mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury breakfast, cereals, nackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component cinnamaldehyde as well as numerous other constituents including eugenol.

are native to Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross section and spindle-shaped, with a thin, papery outer shell and small black seeds. Elettaria pods are light green and smaller while Ammomum pods are larger and dark brown. These are cultivated in many parts of Arunachal Pradesh and Nagaland.

perennial which grows annual pseudo stems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades.The inflorescence bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body’s DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging.

are gathered each year for their rhizomes, some for propagation in the following season and some for consumption. The rhizomes are used fresh or boiled in water and dried after which they are ground into a deep orange powder commonly used as a coloring and flavouring agent in many Asian countries specially for curries as well as for dying. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. Lakadong turmeric named after the name of the village Lakadong found in the Jayantia hills of Meghalaya known for its high curcumin content varies from 7% to 12 %. It is very high compare to the other common varieties available in India (curcumin % varies from 2-3 %)

as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds)

to the single vein that is usually present on a Laurel Bay leaf. Their Latin name is Cinnamomum tamala and they are part of the Lauraceae family, yet are often referred to as the leaf of the Cassia plant. Originating on the southern slopes of the Himalayas, they grow mainly in Nepal, Bhutan, Burma and in the mountains of North-eastern India. They mainly grow wild, but are occasionally semi-cultivated and are not widely available outside of this area.