USES
It is used as a flavourant in dishes like Pulavu, Biriyani, and meat preparations. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavoring cola, biscuits, liquors.
INDIAN NAME OF SPICES
Hindi : Bara Elaichi Bengali : Bara Elaichi Malayalam : Perelam Punjabi : Bara Elaichi Sanskrit : Brihadaela Tamil : Periya yalam Telugu : Peddayelaki Urdu : Bara Elaichi
FOREIGN NAME OF SPICES
English: Black Cardamom, Nepal Cardamom French: Cardamome noir German: Nepal Cardamom Chinese: Xiang Doukou Nepalese: Elaa
USES
Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavor. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where black specks of black pepper are not liked. Other products in use are pepper oil, oleoresin, microencapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper, etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, antipyretic, anti-oxidant and anti-microbial.
INDIAN NAME OF SPICES
Hindi Kali mirch Bengali Kala morich, golmorich Gujarati Kalamari, kalomirich Kannada Kare menasu Kashmiri Marutis Malayalam Kurumulaku, nallamulaku Marathi Mira, kali mirch Oriya Gol maricha Punjabi Kali mirch Sanskrit Marich ushna, hapusha Tamil Milagu Telugu Miriyala tige Urdu Kali mirch, Siah mirch
FOREIGN NAME OF SPICES
Spanish : Pimienta French : Poivre German : Pfeffer Swedish : Peppar Arabic : Filfil Aswad Dutch : Peper Italian : Pepe Portuguese : Pimenta Russian : Pyerets Japanese : Kosha Chinese : Hu-Chiao
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. Turmeric is also used as a dye in the textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts have biopesticidal properties.
INDIAN NAME OF SPICES
Hindi : Haldi Bengali : Halud, Pitras Gujarati : Haldhar, Haldi Kannada : Arishia Konkani : Halad Malayalam : Manjal Marathi : Halede, Halad Oriya : Haldil Punjabi : Haldar, Haldhar, Haldi Sanskrit : Haladi, Harita Tamil : Manjal Telugu : Pasupu Urdu : Haladi
FOREIGN NAME OF SPICES
Spanish : Curcuma French : Curcuma German : Kurkuma Gelbwurzel Swedish : Gurkmeja Arabic : Kurkum Dutch : Geelwortel Italian : Curcuma Portuguese : Acafrao-da-India Russian : Zholty Imbir Japanese : Ukon Chinese : Yu.Chin
