Cooking Saunf

Cooking Saunf is a greenish-brown, small oval seed from a plant in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. The seeds combine well with peanuts and the zest of citrus fruit. Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties. Since it adds both flavor and taste it is used in proportion to other spice since it can subside their flavors.

Soya Chunks

Soya Chunks are the alternative products of choice when trying to avoid meat and eggs and finding sources for Protein or which comes under pure vegetarian stuffs. Hence it can also be used as a substitute for paneer, vegetables, meat, fish etc. These are even good for the heart and lower the content of fat and cholesterol. It is also beneficial in controlling hypertension, blood pressure and acts excellent as a part of low- calorie diet for weight control or fitness training. It is made from 100% Soy Flour.


Sugar is made from Sugarcane, the grains are light cream coloured. It is a healthier option as opposed to refined sugar that is pure white in color. It is a great source of energy and has essential minerals without harsh chemicals or additives. It is uniformly crystallized and blends well with all other food ingredients and makes your sweet dish tastier.

Sweet Saunf

Sweet Saunf is a cooling and sweet-smelling herb that is utilized in different cooking preparations as well. It has a perfumed smell and taste. It is a greenish-brown, small oval seed from a plant in the parsley family. It is eaten for its carminative and digestive properties and is generally served at the end of a meal as a mouth freshener.

Table Salt

Table salt is a staple in kitchens across the world. It is used for cooking and baking, as well as for seasoning at the table. The uniformly shaped crystals make table salt the best choice for cooking, where precise measurements are critical.


Tamarind is sweeter and less sour. It is used in desserts as a jam, blended into juices or sweetened drinks, ice creams and other snacks. Tamarind extract is used to flavor foods ranging from meals to snacks. Notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang. It is a necessary ingredient in many south Indian food preparations such as tamarind rice, rasam, sambar and tamarind chutney.

Phool Makhana

Phool Makhana or popped lotus seeds is an organic non-cereal nutritious food. This is normally used to make makhana kheer, a sweet dish which is commonly consumed after fasting. Although some prefer to eat it raw or boiled, mostly it is used as an ingredient in Indian recipes.