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Bajri Khakhra is a popular Gujarati flat bread snack which is made with whole millet flour
Coriander seed, which are actually the dried fruit of the coriander plant, is used as a spice. Typically used ground, coriander seed has a spicy, citrus flavor. Coriander seed is used extensively in Indian, Middle Eastern and Asian cuisines. Whole coriander seed is sometimes used in pickling and brining.
Black kokum (wild mangosteen) is native to south India. It has a slightly sweet and sour aroma and imparts a refreshing sour taste, similar to tamarind. Kokum can be used to enhance coconut-based curries, especially fish curries or vegetable dishes such as Okra or Dal.
Fennel Seed Sugar Coated Mukhwas – Mouth Freshner. These are fennel seeds with a crunchy sugar coat. These are Multi coloured Fennel seeds Are used as refreshing mouth re-freshener. They also can be used as edible decoration for pastries, pies and cakes.
Many cuisines use basil as an herb to flavor dishes. Not only does basil have a unique flavor but it also is a great source of nutrition. The seeds of basil plants are also edible. People in India and Southeast Asia often mix them in desserts and drinks, and basil seeds are becoming more commonly used in other parts of the world as well.