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Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance
Botanical Name:Cinnamomum zeylanicum Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon.
Botanical Name - Myristica fragrans Houtt Produced by drying aril of the fruit
The ripe fruit of tamarind tree is used as a condiment.
Produced by sun drying unripened matured berries of Piper nigrum.
Botanical Name: Vanilla planifolia Vanilla, a member of the orchid family is a climbing monocot possessing a stout, succulent stem; short petioled, oblong leaves.Vanilla is one of the oldest and one of the most expensive spices as well as one of the most familiar, but you don’t hear a lot about it’s health benefits. That’s probably because it is more important for its flavoring and aromatic uses. Vanilla extract is taken from the vanilla bean in Central America. The production of this extract began in Mexico in its early centuries. This was done by the Totonacas, and has been used for medical purposes through time including today. It has been used for different medical conditions ranging from breathing issues and reproductive conditions to emotional conditions such as anxiety.
The True Cinnamon or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamomum Verum.Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods.Cinnamon bark is widely used as a spice.It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, coffee, tea, hot cocoa, and liqueursIn the Middle East, cinnamon is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. It is also used in Turkish cuisine for both sweet and savoury dishes.
