Descripition:
Whole grain barley is a healthy high-fiber, high-protein grain boasting numerous health benefits. When cooked, barley has a chewy texture and nutty flavor, similar to brown
rice. Although soup is the most popular way to eat barley, you can use it like any other grain such as couscous or rice. Serve a curry or stir-fry over barley instead of rice or
make a barley pilaf..
Uses:
Barley is available in natural food stores in the bulk bins or the baking section. Some regular grocers stock barley in the natural foods aisle or next to the beans and lentils.
Dehulled barley, or hulless barley, is unprocessed and takes longer to cook than pearl or pearled barley, which is more common. Quick cooking barley is just as healthy, yet takes only 10 minutes to cook. Try adding a handful of quick cooking barley to a simmering pot of soup.
Botanical Name: Hordeum Vulgar.
Family Name: Barely Grain
Commericial Part: Seeds
Descripition:
The name "chickpea" traces back through the French chiche to Latin cicer (from which the Roman cognomen Cicero was taken). The Oxford English Dictionary lists a 1548
citation that reads, "Cicer may be named in English Cich, or ciche pease, after the Frenche tonge." The dictionary cites "Chick-pea" in the mid-18th century; the original
word in English was chich, found in print in English in 1388, and taken directly from French.
Uses:
The chickpea (Cicer arietinum) (also garbanzo bean, Indian pea, ceci bean, Bengal gram) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are
high in protein and one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East.
Botanical Name: Cicer arietinum
Family Name: Peas
Commericial Part: Seeds
Descripition:
Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct
secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm
flavour. The flowers are white or rose coloured in small umbels.
Uses:
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in
native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for
flavouring liqueurs and cordials
Botanical Name: Cuminum Cyminum L.
Family Name: Apiaceae
Commericial Part: Fruits
Descripition:
A glabours much-branched deciduous shrub with 4-gonous lateral branches often ending in spines; leaves simple, opposite, entire, laceolate, petioles very short or absent; flowers white, or rose-colored, fragrant, in large terminal pyramidal panicled cymes,stamens 8, in 4 pair inserted on the calyx tube; fruits globose capsules, tipped with the
style and supported by the persistent calyx, seeds numerous, smooth, pyramidal.
Uses:
The roots are bitter, refrigerant, depurative, diuretic, emmenagogue, abortifacient and trichogenous, and are useful in burning sensation, dispsia, leprosy, skin disease,
strangury amenorrhoea, dysmenorrhoea, and premature graying of hair.
Botanical Name: Lawsonia Inermis
Family Name: Lythraceae
Commericial Part: Leaves
Descripition:
Annatto is commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American natives use the seeds to make a body paint, and lipstick. For this reason, the achiote is sometimes called the lipstick-tree. When fully mature, the fruits split open exposing the numerous dark red seeds.
Uses:
Annatto seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials
Descripition:
Rapeseed is an important food crop, a fact that was made possible through modern plant breeding. Around 1960, researchers started developing new rapeseed cultivars that
enabled the crop’s rapid growth in recent years
Uses:
Refined rapeseed oil has been used extensively for the production of margarine. With its high content of monounsaturated fatty acids (60-70%), rapeseed oil has also become
important as a healthy cooking oil.
Botanical Name: Curcuma Longa .
Family Name: Rapeseeds
Commericial Part: Seeds
Descripition:
Senna leaves have been traditionally used as an herbal laxative to support regularity and also for skin problems, jaundice, bronchitis, liver disease, splenomegaly, typhoid fever and anemia.
Uses:
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in
native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for
flavouring liqueurs and cordials.
Botanical Name: Cassia Angustifolia
Family Name: Apiaceae
Commericial Part: Sena Leaves
Descripition:
It is very good medicine for digestive disorders. Roots is useful in flatulence and dyspepsia and as a corrector of pugative.
Uses:
It is very good medicine for digestive disorders. Roots is useful in flatulence and dyspepsia and as a corrector of pugative.
