Turmeric (Curcuma longa) is a perennial plant of the ginger family, known for its bright yellow rhizome, which is widely used as a spice, natural dye, and medicinal herb. Native to South Asia, turmeric is a key ingredient in culinary dishes, especially in Indian cuisine, and is celebrated for its bioactive compound curcumin, which has anti-inflammatory and antioxidant properties.

Red dry chilli refers to mature, sun-dried fruits of plants from the Capsicum genus, known for their intense heat and vibrant red color. Widely used as a spice, condiment, and flavor enhancer, dried chillies are a staple in cuisines around the world. They are rich in capsaicin, the compound responsible for their spiciness, and are also valued for their antioxidant properties.

Tamarind (Tamarindus indica) is a tropical fruit-producing tree native to Africa, now widely grown in Asia, India, and Latin America. It produces pod-like fruits containing tangy, sweet-sour pulp used as a key ingredient in various cuisines, beverages, and traditional medicines. Tamarind is also valued for its antioxidants, vitamins, and minerals.

Cumin seeds (Cuminum cyminum) are the dried seeds of a flowering plant in the parsley family, widely used as a spice for their warm, earthy, and slightly peppery flavor. Native to the Mediterranean and Southwest Asia, cumin is a staple in cuisines worldwide, particularly in Indian, Middle Eastern, and Latin American dishes. It is also known for its digestive and medicinal properties.

Cardamom (Elettaria cardamomum) is a fragrant, aromatic spice derived from the seeds of a plant in the ginger family, native to the Indian subcontinent. Often referred to as the “queen of spices,” cardamom is prized for its sweet, floral, and slightly spicy flavor. It is widely used in both sweet and savory dishes, as well as in beverages like chai tea and coffee.

Chilli powder is a spice made from ground, dried red chilies, often mixed with other spices like garlic, cumin, or paprika to create unique blends. It is commonly used to add heat, flavor, and vibrant color to a variety of dishes in cuisines worldwide, particularly in Indian, Mexican, and Southeast Asian cooking. The heat level of chilli powder can vary depending on the type of chili used.