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Ajwain seeds also known as celery seeds and botanical name is Trachyspermum ammi. Ajwain seeds, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the Apiaceous family such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tend to dominate the flavor of a dish.
Aserio seeds botanical name is lepidium Sativvum. A member of the Cabbage family, it displays a spicy aroma and a refreshing, peppery-pungent taste lasting only a few seconds. Similar to many other members of the cabbage family, it owes their aroma to isothiocyanates. The isothiocyanates are formed from inactive precursors called glucosinolates as a reaction to injuries. Common cress contains gluconasturtiin, which yields the 2-phenylethyl isothiocyanates (C6H5-CH2-CH2-NCS). Seeds contain volatile essential aromatic oil, the active principle and fatty oil.
The basil seeds that are used for eating are the seeds from the sweet basil plant, Ocimum basilicum. They are also called Thai basil seeds, falooda, sabja, subza, selasih or tukmaria. Sweet basil seeds are a similar size as chia seeds.
Bay fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations. It is an example of an aromatic leaf which is commonly used in cooking Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance.
Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of India. Under cultivation, pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards). It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.
Caraway seeds also known as shahjeera; botanical name is carum carvi. Caraway is the mature, dried schizocarpic fruit of a biennial herb, native to Eurasia. Each schizocarpic fruit is formed of two caraway seeds and divides into the two half-fruits when mature. The umbels are cut shortly before they reach maturity and dried. Caraway has a warm, sweet and slightly peppery aroma. Caraway is used in the food industry, in medicine and domestically. The primary active constituent in caraway is volatile oil (4-6 on average), which itself is made up of carvone and limonene. The fruit of the caraway plant contains fixed oil along with carbohydrate and protein.
Cardamom botanical name is Elettaria cardamomum. Cardamom is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world’s second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties. It is one of India’s favorite spices, used in curries, savory and sweet dishes, ice cream and custards. It is often combined with almonds and saffron. It can be used to flavor tea and also is great with black coffee. It is used in Ayurvedic medicine to remove fat and as a cure for urinary and skin complaints. Egyptians chewed cardamoms to whiten their teeth and simultaneously sweeten their breath. The seeds are aromatic, sweet cooling, carminative (cures flatulence), digestive, stimulant and tonic. Cardamom finds usage in indigestion, anorexia, burning sensation, debility, asthma.
Chilly is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) – a mild form with large inflated fruits. Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’. Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces like pepper sauce and Tabasco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, as it is a ‘natural plant colour’.
Cinnamon is the dried bark of various laurel trees in the cinnamomun verum family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon. It is available as a powder but is much better bought in sticks. When ground, the flavor becomes stronger. Whole cinnamon is used for spacing hot drinks, ground – in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken.
Cloves botanical name is Syzygium aromaticum. Cloves are small, dried, reddish-brown flower buds of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups.
Coriander seeds botanical name is Coriandrum sativum. Coriander seeds are a member of the parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. The English name for this spice comes from the Greek word ‘Koros’, meaning “bug”. Coriander is usually sold in powdered form, although the whole seeds are also available. Fresh green coriander because they are aid in digestion, is particularly effective with carbohydrates like pastries and bread. Coriander is also used in fish and savory dishes as a healthy alternative to salt, and it is a basic ingredient of curry powder.
Cumin seeds botanical name is Cuminum cyminum. Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. Cumin seed have an aromatic scent and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. Cumin seed comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be grounded to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes.
Dill seeds also known as Suva; botanical name is Anethum Graveolens. Dill is the dried fruit of the herb anethum graveolens. Dill seeds are oval-shaped, soft and fluffy and have a pungent and aromatic flavor. Dill seeds have been used since ancient times. The leaves and stalks of the dill seeds are aromatic. The flavor of the seed is slightly bitter which is similar to caraway. In ancient times, brides were believed to wear a small branch in their hair and footwear for good fortune. Mexicans believed that it can protect them from effect of witchcraft and evil spirits. Dill is the seed of annual herb of spirits. It has carvone as an essential oil.
