Bay leaf is an aromatic leaf commonly used for cooking. It can be used whole or in a dry or ground form. Indian Bay leaves are also known as Tej Patta, which translates as ‘pungle leaf’ or Malabar leaf. Thanks to its distinctive flavor and fragrance, this culinary herb is an integral part of Indian cuisine.
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Often known as peppercorn, Black Pepper is commonly dried and used as a spice and seasoning. It is a safe food with certain antimicrobial properties that may be present. To enhance the flavor and taste, it is also used along with other spices. Manganese, potassium, iron, vitamin C, K, and dietary fiber are a rich supply.
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Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, which is used in many of the kitchen’s signature dishes. It is in the form of seed pods, which are dark brown to black in color and have a smokey flavor due to the way they are dried. It has a smoky flavor that comes from the method of drying on a flame that also gives it a distinct aroma.
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