Cassia is a spice that is mostly cultivated in China and Vietnam. Cassia is reddish-brown in color and forms a coarse powder when powdered. When compared to Cinnamon it has a stronger and bitter taste. It is more suited to savory dishes than cinnamon which is better for baked goods.

Mace spice is a dried, outer aril, enveloping firmly around the nutmeg kernel. Nutmeg kernel andmace arils indeed are two separate spice products of the same nutmeg fruit.

Nutmeg is the dried seed kernel of the fruit. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg.

Shahi Jeera/ Black Cumin or Caraway seeds (Bunium Persicum) is widely used as a spice for culinary purposes and for flavouring bread, biscuits, cakes and cheese. It is also used for seasoning sausages and as medicine. It can be used in both sweet and savory dishes such as bread, pastries, curries and stews.