Asafoetida (Hing): Pungent powder for savory flavor. Bay Leaf (Tej Patta): Aromatic leaf for rice and gravies. Nutmeg & Mace (Jaiphal/Javitri): Warm, sweet spice. Star Anise (Chakrphool): Licorice-scented, used in biryani. Saffron (Kesar): Fragrant, expensive spice for color. Ginger (Adrak): Fresh or dried root. Garlic (Lehsun): Pungent, universal seasoning. Red Chili Powder/Dried Chili: Adds heat and color. Curry Leaf (Kadi Patta): Fresh, aromatic herb. Carom Seeds (Ajwain): Sharp, thyme-like flavor.
