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Bay Leaf (Tej Patta - तेज पत्ता) is an aromatic spice widely used in Indian, Mediterranean, and Asian cuisines for its distinctive flavor and fragrance. Grown in Madhya Pradesh, Uttar Pradesh, and the Northeastern states of India, Bay Leaves are also valued for their medicinal properties in Ayurveda and herbal remedies.

Chana Dal (चना दाल) is a nutritious and protein-rich pulse, widely used in Indian, Middle Eastern, and South Asian cuisines. Made from split Bengal gram (Desi Chickpeas), it has a mild, nutty flavor and is used in soups, curries, snacks, and flour production (Besan). Grown in Madhya Pradesh, Maharashtra, Rajasthan, and Uttar Pradesh, Indian Chana Dal is known for its high quality, purity, and rich taste.

Black Cardamom (काली इलाइची / बड़ी इलाइची) is a highly aromatic spice used in Indian, Chinese, and Middle Eastern cuisines. It has a strong, smoky flavor and is commonly added to curries, biryanis, and masala chai. Known for its digestive, anti-inflammatory, and respiratory benefits, black cardamom helps improve gut health, relieve congestion, and boost metabolism. It is also a key ingredient in Ayurvedic medicine.

Chickpeas (Kabuli Chana / छोला) are a high-protein, fiber-rich pulse, widely consumed globally for their nutritional benefits and versatile culinary uses. They are an excellent source of plant-based protein, vitamins, and minerals, making them ideal for vegetarian and vegan diets. India, particularly Madhya Pradesh, Rajasthan, and Maharashtra, is a major producer of high-quality Kabuli Chana, known for its large size, creamy texture, and superior taste.

Black Peppercorns (काली मिर्च / गोले मिर्च) are one of the most widely used spices, known for their pungent flavor and medicinal benefits. Packed with antioxidants, vitamins, and piperine, black pepper enhances digestion, boosts metabolism, and supports immunity. It is a staple in Indian, Asian, and global cuisines, commonly used in curries, soups, and spice blends. In Ayurveda, black pepper is valued for its anti-inflammatory, detoxifying, and respiratory benefits.

Chickpeas Split (चना दाल) is a nutritious and protein-rich pulse, widely used in Indian, Asian, and Middle Eastern cuisines. It is made by splitting and dehusking chickpeas, resulting in a yellow, protein-packed lentil that is essential in dals, soups, and snacks like besan (gram flour) production. Sourced from Madhya Pradesh, Rajasthan, and Maharashtra, Indian Chana Dal is known for its superior quality, natural taste, and high nutritional value.