Cinnamon

Widely used as a spice for both sweet and savory food, cinnamon is obtained from the inner bark of the Cinnamomum tree. From chocolate to dessert, apple pie to doughnuts, or the famous cinnamon buns, the use of cinnamon has a strong importance in every cuisine.

Cumin seed

Native in the east Mediterranean to India, cumin seed comes from cumin flowering plant. The seeds in both whole and ground form are used in different cuisines around the world. It is also widely known as Jeera. It has a nutty peppery flavor with an oblong in shape, longitudinally ridged, and yellow-brown in color.

Black Cardamom

With a smoky flavor, aroma, and antiseptic qualities, black cardamom is a hot spice widely known as brown cardamom, kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white cardamom, or red cardamom. Though the largest producer of the black cardamom is Nepal, India and Bhutan for its traditional use in the medicine for stomach disorders and malaria; it is mainly distributed allover Asia and Australia.