Cinnamon bark is the outer layer of the cinnamon tree, which is native to Sri Lanka and other parts of South Asia. Cinnamon bark is used in various forms, including whole sticks, ground powder, and essential oil, and has been used for centuries in traditional medicine and cuisine.

Jeera powder, also known as ground cumin, is a spice made from grinding the dried seeds of the cumin plant (Cuminum cyminum).

Dalchini, also known as cinnamon, is a spice derived from the inner bark of trees belonging to the Cinnamomum genus. It is widely used in cooking and has a sweet and aromatic flavor.

Mohri, also known as small rai, is a spice commonly used in Indian cuisine. It is derived from the seeds of the plant Brassica juncea, which is related to mustard and cabbage.

Nutmeg is a spice derived from the seed of the nutmeg tree (Myristica fragrans).