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Many cuisines use basil as an herb to flavor dishes. Not only does basil have a unique flavor but it also is a great source of nutrition. The seeds of basil plants are also edible. People in India and Southeast Asia often mix them in desserts and drinks, and basil seeds are becoming more commonly used in other parts of the world as well.
Red Chilli Whole is sun-dried from the finest hand picked fresh chillies available. Whole Chilli is an inegral part of a variety of dishes like Sambhar, Rasam, Kadhi Pakora, Biriyani, Madras Curry etc. It's good for adding an authentic bite to any meal. To rehydrate, lightly roast the chilli, place the pods in a bowl and just cover with slightly cooled boild water and press down for a few minutes. Rehydrated chillies can be chopped or cut into strips and added to soups, stews, salads, salsas etc.
Green cardamom is one of the most expensive spices by weight but little is needed to impart flavour. The spice has a very warm aroma and pungent taste which it can retain for a very long time. So many Indian dishes and tea are incomplete without cardamon.