Perungayam explained: what katti perungayam cubes are, how they differ from powdered hing, which Indian dishes use them, how much to add, and how to store them.

Shikakai powder explained: how to mix it, how it lathers, how often to use it, and how to store it in Indian humidity.

Coconut sugar explained: how it tastes, how it behaves in Indian cooking, how to swap it for white sugar or jaggery, and how to store it.

What dried black berry fruit is, how it differs from jamun, how to use it in Indian kitchens, and how to store it properly.

Sathu maavu explained: the grains and pulses inside, how to cook the porridge, how to store it, and what to look for when buying.