Cinnamon : The term cinnamon also is used to describe its mid-brown colour. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus cinnamomum in the family lauraceae. Only a few cinnamomum species are grown commercially for spice. Cinnamomum verum is sometimes considered to be true cinnamon, but most cinnamon in international commerce is derived from related species, also referred to as cassia in 2016, indonesia and china produced 75% of the world's supply of cinnamon. Product origin : india
Cardamom : Elettaria cardamomum - kohler-s medizinal-pflanzen-057.Jpg True cardamom (e. Cardamomum) Cardamom pods - green bnc.Jpg Processed cardamom pods Scientific classification Kingdom: plantae (unranked): angiosperms (unranked): monocots (unranked): commelinids Order: zingiberales Family: zingiberaceae Genera Amomum Elettaria Cardamom (cardamom sometimes cardamon or cardamum,is a spice made from the seeds of several plants in the genera elettaria and amomum in the family zingiberaceae. Both genera are native to the indian subcontinent and indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; elettaria pods are light green and smaller, while amomum pods are larger and dark brown. Product origin : india
Cloves : Syzygium aromaticum - kohlers medizinal-pflanzen-030.Jpg Scientific classification e Kingdom: plantae Clade: angiosperms Clade: eudicots Clade: rosids Order: myrtales Family: myrtaceae Genus: syzygium Species: s. Aromaticum Binomial name Syzygium aromaticum (l.) merrill & perry Synonyms[1] Caryophyllus aromaticus l. Eugenia aromatica (l.) baill. Eugenia caryophyllata thunb. Eugenia caryophyllus (spreng.) bullock & s. G. Harrison Cloves are the aromatic flower buds of a tree in the family myrtaceae, syzygium aromaticum. They are native to the maluku islands (or moluccas) in indonesia, and are commonly used as a spice. Cloves are commercially. Product origin : india
Black Pepper : Black pepper (piper nigrum) is a flowering vine in the family piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn. When fresh and fully mature, it is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), and white pepper (ripe fruit seeds). Black pepper is native to south india and is extensively cultivated there and elsewhere in tropical regions. Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's p. Nigrum crop as of 2013. Dried ground pepper has been used since antiquity both for its flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical piperine, not to be confused with the capsaicin characteristic of chilli peppers. It is ubiquitous in the modern world as a seasoning and is often. Product origin : india
Chilli pepper : The chilli pepper (also chile pepper, chilli pepper, or simply chilli ) from nahuatl chilli nahuatl pronunciation: (about this sound listen) is the fruit of plants from the genus capsicum, members of the nightshade family, solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chilli peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Product origin : india
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Pomegranate : Pomegranate (punica granatum) is a fruit-bearing deciduous shrub or small tree in the family lythraceae that grows between 5 and 10 m (16 and 33 ft) tall. The fruit is typically in season in the northern hemisphere from september to february and in the southern hemisphere from march to may. As intact arils or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine. Young pomegranate trees in side, turkey The pomegranate originated in the region extending from modern-day iran through afghanistan and pakistan to northern india, and has been cultivated since ancient times throughout the mediterranean region. It was introduced into spanish america in the late 16th century and into california by spanish settlers in 1769. Today, it is widely cultivated throughout the middle east and caucasus region, north and tropical africa, south asia, central asia, the drier parts of southeast asia, and parts of the mediterranean basin. It is also cultivated in parts of arizona and california. In the 20th and 21st centuries, it has become more common in the shops and markets of europe and the western hemisphere. Product origin : india
Coriander Seeds : Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group, of about 4 14% of people tested, think the leaves taste like bath soap, as linked to a gene which detects aldehyde chemicals also present in soap.