Dry ginger’s botanical name is Zingiber officinale. The fresh root ginger is a knobly rhizome with a sweet aroma and hot, pungent taste. Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled and grated. The length of the root indicates maturity, and the longer it is, the hotter and more fibrous it will be. Ginger makes a tasty paste, especially if mixed with garlic. Ginger can be used in sweet dishes, desserts, or in piquant dishes such as hot curries and stir fries. The ground (soondth) type is the same as that used in baking. Ginger is also commonly regarded as an aphrodisiac.
Fennel seeds’ botanical name is Foeniculum vulgare. Fennel seed is a greenish-brown, small oval seed from Pimpinella Anisum, a plant in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. The seeds combine well with peanuts and the zest of citrus fruit. Roasted fennel seeds are chewed to freshen up the breath after a meal. They have digestive properties.
Fenugreek seeds’ botanical name is Trigonella foenum-graecum. Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and its leaves are common ingredients in dishes. Fenugreek is an herb similar to clover that is native to the Mediterranean region, southern Europe, and western Asia. The seeds are used in cooking, to make medicine, or to hide the taste of other medicine.
Garam Masala whole is a mixture of whole spices like cloves, cardamom, cumin, peppercorns and cinnamon, bay leaves, nutmeg. It is far better to grind your own spices than to buy the mixture ready. The blend of spices in the garam masala varies according to the dish to which it’s added, so a spice blend for a fish dish is different to a spice mix for lamb. Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like ginger and turmeric (which would suit chicken or fish). Cloves and fennel seeds are added to a mix for dark meats like lamb or beef.
Kasoori methi is short, upright plant (related to spinach) with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have a bitter taste. Ground fenugreek seeds has a warm, yellowish-brown color with a strong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used to add flavor to meat dishes. It is also considered as an aphrodisiac. Kasoori methi are dried fenugreek leaves (Trigonella Foenum Graecum). They are used in Indian cooking and taste similar to a combination of celery and fennel with a slightly bitter bite. Typically the leaves are crumbled and sprinkled over meat and vegetable curries before serving.
Mace also known as jawantri; botanical name is Myristica Fragrans. Nutmeg is unique in the sense that it yields another spice known as mace. It is dried aril which covers the shell. It is present as a yellow red to red soft broken layer that surrounds the seed. The reddish pigment is lycopene, which is the main pigment of tomato. Generally the myristicine content of mace is higher and the aroma is regarded as superior to nutmeg. The mace being skinny, dries easily compared to kernel, nutmeg. Besides, mace will lose its reddish color on excessive drying. Because of this reason, mace and nutmeg are dried separately into two different spices. Mace gives 10 to 16% volatile oil. Mace and its oil are used in many foods where nutmeg is used. But being more costly, it is used in more expensive foods. Mace’s strong aroma is similar to a combination of pepper & cinnamon.
Kalonji, botanical name is Nigella sativa. Kalonji are small, irregular shaped black seeds of the plant that grows in India. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts. It is featured in many spice mixtures such as Bengali five-spice mixture panchphoron, which also includes fenugreek, mustard, cumin and fennel.
Nutmeg botanical name is Genus Myristica. Nutmeg is the seed of the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in color. Nutmeg has more robust flavor than mace, but they are otherwise very similar. They have nutty, warm and slightly sweet flavor. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, soufflés, vegetables, egg dishes, lamb, and fish, and beverages. Like nutmeg, mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods. Mace is also used in sauces for fish and pickle chutneys.
Phool makhana is also known as Euryale ferox. In India, these Lotus seeds are commonly referred to as Makhana. Usually people consume it during their fasts or even use it as an ingredient in Indian cuisines or sweet dishes. However, not many people are aware of its health benefits and nutritional value. It is a recommended dietary supplement and is easily available in the market. You can find it in any grocery store and has a very good shelf life and therefore can be stored for a long time in an air-tight container. Just ensure that you keep it away from direct sunlight and moisture. These seeds can be consumed raw or cooked depending on the taste. Apart from being a nutritious snack, it can also be used as medicine as it was being used in the medieval times. The essential micronutrients found in lotus seeds are of vast importance to the human body.
