Nutritional Facts of Herbs & Spices:

The distinct flavours and aromas of our dishes are enhanced through the use of traditional ingredients that have had a presence in authentic Indian cuisine for centuries.

Nutritional Facts of Herbs & Spices:

A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious disease, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. A spice may have other uses, including medicinal, religious ritual, cosmetics or perfume production, or as a vegetable.

The distinct flavours and aromas of our dishes are enhanced through the use of traditional ingredients that have had a presence in authentic Indian cuisine for centuries.

These ingredients are renowned for their health benefits, and to allow you to gain an insight into their significance, we have listed a selection of key ingredients below…

Note: Please click on individual picture to see Nutritional Facts of following Herbs & Spices which are dominant and used in Indian Curries.

Source: United States Department of Agriculture Agricultural Research Service


Anise seed	Basil	Bayleaf	Cardamom

Cinnamon	Cloves	Coriander	Cumin

Dried red chilli	Fennel	Fenugreek	Garlic

Ginger	Mace	Nigella seed	Nutmeg

Paprika	Saffron	Tamarind	Turmeric