Showing 19–23 of 23 results

  • Black Pepper (Indian Kali Mirch)

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    249299

    Black Pepper – The King of Spices with Culinary and Medicinal Power

    Black Pepper (Piper nigrum) is a tropical climbing vine grown for its small, pungent berries, which are dried to produce the famous black peppercorns. Known as the ā€œking of spices,ā€ it adds heat and depth to dishes across global cuisines.

    The plant thrives in warm, humid climates with partial shade and well-drained, fertile soil. It requires a support structure to climb and regular watering for healthy growth.

    In addition to its bold flavor, Black Pepper offers digestive, antioxidant, and anti-inflammatory benefits, making it both a culinary essential and a traditional remedy.

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  • Beetal (Indian Magahi Paan)

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    149199

    Beetal (Indian Magahi Paan) – The Traditional Leaf with Cultural and Medicinal Value

    Beetal (Piper betle), commonly known as Indian Magahi Paan, is a heart-shaped, glossy leaf deeply rooted in Indian tradition. Widely chewed for its refreshing taste and digestive benefits, it’s often paired with areca nut or sweet fillings.

    This tropical vine thrives in warm, humid climates with filtered sunlight and rich, moist soil. It grows well with support and regular watering, making it suitable for shaded gardens or balconies.

    Beyond its cultural importance, Beetal is known for antimicrobial and digestive properties, making it a valuable plant for both tradition and wellness.

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  • Bay Leaf (Indian Tej Patta)

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    199249

    Bay Leaf (Indian Tej Patta)

    Bay Leaf, known as Tej Patta in India, is a fragrant herb widely used in Indian cuisine to enhance the flavor of rice, curries, and stews. Unlike the Mediterranean bay leaf, Indian Tej Patta comes from the Cinnamomum tamala tree and has a distinct aroma that is somewhat reminiscent of cinnamon, cloves, and nutmeg combined. The leaves are olive green, elongated, and slightly leathery in texture.

    Care Tips:

    Light: Prefers full sun to partial shade. Grows best in bright light but can tolerate some filtered sunlight.

    Water: Water regularly, keeping the soil moist but not soggy. Allow the top inch of soil to dry out between waterings.

    Soil: Needs well-draining, fertile soil. A mix of garden soil with compost or organic matter works well.

    Temperature: Thrives in warm climates between 65°F to 85°F (18°C to 29°C). Protect from frost and bring indoors during colder months if grown in pots.

    Propagation: Can be propagated from cuttings or seeds, though it is slow-growing. Potted plants may take time to mature.

    Uses: Widely used as a culinary spice in biryanis, dals, soups, and masalas. Fresh or dried leaves can be harvested and stored. Also used in traditional medicine for its digestive and anti-inflammatory properties.

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  • Aloe Vera (Indian herb)

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    99149

    Aloe Vera – The Soothing Succulent for Skin and Wellness

    Aloe Vera is a hardy, water-storing succulent known for its thick, fleshy leaves filled with a soothing gel. Widely used in skincare, burns, and herbal remedies, it also supports digestion and immunity when consumed in moderation.

    It thrives in bright sunlight and sandy, well-drained soil with minimal watering, making it perfect for pots and low-maintenance gardens.

    Renowned for its cooling, healing, and anti-inflammatory properties, Aloe Vera is a must-have plant for both beauty and health care.

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  • Ajwain (Indian Oregano)

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    149199

    Ajwain – A Spicy Herb with Strong Flavor and Healing Power

    Ajwain (Trachyspermum ammi), also known as carom seeds, is an aromatic herb known for its sharp, thyme-like flavor and digestive benefits. Its seeds are widely used in Indian cooking, especially in breads, snacks, and spice mixes.

    It thrives in warm climates with well-drained soil and full sun. Ajwain is easy to grow and harvest, making it ideal for herb gardens or small kitchen planters.

    Highly valued in traditional medicine, Ajwain is known to relieve indigestion, bloating, and respiratory discomfort.

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