Poppy seeds also known as Khas-Khas; botanical name is papavera somniferum. Relics from Ancient Greece have been found which clearly illustrate that people have long been aware of the medicinal and narcotic properties of the poppy. Through Arab traders and the spread of Islam to the East, the opium poppy was introduced to Persia, South East Asia and India. When used in moderation, opium gave great relief from pain, but soon the trade was exploited as traders and merchants made their fortune from the addiction of countless thousands, bringing suffering and death to those caught in its trap. Papavera somniferum means sleep inducing poppy, referring to the opium in the latex that exudes when the unripe seed pod is cut. Poppy seeds bought for cooking are entirely free from any sinister side effects. The seeds are sweet smelling and they give off a nutty aroma when cooked. The taste is similar to the bouquet, but with a more highly developed nutty sweetness.
Star Anise also known as Badiyan and botanical name is lllicium Verum. Traditionally the Japanese used to burn the beautifully aromatic mark of the tree as incense. Star anise is the fruit of a small to medium, evergreen tree, native to south west China and now grown in Indo-China and Japan. Yellow, narcissus like flowers yield fruits which open out into an eight- pointed star shape. The tree bears fruit after 6 years initially, but then it has a productive life of up to a hundred years. The fruits are harvested before they ripen. When ripe they are rust red and each point of the star shaped husk contains an amber coloured seed. Both the seed and the husk are used for the ground spice. Star anise has about 8% of volatile oil. The main constituent is anethole. The spice and oil have a sweet flavour. Though star anise could not be more different from anise in appearance, both spices smell and taste very similar with distinct liquorice like aroma and flavour.
Turmeric comes from the root of Curcuma longa, a leafy plant related to ginger. It has a bright yellow color and a pungent, warm, earthy aroma and taste. But it becomes bitter if used excessively. It is mildly antiseptic. Turmeric is an essential spice in Indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties. Research show that turmeric inhibits blood clotting, reduces liver toxins, and helps the liver metabolize fats and so aids weight loss. Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is an 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. About 30 flowers are produced in a spike. Turmeric is used to flavour and 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.
Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum). The difference in their colour is a reflection of varying stages of development and processing methods. Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red. They are then left to dry, which causes them to shrivel and become dark in colour. Black pepper is the most pungent and flavourful of all types of peppers and it is available as whole or cracked peppercorns, or ground into powder.
Cardamom botanical name is cardamomum. Cardamom is best stored in the pod, as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price. In the India green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea.
Chilli botanical name is Capsicum annuum. Chilli powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. It is very hot because it is made from the dried, ground seeds of the chili, its hottest part. Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and dried becomes red chilli, which is further grounded to form red chilli powder.
Cinnamon botanical name is Cinnamomum verum. Cinnamon powder comes from the bark of tropical, evergreen trees. In order to harvest cinnamon, it’s peeled off of the inside of the bark of the tree. There are two main types of cinnamon: Ceylon and Cassia. But cinnamon has uses other than for topping sweets, including improving your health. Cassia induces a strong, spicy flavour and is often used in baking, especially associated with cinnamon rolls, as it handles baking conditions well. Ceylon cinnamon sticks (quills) have many thin layers and can be easily made into powder using a coffee or spice grinder, whereas cassia sticks are much harder.
Clove (Syzygium aromaticum) is one of the most loved and well-utilized spices in the entire world. Its distinct sweet and spicy aroma lends dishes and pastries a unique depth in flavor that you can pinpoint once you take a bite. Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. Cloves are available throughout the year due to different harvest seasons in different countries.
Coriander botanical name is Coriandrum sativum. Coriander Grounded from coriander seeds, coriander powder is an essential condiment in the Indian cuisine. Very few dishes can be made without the touch of coriander powder. It has a pleasing aroma and savour. Coriander from which the powder is made is one of the world’s oldest spices. It is considered both a spice and an herb.
Coriander – Cumin Powder also known as Dhana-Jeera Powder. Coriander-cumin seeds powder, as the name suggests is the ground form of the two seeds. Commonly, it is prepared by buying the whole seeds, toasting them slightly in a pan, and grinding in a mortal-pestle or electric grinder. While both can have a certain amount of “heat,” cumin is much warmer and “darker” in flavor. In the West, coriander seed is used most often in sweet pastries while cumin is used most often with meats and other savory dishes. Note: This refers to coriander seed, not the herb (of which it is the seed).
