Red Chilli Powder, also known as lal mirch powder is an integral part of Indian cuisine. It not only gives a quintessential red colour to the food, but also has a faint and distinct taste and aroma and your tari wali aloo ki sabzi aur chaat can never taste the same without a hint of red chilli powder. But this is one spice which is wrought in controversy. It is considered unhealthy as the powder is often said to be laced with harmful chemicals.

A perfect blend of garden-fresh aroma and natural green colour. This variety is widely used to give Indian curries its distinct curry flavour. Coriander has a flavour which combines lemon and sage, with a sweet-note as undertone. It's a cooling spice. The Greek and the Romans thought it to be an aphrodisiac. By the third Century B.C the Romans knew it was an excellent seasoning for food.

Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Most studies used turmeric extracts that are standardized to include large amounts of curcumin. Chronic inflammation contributes to many common Western diseases. Curcumin can suppress many molecules known to play major roles in inflammation. Curcumin has powerful antioxidant effects.