Javitri/Mace consists of necessary oils, which gives it a distinct rich aroma and a strong, warm taste. It is hard to grind, so it is generally roasted until brittle, and then ground. Its mildly sweet taste is commonly used in infusions, like in milk for preparing white sauce, or for meat marinades. Chutneys and pickles are also generally spiced with javitri.

Methi or fenugreek seeds are small, solid, cuboid-shaped, dirty yellow coloured, fragrant, strong flavoured seeds of the fenugreek plant. They are wealthy in copper, dietary fibre and iron. They include Vitamin C and minerals such as potassium, phosphorous, calcium, magnesium and sodium in plenty.

Black mustard seeds have the strongest flavor, while white mustard seeds, which are essentially yellow in color, are the mildest and are the ones used to make American yellow mustard. These are indeed extremely rich in phytonutrients, minerals, vitamins and anti-oxidants.

Mustard seeds enjoy the peppery, sweet-smelling rustic flavour and fragrance that mustard can add to your meals. These are a very trendy ingredient in many regional cuisines. they are recognised to have several benefits since they are low in calories and high in dietary value and have a lot of antibacterial and antiseptic qualities.