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Macadamia is a genus of four species of trees in the flowering plant family Proteaceae. They are indigenous to Australia, native to northeastern New South Wales and central and southeastern Queensland specifically. Two species of the genus are commercially important for their fruit, the macadamia nut. Macadamias have a rich buttery flavour.

Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. It is one of several species of Cinnamomum used primarily for its aromatic bark, which is used as a spice. Used as a flavouring agent for confectionery, desserts, pastries, and meat and it is specified in many curry recipes.

Sliced dates convient and ready to use in breads, muffins, cookies, savory dishes, appetizers,museli's and sweet bars.

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Vegetable based shortening has a higher smoke point than butter and margarine.

Blanched almond slivers an excellent topping for salads used in desserts, cereals and baking. Adds crunch and texture to dishes.

The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curries. Garbanzo beans or 'kabuli' chana are lighter-coloured, larger, and with a smoother coat.

Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts. Cashews are commonly used in South Asian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts

The cashew tree is a tropical evergreen tree native to South America in the genus Anacardium that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as 14 metres, but the dwarf cultivars, growing up to 6 m, prove more profitable, with earlier maturity and greater yield. The cashew seed is commonly considered a snack nut (cashew nut) eaten on its own, used in recipes, or processed into cashew cheese or cashew butter.