Maroi Nakuppi (Chinese Chives)

A flavourful Manipuri staple, substituting garlic and

onion in veg dishes, and adding zing to fish
curry and more
Originated from: Manipur, India

Flavour and Aroma: Maroi Nakuppi has a distinctive,

slightly sweet and smoky flavor, with a medium to hot
level of spiciness.

Maroi Nakuppi is used in various traditional Manipuri

dishes, including Eromba, Kangsoi, Iromba, and Morok
Metpa, which are spicy chutneys, stews, and curries
that showcase its unique flavour and heat.

Maroi Nakuppi boosts health with antioxidants, anti-

inflammatory properties, Vitamin C, and capsaicin,
aiding digestion and pain relief.
 Ratanjot (Alkanet Root)
The secret to Kashmir's culinary heart, Unveiling the
majesty of Rogan Josh, a work of art. A pinch of
crimson magic, woven into every bite, Ratanjot's
ancient charm, igniting taste buds with delight.

• Culinary use: Natural food colouring, adds flavour

and colour to dishes

• Famous dishes: Rogan Josh, Gushtaba, and other

traditional Kashmiri recipes

• Flavour profile: Slightly bitter, earthy, and nutty

• Health benefits: Antioxidant, anti-inflammatory,

and antimicrobial properties

• Exported to: Ratanjot, a prized spice, is

predominantly exported to France, with significant
shipments also reaching Canada, the United States,
Kuwait, and Iran
Kalpasi (Black Stone Flower)

It is also known as Patthar ke Phool or black stone

flowers, is a fascinating ingredient!

Appearance: Small, black, stone-like structures

with a rough texture

Culinary use: Blended with other spices to create all-

spice mixtures, adds depth and complexity to dishes

Exports To: Kalpasi, predominantly exported to the

United States, Canada, the United Kingdom,
Germany, and France, catering to global demand.

Famous spice mixes: Potli Masala, Goda Masala, and

other regional blends

Interesting fact: Kalpasi is believed to absorb and

neutralize the bitterness of other spices, creating a
balanced flavor profile.
Kodampuli (Malabar tamarind)
Kodampuli, also known as Garcinia cambogia, is a
unique spice commonly used in South Indian cuisine,
particularly in Kerala & Tamil Nadu.

Flavor: It has a sour, slightly sweet, and tangy flavor.

Aroma: The spice has a distinctive, slightly sweet and

sour aroma

It is a versatile spice used in a variety of South Indian

dishes, including Sambar, Rasam, fish and meat
curries, and chutneys and pickles, adding a unique
sour and slightly sweet flavor.

A spice steeped in tradition, unfolds its healing virtues

as a natural weight loss catalyst, digestive aid, anti-
inflammatory agent, and soothing balm for cold and
cough, embracing overall well-being.
 Radhuni Seeds (Wild Celery Seeds)
A pinch of bitterness, a dash of sweetness, and a
whole lot of flavour.

Radhuni is a key spice in Bengali and Odia cuisine,

adding flavour to fish dishes, curries, and chutneys.

Radhuni pairs well with mustard oil, garlic, and ginger

in Indian cooking.

It's used to make flavourful fish curries, like Bengali-style

Macher Jhol.

Pungency: Radhuni has a sharp, pungent taste, similar to

celery, which adds depth to dishes.

By adding Radhuni to your Indian dishes, you can

experience a more nuanced and balanced flavor profile.
Maratti Moggu (Kapok Buds)
Also known as Marathi Moggu is a unique spice
commonly used in South Indian cuisine, particularly in
Karnataka and Tamil Nadu.

Flavor: They have a slightly bitter, earthy, and nutty

flavor.

Culinary Uses: Maratti Moggu is used in various South

Indian dishes, such as:
- Sambar (lentil-based vegetable stew)
- Rasam (spicy soup)
- Chutneys and pickles
- Powdered spice blends

Health benefits: Maratti Moggu is believed to have

medicinal properties, including:
- Anti-inflammatory and antioxidant effects
- Digestive aid
- Relief from cold and cough
Timur (Sichuan Pepper)
Also known as Sichuan peppercorn, Chinese pepper, or
Timut pepper, is a unique spice commonly used in
Sichuan cuisine and other Asian cooking traditions.

Flavor: It has a complex, slightly spicy, and numbing

flavor, often described as "electric" or "tingling".

Aroma: The spice has a unique, slightly sweet and

herbal aroma.

Sichuan pepper, a timeless spice, boasts a rich tapestry

of health benefits, including digestive aid, cold and
cough relief, anti-inflammatory effects, and antioxidant
properties, weaving a protective blanket for
overall wellness.