Cumin is a spice made from the dried seed of a plant known as Cuminum cyminum, which is a member of the parsley family. Cumin is also often found in other spice blends such as garam masala, curry powder, achiote blends, adobos, berbere, and bahaarat. Cumin seed is used as a spice for its distinctive flavour and aroma. In South Asian cooking, it is often combined with coriander seeds in a powdered mixture called dhana jeera. Cumin can be used ground or as whole seeds.
Dry ginger botanical name is Zingiber officinale. Dried ginger powder is used in spices and masalas for gravies, curries, marinades, stews etc. Mix cinnamon, fennel, cardamom and cloves to make masala tea with powdered ginger. Used to flavour ginger breads. Dried ginger root powder is also used for food preparations for expecting women and feeding mothers. Like the name indicates, dry ginger powder is the grounded form of dried ginger roots. It is essentially used as a seasoning agent. However, the powdered form doesn’t carry the strong pungent flavor from the roots.
Fennel botanical name is Foeniculum vulgare. Fennel is a perennial, pleasant-smelling herb with yellow flowers. It is native to the Mediterranean, but is now found throughout the world. Dried fennel seeds are often used in cooking as an anise-flavored spice. In foods and beverages, fennel oil and fennel seed are used as flavouring agents.
Fenugreek botanical name is Trigonella foenum-graecum. Fenugreek is an herb similar to clover that is native to the Mediterranean region, Southern Europe, and Western Asia. The seeds are used in cooking, to make medicines, or to hide the taste of other medicines. Fenugreek powder is derived from ground, roasted fenugreek. This very powerful Indian spice plays an essential part in the flavor of curry powder. Its bitter and sweet flavor is used in soups, dals, bean and vegetable dishes, and fish and seafood dishes.
Garlic botanical name is Allium sativum. Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic, but also without the caramelly undertones that you get from roasted or sautéd garlic.
Turmeric botanical name is Curcuma longa. Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. Turmeric powder is a bright yellow spice powder made from dried turmeric rhizomes. While it is slightly peppery, the warm flavor, vibrant colour and preservative properties make it a great culinary ingredient. The presence of ‘curcumin’ makes it suitable for cosmetic and medicinal purposes too.
The botanical name of Ashwagandha is Withania Somnifera. Ashwagandha is a plant. The root and berry are used to make medicine. Ashwagandha has a lot of uses. The name Ashwagandha is from the Sanskrit language and is a combination of the word ashva, meaning horse, and gandha, meaning smell. The root has a strong aroma that is described as “horse-like.”
The botanical name of Ashwagandha is Withania Somnifera. The main constituents of Aswagandha are alkaloids and steroidal lactones. Among the various alkaloids, withanine is the main constituent. Ayurveda Aswagandha is considered a rasayana herb. This herb is also considered an adaptogen which is a herb that works to normalize physiological function, working on the HPA axis and the neuroendocrine system. In Ayurveda, the fresh roots are sometimes boiled in milk, prior to drying, in order to leach out undesirable constituents. The berries are used as a substitute for rennet, to coagulate milk in cheese making.
Brahmi, scientifically called Bacopa Monnieri, is a plant that has been used as a natural remedy for several problems in the ancient Indian medicine system Ayurveda. While brahmi has been proven to be very effective for improving memory; a large section of people use brahmi powder for hair growth.
Bacopa, also known as brahmi, is a plant that has been used in traditional Indian medicine (Ayurveda). Bacopa is commonly used for Alzheimer’s disease, improving memory, anxiety, and attention deficit-hyperactivity disorder (ADHD) among many other uses.
Green tea is a type of tea that is made from Camellia Sinensis leaves that have not undergone the same withering and oxidation process used to make oolong tea and black tea. It’s ultimately the variety of tea plant and how the tea leaves are processed that defines how green tea becomes “green” and black tea becomes “black”. Like all other varieties of tea, green tea comes from the same evergreen plant named Camellia Sinensis. However, it is made from unfermented leaves with minimal processing. It reportedly contains the highest concentration of antioxidants called polyphenols. Antioxidants are substances that fight and reduce free radicals and prevent some of the damage they cause to our cells, including cancer and heart disease. Although green tea is extremely popular in Japan and China, it is gaining popularity in India and other countries due to its health benefits and unique taste.