Watermelon Seed : Product origin : india
Moth Bean : Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of india. It is commonly called mat bean, moth bean, matki, turkish gram or dew bean. The pods, sprouts and protein rich seeds of this crop are commonly consumed in india. Moth bean can be grown on many soil types, and can also act as a pasture legume. Moth bean is an herbaceous creeping annual which grows to approximately 40 cm high. Yellow flowers on its hairy and densely packed branches develop into yellow-brown pods, 2 to 3 inches in length. The seeds of these pods contain approximately 22 24% protein. Due to its drought resistant qualities, its ability to combat soil erosion and its high protein content, moth bean has been identified as possibly a more significant food source in the future. It has been suggested that its suitability as a grain legume in semi-arid africa should be further investigated. Product origin : india
Mustard Seed : Mustard plants are any of several plant species in the genera brassica and sinapis in the family brassicaceae. Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Product origin : india
Mustard Oil : He term mustard oil is used for two different oils that are made from mustard seeds: A fatty vegetable oil resulting from pressing the seeds, An essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. The pungency of mustard oil is due to the presence of allyl isothiocyanate, an activator of the trpa1 channel. Product origin : india
Fennel Seed : Fennel (foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly aromatic and flavourful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Product origin : india
Ajwain : Ajwain's small, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the apiaceae family such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavour similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tends to dominate the flavour of a dish. Product origin : india
Fresh Onion : The onion plant has been grown and selectively bred in cultivation for at least 7,000 years. It is a biennial plant, but is usually grown as an annual. Modern varieties typically grow to a height of 15 to 45 cm (6 to 18 in). The leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side. They are at their broadest about a quarter of the way up, beyond which they taper towards a blunt tip. The base of each leaf is a flattened, usually white sheath that grows out of a basal disc. From the underside of the disc, a bundle of fibrous roots extends for a short way into the soil. As the onion matures, food reserves begin to accumulate in the leaf bases and the bulb of the onion swells. In the autumn, the leaves die back and the outer scales of the bulb become dry and brittle, so the crop is then normally harvested. If left in the soil over winter, the growing point in the middle of the bulb begins to develop in the spring. New leaves appear and a long, stout, hollow stem expands, topped by a bract protecting a developing inflorescence. The inflorescence takes the form of a globular umbel of white flowers with parts in sixes. The seeds are glossy black and triangular in cross section. The average ph of an onion is around 5.5. Product origin : india
Ricinus : Ricinus communis can vary greatly in its growth habit and appearance. The variability has been increased by breeders who have selected a range of cultivars for leaf and flower colours, and for oil production. It is a fast-growing, suckering shrub that can reach the size of a small tree, around 12 m (39 ft), but it is not cold hardy. The glossy leaves are 15 45 cm (5.9 17.7 in) long, long-stalked, alternate and palmate with five to twelve deep lobes with coarsely toothed segments. In some varieties they start off dark reddish purple or bronze when young, gradually changing to a dark green, sometimes with a reddish tinge, as they mature. The leaves of some other varieties are green practically from the start, whereas in yet others a pigment masks the green color of all the chlorophyll-bearing parts, leaves, stems and young fruit, so that they remain a dramatic purple-to-reddish-brown throughout the life of the plant. Plants with the dark leaves can be found growing next to those with green leaves, so there is most likely only a single gene controlling the production of the pigment in some varieties. The stems and the spherical, spiny seed capsules also vary in pigmentation. The fruit capsules of some varieties are more showy than the flowers. The green capsule dries and splits into three sections, forcibly ejecting seeds The flowers are borne in terminal panicle-like inflorescences of green or, in some varieties, shades of red, Monoicous flowers without petals. The male flowers are numerous, yellowish-green with prominent creamy stamens; the female flowers, borne at the tips of the spikes, lie within the immature spiny capsules, are relatively few in number and have prominent red stigmas. The fruit is a spiny, greenish (to reddish-purple) capsule containing large, oval, shiny, bean-like, highly poisonous seeds with variable brownish mottling. Castor seeds have a warty appendage called the caruncle, which is a type of elaiosome. The caruncle promotes the dispersal of the seed by ants (myrmecochory). Product origin : india