Botanical Name: Ocimum Zedoaria
Family Name: Apiaceae
Commericial Part: Round Zedoary
Descripition:
Tinosphora cordifolia root, stem, leaves and sattva (starch) of guduci are used for medicinal purpose, externally; the medicated oil of the plant is effectively used to reduce
the pain and oedema, in gout and skin diseases. In filariasis, the paste of Tinosphora cordifolia (guduci), karuka, sunthi, devadara and vidanga works well when applied
externally. Internally, Tinosphora cordifolia (guduci) is one of the most effective rasayanas- rejuvenatives.
Uses:
It works well as a mucolytic in such conditions. Terminalia belerica powder is beneficial in wound dressing to arrest the bleeding, if any. The medicated hair oil of Terminalia
belerica (bibhitaka) fruit and kernel alleviates the pain, burning sensation and boosts the hair growth and imparts black colour to them. The paste of its Terminalia belerica is
applied on the eyelids in conjunctivitis.
Botanical Name: Termminalla Chebula
Family Name: Apiaceae
Commericial Part: Chebulic Myrobalan
Descripition:
Alpinia Galanga is a stimulating aromatic and has been successfully employed to aid the digestive process, preventing fermentation and removing flatus. It is useful in case of dyspepsia, preventing vomiting or sickness of the stomach and facilitating digestion. It may be used in all cases in which a stimulating aromatic is indicated. It tones up the
tissues and is sometimes prescribed in fever. Homoeopaths use it as a stimulant. It has some reputation as a remedy for perineal relaxation with hemorrhoids and for a lax
and pendulous abdomen.
Uses:
Alpinia Galanga rhizome is used against rheumatism, bronchial catarrh, bad breath and ulcers whooping colds in children, throat infections, to control incontinence and
fever. Alpinia species show promise as anti-fungals, hypotensives, enhancers of sperm count and motility. Anti-tumor and anti-dementia effects have been observed in rodents.
Botanical Name: Alpinia Galanga
Family Name: Apiaceae
Commericial Part: Galanga Root
Descripition:
It is widely useful in premature graying of hair. It is used in aromatherapy.
Uses:
It is widely useful in premature graying of hair. It is used in aromatherapy.
Botanical Name: Lawsonia Inermis
Family Name: Apiaceae
Commericial Part: Henna
Descripition:
A staple in Southern European food, basil has become one of the most widely used spices in the world. It adds a delicately sweet flavor and warm aroma to savory dishes, and
naturally combines with garlic, capers and tomatoes.
Uses:
Today, basil’s flavor and aroma still rules in the Mediterranean, where its mild flavor often combines with oregano to enhance almost any tomato-based dish. Fields of the
large-leaved annual dot the landscape of the region.
Botanical Name: Ocimum basilicum
Family Name: Tulsi
Commericial Part: Seeds
Descripition:
Free from any kind of contamination or foreign particles like dust, shell pieces, weightless seeds, stones and damaged seeds, our Safflower Seeds are sourced from eminent vendors of finest growing regions. Usually grown as a Rabi crop, this important oil-seed crop has long and stout taper root and spirally arranged, dark green and glossy leaves. Slightly bitter in taste, it has an appearance of more or less like the seeds of orange..
Uses:
Quality edible oil containing polyunsaturated fats
Used as ingredient in animal feed.
Descripition:
Sesbania is a legume also known as a "Swamp Pea". It is great for duckmarshes and quail. Sesbania makes a good cover for ducks and upland game birds, growing as high as 8-12 feet. It is one of the finest quality quail foods available. Dove and wild turkey also have a craving for Sesbania. Grows best in moist, heavy lands though will grow im
most soils.
Uses:
The major use of Sesbania crop has been as fodder for livestock and green.
Botanical Name: Brassica nigra
Family Name: Sesbania
Commericial Part: Seeds
Descripition:
Niger seed comes from a plant called Guizotia abyssinica which is an annual herb grown not only for its seed but its edible oil too. It was cultivated in Ethiopia but is now
found growing in other parts of Africa and India. The seed is technically a fruit known as a achene and it is often sold as bird seed
Uses:
Niger seed has been used for many years in North America as a bird food, particularly for gold finches. It is rich in oils and other nutrients essential for birds and is high in
calories. By putting out niger seed you will attract a wide variety of birds to your garden.
