Green chillies are a common vegetable used in Indian kitchens for their spicy taste. Green chillies are scientifically known as Capsicum frutescens. The spiciness of green chillies comes from a chemical called capsaicin

An onion is a round vegetable with a brown skin that grows underground. It has many white layers on its inside which have a strong, sharp smell and taste. Will you chop an onion up for me? It is made with fresh minced meat, cooked with onion and a rich tomato sauce.

Pulses are the dried seeds of legumes, and come in a many different shapes and sizes. This guide will show you a visual reference, description and common names for some of the varieties of the four most common pulses: beans, chickpeas, lentils and peas.

Turmeric is a bright yellow spice powder that is made from the root of a plant in the ginger family (Zingiberaceae), Curcuma longa. It has been used in Asia for thousands for years as a dye, food coloring, and in Indian traditional medicine.

The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow upward in clusters near the top of the plant.

In the small quantities used to prepare culinary dishes, they have little nutritional value, but they stimulate the appetite, add zest to food, and enhance flavours.

The lemon is a round, slightly elongated fruit, it has a strong and resistant skin, with an intense bright yellow colour when it is totaly ripe, giving off a special aroma when it is cut. The pulp is pale yellow, juicy and acid, divided in gores.

Along with boosting immunity, this burst of Vitamin C can reduce your risk of stroke and heart disease with regular consumption.