There are more than 300 varieties of chillies. They vary in length from 5mm to over 300mm, some are long and narrow and others plump and globular and they vary in heat from mildly warm to mouth-blisteringly hot. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. It is claimed to be effective in protecting against cancer. The chilli is a rich source of vitamin C, even more so than the lemon or orange. Even after cooking it only loses 30 percent of its vitamin C.

The fruit of the walnut tree. Shelled walnuts should be plump, meaty and crisp; shriveled nutmeats are past their prime.They should be refrigerated, tightly covered, up to 6 months. They can be frozen up to a year.

This is available in the fresh and dried variety like peas. Used in sundals and sambhars

The most common vathals are manathakkali, sundakkai. You can even use moong dal vathal (Hindi : moongwadi) or the likes.

A hard confection that is made by cooling a concentrated sugar syrup into large clear crystals around a piece of string or a stick.

Choose firm, well-shaped tomatoes. They should be free from blemishes, heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated-cold temperatures make the flesh pulpy.

Starchy tuberous root vegetable

The liquid that remains after the butterfat has been removed from milk/cream by churning

Ground wheat used to make chapatis, parathas.