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- Wheat Flour
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- Black Pepper
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- Basil Seeds
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- Castor Seeds

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Ajwain Seeds

Ajwain, ajowan , or carom, Trachyspermum ammi, is an annual herb in the family Apiaceae. It originated in the eastern Mediterranean, possibly Egypt, and spread up to India from the Near East. Both the leaves and the fruit pods (often mistakenly called seeds) of the plant are used for human consumption. The plant is also called bishops , but this is a common name it shares with some other different plants. The seed (i.e., the fruit pod) is often confused with lovage seed.

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Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Saffron crocus grows to 2030 cm (812 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the worlds most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

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Wheat Flour

Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called soft or weak if gluten content is low, and are called hard or strong if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

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Star Aniseed

Illicium verum, commonly called star anise, star aniseed, or Chinese star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a medium-sized native evergreen tree of northeast Vietnam and southwest China. The star-shaped fruits are harvested just before ripening.

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Basil Seeds

Basil is native to India, China, Southeast Asia, and New Guinea. It was originally domesticated in India, having been cultivated there for more than 5, 000 years, but was thoroughly familiar to Theophrastus and Dioscorides. It is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, Laos, and the cuisine of Taiwan. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.

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Mung Beans

The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, Lentil, but not Mungo, is a plant species in the legume family. Native to the Indian subcontinent, the mung bean is mainly cultivated today in India, China, and Southeast Asia. It is also cultivated in hot, dry regions in Southern Europe and the Southern United States. It is used as an ingredient in both savory and sweet dishes.

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Black Pepper

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

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Castor Seeds

Castor oil is a vegetable oil obtained by pressing the seeds of the castor oil plant (Ricinus communis). The common name castor oil, from which the plant gets its name, probably comes from its use as a replacement for castoreum, a perfume base made from the dried perineal glands of the beaver (castor in Latin).

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