The botanical name of Henna leaves is Lawsonia inermis. This traditional, fresh ground powder is a natural blend of henna leaves, mango kernel and the bark of the arjun tree. Mixed with water, these exotic ingredients dissolve into a luxurious paste to nourish and enlighten hair with rich brown color and shine.
Henna leaves are the tropical shrub or small tree (Lawsonia Inermis) of the loosestrife family, native to India, Africa, Asia, and Australia. The plant bears small opposite leaves and small, fragrant, white to red flowers.
Moringa leaves Moringa oleifera.offer a slightly bitter flavor with grass-like undertones and can often have a horseradish-like heat. During the cooking process, they release a distinct grassy aroma. Moringa leaves grow on a tree with drooping branches and are also known for their hanging fruits which contain dark brown, round seeds.
Moringa Oleifera to use its scientific name is one of the most nutrient-rich plants in the world. Aduna Moringa Powder is made from naturally-dried moringa leaves. It has a delicious spinachy flavour and is 25% plant protein including all 9 essential amino acids.
The botanical name of Neem leaves is Azadirachta Indica. Neem is a native tree of India, a tropical tree especially suited to semi-arid conditions. It is now grown in many Indian cities and in the tropical regions of Gujarat. Neem is considered to be part of India’s genetic bio-diversity. It is a medium large tree having short, straight bole, furrowed, dark brown to gray bark, and dense rounded crown of pinnate leaves. Various parts of the neem tree have been used as traditional ayurvedic medicine in India from time immemorial.
The bark, leaves, and seeds of Neem are used to make medicine. The leaf is also used for birth control and to cause abortions. The bark is used for malaria, stomach and intestinal ulcers, skin diseases, pain, and fever. The flower is used for reducing bile, controlling phlegm, and treating intestinal worms. Neem has been used as an insecticide, insect repellent, and oral dentifrice, and in traditional medicine to treat malaria, diabetes, worms, and cardiovascular and skin diseases. It reportedly has contraceptive, antiulcer, and fungicidal properties, as well as applications relevant to cancer.
The botanical name of Safed musli is Chlorophytum Borivilianum. Safed musli is a rare herb from India. It is used in traditional systems of medicine including Ayurveda, Unani, and homeopathy. It is traditionally used for arthritis, cancer, diabetes, boosting vitality and for many other uses. Safed musli contains chemicals that might have effects on the body. Research in animals shows it might have anti-inflammatory effects.
The botanical name of Senna is Senna Alexandrina. Senna is an Arabian name and the herb was first brought into use by the Arabian physicians Serapion and Mesue. Traditionally Senna was used in love sachets. Plants growing at different localities of India have also been found to contain different amount of sennoside B in leaves and pods, and also differ in chromosome morphology. The leaves and pods of this plant contain the commercially important laxative sennoside. The primary chemical constituents of Senna include anthraquinone glycosides (sennosides, aloe-emodin, rhein), beta-sitosterol, flavonoids, tartaric acid, mucin, essential oil, mucilage, tannin and resin.
The leaves and the fruit of the plant are used to make medicine. Senna is an FDA-approved over-the-counter (OTC) laxative. Prescription is not required to purchase senna. It is used to treat constipation and also to clear the bowel before diagnostic tests such as colonoscopy. Senna is a natural medicine containing sennosides that are derived from the leaves of the senna plant. Sennosides irritate the lining of the bowel causing a laxative effect. Senna has been used in alternative medicine as a laxative and an aid to treat constipation. Not all uses for senna have been approved by the FDA.
Tulsi (Ocimum Sanctum) is one of the most sacred plants in India and is often kept in courtyards and houses for its purifying and beneficial influence on its surroundings. It removes excess kapha from the lungs and upper respiratory tract promoting clear, comfortable breathing.