Botanical Name: Hyoscyamus
Family Name: Niger
Commericial Part: Seeds
Descripition:
In India, White maize is emerging as third most important crop after rice and wheat. Maize has its significance as a source of a large number of industrial products besides its
uses as human food and animal feed. Diversified uses of maize for maize corn, starch industry, corn oil production, baby corns, popcorns, etc., and potential for exports has added to the demand of maize all over world.
Uses:
Diversified uses of maize for maize corn, starch industry, corn oil production, baby corns, popcorns, etc., and potential for exports has added to the demand of maize all over
world.
Botanical Name: Cicer arietinum
Family Name: Maize
Commericial Part: Seeds
Descripition:
In India, yellow maize is emerging as third most important crop after rice and wheat. Maize has its significance as a source of a large number of industrial products besides its uses as human food and animal feed. Diversified uses of maize for maize corn, starch industry, corn oil production, baby corns, popcorns, etc., and potential for exports has added to the demand of maize all over world
Uses:
Diversified uses of maize for maize corn, starch industry, corn oil production, baby corns, popcorns, etc., and potential for exports has added to the demand of maize all over
world.
Botanical Name: Cicer arietinum
Family Name: Maize
Commericial Part: Seeds
Descripition:
Soybeans have been cultivated and eaten in China and Japan for centuries. In fact, soy has been credited by some as being at least partially responsible for the Japanese having one of the longest lifespans of any population.
Uses:
Soy is an excellent source of protein, with the additional benefit of lacking the saturated fat and cholesterol found in protein derived from animal sources. Receiving greater
acceptance in the United States in recent years, soy protein is available as a wide variety of foods including soy milk, tofu, and tempeh.
Botanical Name: Glycine max
Family Name: Soybean
Commericial Part: Seeds
Descripition:
Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, yellow. Seedless varieties include the
Sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. "Golden raisins" are
made from Sultanas, treated with sulfur dioxide (SO2), and flame-dried to give them their characteristic colo.
Uses:
Raisins are dried grapes. They are produced in many regions of the world, such as Armenia, the United States, Australia, Chile, Colombia, Argentina, Macedonia, Mexico,
Greece, Syria, Turkey, Georgia, India, Iran, Pakistan, Iraq, China, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe. Raisins may be eaten raw or
used in cooking, baking and brewing.
Botanical Name: Vitis Vinitera
Family Name: Grapes
Commericial Part: Fruit
Descripition:
Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, yellow. Seedless varieties include the Sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. "Golden raisins" are made from Sultanas, treated with sulfur dioxide (SO2), and flame-dried to give them their characteristic colo.
Uses:
Raisins are dried grapes. They are produced in many regions of the world, such as Armenia, the United States, Australia, Chile, Colombia, Argentina, Macedonia, Mexico,
Greece, Syria, Turkey, Georgia, India, Iran, Pakistan, Iraq, China, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe. Raisins may be eaten raw or
used in cooking, baking and brewing.
Botanical Name: Vitis Vinitera
Family Name: Grapes
Commericial Part: Fruit
Descripition:
Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, yellow. Seedless varieties include the Sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. "Golden raisins" are made from Sultanas, treated with sulfur dioxide (SO2), and flame-dried to give them their characteristic colo.
Uses:
Raisins are dried grapes. They are produced in many regions of the world, such as Armenia, the United States, Australia, Chile, Colombia, Argentina, Macedonia, Mexico,
Greece, Syria, Turkey, Georgia, India, Iran, Pakistan, Iraq, China, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe. Raisins may be eaten raw or
used in cooking, baking and brewing.
Botanical Name: Vitis Vinitera
Family Name: Grapes
Commericial Part: Fruit
Senna Pods
Descripition:
Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time.
Uses:
Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant.
Descripition:
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
is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle,
and Vazhukka with semi erect panicle.
Uses:
The major use is for the preparation of ‘gahwa’ a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern.
Botanical Name: Elettaria_cardamomum Maton
Family Name: Zingiberaceae
Commericial Part: Fruit
Descripition:
Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on
both sides.
Uses:
The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is
used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries.
