Spices And Herbs

Cloves are a kind of spice used in cuisines all over the world. It is an aromatic dried flower bud that is said to native to Indonesia. It has a strong taste and smell and is therefore, mostly used as a flavor in curries, meat or sweet dishes like fruits pies. You can also use it in the preparation of soups, barbeque sauces or to make pickles. ...

Cinnamon has a long history in the fields of culinary and medicine for its varied uses and scope. It is brown in colour and taken from the bark of the cinnamon tree. It is available in dried tubular structures known as quill and grounded powder. Known for its fragrant and warm taste, cinnamon is a popular choice among all spices. Types T...

As the name suggests, star anise is a fruit in the shape of a star which is native to South China. It is brown in color and has an aroma similar to that of a fennel seed. It has a strong licorice taste, more intense than regular anise. The fruits are picked up just before the harvest. Star anise contains an essential oil that is responsible for its...

A hot and pungent spice that's made from a type of chilli pepper - orangey in color. It is used to spice up dishes especially in Korean and Sichuan cuisines. Cayenne is a fruit red in color when ripened in maturity. It is also known as bird pepper or guinea spice. It is may dried and ground or used whole. It is mainly used to make dishes spicy. ...

Caraway plant is native to Western Asia, Europe and North Africa. Its fruits are crescent shaped and are about 2 mm long. The fruits have a pungent flavor and are often used as a spice.They are used in many desserts, curries and other food items. The fruit are crescent shaped with five horizontal ridges. Usually used as a whole, it has an anise-lik...

Cajun spices are the condiment used in the Cajun cuisine, popular among the Acadian immigrants from Canada to Louisiana. It is more like a country meal dominated by the locally available ingredients. It is a perfect blend of spicy, pungent, earthy and grassy flavor. These spices include onion, garlic, cayenne pepper, black pepper, dry mustard an...

lack salt, also known as Kala Namak is a special type of Indian mineral salt. Unlike its name, black is not the salt's color. It has more of a pinkish-grey tint. It is due to the presence of trace minerals and iron. The distinctive flavor is due to the sulphur content and hence it is not considered as an alternative for ordinary salt, despite its s...

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...

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 ...

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...

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...

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...

Having said to be originated in Rome, Asafoetida has become an essential condiment in the Indian vegetarian cooking. It is the dried latex emanated from an underground living rhizome of Ferula. It is very commonly used in a granulated or powdered form. Contrary to its natural putrid smell, it delivers a tingling aroma when added during cooking. The...

Aniseed, synonymously called anise, anis or anise seed, is a herb often used in middle eastern recipes. It belongs to the flowering plant of Apiaceae family. Its flavor is similar to the spices star anise, fennel and liquorice. They have a pale brown color with a very mild and fragrant aroma. Western and middle eastern dishes have been using ani...

A powder made from the unripe dry green mangoes. Once harvested, the green mangoes are peeled, thinly sliced, and sun-dried. These can be purchased whole and ground at home or in powder form from the market. A tangy powder that adds sourness to dishes, very popular in chaats. It is most commonly used in making chutneys, pickle or stir fries and ...

Allspice is native to Greater Antilles, Southern Mexico and Central America and is usually cultivated in warm areas. Allspice is a small berry that tastes like a combination of cinnamon, cloves and nutmeg. It is also known as jamaica pepper or newspice. It is a spice that is the dried unripe fruit of a mid-canopy tree. Allspice is one of the most i...

Ajwain seeds or carom seeds belong to the cumin family, Apiaceae. This plant is predominantly found in the regions of India and Pakistan and used as a spice. Carom seeds are egg-shaped and khaki coloured. Though by appearance, it looks like thyme, carom seed is more aromatic, bitter and pungent. A few flakes of carom seeds are enough to domina...

Parsley is a herb that is commonly used for garnishing, especially in Italian cuisine. It is native to the central Mediterranean region where is it widely cultivated as a herb, spice and vegetable. In many countries, dishes are served with a small amount of fresh chopped parsley sprinkled on top. It is available both fresh and dried. Usage and T...