Turmeric, scientifically named Curcuma longa, is a spice obtained from the rhizome of a tropical plant belonging to the ginger family (Zingiberaceae). It is generally used in its dried and powdered form. It gets its bright yellow-orange color and most of its health benefits from the main active compound called curcumin.

Ginger (Zingiber officinale), belonging to the ginger family (Zingiberaceae), is a perennial plant whose roots are used as a spice. Its rhizome (rootstock) is widely used in fresh, dried, powdered, oil, or juice form. With its sharp, spicy, and slightly sweet aroma, it has held an important place in kitchens and traditional medicine for thousands of years.

Cardamom, from the ginger family (Zingiberaceae), is a spice known for its distinct, intense, and pleasant aroma, widely used in world cuisines and traditional medicine. It is typically sold in small capsules (pods) that contain its seeds. The most common types are green cardamom and black cardamom.

White pepper, commonly known by its other name, is a spice obtained from the ripened fruit of black pepper (Piper nigrum). The difference from black pepper is that it is obtained by stripping the outer skin of the fruit after it has fully ripened and only drying the inner seed. This process gives it a less aromatic but sharper and more pungent taste.

Clove is a spice obtained from the dried flower buds of Syzygium aromaticum, a tree native to Indonesia, known for its strong aromatic and spicy flavor. The most important active component of clove is the volatile oil called eugenol, which gives it its distinct aroma and most of its medicinal properties.

This is the fully ripened fruit of the black peppercorn plant (Piper nigrum) that we know.

Nutmeg (Latin: Myristica fragrans) is a sweet and intensely aromatic spice obtained from the seed of a tropical tree native to the Moluccas Islands in Indonesia. It is also commonly known as 'Indian Nut' (Hint Cevizi). The nutmeg spice is obtained by drying and grinding or grating the hard seed (nutmeg nut) found inside the fruit. A different spice, Mace, is obtained from the aril (covering) of the same fruit.

Saffron (Crocus sativus) is a precious herbal product known as the world's most expensive spice, obtained from the stigmas of the purple saffron flower. Only three red-orange threads (saffron threads) are harvested from each flower of the plant, and since the process of picking, sorting, and drying these threads is entirely done by hand, it is highly laborious and thus has a high price. Saffron imparts a unique golden-yellow color, a distinct aroma, and a slightly bitter-sweet flavor to dishes.

Ceylon cinnamon (Cinnamomum verum or Cinnamomum zeylanicum), often referred to as 'True Cinnamon,' is a high-quality cinnamon species native to Sri Lanka (formerly known as Ceylon). It differs from the other common type of cinnamon, Cassia (Chinese) cinnamon, in both its appearance and chemical composition.