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A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

A blend of spices that is a common seasoning in India. There are many variations, but some of the spices included in the blend are cinnamon, cloves, cumin, curry powder, ginger, nutmeg, pepper, and turmeric.

A plant product, such as the bark, seeds, buds, fruit, stems or roots which have a definite flavor, aroma, intensity, and color to be used for enhancing the flavor and aroma of foods.

A spice that is native to western areas of Asia and commonly used in cooking foods from Asia and India.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

A small, bright green crescent-shaped fruit obtained from the flower of the bulbless variety of the fennel plant.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

A sweet, but very strong spice obtained as an unopened flower bud from tropical evergreen trees, belonging to the myrtle tree family.

1) Derived from various Asian terms meaning "tea", Chai is the name applied to a popular hot beverage served throughout many parts of the world, but particulary Asia.

A small plant of the parsley family from which seeds are harvested for use as a spice. The seeds can be used whole or they can be ground into a powder.

A plant from the ginger family that is grown in tropical regions. As the plant grows a pod or shell containing a strand of 15 to 20 tiny seeds begins to develop as it buds out.