Botanical Name: Brassica juncea
Family Name: Brassicaceae
Commericial Part: Seeds
Descripition:
Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are
often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre.
Uses:
Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard
seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and
vegetable etc.
Botanical Name: Myristica fragrans.
Family Name: Myristicaceae
Commericial Part: Seeds
Descripition:
Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4
mm diameter, when pressed break into two locules each having one seed.
Uses:
The young plant is used for flavuring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry
powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy
preserves and liquors.
Botanical Name: Coriandrum sativum L.
Family Name: Apiaceae
Commericial Part: Leaf And Seeds
Descripition:
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply
furrowed, 5 ridged and having agreeable aroma.
Uses:
The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits
have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries
and liquors. The fruits are aromatic, stimulant and carminative.
Botanical Name: Foeniculum vulgare
Family Name: Apiaceae
Commericial Part: Fruits
Descripition:
Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod
contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance.
Uses:
Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender pods, leaves and shoots are eaten as curried vegetable. As a spice, it flavours food. Powder of dried leaves is also used for garnishing and flavouring variety of food. Fenugreek extract is used as a flavouring agent of imitation maple syrup. It is one of the
principle constituent of curry powder.
Botanical Name: Trigonella_foenum-graecum L.
Family Name: Fabaceae
Commericial Part: Fruit
Descripition:
As a general guide sow in spring after all danger of frost has passed, usually mid-September; sow summer whenever good rainfall is expected; in tropical areas seeds can be sown right through the year whenever moisture is available. More specific sowing times are listed as part of the seed description.
Uses:
Millet is best suited for swath grazing. Yields and quality tend to be comparable to spring cereals used for the same purpose. However, later seeding dates, warmer
temperatures, and drier conditions can favor millet. Millet will resist some weathering in the swath due to a thick waxy coating over its leaves and stems.
Botanical Name: Pennisetum glaucum
Family Name: Bazrra
Commericial Part: Seeds
Descripition:
Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, yellow. Seedless varieties include the Sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. "Golden raisins" are made from Sultanas, treated with sulfur dioxide (SO2), and flame-dried to give them their characteristic colo.
Uses:
Raisins are dried grapes. They are produced in many regions of the world, such as Armenia, the United States, Australia, Chile, Colombia, Argentina, Macedonia, Mexico,
Greece, Syria, Turkey, Georgia, India, Iran, Pakistan, Iraq, China, Afghanistan, Togo, Jamaica, South Africa, Southern and Eastern Europe. Raisins may be eaten raw or
used in cooking, baking and brewing.
Botanical Name: Vitis Vinitera
Family Name: Grapes
Commericial Part: Fruit
Descripition:
Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice.
Uses:
Dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling. Dill stems and blossom heads are used for dill pickles. The
essential oil is used in the manufacture of soaps. Both seeds and oil are used in indigenous medicinal preparations. The emulsion of dill oil in water is an aromatic carminative.
Botanical Name: Anethum graveolens L.
Family Name: Apiaceae
Commericial Part: Fruit
Descripition:
Celery is an umbelliferous, aromatic, herbaceous plant grown for its leaves, seeds, oleoresin and essential oil. Celery plant is usually 30-60 cm high, erect with conspicuously
jointed stems, bearing well-developed leaves on long expanded petioles. The rigid fruit is small, ovoid, 1 to 1.5mm long, 1 to 2mm in diameter, contains a small brown seed.
Uses:
The dried ripped fruits (celery fruit) are used as spice. Leaves and stalks are used as salads and in soups. It is also widely used in meat seasonings, in flavouring beverages,
confectionaries, ice creams and baked goods. It is figured as a natural medicine in different cultures. In modern medicine, it is used as a stimulant and for treating Asthma and
liver diseases.
Botanical Name: Apium graveolens L
Family Name: Apiaceae
Commericial Part: Dried fruit
Descripition:
Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct
secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm
flavour. The flowers are white or rose coloured in small umbels.
Uses:
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in
native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for
flavouring liqueurs and cordials
Botanical Name: Cuminum cyminum L.
Family Name: Apiaceae
Commericial Part: Fruit
