Curry Leaf (கருவேப்பிலை)

Curry leaves are highly aromatic and are used as a herb. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree; therefore they are also referred to as Kari Baavu in the Kannada language and Karivepaku in Telugu, again translating to the same meaning. In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves and veppilai meaning Neem leaf. Other names include Kari Patta (Hindi), Bhursunga Patra (Oriya), Kadhi Limb (Marathi), Limda(Gujarati) and Karapincha (Sinhalese).
They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time. They are also available dried, though the aroma is inferior.
Various biological activities of Murraya koenigii include antidiabetic , antioxidant, antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc.,

Mint (புதினா)

Mentha (mint) is a genus of about 25 of flowering plants in the family Lamiaceae . Species within Mentha have a சப் cosmopolitan distribution across Europe, Africa, Asia,[2] Australia, and North America. Several mint hybrids commonly occur.
The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.
Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy.
A common use is as an antipruritic, especially in insect bite treatments (often along with camphor).Mint leaves are often used by many campers to repel mosquitoes. It is also said that extracts from mint leaves have a particular mosquito-killing capability.
Mint oil is also used as an environmentally-friendly insecticide for its ability to kill some common pests like wasps, hornets, ants and cockroaches.

Asafoetida (பெருங்காயம்)

Releasing an onion/garlic flavor when heated, asafoetida is extensively used for flavoring curries, sauces, and pickles. Because of its antibiotic properties, it is also used in medicines. In India it is always prized as an essential Indian cuisine incorporing the six tastes in its meals - sweet, salty, sour, pungent, bitter and astringent.

Asafoetida always give a satisfying, robust taste to delicate lentils and vegetables and hence excellent for vegetarian foods. Better known to give a distinct taste and fragrance, we produce, supply and export the best quality asafoetida.

Botanical Name : Ferula Asafoetida, Family : Apiaceae, Hindi name : Hing, Part Used : Oleogum resin from rhizome and thickened root .

Cardamom(ஏலக்காய்)

Cardamom finds extensive use in Scandinavian and Indian cuisine. It is sweet and aromatic and is very pleasant It is found in Asian countries and also Australia depending on the type. It is one of the most expensive spice after saffron and vanilla. Malabar and the Gautamala varieties of the cardamom are the major commercial varieties.
Indian Name: Elaichi, Botanical Name: Elettaria cardamomum, Family Name: Zingiberaceae, Parts Used: Fruit, Habitat: East Asian Countries.
It is cultivated and grown in the forests of the western ghats in Southern India, where it grows wild. Indian Cardamom is more aromatic and hence in huge demand. The southern states of Kerala, Karnataka, and Tamil Nadu are the major growing areas in India. Kerala accounts for nearly 70% of the total production. India consumed almost 90% of the spice production and the remaining 10% is exported to countries including Saudi Arabia, Japan etc.
It is used as a stimulant, for indigestion and flatulence. It is also sometimes considered to be an aphrodisiac in traditional systems of medicine.
It is widely used in flavoring drinks including milk shakes, tea.The spice is also used for aroma and flavoring of a variety of food products including biscuits, ice cream and milk shake powders, cakes, confectionery, candies etc.

Clove(லவங்கம்)

The word Clove is derived from the word clou which means nail. It is aromatic flower of the flower buds of a tree in the family Myrtaceae. It is used as spice in cuisine all over the world. It originates from India. Clove tree is a evergreen tree whose height ranges from 10-20 m. Apart from being used in cuisine, clove is also used in other industries for its medicinal use and therapeutic value.
Indian Name: Laung, Botanical Name: Syzygium aromaticum, Eugenia aromaticum, Family Name: Myrtaceae, Parts Used: Flower bud, Habitat: Indonesia
Southern Region in India is known to produce large quantities of cloves, most of which is domestically consumed. Karnataka, Kerala and Tamil Nadu are the major cloves producing states. Farmers are using advanced technology for quality and consistent supply.
Cloves are frequently used in dishes to impart its distinctive flavor. Since the aroma is strong hence only little is required to be used. They are generally used to "stud" hams and pork,. They are also frequently used in various North and South Indian dishes.

In number of spice mixtures like ras el hanout, curry powders, mulling spices and pickling spices, cloves are utilized.
According to traditional herbalist cloves are beneficial in the following problems: Treats indigestion Diarrhea Hernia Ringworm Athlete's foot and other fungal infections. Respiratory. Used in anti-gout Relieves toothache. Helpful in insomnia and Curbs the desire for alcohol Other
Some of the other uses of Cloves are:
It is widely used for food flavoring and aroma in a variety of cuisines, used in confectionery and other products .Personal Hygiene products: Widely used in toothpastes, mouthwash and tooth powders. Flavoring Industry Perfumery Cosmetics Toiletries .

