Mace (javitri) comes from the same plant. They are leaf like covering enclosing the seed called Nutmeg (jaiphal – another spice). The bright red colored leaves are dried to give yellow colored mace and is available in the form of ‘blades’ or powder. It is used as a flavoring agent in rich gravies, sweets, pudding etc.

Mustard seeds

Mustard seeds are the seeds of the mustard plant and are available in dark brown and yellow colors. This is used as a spice in many Indian, Pakistani and Bangladeshi dishes. Also available in the form of fluid paste as French Mustard made in Dijon, France and other varieties. Oil is also extracted out from the seeds and mustard oil is used as the main cooking oil medium in Bengali preparations For using in curries, freshly ground mustard paste from mustard seeds is preferable. How to use :- Take 2 table-spoon of dark brown mustard seeds,3 or 4 green chilies and 1/2 teaspoon of salt and 1/2 cup of water and grind in a mixer for about five minutes adding water to make thin constituency. Strain and use the liquid discarding the solid residue.

Lotus stem

Known as Kamal Kakri. It is available in Indian/Chinese grocery stores

Lal Saag

Red spinach. Available in Chinese grocery stores or Indian grocery store.

Lemon Zest

The skin of the lemon, used as flavoring.


Fresh, tart lemons are extremely aromatic because they’re high in essential oils. The juice and zest of lemons are used to flavor many sweet dishes from pies to cakes and cookies, as well as savory dishes, such as roast chicken and grilled fish. Make old-fashioned lemonade by combining cooled sugar syrup with freshly squeezed lemon juice. (Generally, 2 to 2-1/2 lemons will yield about 1/2 cup of juice.)


Leek are long and cylindrical vegetable with dark green leaves and white roots. Select small to medium size which are bright with unblemished leaves. How to use :- Trim the leeks, discarding the roots and tough green tops. Slit the leeks lengthwise in half and wash thoroughly under cold running water. Place each leek half, cut-side down on the chopping board. Cut across into about 1/4 inch slices.