Spices

White Sesame Seeds are the oldest in the history of spices. This tiny seed is full of flavor, crunch. Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, antioxidants, and other beneficial plant compounds. Regularly eating substantial portions of these seeds aids blood sugar control, combat arthritis pain, and lower cholesterol. White sesame seeds are made into chutney podis, added to gravy curries, made into rewari, laddu or chikki, stuffed with jaggery to make poli. They are also added to salads and bakes as dressings and visual aesthetics.

Turmeric is a spice that comes from the turmeric plant. It is the most effective nutritional supplement in existence and an ancient superfood. When used it gives the dish a distinct yellow colour. Since times immemorial, a pinch of turmeric has been added to seasoning in everyday cooking. This is largely to benefit from its varied medicinal qualities.

Cinnamon is a favourite household spice and has been in use for thousands of years—as early as 2,000 B.C. Cinnamon, (Cinnamomum verum), also called Ceylon cinnamon, is native to Sri Lanka, Kerala, and Myanmar. It is also cultivated in South America and West Indies. Sri Lanka produces much of the world’s Ceylon cinnamon.

The bay leaf is native to the Mediterranean and widely cultivated in North America, Central America, India, Russia, France, Italy, Turkey, Spain, and Mexico. Bay leaf was prized highly by the Greeks and the Romans, who believed that the herb symbolizes wisdom, peace, and protection. The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, or as dried and ground. The bayleaf has astringent, diuretic, and appetite stimulant properties. Infusions of herb parts are reputed to soothe stomach ulcers and help relieve flatulence and colic pain. Bay leaves also have insect repellent properties. Bay leaf essential oil is used in the treatment of arthritis, muscle pain, bronchitis, and flu-symptoms.

Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree. Cloves are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are available throughout the year due to different harvest seasons in different countries. Nearly 80% of the clove of the world is produced by Indonesia followed by Madagascar, Tanzania, Zanzibar, India and Sri Lanka.

Black Pepper Powder is made by finely grounding the dried pepper berries, Black Pepper is one of the most commonly used spices in the world. Vietnam currently grows and exports the most black pepper, about 35% of the world’s supply, followed by India, Brazil, China and Sri Lanka. Used in practically every single style of cuisine imaginable pepper is the most traded spice worldwide and makes up 20% of the world’s total spice trade. People take black pepper for arthritis, asthma, upset stomach, bronchitis, bacterial infection that causes diarrhea, gas, headache, menstrual pain, sinus infection, weight loss and so on. Black pepper is applied to the skin for measles, nerve pain and to soothe itchy skin caused by mites.

Foeniculum vulgare, commonly known as fennel, is a flavorful culinary herb and medicinal plant. It is commonly called Sauf in Hindi. Aside from its many culinary uses fennel and its seeds offer a wide array of health benefits and may provide antioxidant, anti-inflammatory, and antibacterial effects. Fennel seeds may not only add depth and flavor to your recipes but also help curb appetite. Eating fennel and its seeds may benefit heart health in a number of ways, as they’re packed with fiber — a nutrient shown to reduce certain heart disease risk factors like high cholesterol. The wide array of powerful plant compounds in fennel may help protect against chronic diseases, including certain cancers.

Coriander powder is obtained by roasting the dried coriander seeds gently and then milling them. This releases the aroma and oils contained in these seeds. Coriander powder as flavoring agent in cakes, sweet breads, sausages, stews and confectionary. The powder is used as a spice in Indian, Chinese, Pakistani, European and Middle-East culinary preparations. In India, it is widely used for spicing pickles, chutneys, stews, marinades, sausages, curries, masala powders, sambhar and rasam.