Sichuan pepper's distinctive numbing flavor and aroma

elevate the essence of iconic Sichuan dishes like Kung
Pao chicken, Mapo tofu, hot pot, and braised meats,
igniting a culinary symphony of bold and savory notes
 Annatto (Achiote)
Annatto, also known as achiote, is a natural food
coloring and spice derived from the seeds of the
achiote tree (Bixa orellana).

Annatto, is a versatile ingredient used in various

culinary applications, including traditional Latin
American and Caribbean cuisine, Mexican and
Southwestern US cooking, as a natural colorant in
dairy products, a spice blend in sausage and meat
products, and as a flavoring agent in
beverages and desserts.

It is a nutrient-dense spice, offers numerous health

benefits, including antioxidant and anti-inflammatory
effects, potential cholesterol and blood pressure
reduction, and support for eye health and immune
function, making it a valuable addition to
a balanced diet.
Juniper Berries (Hauber)

- Juniper berries are a popular spice commonly used

in traditional British cuisine, especially in meat and
game dishes.

- They have a distinctive piney and slightly sweet

flavor that can enhance the taste of various dishes.

- Juniper berries are the female seed cones of the

juniper tree, and they are not true berries but rather
modified cones.

- Juniper berries are widely used as a spice in

European cooking, and they are also a key ingredient
in the production of gin, providing its distinctive
flavour.

- In India, juniper berries are found in the higher

altitudes of the Himalayan region, particularly in the
states of Jammu and Kashmir, Himachal Pradesh, and
Uttarakhand. They are used in traditional Kashmiri
cuisine and as a medicinal herb.
Vach (Sweet Flag)
Vach, also known as Sweet Flag, has been used in various
traditional and regional preparations, particularly in Ayurvedic
medicine and ancient recipes. Here are some examples of
traditional preparations using Vach:

- Herbal concoctions like Vach Ghrita and Vach Honey to aid

digestion and relaxation

- Vach Herbal Tea to soothe the stomach and calm the mind

- Spiced pickles and Ayurvedic sweets like Vach Laddus for

added health benefits

- Historically, in European alcoholic beverages like liqueurs

and beers for flavour and medicinal purposes
Javitri (Nutmeg Mace)

Mace, also known as Javitri, is a spice made from the

outer covering of the nutmeg seed.

Mace is the dried, lacy, reddish-brown covering of the

nutmeg seed, obtained from the Myristica fragrans
tree.

Mace has a warm, aromatic, and slightly sweet flavor,

with a hint of nutmeg and a more delicate aroma than
nutmeg.

Mace is believed to have medicinal properties,

including:
+ Digestive Aid
+ Relief from nausea and vomiting
+ Anti-inflammatory effects
+ Antioxidant properties
White Peppercorn (Safed Mirch)
White peppercorn is widely used as a spice in cooking. It
has a milder flavor compared to black pepper and is
preferred in dishes where a more subtle peppery flavor is
desired without the dark color.

Medicinal Uses: Like black pepper, white pepper has

medicinal properties. It's known for aiding digestion,
improving appetite, and has been used in traditional
medicine to treat colds, coughs, and respiratory issues.

Culinary Versatility: White pepper is highly valued in the

culinary world, especially in European, Chinese, and
Southeast Asian cuisines. It is used in creamy sauces,
soups, and light-colored dishes where the appearance
of black specks from black pepper would be
undesirable.
Nagkesar (Indian Rose Chestnut)
Culinary Uses: Nagkesar is used as a spice in Indian cuisine,
particularly in the preparation of pickles, spice blends, and
traditional sweets. Its dried flower buds are ground into a
powder and used to impart a unique flavour to dishes. It has a
slightly bitter, pungent taste.

Medicinal Uses: In Ayurveda, Nagkesar is highly valued for

its medicinal properties. It's used to treat a variety of
conditions, including bleeding disorders, fever, skin
ailments, and digestive issues. It is also known for its anti-
inflammatory, antimicrobial, and antioxidant properties.

Nagkesar is exported to countries with a demand for

traditional Ayurvedic ingredients, particularly in Southeast Asia,
the Middle East, and Europe. It is primarily exported as dried
flowers, essential oil, and powdered spice.
Nagkesar, a versatile spice, is used in various Indian sweets,
savory dishes, and spice blends, adding a unique flavor and
aroma to delicacies like Nagkesar Ladoo, Dal Tadka,
and Garam Masala.
 Kabra (Caper)

Caper buds are used as a pickled condiment, adding a tangy,

piquant flavor to Mediterranean, Middle Eastern, and North
African dishes, such as salads, pasta, sauces, and as a garnish
for meats and fish.

Capers are used in traditional medicine for their potential anti-

inflammatory, antioxidant, and antimicrobial properties, and to
aid in digestive issues and liver function.

