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ANISEED / FENNEL SEED |
It is a fruit of an annual plant of the parsley
family. It has a sweet, delightful liquorice flavor. It is grown in
India, Pakistan, China, Mexico etc. It is used in various
preparations like cheese, curries, pickles, fish, pakodas, rolls,
cakes, biscuits, pies and the list is endless. |
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BASIL |
It is a herb which has a mild and sweet flavor.
Its use in various ways is supposed to treat cold and cough. Also
referred as 'Tulsi' |
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BAY LEAVES |
It is the leaf of common laurel tree. It has a
very mild sweet distinctive flavor. |
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CARDAMOM |
It is a fruit of a reed like plant. The seeds
within the pod are used. It has a strong sweetish flavor. Small ones
are better flavored. Its versatile qualities are such that it is
used for medicinal purposes, used in the preparation of vegetables,
curries, rice dish as well as sweet dishes. It is one spice which
can be used in all delicacies of one course menu to ten courses
menu. |
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CINNAMON |
Thin inner bark of the Cinnamon tree has a
fragrant odor with a sweet taste; cultivated in Sri Lanka, East
Indies. It can also be obtained in powder form. |
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CHILI POWDER |
Pods of chilies are dried and powdered. It is
pungent, red in color. Kashmiri chili gives color and not piquant.
It is grown extensively in India. It is used in various preparations
to enhance the taste and color. |
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CLOVES |
They are obtained from dried flower heads of
clove tree. They are a native of Zanzibar but also grown in Pamba,
East Indies and West Indies. |
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FENUGREEK SEEDS |
It is obtained from dried ripe fruits of an
annual plant. It is grown in European countries and in India. Its
fresh leaves are used as a leafy vegetable and the seeds are used in
various preparations of curries, pickles as well as for tempering. |
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GARLIC |
It is a bulb that has several cloves, all
enclosed in one membranous skin. It is stimulating. It is used in
the preparation of cheese, pizza, curries, meat, sauces etc. |
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GINGER |
The stem and root have a hot flavor. It is
grown in India and Jamaica. Apart from providing taste in food items
it also carries a lot of medicinal properties. |
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MINT |
It is a leaf herb having a pleasant flavor. It
helps in better digestion. |
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MUSTARD |
It is a pungent spice used as table condiment
with lots of therapeutic uses also. |
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NUTMEG & MACE |
It is the seed of nutmeg tree and has a coat of
orangey flesh which is dried into mace. It is extensively grown in
Holland, East Indies and Kashmir. Its one of the most important
medicinal properties is that its consumption in minute amounts
induces sleep. |
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PAPRIKA |
It is a dried and ground red pimentos. It is
used in several delicacies of Indian as well as continental and
Italian cuisines. |
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PARSLEY |
It is a green leaf herb. It is rich in Vitamin
‘A’ & ‘C’. Celery and broad parsley leaves are easily available. |
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PEPPER |
It is black and white berries of the pepper
plant. It improves flavor and adds piquancy – used as a table
condiment. |
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POPPY SEEDS |
Poppy seeds are obtained from large poppy
plants. The seeds contain very little opium. It is mainly used in
the preparation of gravies of different curries. |
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SAFFRON |
It is a dried stem of the flower of crocus
plant. It is deep orange in color and is very expensive. It is grown
extensively in Mexico and India. It is used to enhance taste as well
as color in certain Moglai preparations as well as desserts. |
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THYME |
It is a cultivated fragrant leaf. It has many
uses in the kitchen. It is either used fresh or dry. |
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TURMERIC |
It is obtained from aromatic root or rhizome of
a plant. It is grown in India and West Indies. It has a
characteristic yellow color. It is one of the best natural
antiseptic available. |
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