Shellac is a resinous substance that is made of gum lac. Shellac wax is mainly used in shoe and leather care as well as in cosmetics.

Fenugreek is a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds, which smell and taste like maple syrup, have been used in cooking and as medicine. Fenugreek is used as an ingredient in spice blends and a flavoring agent in foods, beverages, and tobacco.

Traditionally, andrographis has been used for liver complaints and fever, and as an anti-inflammatory and immunostimulant. In clinical trials, andrographis extract has been studied for use as an immunostimulant in upper respiratory tract infections and HIV infection. The potential for use of andrographolide as an anticancer agent as well as for its immune and anti-inflammatory effects is being investigated. However, limited clinical studies have been published to support any of these uses.

Shatavari is a species of asparagus plant that has been used for many centuries in Indian Ayurvedic medicine. Shatavari, also known as satavari, satavar, or Asparagus racemosus (A. racemosus), is said to promote fertility and have a range of health benefits, particularly for the female reproductive system.

Tamarind is a widely used spice-condiment in most south Asian cuisines including Indian and Thai cooking. Tamarind grows in trees as a soft, dark brown coloured pod with black coloured seeds encased inside it. The pod, which is soft, sticky and sour, is the part that is used in cooking. The seeds are discarded.

Chlorophytum borivilianum is a herb with lanceolate leaves, from tropical wet forests in peninsular India. The Hindi name is safed musli (also commonly known as musli).

It is cultivated and eaten as a leaf vegetable in some parts of India, and its roots are used as a health tonic under the name safed musli.[2] In traditional Indian medicine it is used as 'Rasayan' or adaptogen.

Button Lac is refined from Seedlac using the Heat Melting process, which does not remove the naturally occurring wax contained in the Lac.

Aleuritic Acid (9, 10, 16-trihydroxypalmitic acid), obtained from shellac by saponification, is a unique acid containing three hydroxyl groups of which two are of adjacent carbon atoms. Technical grade Aleuritic Acid (purity 99%) a slight yellow and almost odourless solid.

There is a continuous growing demand of Aleuritic acid in the fields of perfumery and pharmaceuticals due to it being an excellent starting material for the synthesis of civetone, ambrettolide, iso ambrettolide etc, which have the musk like odour. Civetone is obtained from Shellac Aleuritic Acid. It is used for manufacturing of perfumes and is very much in demand with perfume manufacturing companies in France, Italy, Germany, USA etc. 

The other suggested applications of Aleuritic acid are synthesis of Glucose monoaleuritate in medicine, preparation of plastics with good adhesive properties, preparation of lacquers, plastics.

Brahmi" has been used to describe two distinct Ayurvedic herbs-Centella asiatica and Bacopa monnieri-and brahmi is a fitting name for both of them. Brahmi is a Sanskrit word that refers to the feminine essence of universal consciousness as well as the creative potential that emerges from pure awareness. Both of the herbs that bear the name brahmi are thought to promote subtle awareness and sattva (the pure essence of consciousness). They are also both highly revered for their mind-enhancing properties and their support of the nervous system as a whole.1 This article will focus on highlighting the primary applications of each of these herbs, as well as some useful distinctions between them.Brahmi or Bacopa monnieri is a medicinal herb used in India by Ayurvedic practitioners. It has soft stems which bear bright green oval leaves and small white flowers. It grows in damp areas and marshy lands.

Use the thousand-year-old traditional Ayurvedic formula to keep your body healthy, immunity strong and mind sharp. Yashtimadhu is a well-known remedy to a myriad of health hazards for its therapeutic and healing capabilities. Its anti-inflammatory, anticough, anti-ulcer, antacid and anti-oxidant properties act as a shield protecting the body from a multitude of diseases. 

The mustard plant is a plant species in the genera Brassica and Sinapis in the family Brassicaceae. Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard.

Our natural Vetiver essential oil is renowned across the world for its potent therapeutic properties including analgesic, anti-inflammatory, antimicrobial, antiseptic, antispasmodic, depurative, emmenagogue, sedative, stimulant, vulnerary and many others. 

Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix).[1] It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently. 

Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne.

Cumin seed is used as a spice for its distinctive flavour and aroma.Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style) and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat, and is used to flavor numerous commercial food products. In South Asian cooking it is often combined with coriander seeds in a powdered mixture called dhana jeera. 

Cumin can be used ground or as whole seeds.It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili.It is also used as an ingredient in some pickles and pastries.

All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking, Coriander is used in cuisines throughout the world.