What lavangam is, how cloves taste, how Indian cooks use them in biryani, rasam and chai, plus how to store and buy clove powder.

Gulkand is a rose petal preserve used in paan, milk and desserts. How it is made, what it tastes like, ways to eat it and how to store it.

Peppermint tea explained for Indian kitchens: how it differs from pudina, correct steeping time and temperature, and loose leaf vs tea bags.

What blackberries are, how they differ from jamun and mulberry, and how to use and store dried blackberries in Indian kitchens.

Ceylon cinnamon powder explained: how true cinnamon differs from the cassia sold in most shops, and how to cook with it.

Masoor dal powder explained: cooking with red lentil flour, its traditional use in ubtan, how fine it is, and how to store it.

Flaxseed powder explained: its nutty roasted taste, how it thickens with water, Indian dishes that use it, and why it must be kept cool.

Choco butter explained: how a nut-based chocolate spread differs from commercial ones, why oil separates, and what to spread it on.

Lady finger chips explained: what vacuum frying does to the crunch and colour, what they taste like, and how to keep them crisp.

Chamomile flower explained: what the dried flower heads are, how many per cup, why over-steeping turns it bitter, and how to store them.