Tejpatta (Indian Bay Leaf)Indian Bay Leaves are very different from the turkish Bay Leaf. They carry aromas and flavours of Cassia Cinnamon, which works really well when used in Indian cuisine. They're also bigger in size, averaging about twice the length. Try simmering these Tejpatta in a dal, vegetable soup or light curry for maximum effect.

cubeb peppercorns

In terms of taste

Pepper and other fruity hints too

Flavours are all concentrated

believing to make the face brighter and more vibrant on the big day

naturally farmed

Goji Berries

which makes it great for baking

A Greek Gyro is meat cooked on a vertical rotisserie - just like kebabs or lamb rotisserie

just add coconut milk

Mace is the more delicate spice

Rose Tea and even Rose Rose scented soaps