Ginger(இஞ்சி)

Ginger is one of the most traded spice globally. Ginger derive its name from Sanskrit word stringa-vera, which means "with a body like a horn". The spice is used extensively for culinary and medicinal application. Though often thought of as the root of the plant, but actually ginger is the rhizome of the zingiber officinale plant. The spice was initially found in China, but later the production extended to other Asian countries including India.
Indian Name: Adrak, Botanical Name: Zingiber officinale., Family Name: Zingiberaceae, Parts Used: Roots, Habitat: Southern China
Dried ginger is extensively used for as a condiment and for food flavoring including pies, puddings, cookies, biscuits. It is also used for beverage flavoring including tea, ginger ale and ginger beer.

Ginger is also said to posses certain medicinal properties which are as follows:
It aids in digestion and cure digestion related problems. It is helpful in diarrhea and stomach cramping. Ginger is effective against nausea related to both motion sickness and morning sickness. Helps in relieving pain and reduce inflammation. Reduces arthritis, rheumatism and muscle spasm.s Ginger also circulates the blood, removes toxins, cleanse the bowels and kidneys .It also aids in all the skin related problems. It is said that it also aid in the treatment of asthma, bronchitis and other respiratory problems.

Garlic(பூண்டு)

Garlic is one of the most popular spices in the world which belongs to Alliaceae family. Garlic is so popular that it is also referred as the Stinking Rose. It is quite similar to onion. The difference lies in that in the onion there is single bulb whereas garlic produces a compound bulb consisting of groups of white or purplish scales. The garlic head consist of smaller cloves. Garlic is basically a root crop whose bulb grows underground. There are nearly 300 varieties of garlic grown worldwide.
Indian Name: Lahson Botanical Name: Allium sativum Family Name: Alliaceae Parts Used: Underground structure, also known as HeadHabitat: South Western aachiyaa
India is the second largest producer of garlic. The major garlic producing states in India are Madhya Pradesh, Gujarat, Orissa, Rajasthan, Karnataka, Tamil Nadu, Maharashtra and Bihar. It is exported on a large scale but a significant amount of garlic is also used for domestic consumption.Garlic is used in nearly all the dishes. It enhances the taste of the meal. It is grown and consumed worldwide. While choosing garlic one should be careful while selecting it. Choose only that garlic whose head is firm. Garlic with nicks and soft cloves should be avoided. Garlic with dark patch should not be buyed as it is an indication of a common mold which will eventually spoil the flesh.
Unpeeled garlic should not be stored in a refrigerator instead it should be stored in an open container in a cool, dry place away from other foods. I f garlic is stored properly, it can last upto three months.I f garlic is kept for long time it produces green sprout which should be peeled before adding it in the recipe as it is bitter in taste.
Garlic has been used as both food and medicine since many centuries. The disease and disorders in which it is claimed to have positive effects are :
Heart disease, Atherosclerosis ,High cholesterol, High blood pressure, Improves Immunity ,Help in fighting common cold ,Regulates blood sugar level .

Fenugreek (வெந்தயம்)

Fenugreek which is used both as a herb and a spice belongs to the family Fabaceae. It is a semi-arid crop cultivated worldwide. Fenugreek, also known as Greek Hay or Methi, is a plant generally grown as a potherb; the seeds of the plant are used as a spice. Though native to Eastern Mediterranean region, the plant is grown worldwide. Fenugreek can be used as both as a herb and as a spice. The leaves of the plant are used as a culinary herb, while the seeds are used as a spice for flavoring.
Indian Name : MethiBotanical Name : Trigonella foenum-graecumFamily Name : FabaceaeParts Used : SeedHabitat : Eastern Meditarranean
Fenugreek is the small seed that is produced from the pod of a bean-like plant. Fenugreek seeds are angular, yellowish brown in appearance and are very hard. Some other shapes in which these seeds come are oblong, rhombic or cubic. The seed is split by two deep furrows. They are available in both the grounded form or as a whole seed form. When the seeds are grounded they give spicy smell. These seed have aromatic and bittersweet flavor.
The spice is used as a milk producing agent by nursing mothers. Fenugreek is mostly used for food flavoring in a number of cuisines and products like sauces, curry powders, pickles and other spicy dishes. Fenugreek seeds are processed for use in alcoholic beverages and perfumery. It is believed that Fenugreek is used to treat various physical disorders
It is believed that Fenugreek is used to treat various physical disorders:
Reduces the sugar level of the blood Lowers blood pressure. Reduces congestion Reduces inflammation Fight infection. Treats sinus and lung congestion Helps in loosening excess mucus and phlegm Natural source of iron, silicon, sodium and thiamine. Mucilaginous in Fenugreek helps in relaxing inflamed tissues. Reduces perspiration, fevers, treats allergies, bronchitis and congestion