Capers are a prized ingredient in many cuisines, adding

distinctive flavor to dishes like Chicken Piccata, Spanakopita,
Tartare Sauce, and Putanesca.

Capers are exported globally to Europe, the US, and the Middle
East, used in culinary and specialty food products.
 Pippali (Long Pepper)
Culinary Uses: Long pepper is used as a spice in various
cuisines, particularly in Indian, Indonesian, and Nepalese
cooking. It has a unique, sharp flavour with a hint of sweetness
and heat. It is used in spice blends, curries, and pickles.

Long pepper is valued in traditional medicine for its ability to

treat various health issues, including respiratory, digestive, and
inflammatory problems, while also enhancing the effectiveness
of other herbs and nutrients.

Pippali is used in various culinary dishes, including Indian

masala dosas and pickles, Nepalese gundruk, Indonesian
rendang and sambal, and Ayurvedic churna and kashayam,
adding distinct flavour and medicinal benefits.
It is primarily grown in the north-eastern and southern parts of
India and is exported globally as a spice and
medicinal ingredient.
Shah Jeera (Caraway Seeds)
Culinary Uses: Shah Jeera, or caraway seeds, are used as a spice
in various cuisines, particularly in Indian, Middle Eastern, and
European cooking. They add a distinctive, slightly sweet and
peppery flavour to dishes. Caraway seeds are often used in
bread, stews, pickles, and spice blends.

Medicinal Uses:* In traditional medicine, caraway seeds are

known for their digestive benefits. They are used to relieve
bloating, gas, and indigestion. They are also believed to have
antimicrobial, antifungal, and antioxidant properties.
When it comes to caraway seeds, they're a versatile ingredient
used in various dishes like Indian biryani and raita, Middle
Eastern flatbreads and meat dishes, European caraway bread
and sauerkraut, and pickling brines for added
flavour and aroma.
Grown primarily in northern India and the Himalayan region,
caraway seeds are also an important export product, with
applications in both culinary and medicinal fields.
Kashmiri Lehsun (Kashmiri Garlic)
Known as Kashmiri Garlic or Allium sativum var.
Kashmiri, is a unique variety of garlic native to the
Kashmir region of India.

Flavour: It has a milder, sweeter, and nuttier flavour

than regular garlic, with a hint of shallot-like taste.

Aroma: The aroma is less pungent and more delicate

than regular garlic.
Health Benefits: Like regular garlic, Kashmiri Lehsun is
believed to have medicinal properties, including:
+ Cardiovascular health
+ Immune system support
+ Antioxidant properties
+ Anti-inflammatory effects

Kashmiri Lehsun is available in local markets in

Kashmir and some specialty stores in India. It may
also be found online.
Hing (Asafoetida)
Also known as Hing, is a spice commonly used in Indian
and Middle Eastern cuisine.
Asafoetida is a dried, gum-like resin extracted from the
roots of Ferula plants, typically Ferula asafoetida.

It has a strong, pungent, and slightly bitter flavour, with

a sulphurous aroma.

Asafoetida is believed to have medicinal properties,

including:
+ Digestive aid
+ Relief from flatulence and bloating
+ Anti-inflammatory effects
+ Antioxidant properties

Asafoetida is known for its ability to reduce the smell

of sulphur-containing ingredients like garlic and onion.
Jakhiya Seeds (Wild Mustard)

Native to the Himalayas, are a staple in Garhwali cuisine

(Uttarakhand). Sun-dried and tempered in oil, they add a
crunchy texture and pungent flavor to curries and gravies,
elevating dishes with their unique taste.

Jakhiya seeds have a pungent, bitter, and slightly sweet

flavor, similar to thyme and oregano.

They are used in various Indian dishes, such as:

- Curries and stews
- Chutneys and sauces
- Pickling and marinades
- Spice blends and seasonings
Jakhiya seeds aid digestion, relieve bloating and gas,
and have antioxidant properties.
Jakhiya seeds pair well with ingredients like cumin,
coriander, and turmeric.
Bhut Jolokia (Ghost Pepper)

Bhut Jolokia, also known as Ghost Pepper, is one of

the hottest peppers in the world, originating from the
North Eastern Indian states.

Besides its intense heat, Bhut Jolokia has a unique,

slightly sweet and smoky flavour, making it a popular
choice in Indian cuisine.

It contains capsaicin, which has antioxidant and anti-

inflammatory properties, and can aid digestion and
relieve pain.

Bhut Jolokia is a key ingredient in several regional Indian

dishes
1.Assamese: Bhut Jolokia chicken or fish curry
2.Naga: Smoked pork with Bhut Jolokia
3. Manipuri: Bhut Jolokia chutney or sauce