Cloves (Labango)

Cloves also known as “labango”, are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. It is normally added whole to enhance the presentation and flavor of the rice. Along with the recreational uses of cloves, they are also said to be a natural anthelmintic.

Cardamom (Elaichi)

Cardamom has a strong, unique taste, with an intensely aromatic fragrance. One of the most expensive spices by weight little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. Green cardamom or "elaichi," is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.

Black Cardamom (Kalo Elaichi)

Black cardamom (also known as brown cardamom), like cardamom they are used as a spice, but it has a drastically different flavor so it can not be substituted in the same recipes unless a different flavor is acceptable. Its strong smoky flavor and aroma are derived from the traditional drying procedure, which involves drying over open flames. Although the flavor differs from the more common green cardamom, black cardamom is sometimes used by large-scale commercial bakers because of its relative cheapness.

Red Chili Pepper (Marich)

Red chili pepper also known as “marich”, is the fruit of the shrub in the nightshade family, Solanaceae. There are different types of chili pepper found around the world in different, size, shape, colour, and intensity. In Southeast Asia the Red chili pepper is commonly raw or dried into powder in all the dishes for spicy flavour. The powder is red colour with a very spicy flavor. It can provide symptomatic relief from stuffed noses or congested lungs.

Coriander (Dhania)

Coriander also known “dhania”, is a flowering plant in the family Apiaceae, native from SouthEast Asia and Middle East. Coriander is the seed of the herbal plant called Cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander seeds are round and brownish in colour. The seeds were used as a meat preserver and the can be used to season many dishes, as it draws out an earthy flavour. In herbal medicine, it is used for general digestive aid.

Cumin (Jeera)

Cumin also known as “jeera”, is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds are similar to fennel seeds, but are smaller and darker in colour. Cumin seeds or powder are used as a spice for their distinctive aroma. Cumin can be used to season many dishes, as it draws out their natural sweetness. In herbal medicine, it is classified as stimulant, carminative, and antimicrobial.

Panch Phoran (Bangali Five Spice)

Panch Phoran (Five-spice) is a Benglai spice blend made up of equal quantities of cumin seeds, fennel seeds (aniseed), fenugreek seeds, mustard seeds and nigella seeds (black onion seeds). In Bengali, Panch Phoran is said to mean "five spices". It's most commonly used in fish and vegetable dishes and usually added to the oil to impart its aromatics. 

Turmeric (Haldi)

Turmeric also known as “haldi”, is a perennial plant in ginger family, is native to South Asia. The roots are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder. It has an earthy- bitter flavor with a strong aroma and is sometimes used as a coloring agent in all curry dishes. In herbal medicine, it is used as an antiseptic and also not to have possible benefits in Alzheimer’s disease.