Similar to cinnamon but milder, used in rice dishes and curries

Cassia bark, or Tej Patta, has a milder flavor than cinnamon. Commonly used in rice dishes, stews, and curries, it adds a warm and sweet undertone.

Kala Namak, or black salt, adds a unique sulfuric flavor to your dishes. Commonly used in chaats and snacks, it brings a distinctive taste to your culinary creations.

Adds a citrusy and aromatic flavor, common in South Indian cuisine.

Curry leaves add a citrusy and aromatic flavor to your recipes. A key ingredient in South Indian dishes, they elevate curries, rice, and chutneys with their unique taste.

White poppy seeds bring a nutty flavor and a creamy texture to your dishes. Used in gravies, desserts, and spice blends, they add depth and richness.

White sesame seeds add a nutty and toasty flavor to your recipes. Commonly used in sweets, bread, and as a topping, they provide a delightful crunch.

Nigella seeds, or Kalonji, have an earthy and slightly bitter taste. Used in spice blends, bread, and pickles, they add a distinctive flavor to your dishes.

Provides a tingling and numbing sensation, used in some regional cuisines.

Sichuan pepper provides a tingling and numbing sensation to your recipes. Common in some regional cuisines, it adds a unique and bold flavor to your culinary creations.