Tej patta or Indian Bay Leaves is an aromatic leaf commonly used in Indian cooking. Originating on the southern slopes of the Himalayas, they grow mainly in Nepal, Bhutan, Burma and in the mountains of North-eastern India.
They can be used dried or in ground form.
✓ Helps improve digestion
✓ Anti Inflammatory
✓ Heart Friendly
Laung Sabut or Clove is a popular spice that is used in soups, stews, meats and sauces, etc. It is rich in antioxidants and helps fight free radicals in the body.
✓ May improve liver health
✓ Rich in antioxidants
✓ Helps regulate blood sugar levels
Jeera or Cumin is a leafy plant that grows low to the ground in China, India, the Middle East, and the Mediterranean region. The fruit of the plant is called the cumin seed and it is popular globally as a spice.
✓ Helps control blood sugar levels
✓ Helps in weight management
✓ Fights bacteria
A warm spice, Hari Elaichi or green cardamom is an ancient spice that originated in the western ghats of southern India. It’s a good and natural source of essential electrolytes and great for your health.
✓ Packed with antibacterial properties
✓ Rich in calcium and magnesium
✓ May help with bad breath
Spices
Spices
Spices
Spices
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