Fennel Seeds (சோம்பு)

Fennel is a spice native to the South Europe and parts of Asia, this perennial plant is widely grown for its strong flavor. The flavor of the plant is somewhat similar to anise and is milder. This highly aromatic plant is used for both seeds and leaves.
Indian Name: SaunfBotanical Name: Foeniculum vulgareFamily Name: ApiaceaeParts Used: Seed, LeavesHabitat: Southern Europe and South Western Asia
India produces high quality fennel and consumes a significant portion of the total fennel production. The spice is used for both culinary use, flavoring and also as a mouth freshener. Rajasthan, Gujarat and Uttar Pradesh are the major fennel producing states
The plant is grown for its seeds and leaves and are used in flavoring food. It is also used as a mouth freshener.The plant is used to relieve chills and stomaches. The essential extracted from the fennel spice is also used as a blend with other oils for curing diseases and relaxation of mind and body.The essential oil is also used in certain personal hygiene products like soaps and perfumes

Cumin Seeds (Jeera)

Cumin is an annual herbaceous plant native to Eastern Mediterranean region and is popularly used for food flavoring, aroma. The seeds of the plant are used in whole or powdered form in food processing industry.
Indian Name: JeeraBotanical Name: Cuminum cyminumFamily Name: ApiaceaeParts Used: SeedsHabitat: Mediterranean Region

India is the largest producer and consumer of cumin. The annual production ranged between 1.5 lakh metric tonnes to 2 lakh metric tonnes. The seeds are exported to Japan, Brazil, US, UK, UAE etc. Rajasthan and Gujarat are the two main producing areas of cumin, contributing 90% to the total cumin production. A significant percentage of the total production is used for domestic consumption.
Cumin is widely used in traditional and herbal medicinal system for being a natural stimulant, carminative and having antimicrobial properties.
It is also used for flavoring dishes, biscuits, confectionery and other spicy products. It is also used in different industries for its essential oil.

Red chilli ( சிவப்பு மிளகாய் )

Chilli is one of the largest traded spice in the international market. It is also known as Capsicum, Red pepper, Paprika depending on the species and variety. This spice is extensively used for food flavoring and coloring and also for certain medicinal properties. Chillies are available in a number of varieties, colors and fragrances.
Indian Name: Lal MirchBotanical Name: Capsicum annum L., Capsicum frutescens L.Family Name: SolanaceaeParts Used: FruitHabitat: Mexico, Gautemala
India is the largest producer of a variety of chillies. Countries including USA, Sri Lanka, Nepal, Bangladesh are the major importers of various forms of chillies. The high domestic consumption of the spice limits the export potential to a certain extent. India faces tough competition in terms of product pricing from Pakistan and China.
Dry and powdered chillies are widely used for coloring and flavoring in different cuisines and dishes. It is also used as a major ingredient in various seasonings, pepper and tabasco sauce.Chillies are used to control rheumatic disorders. It is also a good source of vitamin C.

Bay Leaf

Bay leaf is one of the oldest herbs or spice. It is native of Asia Minor and is known by the name of 'Sweet bay', 'bay laurel', 'Noble laurel' and 'True laurel'. These leaves have aromatic odor and are bitter and spicy.
Bay Leaves or Laurel Leaves are evergreen shrub or dried leaves whose upper surface is glabrous , shiny, olive green, and lower surface is dull olive to brown. The leaf size ranges from from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth. The shape of the leaf is elliptical.
Indian Name: Tej PattaBotanical Name: Laurus nobilis LFamily Name: LauraceaeParts Used: LeafHabitat: India and Mediterranean region
Bay leaf is native to Asia Minor from where it reached to Mediterranean . Bay leaf is not grown in the northern regions as they are susceptible to cold climate. They are grown all over in the Mediterranean. Region whereas Turkey is one of the main exporters. These leaves are also grown in the regions of France, Belgium, Central and North America, Turkey, Italy, Russia Israel and India.

Uses:
Bay leaves are used for preparing sauces, soups, daubes and stews . They are also used for flavoring and seasoning for fish, meat and poultry. They are commonly used for preparing pickles. Bay leaf is often included as a pickling spice.

Medicinal Use:
Used as an insecticides to keep moths away Treats physical problems like: High blood sugar Migraine Headaches Bacterial and fungal infections Gastric ulcers.
Bayleaf essential oil is also used to relieve muscular soreness and enhance blood circulation. It is also used to prevent hair loss.

