Red Chillies is an integral part of the Indian diet and have been used for several generations. Red Chilli is known to have originated in Central America thousands of years ago. Apart from adding pungent taste to the food, they have a high nutritional value. Red chillies have antioxidants, vitamin C and carotenoids, which aid in improving insulin regulation. It is sharp, sizzling and stimulating. It is broadly utilised in the preparation of a wide range of dishes and sometimes for garnishing. Red Chillies are widely used in Indian, Mexican, Mediterranean and Middle Eastern cooking.

Byadgi chillies are lengthy, crispy, characteristically red coloured, dried, wrinkly-skinned, mildly hot tasting chillies native to the Byadgi District of Karnataka. These are rich in vitamins such as vitamin B, vitamin A, vitamin C & vitamin E especially vitamin C. Minerals such as manganese, potassium, thiamine and copper are also present

Bay leaf, commonly known as Tej Patta in India, is a sweet-smelling leaf from the evergreen bay laurel tree, native to the Mediterranean. It is the majority broadly used in cooking and preparing perfumes. The Indian bay leaf is essentially a three veined leaf which is elliptical, smooth, pointed and tough.