Chillies originated in South America, but since being introduced by Portuguese traders in the 16th century, they have become the backbone of Asian cuisine.
The pods come in variety of shapes, colours and ferocity; avoiding the inner seeds makes them less fiery.

Nutrition: Vitamins A & C, Carotenoids

Medicinal Value: Contains capsaicin as its active ingredients, which is beneficial to respiration system, blood pressure and heart.


The inner stalk of this grass emanate a fresh, fragrant flavour that is subtler than that of citrus fruits like lime. Regularly used in Thai and Asian cuisine, the taste combines well with fish, poultry and seafood.

Nutrition: Volatile oil, Camphor

Medicinal Value: An anto-microbial agent used to ease bladder infection, coughs and flateulence, and reduce flu and fevers.


This fruit is flat, bean-like pods contain an acidic, sweet and sour pulp.
Tamarind pulp concentrate is a popular flavouring in India and Middle Eastern cuisine, seasoning chutneys and curries. It is also an ingredient in Thai cooking and is available as bottle puree, dried crystals or pulpy mass.

Nutrition: Vitamin B, C, Calcium and Phosphorous

Medicinal Value: Helps reduce fever and intestinal ailments, and is used as a laxative.
Helps heal skin infection and relieve coughs


From the Sanskrit word sinabera, meaning’s ‘haped like a horn’, this perennial root is a fragrant spice used fresh or dried to add a distinct flavour to Asian cooking.
While ginger flowers have an aromatic aroma, the root contains an instrusive, spicy flavour.

Nutrition: Vitamin A, Calcium, Carbohydrates, Active Compounds: Oleoresin

Medicinal Value: Helps treat diarrhea, flatulence, indigestion and nausea.

Kaffir Lime

Both the leaves, and to lesser extent the fruit are popular flavouring in Asian cuisine.
They add a citrus tartness to soups like tom yum, curries and fired dishes that is piercingly refreshing.

Nutrition: Vitamin A, B1 & B2, Carbohydrates, Calcium, Phosphorous

Medicinal Value: Promotes healthy teeth and gums, good for the blood and digestive system, and eases coughs.