Kidarangai, also known as wild orange or jungle geranium, is a fruit-bearing tree native to the Western Ghats of India. Its botanical name is Citrus medica var. wild. The tree is well-known for its distinctive features and cultural significance in South Indian households.

Maavadu is a traditional South Indian pickle made from tender, unripe baby mangoes, commonly prepared during the summer months when fresh mangoes are in season. It is a specialty in Tamil Nadu and is cherished for its tangy and mildly spicy flavor, enhanced by the natural sourness of raw mangoes.

Garlic pickle, particularly made with 300 grams of garlic, is a flavorful and aromatic condiment popular in various cuisines, especially in Indian and Middle Eastern dishes. The preparation involves whole or crushed garlic cloves that are mixed with spices, oil, and other ingredients to preserve and enhance their flavor.

Narthangai pickle, also known as citron pickle, is a traditional South Indian pickle made from the Narthangai fruit, commonly referred to as citron. The fruit has a sour and slightly bitter taste, making it ideal for pickling.

Puli Milagai is a popular South Indian pickle made with green chilies and a tangy tamarind base. Typically, it is a spicy and sour pickle that is enjoyed with rice, curd rice, dosa, and other South Indian dishes.

Avakkai pickle is a traditional Indian condiment made primarily from raw mangoes and a blend of spices, typical to South Indian cuisine, especially in Andhra Pradesh.

Cut Mango Pickle (300g) is a popular Indian condiment made from raw, unripe mangoes. The mangoes are typically chopped into bite-sized pieces, mixed with a variety of spices, and preserved in oil or vinegar for a tangy, flavorful taste. The spices often include mustard seeds, cumin, turmeric, chili powder, and fenugreek, which are blended together to enhance the natural sourness of the mangoes. The oil or vinegar acts as a preservative, allowing the pickle to be stored for an extended period, and the flavors continue to mature over time.