Spice History
Spice Uses
Spices Health Tips

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 
Spice Uses  
Cardamom
Cardamom is a seed pod, known since antiquity for its culinary and medicinal properties. The spice is native to evergreen rain forest of southern India and now grown in only few tropical countries. Botanicallay, it belongs to the family of "zingiberaceae" and consists of two genera; elettaria and amomum.
Culinary uses :

Cardamom pods are usually split and seeds are crushed using hand mill just before their use.

  1. This delicate spice is being used as flavoring base in both food and drink, as well as in cooking spices.

  2. The pods have been in use in the preparation of sweet dishes in many Asian countries.

  3. It is used as a flavoring base in the preparation of tea, coffee, and liquors.


 
 
    Medicinal Uses :
    The therapeutic properties of cardamom oil have found application in many traditional medicines as antiseptic and local anesthetic, antioxidant and; health promoting and disease preventing roles.
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Coriander Seeds  
Coriander is tender hollow stemmed plant in the apiaceae family, of the genus coriandum. Its scientific name is Coriandum sativum. Pleasantly aromatic and spicy, the seeds have been in use since ancient times in cooking as well as in various traditional medicines.
Culinary uses :
Dried coriander seeds are one of the common spice ingredients used worldwide. In general, completely dried seeds are gently roasted under low flame in a pan before ground in order to get fine powder. Roasting enhances release of special aromatic essential oils in the seeds.
Here are some serving methods:
  1. The whole coriander seeds are used as flavoring agent in confectionary, stews, sausages, sweet breads, and cakes.
  2. Coriander leaves as well as seeds is used as an aromatic spice in Chinese, Indian, Pakistani, Middle-eastern and European cooking.
  3. Russian dark rye bread, "Borodinsky bread" uses coriander seeds.
  4. In India, ground powder is a common household spice powder that is used in pickling, chutneys, stews, curries, marinades as well as in sausages.
  5. In some parts, the seeds are used to flavor gin and liqueurs.
  6. Along with dill, and fennel, coriander seeds are being used as carminative and digestive agent in various gripe water preparations.
Medicinal Uses :
  1. Along with dill, and fennel, coriander seeds are being used as carminative and digestive agent in various gripe water preparations.
  2. The seeds are chewed as a remedy for halitosis (unpleasant breath)
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Cumin Seeds  
The plant is the small flowering herbaceous plant belonging to the family of apiaceae of the genus of; Cuminum, and scientifically known as Cuminum cyminum.
Culinary uses :
In order to keep the fragrance and flavor intact, cumin is generally grounded just before preparing dishes or whole seeds are lightly roasted before using them in a recipe.
  1. It is widely used as a spice and principally employed in cookery as a condiment and flavoring base.
  2. Its seeds have been in use since ancient times in the preparation of many popular dishes in Mediterranean, Asian and Chinese cuisines. Along with other spicy items, it is being used as flavoring agent in chicken, fish, and meat dishes.
  3. Some Indian vegetarian (jeera daal, aaloo-jeera), and chicken curries and rice dishes (biriyani, pulao) contain small amounts and in the Middle East, it is used in meat and rice dishes.
  4. The seeds are also been used in the preparation of soups, barbecue sauces, pickling and as one of the ingredients in variety of curry powders.
Medicinal Uses :
  1. Its seeds are used to prepare decoction, which is sometimes used in treating flatulence and indigestion in traditional medicine.
  2. The seeds are used in traditional medicines to stave off common cold.
     
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Fenugreek Seeds  
Botanically, the fenugreek is a small annual leguminous herb belonging to the family of fabaceae; of the genus: Trigonella. Scientific name: Trigonella foenum-graecum. Some of the common names include greek hay, mehti, bird's foot, greek clover etc.
Culinary uses :

The seeds should be added in small quantities in food because they have strong aroma and bitter taste. Dry fry under light heat in order to mellow their flavor.

Here are some serving tips:

  1. Fenugreeks are used as an important ingredient in curry powder.
  2. Small quantity of sprouted seeds added to vegetables and lentils dishes.
  3. Fenugreek leaves, either fresh or dried are also favored in cooking with spinach, potato, carrots etc.
  4. Sprouted fenugreek seeds are used in salads, paste, dips, fillings etc.
Medicinal Uses :
  1. Its seeds have been used in many traditional medicines as laxative, digestive, and as a remedy for cough and bronchitis.
  2. If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics.
  3. Fenugreek seeds added to cereals and wheat flour (bread) or made in gruel, given to the nursing mothers to increase milk synthesis.
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Mustard Seeds  
    Mustards are native of Asia minor, but now cultivated as a main commercial crop in Canada, India, China, and temperate climates of European region.
Culinary uses :

The aroma and pungent flavor of mustard comes from the essential oils sinalbin which releases isothiocyanate upon enzymatic reaction by myrosinase.

Here are some serving tips:

  1. Mustards exude pungent nutty flavor when gently roasted under low flame.
  2. Brown as well white mustard are used in pickling with raw mango, bitter gourd etc in India.
  3. Different kind of mustards uses mustard seeds mixed with herbs, spices, honey, tomato etc in many parts of the world.
  4. Mustard paste is used in salad dressings, sandwiches, and hot dogs and in mayonnaise.
Medicinal Uses :
  1. Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheuamtism and arthritic pain.
  2. In India, mustard oil is applied over scalp and is believed to stimulate hair growth.
  3. Its ground seeds act as a laxative, stimulant to gastric mucosa and increase intestinal secretion.
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Cloves  
Botanically, the spice belongs to the family of myrtaceae of the genus; Sygyzium, and scientifically named as Sygizium aromaticum.
Culinary uses :
  1. This popular spice has been used in preparation of many popular dishes in Asian and Chinese cuisine since ancient times. Along with other spices like pepper, turmeric, ginger etc... it is being used in marinating chicken, fish and meats.
  2. Some Indian vegetarian and chicken curries and rice dishes (biriyani) contain cloves and in the Middle East it is used in meat and rice dishes.
  3. They are also been used in the preparation of soups, barbecue sauces, pickling and as main ingredient in variety of curry powders.
Medicinal Uses :
  1. The essential oil, eugenol in this spice has been in therapeutic use in dentistry as a local anesthetic and antiseptic for teeth and gum.
  2. Eugenol also has been found to reduce blood sugar levels in diabetics, but further detailed studies required to establish its benefits.
  3. clove oil is also used in aromatherapy.
 
     
 
 
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