Cashew nut
Commonly used in Indian cuisine, Cashew nut are used in whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries like korma, or some sweets like kaju barfi. It is also used in powdered form in the preparation of several Indian sweets and milk-based desserts. Beside Indian subcontinent, cashew nut is also popular in many countries. In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet. In Brazil, the cashew fruit juice is popular all across the country. In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called dulce de marañón. Marañón is one of the Spanish names for cashew.
Poppy seed
Obtained from the opium poppy, poppy seeds have been harvested from dried seed pods by various civilizations for thousands of years. These tiny kidney-shaped seeds are less than a millimeter in length, and have a pitted surface. They are used as an ingredient in many foods, and are pressed to yield poppyseed oil.
In Indian cuisine, white poppy seeds are commonly used in the preparation of korma. In West Bengal and Bangladesh, white poppy seeds are called posto (পোস্তো), and are used as the main ingredient in a variety of dishes. The ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step.
Fennel seed
Widely cultivated both in its native range and elsewhere, for its edible, strongly flavoured leaves and fruits, Fennel has its aniseed flavor and sweeter and more aromatic than anise and star anise. The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel seeds are used in cookery and sweet desserts. It is an essential ingredient of the Assamese, Bengali, Oriya spice mixture panch phoron and in Chinese five-spice powders. It is also one of the most important spices in Kashmiri Pandit and Gujarati cooking. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener.