The seed is rich in oil and has a soft texture. It is commonly used in snacks and Pesto sauce, These nuts are actually the kernels which are released when pine seeds are cracked open, and each cone usually has numerous seeds.

Polenta is made from whole grain yellow maize that has been coarsely milled, before the bran is sifted off. This Polenta is a versatile and inexpensive ingredient that is quick and easy to cook.

Black Quinoa really isn't black. It's a blend of black, white, tan, and brown. Black Quinoa seeds are small like Millet but are flat with an oval shape. When cooked the outer germ circlet falls from the seed, forming a little white spiral tail, which is attached to the kernel.
The most important nutrional advantage of quionoa is that it is a complete protein – it contains all of the essential amino acids that our body can't produce on its own.

Red quinoa (which takes on a brownish hue when cooked) has a richer taste, slightly chewier and heartier texture, and somewhat nuttier flavor compared to white quinoa.
Red quinoa is rich in protein, fiber, and many important vitamins and minerals. Plus, it's higher in antioxidants than other varieties of quinoa,

rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region, In cooking, rosemary is used as a seasoning in a variety of dishes, such as soups, casseroles, salads, and stews

Toor Daal, or Tuar Daal , Arhar Daal , also known as pigeon pea, red gram, it is the most widely used lentil in Indian cuisine.

Wasabi powder is the dried form of the Wasabia Japonica plant . Wasabi powder can be distinguished by its light lime coloring and sharp, hot taste and aroma.