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    Black Pepper

    Black pepper is a fruit which is dried for use as a spice. The cooked and dried unripe fruit of the pepper plants, has a spiciness which goes very well with salt. They are small black seeds with a wrinkled skin. Widely used in cuisines all over the world, pepper mills are a common tool used for freshly ground pepper which has a strong flavor. Its p...

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    Black Cumin

    Black cumin belongs to the family of the flowering plant Apiaceae. The seed is smaller, darker and thinner compared to its other family members. It is popular for its strong flavor and is used as a spice in Indian cooking. Black cumin seed is referred to the seeds of two different plants. However, both these varieties are used as spices. Bunium ...

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    Bay Leaf

    A leaf from the sweet bay or laurel tree, these are usually dried. An aromatic leaf, it's a staple around an Indian kitchen. Very common in Indian curries and rice dishes and in custards and stews in Western Cuisine. It's a smooth, elliptical leaf with a mildly bitter taste and the dried leaves has a fragrance similar to thyme and oregano. Types...

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    Basil

    This king of Mediterranean herb belongs to the mint family, originated in India. Though the common color of basil is green, there are some varieties which are purple or red. The odour of basil has a fragrant aroma, strong and pliable taste like that of peppermint. This strong and pungent odour makes basil an all-purpose ingredient; it goes well wit...

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    Black Cardamom

    A warming spice, black cardamom is used more commonly in savory dishes. It has a smoky flavor which comes from the method of drying on a flame which also lends it a distinct aroma. This dried fruit is sold both as pods and seeds where the pods carry a higher flavor. Types of black cardamom Nepal cardamom Smaller pods, these are favored in In...

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