Cardamom
Cardamom (sometimes written cardamon) is used for species within three genera of the ginger family Zingiberaceae,
Black pepper
Black pepper- (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.
Turmeric
Turmeric – (Curcuma longa, also called tumeric or kunyit in some Asian countries) is a spice commonly used in curries and other South Asian cuisine.
Ginger
GInger – Ginger is obtained from the underground stems or rhizomes of Zingiber officinale, a herbaceous tropical perennial belonging to the family Zingiberaceae.
Cloves
Cloves – (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae.
Cinnamon
Cinnamon – (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10-15 m tall, belonging to the family Lauraceae, native to Sri Lanka and Southern India.
Nutmegs
Nutmegs- Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit
Honey
Honey – Honey is a thick, sweet syrup made by honey bees.It’s loaded with healthy plant compounds and has been linked to several health benefits.Raw honey is best described as honey “as it exists in the beehive”.
Vanilla
Vanilla – is a flavouring derived from orchids in the genus Vanilla. The name came from the Spanish word “vainilla”, diminutive form of “vaina” (meaning “sheath”)