Poppy Seed (கச கசா)

The opium poppy, Papaver somniferum, is the type of poppy from which opium and many refined opiates such as morphine, thebaine, codeine, papaverine, and noscapine are extracted. The binomial name means, loosely, the "sleep-bringing poppy", referring to its narcotic properties. The seeds are important food items, and contain healthy oils used in salads worldwide. The plant itself is valuable for ornamental purposes.
In both India and Turkey, opium production is used for medicinal purposes, making poppy-based drugs, such as morphine or codeine, for domestic use or exporting raw poppy materials to other countries. The United States buys 80 percent of its medicinal opium from these two countries.
A recent initiative to extend opium production for medicinal purposes called Poppy for Medicine was launched by The Senlis Council which thinks that Afghanistan could produce medicinal opium under a scheme similar to that operating in Turkey and India (see the Council's recent report "Poppy for Medicine".

Coriander (மல்லி)

Coriander, Coriandrum sativum is an annual herb in the family Apiaceae. The name 'coriander' in a culinary context may refer to either the seeds of the plant (used as a spice), or to its leaves (used as a herb); however, in North American countries, for example, the name Cilantro is given to the leaves.
Coriander is native to southwestern Asia and west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, and with the petals that point away from the centre of the umbel being longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.

Turmeric (மஞ்சள்)

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. It needs temperatures between 20 and 30 deg C. and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.
It is also often misspelled (or pronounced) as tumeric. It is also known as kunyit (Indonesian and Malay) or haldi in some Asian countries.
Its rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and has a mustardy smell
Turmeric plant In Ayurvedic medicine, turmeric is thought to have many medicinal properties and many in India use it as a readily available antiseptic for cuts, burns and bruises. Practitioners of Ayurvedic medicine say it has fluoride which is thought to be essential for teeth. It is also used as an antibacterial agent.
It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan. It is currently being investigated for possible benefits in Alzheimer's disease, cancer and liver disorders.

Star Anise

Star anise, star aniseed, badiane or Chinese star anise,is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China.
The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of garam masala, and in Malay/Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia.
Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for the Vietnamese noodle soup called pho. It is used as a spice in preparation of Biryani in Andhra Pradesh, a south Indian State.

Star anise has been used in a tea as a remedy colic and rheumatism, and the seeds are sometimes chewed after meals to aid digestion.Cases of illness, including "serious neurological effects, such as seizures", reported after using star anise tea may be a result of using this species. Japanese star anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract and digestive organs.

Ajwain(ஓமம்)

Ajwain (also known as carom seeds or bishop's weed), is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit of the Bishop's Weed plant,egg-shaped and grayish in colour. The plant has a similarity to parsley. Because of their seed-like appearance, the fruit pods are sometimes called ajwain seeds or bishop's weed seeds.
Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil, "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.
It reduces flatulence caused by beans when it is cooked with beans. It may be used as a substitute for cumin as well. It is also traditionally known as a digestive aid and an antiemetic.

Garam Masala ( கரம் மசாலா )

Garam masala is a blend of ground spices common in the Indian, Bangladeshi and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'.

Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder.

Garam masala is used in cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. It is not 'hot' in the sense that chillis are, but is fairly pungent. Garam refers to temperature hot, where the word teekha describes the heat of chillis.

Cinnamon ( பட்டை )

Cinnamon is a small evergreen tree 10–15 meters (32.8–49.2 feet) tall, belonging to the family Lauraceae, and is native to Bangladesh, India, and Nepal. The bark is widely used as a spice due to its distinct odour.

Its flavour is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in colour and develops resinous compounds. Chemical components of the essential oil include ethyl cinnamate, eugenol, cinnamaldehyde, beta-caryophyllene, linalool, and methyl chavicol.

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts, chocolate, spicy candies, tea, hot cocoa, and liqueurs. In the Middle East, it 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, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Long known in Persia, Cinnamon powder is a very important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets. It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats

Mustard ( கடுகு )

Mustard seeds are the proverbially small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines. The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba).


The French have used mustard seeds as a spice since 800 AD, and it was amongst spices taken by the Spanish on explorations throughout the 1400s. Mustard oil can be extracted from the seeds. The seeds, particularly the white ones, can also be ground into flour, and mixed to a thick paste with a little water to make the condiment mustard. The ground mustard powder is usually mixed with ordinary flour to reduce the strength of the resulting condiment.

Other ingredients can be used to mix mustard, for example, sugar, honey, vinegar, wine, or milk. When initially mixed the sauce is mild in flavor, but it develops in time. Strong mustard has a very powerful (and painful) effect on the nasal membranes if eaten carelessly. The whole seeds can be soaked in liquid before grinding to create whole grain mustard.