Cloves
A pungent spice with a sweet and warm flavor, commonly used in Asian and African cuisines.
Chili flakes
Dried and crushed red chili peppers, used to add heat and flavor to dishes.
Mace
A fragrant spice with a slightly sweet and nutty flavor, often used in baking and desserts.
Cinnamon
A highly aromatic and flavorful spice used in sweet and savory dishes.
Ginger
A versatile spice with a pungent and spicy flavor, used in both sweet and savory dishes.
White Pepper
A milder alternative to black pepper with a slightly sweet and spicy taste.
Nutmeg
A warm and sweet spice commonly used in baking and desserts.
Tamarind
A tangy and sour fruit often used in Southeast Asian cuisine to add a tart flavor to dishes.
Black Pepper
A versatile spice with a pungent and spicy flavor, commonly used in almost all cuisines.
Fenugreek
A slightly bitter and nutty spice often used in Indian, Middle Eastern, and North African cuisine.
Garcinia
A tart and sour fruit used in Southeast Asian cuisine to add a tangy flavor to dishes.
Curry Leaves
A fragrant herb with a distinct curry-like flavor, commonly used in Indian and Sri Lankan cuisine.
Gotu kola
An herb with a slightly bitter taste and numerous health benefits, often used in Ayurvedic medicine.
Hibiscus
A tart and fruity flower used to make teas and beverages.
Lemongrass
An herb with a citrusy flavor commonly used in Southeast Asian cuisine.
Blue Butterfly Pea
A vividly colored flower used to make teas and beverages, known for its health benefits.