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Spices In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish.

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An onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. Its close relatives include garlic, scallion, leek, and chive

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Betel nut is the seed of the fruit of the areca palm. It is also known as areca nut. The common names, preparations and specific ingredients vary by cultural group and individuals who use it. Betel nut is a stimulant drug, which means it speeds up the messages travelling between the brain and the body.

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An apple is a round, edible fruit produced by an apple tree (Malus domestica). Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found.

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Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged other animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle

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Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs

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Dry red chilli is a condiment that adds pungency and colour to the food. It has some medicinal and homeopathic properties. We offer a uniform shape and size of red chillies. It is mostly used to temper dishes.

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Rice is the seed of the grass species Oryza sativa or, less commonly, O. glaberrima. The name wild rice is usually used for species of the genera Zizania and Porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza