Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices. The taste of dried ginger is more aromatic then pungent and is used often in bakery products such as spicy crackers.

Jaggery is made of the products of both sugarcane and the palm tree. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. Jaggery is known for mesmerizing tastes; especially when it is Indian Jaggery.

Fresh coconut water has a small amount of vitamin-C (Ascorbic acid); It provides about 2.4 mg or 4% of RDA. Vitamin C is a water-soluble ant-oxidant.Coconut water is rich in carbohydrates and electrolytes such as potassium, sodium, and magnesium. Because of this electrolyte composition, there is a lot of interest in using coconut water to treat and prevent dehydration

Black pepper (Piper Nigrum) is a flowering vine in the family piperaceae which is extensively cultivated in Kerala, South India. Black pepper is the world’s most traded spices, and is one of the most common spices added to cuisines around the world.

Turmeric is known for its antiseptic and healing properties. Turmeric is used to add fragrance, colour and aroma to the dished. Turmeric is widely grown in Tamil Nadu. The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes.