The synonym of Indian food taste is Red Chilly. The most commonly cultivated spice of India makes the Indian Chilly as one of the exclusive identities of the nation at the international arena. The reason being the exclusive quality that contributes to its colour which is its individuality and its distinctive range of pungency levels which is another feature of this spice.India is the world's largest producer, consumer and exporter of chillies in the world. India also has the largest area under chillies in the world. Chillies are the most common spice cultivated in India. Almost all the states of India cultivate Chilly. The Indian Chilly cultivating states are Andhra Pradesh, Karnataka, Maharashtra, Madhya Pradesh, Orissa, West Bengal, Rajasthan and Tamil Nadu.

Sesame is a flowering plant in the genus Sesamum, commonly known as “Till”, is one of the oldest cultivated plants in the world. They are tiny, flat oval seeds with a nutty taste and an almost invisible crunch. They come in a host of different colours, depending upon the variety, including white, yellow, black and red. States Producing Sesame in India: Gujarat is the leading sesame producing state followed by Uttar Pradesh, Madhya Pradesh, Rajasthan, Karnataka, Tamil Nadu, Andhra Pradesh, Maharashtra and West Bengal. Sesame seeds are used to add texture and flavour to a variety of rolls, crackers, salad dressings, bakery & confectionery, candy making, production of Tahini and Sesame Oil (which is used for cooking, manufacturing perfumes, pharmaceuticals, and cosmetic products)

The groundnut or peanut is one of the important legume crops of tropical and semiarid tropical countries, where it provides a major source of edible oil and vegetable protein. Groundnut Kernel contains 47-53% oil and 25-36% protein. India, China, Nigeria, Gambia, Senegal and USA are the major groundnut producing countries. There are two most common names used for this crop i.e. groundnut or peanut. The term groundnut is used in most countries of Asia, Africa, Europe and Australia, while in north and South America it is commonly referred to as peanut.  In India the important groundnut cultivating states are Gujarat, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra, Madhya Pradesh, Uttar Pradesh and Rajasthan.  Groundnuts are used in various forms, which include groundnut oil, roasted and salted groundnut, boiled or raw groundnut or as a paste popularly known as groundnut (or peanut) butter. Groundnut oil is the most important product of the crop, which is used for both domestic and industrial purposes. About 75% of the world groundnut production is used in extraction of edible oil.  

Mustard seeds are small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be coloured from yellowish white to black. They are an important spice in many regional foods. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea) and white mustard (B. hirta/Sinapis alba). Black Mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in colour, are the mildest. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste. In India it is cultivated mainly in Gujarat and Rajasthan

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds are used as a spice for their distinctive flavour and aroma and are also well known for its medicinal properties in India and many other Asian countries. It is globally popular and an essential flavouring used in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin seeds are also a rich source of iron, a vital nutrient that helps in keeping the immune system healthy and strong. Cumin is mainly grown in India, Egypt, Syria, Turkey, China and parts of America. Gujarat and Rajasthan are the major producing centres for cumin in India, further there is significant contribution for the same by West Bengal, Uttar Pradesh, Andhra Pradesh and Punjab.

Fenugreek is a slender annual herb of the pea family (Fabaceae). Its seeds are used as spice and leaves as herbs. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8"). They are available whole and dried, or as a dull yellow powder, ground from the roasted seeds. They have a warm and penetrating aroma, which becomes more pronounced when roasted.  In India it is cultivated extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra and Punjab.

The synonym of Indian food taste is Red Chilly. The most commonly cultivated spice of India makes the Indian Chilly as one of the exclusive identities of the nation at the international arena. The reason being the exclusive quality that contributes to its colour which is its individuality and its distinctive range of pungency levels which is another feature of this spice.India is the world's largest producer, consumer and exporter of chillies in the world. India also has the largest area under chillies in the world. Chillies are the most common spice cultivated in India. Almost all the states of India cultivate Chilly. The Indian Chilly cultivating states are Andhra Pradesh, Karnataka, Maharashtra, Madhya Pradesh, Orissa, West Bengal, Rajasthan and Tamil Nadu.

Sesame is a flowering plant in the genus Sesamum, commonly known as “Till”, is one of the oldest cultivated plants in the world. They are tiny, flat oval seeds with a nutty taste and an almost invisible crunch. They come in a host of different colours, depending upon the variety, including white, yellow, black and red. States Producing Sesame in India: Gujarat is the leading sesame producing state followed by Uttar Pradesh, Madhya Pradesh, Rajasthan, Karnataka, Tamil Nadu, Andhra Pradesh, Maharashtra and West Bengal. Sesame seeds are used to add texture and flavour to a variety of rolls, crackers, salad dressings, bakery & confectionery, candy making, production of Tahini and Sesame Oil (which is used for cooking, manufacturing perfumes, pharmaceuticals, and cosmetic products)

The groundnut or peanut is one of the important legume crops of tropical and semiarid tropical countries, where it provides a major source of edible oil and vegetable protein. Groundnut Kernel contains 47-53% oil and 25-36% protein. India, China, Nigeria, Gambia, Senegal and USA are the major groundnut producing countries. There are two most common names used for this crop i.e. groundnut or peanut. The term groundnut is used in most countries of Asia, Africa, Europe and Australia, while in north and South America it is commonly referred to as peanut.  In India the important groundnut cultivating states are Gujarat, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra, Madhya Pradesh, Uttar Pradesh and Rajasthan.  Groundnuts are used in various forms, which include groundnut oil, roasted and salted groundnut, boiled or raw groundnut or as a paste popularly known as groundnut (or peanut) butter. Groundnut oil is the most important product of the crop, which is used for both domestic and industrial purposes. About 75% of the world groundnut production is used in extraction of edible oil.  

Mustard seeds are small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be coloured from yellowish white to black. They are an important spice in many regional foods. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea) and white mustard (B. hirta/Sinapis alba). Black Mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in colour, are the mildest. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste. In India it is cultivated mainly in Gujarat and Rajasthan

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds are used as a spice for their distinctive flavour and aroma and are also well known for its medicinal properties in India and many other Asian countries. It is globally popular and an essential flavouring used in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin seeds are also a rich source of iron, a vital nutrient that helps in keeping the immune system healthy and strong. Cumin is mainly grown in India, Egypt, Syria, Turkey, China and parts of America. Gujarat and Rajasthan are the major producing centres for cumin in India, further there is significant contribution for the same by West Bengal, Uttar Pradesh, Andhra Pradesh and Punjab.

Fenugreek is a slender annual herb of the pea family (Fabaceae). Its seeds are used as spice and leaves as herbs. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8"). They are available whole and dried, or as a dull yellow powder, ground from the roasted seeds. They have a warm and penetrating aroma, which becomes more pronounced when roasted.  In India it is cultivated extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra and Punjab.