Used as antiseptics and antibiotic properties as clove oil but utilised in indian cooking for its beautiful delicate flavour in both sweet and savoury dishes

Used to treat halitosis and aid digestive issues for children the seed has a warm aromatic citrus flavour used in masalas and to flavour dishes at the beginning of cooking

Helps relieve digestive problems, helps boost the immune system, a good source of natural iron as well as being used in most indian dishes to flavour the oil with warming fragrance and enhance the food

Grown from delicate white flowers the true taste of licorice, assist with indigestion and stomach pains, used in many meat dishes

A small mistakenly unused seed which helps lower blood cholesterol and aid digestion, when heated fenugreek seeds give off a maple syrup/caramel smell infusing your food with the aroma

The goddess of spices – utilised in nearly all indian savoury cuisines, helps your body fight bacteria – naturally. The most fragrant spice used in pickles and infuse oils as well as for consumption in a good curry!

Fresh ginger used in a majority of Indian dishes, a beneficial anti-inflammatory and a natural remedy for headaches, body aches and common colds

A sweet, floral spice with citrusy notes, used in teas, curries, and desserts. Common in Indian, Middle Eastern, it adds both flavor and aroma.

Small, flavorful seeds that release a tangy, sharp taste when ground or cooked. Used in pickling, curries, and spice mixes across Indian cuisine.

Made from ground peppers, it ranges from sweet to smoky or hot. Widely used in stews, marinades, and spice rubs

A common Antiseptic and assists in healing some forms of joint pains, a long standing indian traditional ingredient in all curries

This little spice assists in the ability to increase the production of hydrochloric acid which assists your digestion, another natural source of Iron used in cooking to add subtle heat and fragrance to all savoury dishes