Fenugreek seeds, commonly used as a spice in cooking and seasoning, known for their nutty and slightly bitter flavor with hints of maple.
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Capers a condiment commonly used in Mediterranean cuisine for its tangy and salty flavor, made from pickled flower buds of the caper bush.
Caper
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Cambodge, a spice made from the dried fruit of the Garcinia cambogia tree, commonly used as a souring agent in Southeast Asian cuisine, known for its acidic and citrusy flavor.
Kodampuli (cambodge)

Fenugreek

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The powder is deep red in color and has a fine texture. The image captures the appearance of Sumac, a spice commonly used in Middle Eastern cuisine. The alt text conveys the deep red color and fine texture of Sumac powder. Sumac has a tangy and slightly sour taste, and is often used as a seasoning for meat, fish, vegetables, and salads.

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Whole cloves in a bowl, commonly used as a fragrant and warming spice in baking and cooking, known for their sweet and slightly bitter taste.

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The seeds are small, round, and shiny black in color, with a smooth texture. They are arranged in a neat pattern, showcasing their uniform size and shape. The image captures the distinct appearance of black Himej seeds, which are commonly used in traditional Indian Ayurvedic medicine for their potential health benefits. The alt text conveys the small size, shiny black color, and smooth texture of black Himej seeds, which are known for their potential digestive and antioxidant properties.

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Small, oval-shaped seeds with a grayish-green color and a pungent aroma. Also known as carom seeds, they have a distinct and strong flavor similar to thyme or oregano. Ajwain seeds are commonly used as a spice in Indian cuisine for their unique taste and potential digestive and medicinal properties.

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