Tulsi (Ocimum Sanctum) is one of the most sacred plants in India. The leaves of Tulsi are used to worship Vishnu. The ancient Ayurvedic scriptures have mentioned the plant in the management of several diseases. The plant is supposed to have a purifying influence by liberating ozone and also is said to repel the mosquitoes. Thus, in many parts of India, the plant is grown in the courtyard, traditionally and worshipped daily as a necessary ritual for family well-being. Ayurvedic texts categories it as kasaghna – alleviates cough, svedala – induces sweating, ajirna nasaka – mitigates indigestion and agnimandya nasaka – alleviates anorexia (Bhavaprakasha). The leaves contain an essential oil, which contains eugenol, eugenol, carvacrol, methyl chavicol, limatrol and caryophylline. Tulsi is pungent and bitter in taste, pungent in the post digestive effect and has hot potency. It possesses light and dry attributes. On the contrary the seeds are oily and slimy in attributes and have a cold potency. Tulsi is a stimulant, aromatic herb and effectively reduces the fever.
Flax seeds also known as Linseed, Alsi, and by its botanical name Linum Usitatissimum. It is native to the region extending from the eastern Mediterranean to India and was probably first domesticated in the Fertile Crescent. Flax was extensively cultivated in India. In a prehistoric cave in the Republic of Georgia dyed flax fibers have been found that date to 34,000 BC. Flax is an erect annual plant with slender stems. In addition to referring to the plant itself, the word “flax” may refer to the unspun fibers of the flax plant. Flax seeds come in two basic varieties: brown and yellow or golden. Most types have similar nutritional characteristics and equal amounts of short-chain omega-3 fatty acids. The exception is a type of yellow flax called Linola or solin, which has a completely different oil profile and is very low in omega-3. Although brown flax can be consumed as readily as yellow, and has been for thousands of years, it is better known as an ingredient in paints, fiber and cattle feed. Flax seeds produce a vegetable oil known as flaxseed or linseed oil, which is one of the oldest commercial oils. Solvent-processed flax seed oil has been used for centuries as a drying oil in painting and varnishing. One hundred grams of ground flax seed supplies about 450 kilo-calories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.
Groundnut’s botanical name is Arachis hypogaea. Groundnut also known as peanut or the gooberand taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, being important to both small and large commercial producers. It is classified as both a grain legume and, because of its high oil content, an oil crop. World annual production of shelled peanuts was 42 million tons approx. As commonly found among crop plants, peanut pods develop underground rather than aboveground. It is this characteristic that the botanist Linnaeus used to assign the specific name hypogaea, which means “under the earth”.
Magaj usually is dried ‘kharbooj-ke-beej’ (melon seeds). You can grind the magaj and add it to your gravy to make it richer/thicker. Magaj are also used in making mithai (sweets) and thandaai. Magaj are high in good fatty acids, and proteins. A cream white shell with a soft oval kernel inside, Magaz is the hindi name for muskmelon seeds. These can be dried at home (cleansed thoroughly and sun dried) or you can get them pre-packaged. White melon seeds are more prevalent in Indian cooking rather than water melon seeds.
Mustard seeds botanical name is Brassica nigra. In Indian cooking black mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. The larger yellow variety known as white mustard are much less pungent. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. The seeds can be put whole into very hot oil and popped. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids used in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetables, beans, pastries and pickles.
Natural sesame seeds botanical name is Sesamum indicum. Natural sesame seeds in its natural form are available in whitish natural sesame seed, natural black sesame seed, etc. with 99.99% purity. Natural sesame seed is an important nutritional additive to salads and dressings. It is widely used to decorate bakery products such as bread, breadsticks, cookies and candies and as a garnish on pasta and vegetables. It is also used in curry dishes.
Hulled sesame seed botanical name is Sesamum indicum. Hulled sesame is pearly white in colour. Hulling or decorticating is a process of removing the outer husk of sesame seeds. It has a rich, nut-like flavor when roasted. Hulled sesame seeds are widely used in bakery and confectionary industries. Sesame Seeds can be slightly browned or cooked with other ingredients fo a nice crunchy texture. One of the oldest seeds known to man, Sesame Seeds are used extensively in Mediterranean, Middle Eastern, Greek and Asian cuisine. Sesame Seeds when ground can be made into tehina paste and halva. Add to cookie, pastry, and cake recipes or use it as the main ingredient in making candy. Throw some over vegetables or top a casserole or baked chicken with Sesame Seeds before baking.
