Fresh mint leaves, a herb commonly used as a flavoring and garnish in cooking and drinks, known for its refreshing and cooling taste and strong aroma.
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Toor dal a type of lentil commonly used in Indian cuisine for its nutty and earthy flavor and soft texture when cooked.
Toordal
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Bay leave a herb commonly used as a flavoring in cooking and seasoning, known for their pungent and slightly bitter taste and aromatic scent.
Bay Leaf

Mint

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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.

Ajwain Seeds

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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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Turmeric powder in a small dish, known for its vibrant color and health benefits as an anti-inflammatory spice.

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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.

Sumac

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Ginger powder, a spice commonly used in cooking and seasoning, known for its warm and slightly sweet flavor with a hint of spiciness.

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Coriander seeds in a bowl, commonly used as a spice in cooking and seasoning, known for their warm and citrusy flavor.

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