vegetable preparations, but can be added to Non-veg preparations as well. Much like an all-purpose seasoning mix for Indian-style vegetable preparations.

28.Shamber masala

The sambar masala powder is basically used to make sambar (a famous South-Indian dal like curry). It can be eaten with snacks like idli, dosa or appe and even served for lunch or dinner along with steamed rice

29.Dal makhni masala

The makhani sauce is made from tomatoes, fresh cream, cashew nuts, onions and lots of Indian spices. makhani sauce is a rich creamy and buttery tomato based sauce used as the base to make many sabzis. While there are lots of ingredients used to make makhani sauce , most of them should be available in your kitchen.

30.Paneer butter masala

Paneer Butter Masala is made entirely of natural ingredients. It is free of artificial flavours, colours, and preservatives. Enjoy paneer butter masala with chapatis and Basmati rice.

31.Shahi Paneer masala

Shahi Paneer Masala is a blend of 20 authentic spices sourced from some of the finest farms. It is one of the best ways to enrich and give your paneer dish an added texture. So the next time you have guests over, add a dash of the Everest Shahi Paneer Masala to your dish to have the best spread on the dinner table.

We maintain the same standards of purity, freshness and authenticity in every pack, getting their aroma and flavour consistently right.

32.Kadhai Paneera masala

Kadai masala powder is a simple yet flavourful spice blend, roast and grind to make kadai dishes. Kadai masala is made with red chillies, coriander seeds, jeera, pepper, cardamom, cinnamon and cloves.These spices are dry roasted to bring out the aroma and then ground to a slightly coarse powder. This kadai masala is very strong and flavourful like

33.Rajma masala

Rajma Masala Powder Recipe, prepare the homemade spice mix for the Rajma. The homemade rajma spice powder is tasty, healthy, fresh and hygienic. The delicious and healthy Rajma is a very popular Punjabi Dish. It is the curry of the kidney beans mixed with spices and eaten with boiled rice.

34.Chole masala

35.Chat masala

Chaat masala, also spelled chat masala, is a powder spice mix, or masala, originating from South Asia, typically used to add flavor to chaat. It typically consists of amchoor, cumin, coriander, dried ginger, salt, black pepper, asafoetida, and chili powder. Garam masala is optional.

36.Biryana masala

Biryani Masala Powder is blend of spices ,used in making of Biryani. It’s a must for any kind of dum biryani. Adding a pinch of this masala powder during the preparations ,yields a flavourful and aromatic biryani.

If you are one among those ,who loves biryani then this is a must keep recipe for you.This Biryani Masala can also be used to make any kind of spicy vegetarian and non-vegetarian gravies.At times, you can even use this masala in place of garam masala powder. However you use,this adds more flavor for your food.

37.Shahi biryana masala

use this flavorful and aromatic biryani masala spice mix to prepare any kind of authentic vegetarian or non-vegetarian Biryani in no time and without the fuss This whole seasoning mix is excellent for flavouring, traditionally either dry roasted or fried in oil and used with vegetables, meats, lentils, fish and picklesIt is an essential ingredient when making sauces for meat and poultry dishes, as well as a great companion to vegetables and lentils recipes.

38.Maggi masala

MAGGI Masala-ae-Magic is a perfect blend of 10 choicest, aromatic and roasted spices. It is the secret ingredient that makes your everyday vegetables extraordinarily tasty. Now your kids will fall in love with everyday vegetables. Use in a variety of dishes like Sabzi, Dal, Paneer, Pasta & more.

39.Garam masala

Garam masala is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means “spices,” and garam means “hot.” However, garam masala doesn’t necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.

40.Gooseberry | Amla

Amla powder is made from the ground-up leaves of the Indian gooseberry. It’s been used in Ayurvedic medicine for centuries to treat everything from diarrhea to jaundice.

41.Garlic powder

Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

42.White Pepper

White pepper is a spice produced from the dried fruits of the Piper plant , as is black pepper. It is usually milder than black pepper, with less complex flavor.

43.Onion Powder

Onion powder is dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.

44.Musturd seeds

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard, brown mustard, or white mustard.

45.Kasturi methi

46.Yellow mustard | pili sarso

Pili Sarson seeds are rich in a nutrient called selenium, known for its high anti-inflammatory effects. The high source of magnesium in mustard seeds helps reducing the severity of asthma attacks and certain symptoms of rheumatoid arthritis and lowering blood pressure. Pili Sarson Product Benefits: Mustard could help fight uterine cancer.

47.Cinnamomum tamala | Tejpatta

Tejpatta (Indian Bay Leaf) is an important ingredient of Trijataka, which is an excellent remedy for the abdominal diseases. Individually, Tejpatta is also used due to its action on Vata Dosha and Kapha Dosha. In the ancient India, spices were used to prevent water-borne diseases and one of these spices is Tejpatta. It also

48.Soup powder

Soup powder is a seasoning consisting of the main ingredients: sugar, pepper powder, salt, paprika, garlic powder, dried green onions, and flavor enhancers. Soup powder is used for seasoning dishes, seasoning ingredients and even used to dip fresh fruits and seafood that can be eaten right away.

Additionally, some broths are fortified with ingredients of nutritional value. Each packet of broth provides about 12.8 calories, 0.6 grams of carbohydrates, 0.6 grams of fat and 1.7 grams of protein.

49.Dehydrated soy sauce

Soy sauce powder is dehydrated soy sauce that can have other spices added to it. Most versions consist primarily of liquid soy sauce that has been sprayed onto maltodextrin, a powder that can be made from the starch of corn, rice or potato.

50.Leaves of aloe plants | Aleo vera

Aloe vera is gel from the leaves of aloe plants. People have used it for thousands of years for healing and softening the skin. Aloe has also long been a folk treatment for many maladies, including constipationand skin disorders.