Peppers

• Bell pepper is also known as capsicum in India. The plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". Species: capsicum annuum

• A pimiento or cherry pepper is a variety of large, red, heart-shaped chili pepper (Capsicum annuum) that measures 3 to 4 in (7 to 10 cm) long and 2 to 3 in (5 to 7 cm) wide (medium, elongate).
  
  
  
  
  
  
  
  
  
  
  
  • The cayenne pepper, is also known as the Guinea spice, cow-horn pepper, bird pepper. It is a hot chili pepper used to flavor dishes. It is named for the city of Cayenne in French Guiana.Species: capsicum annuum
  
  
  
  • Paprika is a spice made from air-dried fruits of the chili pepper family of the species Capsicum annuum. Although paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World, introduced to the Old World from the Americas. Originating in central Mexico it was brought to Spain in the 16th century. The seasoning is also used to add color and flavor to many types of dishes.
    
   
  
  
  
  
  

biscuits, water biscuits and melba toasts

Biscuits

In Commonwealth English, a biscuit is a small baked product that would be called either a "cookie" or a "cracker" in the United States and sometimes a "cookie" in English-speaking Canada. Biscuits in the United Kingdom, the Isle of Man and Ireland are hard, and may be savoury or sweet, such as chocolate biscuits, digestives, hobnobs, ginger nuts, rich tea, bourbons and custard creams. In the Commonwealth Nations and Ireland, the term "cookie" typically refers to only one type of biscuit (chocolate chip cookie); however, it may also locally refer to specific types of biscuits or breads.

Cracker

A type of biscuit, usually salted or savoury

Water Biscuit

A water biscuit is a type of biscuit or cracker. Water biscuits are baked using only flour and water, without shortening or other fats usually used in biscuit production. They are thin, hard and brittle, and usually served with cheese or wine.

 

Melba Toast

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is named after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier.