| 1.
FENUGREEK (MAITHI DANA): a)
It aided digestion, seeds are eaten to relieve flatulence,
diarrhea, chronic cough and diabetes.
b) Seeds promote lactation.
c) Used as hair tonic and believed to be a cure for baldness.
d) Used to flavor all sorts of savories and some sweets.
e) It is an essential ingredient of curry powder.
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2.
CORIANDER (DHANIA) :
a) Coriander is rich in vitamins A, B, C & in Iron.
USES
:
a) Used daily in curries, chutneys, soups and drinks.
b) Roasted coriander powder is an indispensable item among
the spices. And can be used in Raita, Salads and drinks.
c) It helps to reduce fever.
d) It helps to control blood cholesterol and makes an
excellent eye wash.
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3.
TURMERIC (HALDI) :
a) It is most traditional and versatile of spices used in
many countries in the dishes like Meat, Vegetables etc.
USES:
a) Turmeric paste is used as a quick household antiseptic
for minor burns and wounds.
b) It purifies the blood.
c) Turmeric boiled with milk and drunken last thing before
going to bed is the best medicine for an irritating dry
cough.
d) It can be used in pickles and in many food items to
add color & taste.
e) It is used as a quick antiseptic. Also used as a beauty
aid if mixed with water.
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| 4.
CUMIN (JEERA): USES
:
a) Suited to almost all cuisine in the world. Used in
North African dish like Couscous, In American dish like
Pies etc.
b) Roasted cumin powder can be sprinkled on top of salads.
c) It is also the very essence of Jal-jeera – a
tasty digestive drink.
d) Known for its miraculous curative properties. Prescribed
for indigestion, biliousness and flatulent colic.
e) Hot cumin water is excellent for cold & fever.
f) It is believed that cumin seeds scattered between the
folds of linen or wool keep the insects away.
g) Used in the manufacturing of soaps.
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5.
RED CHILLIES :
a) Chillies are very high in vitamins A & C.
USES
:
a) It is used in almost all dishes especially in INDIA
to provide Tasty Firepower. It enhances the flavour.
b) They are also added to medicines which relieve sore
throats.
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6.
AJOWAN (AJWAIN):
a) Ajowan is tiny, oval and ridged. The greyish-green seeds
are curved and look like miniature cumin seeds, with a fine
stalk attached.
b) Fragnance is similar to that of cumin.
c) Chewed on their own for their medical value, it taste
bitingly hot and bitter. USES
:
a) A sure cure for stomach ache or over eating is to chew
a spoonful of ajowan.
b) Useful for diarrhea, cholera, colic and flatulence.
c) Relieves in asthma.
d) Essential oil of ajowan is used in toothpastes and
in perfumery.
e) Goes well in green beans, root vegetables and in dishes
that are flour based.
f) Often added to lentils and pulses.
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7.
SESAME (TIL):
a) It is known for its warming energy, as the winter mists
swirl in sweets made of sesame should be taken.
USES:
a) A hot poultice of sesame seeds is used to relieve aches
and pains.
b) Sesame oil is rubbed into the skin for warmth and keep
it supple.
c) It is also used for massage into the scalp to promote
luxuriant hair growth.
d) Used to make soap and cosmetics.
e) Used in several sweets, jaggeries, chutneys etc.
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8.
BAY LEAF (TEJ PATTA):
a) They are added to hot oil before the main ingredient,
as frying releases their sweet perfume.
USES
:
a) The leaves are carminative and used to treat colic
and diarrhea.
b) Used in the clarifying process of many dyes.
c) Used in Rice dishes like biryani, meat curries etc.
d) Also used into some potpourri mixtures, into pickles
and bottled fruits.
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9.
FENNEL (SAUNF):
a) It is common and much loved spice among all.
b) Served roasted after meal for proper digestion.
USES
:
a) Add richness to meat gravies, sweetness to desserts
and special zest to vegetables.
b) It is used powdered or whole with lamb, potatoes and
in crisp golden sweets.
c) Used in pickles and chutneys.
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10.
CLOVES (LAUNG) :
a) Very powerful in flavour.
b) Most ancient and valuable spices.
USES
:
a) Clove or Clove oil is used as a remedy for toothache
and also used to cure pains and aches.
b) Improves digestive system and reduces gastric irritability.
c) Used in the preparation of Rice, Meat, Sweets etc.
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11.
CARDAMOM (ELAICHI) :
a) Most popular spices known as the ‘Queen of the
spices’.
Available in two colors with different tastes and uses i.e.
Bleached Green and Brown.
USES
:
a) Used to relieve stomach disorders and heartburn.
b) Gargling with cardamom water soothes a sore throat.
c) Cardamom tea is a useful remedy for headache.
d) Used as a mouth freshner.
e) This fragnant spice is used in rich, red curries and
milky desserts.
f) Tea and coffee are sometimes spiked with cardamom.
g) Brown cardamom is used especially in Rice and Biryani.
h) Bleached green cardamom is an essential ingredient
in garam masala.
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12.
CINNAMON (DAL CHINI) :
a) Cinnamon infused in warm water is effective in curing
the common cold, preventing nervous tension, checking nausea
and stimulating digestion.
b) It is used in making toothpaste and scents.
c) Cinnamon oil is also used in food processing and in flavoring
soft drinks.
USES
:
b) It is used to flavor rice, curries, deserts and meats.
c) It is essential part of the standard blend of garam
masala.
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13.
MANGO POWDER (AMCHOOR):
a) Available in hundreds of varieties like Alphonso or Aapoos
being the most desired.
b) It can be added to a dish either before or after the
main ingredient is dropped into hot oil.
USES
:
a) Used in Chutneys, soups, vegetables, stuffings and
lentil dishes.
b) Mainly used in Tangy potato fillings, Chinese dishes
etc.
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14.
ASAFOETIDA (HING) :
a) Its powerful aroma complements lentils, vegetables and
pickles.
b) As per European culture a small piece of asafetida tied
around a child’s neck will protect him from diseases.
USES
:
a) It is prescribed for respiratory problems like whooping,
cough & asthma.
b) Used in some perfumes.
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15.
STAR ANISE (ANASPHAL):
a) It is mostly used in China. It is hard & has 8 hollow
and boat shaped petals.
USES
:
a) Used to freshen breath and to help digestion.
b) Improves the flavor of roast chicken. Used in tea mainly
used in Rice dishes like biryani, meat curries etc.
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16.
NUTMEG/ MACE (JAIPHAL/ JAVITRI):
a) Nutmeg and mace are similar in flavor but mace tastes
cleaner.
b) The aroma of both is perfumed, sweet and distinctive.
USES
:
a) It is a sure cure of digestive disorders, insomnia
and rheumatism.
b) The external application of nutmeg is a paste made
from powder and water & is said to improve the skin
conditions like Eczema and ringworm.
c) Nutmeg butter obtained by cooking and pressing any
low quality seeds, is used in toothpaste, candles and
perfumes making.
d) Used to enhance meat, rice and desserts. Also added
in sauces, cheese dishes, vegetables and soups.
e) Powdered nutmeg is often sprinkled on creamy, decorative
and aromatic touch.
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17.
NIGELLA (KALONJI):
a) Usually known as black onion seed.
USES
:
a) A paste of the seeds is applied for skin eruptions
and is sure to relieve scorpionstings.
b) It tastes wonderful if served with fish, naan bread
and in salads especially.
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18.
POPPY SEEDS (KHUS KHUS):
a) Poppy seeds are effective for fever, inflammation and
irritation of the stomach.
b) Powdered and mixed with honey they are recommended cure
for dysentery.
c) Its oil is used in soaps and in artist’s paints.
d) It is mainly used with other spices and used to thicken
curries for meat, fish and vegetables.
e) It is cooked with jaggery and coconut.
f) They are also sprinkled over naan bread, halva etc.
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19.
ALLSPICE (KABACHINI):
a) It named so because it has flavor of cloves, nutmeg,
cinnamon, black pepper these all rolled together in one.
b) It is known as magic ingredient.
USES
:
a) Used to relieve diarrhoea, dyspepsia and flatulence.
b) Mainly used in curries, ketchup, cakes, pies, canned
meats and stews.
c) It also add a spicy note to mulled wine.
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20.
PEPPER (KALI MIRCH):
a) It is a stimulant, digestive and diuretic.
b) It is believed to relieve flatulence, colds, amnesia
and even impotency.
c) The external application of pepper is used in flavoring
and perfumery.
d) Used in meats, lentils, vegetables. Used to make herbal
tea.
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21.
ROCK SALT (KALA NAMAK):
a) It does not increase the sodium content of the blood
so it is recommended for patients with high blood pressure
or those on a low salt diet.
USES:
a) Essential ingredient in many snacks, salads and drinks.
b) In hot regions it is served in fresh lemonade spiked.
c) It is a very good antidote to dehydration in conditions
of extreme dry heat.
d) It is a sure cure for flatulence and heartburn.
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| 22.
POMEGRANATE SEEDS (ANARDANA):
USES:
a) Used in curries, stuffings, chutneys, vegetables and
lentils.
b) Used for delicious taste and pretty garnishing.
c) The seeds, smoothens the stomach while the pulp is
good for the heart and stomach.
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23.
TIRPHAL :
a) The berries are always added after the main ingredient.
USES :
a) A decoction of tirphal is a good cure for dysentery.
b) Mainly used with fishes, pulses etc.
c) Foods like peas, beans which are difficult to digest
are cooked with spices like tirphal.
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