Herbs de Provence

Herbs de Provence are a mix of Marjoram, Savory, Basil, Rosemary, and Thyme for seasoning. Delicious for your meat, roast meat ( pork or beef ), barbecue,

Hot Sauce

In USA you can use the Louisiana Hot sauce made by Crystal, or substitute accordingly.

Hilsa Shad fish

Fresh water fish. One of the tastiest fish for East Indian people. You can substitute it by Shad Fish. For more information visit http://www.virtualbangladesh.com/bd_ilish.html


Honey is produced by honey-bees from flower nectar. While measuring oil the spoon or cup for easy pouring. Available in many flavor and taste.

Green Beans

Green beans are available year round, with a peak season of May to October. Green beans are also called string beans and snap beans. Green beans were once called string beans. Today they are stringless; just break off the end as you wash them. Leave whole or cut into desired lengths. Wash beans thoroughly in clear, cool water. Lift beans from the wash water and leave garden debris behind. Rinse again. Beans can be cooked whole, cut crosswise, diagonally or French-cut. If you want sweet tasting, crisp fresh beans, cut them as little as possible. Cut older, more mature beans in the French style. Boiling, steaming or microwaving are popular ways to prepare beans. Stir-frying preserves the best qualities of the fresh bean. Whatever cooking method you choose, remember to cook beans as little as possible using the smallest amount of water as possible. TIP: The fewer beans in the pan, the quicker they cook and the better they taste. If cooking more than one pound at a time, use separate pans.

Green Mango

Mango which is not fully ripe and is still green in color. It is, though, surprising that the unripe fruit gives a remarkable spice much used in Northern India.

Garbanzo beans

Garbanzo Beans (chick peas). Also called Kabuli chana. Available in cans. Ready to use, no need to soak in water overnight. Soak overnight to reduce cooking time, Rinse and drain thoroughly For 1 cup beans, add 4 cups water, Cover and simmer 1.5 – 2 hours (2.5 – 3 hours if not soaked), Yields approx. 2 cups cooked beans.