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.