Soybean botanical name is Glycine Max. Soybean has taken the place of meat in the diet of Chinese, Japanese and other Asian cultures. Its notable characteristics are its large proportion of assailable protein and fat and its lack of starch and small content of sugar. Soya nuggets/chunks or “Bari” is commonly referred to as vegetarian meat. It is prepared from defatted (DOC) soya flour by the process of extrusion cooking. During the process, the protein in the flour undergoes structural changes and forms a fiber like network. When soaked in water, the textured nuggets absorb the water and develop meat like and chewy characteristics (hence the reference to “vegetarian meat).
Yellow Mustard Seed is botanically called Brassica alba (also sometimes identified as Sinapis alba or Brassica hirta). Yellow mustard is a flowering plant and other members of this family include black mustard, brown mustard, horseradish and wasabi. Yellow Mustard seeds or mustard powder can be used as a condiment in a variety of dishes. Mustard seeds can be used as is or can be roasted in a skillet. While dried mustard powder does not have a very strong quality, mixing it with water initiates an enzymatic process that enhances its pungency and heat. To moderate its sharp flavor, you can either add some very hot water or an acidic substance such as vinegar, either of which will stop the enzymatic process.
Amaranthus caudatus is a species of annual flowering plant. It goes by common names such as love-lies-bleeding, pendant amaranth, tassel flower, velvet flower, foxtail amaranth, and quilete. Many parts of the plants, including the leaves and seeds, are edible, and are frequently used as a source of food in India and South America where it is the most important Andean species of Amaranthus, known as Kwacha.
Corn (Zea Mays), known as “Maize ” by most English-speakers, is a cereal grain domesticated in Mesoamerica and subsequently spread throughout the American continents. Corn, also called maize, is a cereal grass related to wheat, rice, oats, and barley. It is a plant whose food value and wide variety of uses make it the most important crop grown in India and one of the most important in the world. In order of world grain production, corn ranks second after wheat and is followed by third-ranking rice. Corn is raised as source of food and food products for people, livestock feed, and industrial products including ceramics, explosives, construction materials, metal molds, paints, paper goods, textiles, industrial alcohols, and ethanol.
Millet (Pennisetum Glaucum) is the most widely grown type of millet in Indian subcontinent. Since prehistoric times, it is generally accepted that millet originated in India and was subsequently introduced into India Pearl. Millet is well adapted to production systems characterized by drought, low soil fertility, and high temperature. It performs well in soils with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. Millet grain is comparatively high in protein and has a good amino acid balance. It is high in lysine and methionine + cysteine levels. It contains twice as much methionine than sorghum, an important trait for organic poultry production. The grain is also comparatively high in fat, and linolenic acid comprises 4% of the total fatty acids. Even when grown in highly stressed conditions, the grain is essentially free of aflatoxins and fumonisins.
Quinoa (Chenopodium Quinoa) is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa was first cultivated by farmers in the Gujrat and A.P mountains in India between 5,000 and 7,000 years ago. While it’s often referred to as a grain, this is a common misconception. Quinoa is a broadleaf plant, which makes it a pseudocereal along with other ancient “grains” like amaranth and buckwheat.
The finest Indian long grained rice grows in the foothills of the Himalayas. It is known as the prince of the rice because of its fine flavor and aroma. It should be rinsed and soaked for 10 minutes before using. Rice is primarily a high energy calorie food. The major part of rice consists of carbohydrate in the form of starch, which is about 72-75 percent of the total grain composition. The protein content of rice is around 7 percent. The protein of rice contains glutelin, which is also known as Oryza Sativa. The nutritive value of rice protein (biological value = 80) is much higher than that of wheat (biological value = 60) and maize (biological value = 50) or other cereals. Rice contains most of the minerals mainly located in the pericarp and germ and about 4 percent phosphorus. Rice also contains some enzymes.
Wheat (Triticum Aestivum) is cultivated grass from India. Wheat supplies much of the world’s dietary protein and food supply, as many as one in every 100 to 200 people has Celiac disease, a condition which results from an immune system response to a protein found in wheat: gluten. Within a species, wheat cultivars are further classified by wheat breeders and farmers in terms of growing season, such as winter wheat v/s spring wheat,[ by gluten content, such as hard wheat (high protein content) v/s soft wheat (high starch content), or by grain color (red, white or amber).
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