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We are offering vanilla, vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong aromatic flavor, but food with small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive. A major use of vanilla is in flavoring ice cream. The most common flavor of ice cream is vanilla, and thus most people consider it to be the "default" flavor. By analogy, the term "vanilla" is sometimes used as a synonym for "plain". Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, to which its own flavor is often complementary, such as chocolate, custard, caramel, coffee, cakes, and others. The food industry uses methyl and ethyl vanillin. Ethyl vanillin is more expensive, but has a stronger note. Cook's illustrated ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and, to the consternation of the magazine editors, tasters could not differentiate the flavor of vanillin from vanilla; however, for the case of vanilla ice cream, natural vanilla won out. A more recent and thorough test by the same group produced a more interesting variety of results; namely, high-quality artificial vanilla flavoring is best for cookies, while high-quality real vanilla is very slightly better for cakes and significantly better for unheated or lightly heated foods.

We are offering Black Pepper.

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We are offering ginger, ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740. Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in indian recipes, and is a quintessential ingredient of chinese, korean, japanese and many south asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine. Ginger acts as a useful food preservative. Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

We are offering tea, ]the leaves have been used in traditional chinese medicine and other medical systems to treat asthma (functioning as a bronchodilator), angina pectoris, peripheral vascular disease, and coronary artery disease. Recent medical research on tea (most of which has been on green tea) has revealed various health benefits, including anti-cancer potential, effects on cholesterol levels, antibacterial properties and positive effects for weight loss.[14] it is considered to have many positive health benefits due to tea's high levels of catechins, a type of antioxidant. However, tea may have some negative impacts on health, such as over-consumption of caffeine, and the presence of fluoride and oxalates in tea.