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Chana (Chickpeas)
These are the large, light-colored, and smooth chickpeas
commonly known as garbanzo beans in the Western world. They are the primary
type used to make the popular curry dish chana masala or chole
Black Chana (Chickpeas)
Black chana, also known as black chickpeas, Kala
Chana, or Bengal gram (desi chana), are small, dark-colored
legumes with a rougher texture and earthier flavor compared to the common,
larger white chickpeas (Kabuli chana). They are a nutritional powerhouse,
widely used in Indian and South Asian cuisines.
Cumin Seeds
Cumin seeds are the dried seeds of the Cuminum cyminum
plant, known for their pungent, earthy flavor and aroma. They are a staple
in many cuisines worldwide, used whole or ground to flavor dishes like curries,
stews, and soups. They are also a good source of iron and are used in
traditional medicine for their potential digestive and other health
benefits.
Coriander Seeds
Maize (Corn Kernels)
Rice in the husk (paddy or rough)
Rice in the husk, also known as paddy or rough rice,
is the unprocessed, whole grain that still has its hard, protective outer
layer or husk after being threshed from the plant. It is the most natural form
of rice and is used as a raw material for processing, as it requires the
removal of the hull before it can be consumed. This form of rice is not ready
for eating and must undergo further steps like milling to remove the husk and
sometimes the bran layer.
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