Allspice trees are evergreen medium sized, grow up to a height of 8 to 10 meters and with a slender upright trunk and smooth greyish bark. The mail trees produce only few fruits. The male and female trees are similar in appearance and cannot be identified till flowering commences.
The tree is indigenous to West Indies (Jamaica) but is also found in Central America. Attempts to introduce into countries in tropical regions didn’t succeed fully. In India, there are few trees in Maharashtra, Tamil Nadu, Karnataka and Kerala. The dried berries range in size (6.5 to 9.5 mm in diameter) and there are 13 to 14 berries per gram. The quality of pimento is affected by factors like growing area, stage of maturity of berries at harvest and storage conditions.
The major use of allspice is in food industry (65 to 70%) in domestic use (5% to 10%), production of berry oil (20% to 25%), extraction of oleoresin (1% to 2%) and pharmaceutical and perfume industry. Berry, berry oil, oleoresin, leaf oil are products of economic use. It is used mostly in Western cooking and less suitable for Eastern cooking. It has medicinal, anti-microbial, insecticidal, nematicidal, anti-oxidant and deodorant properties.
Kannada : Gandamenasu Malayalam : Sarvasugandhi Tamil : Sarvasukanthi
Jamaica pepper, piment English : Jamaica pepper, myrtle pepper, pimento, newspice Estonian : Harilik pimwnsipuu, Vurts Finnish : Maustepippuri French : Piment. Piment Jamaique, Poivre aromatique, toute-epice, poivre de la Jamaique German : Piment Neugewurz, Allgewurz, Nelkenpeffer, Jamaicapfeffer, Englisches Gewurz Hungarian : Jamaikai szegfubors, Szegfubors, Pimento, Amomummag Icelandic : Allrahanda Italian : Pimento, pepe di Giamaica Norwegian : Allehande Polish : Ziele angielskie Portuguese : Pimenta da Jamaica Russian : Yamaiskiy pjerets Spanish : Pimienta de Jamaica, Pimienta gorda Swedish : Kryddpeppar Turkish : Yeni bahar
Aniseed is an annual plant with an average height of 30 to 50 cm. The plant is completely covered with fine hairs. Aniseed is ground-grey to greyish brown in colour,3 to 5mm in length, oval in shape with short stalk attached. Five longitudinal ridges are visible on each pericarp. Vittae (oil ducts) are almost always present embedded in the fruit wall beneath the ridges. It has a characteristic agreeable odour and a pleasant aromatic taste.
It is a native of East Mediterranean Region. It is widely cultivated in Bulgaria, Cyprus, France, Germany, Italy, Mexico, South America, Syria, Turkey, Spain, UK and USSR. In India, it is grown to a small extent as a culinary herb or as a garden plant. The major products are anis oil and oleoresin anis.
It is used mainly as a flavourant, culinary, household, cosmetic and medicinal. The fruit of anis, commercially called aniseed is widely used for flavouring curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and alcoholic beverages. The essential oil is valuable in perfumery. The oil is used for production of anethole and sometimes as sensitizer for bleaching colours in photography. The other functional properties are anti-bacterial, anti-fungal, anti-oxidant, stimulant, carminative and expectorant.
Hindi : Valaiti saunf or aawonf Bengali : Muhuri, Mitha jira Gujarati : Anisi, Sowa Kannada :sompu Malayalam:Shombu Marathi :Somp, Badishop Oriya :Sop Punjabi :Valaiti sounf Sanskrit :Shatapusapa Tamil :Shombu Telugu :Kuppi soptu
Asafoetida is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb (1 to 1.5 mtr. High).
The species are distributed from the Mediterranean region to Central Asia. In India it is grown in Kashmir and in some parts of Punjab. The major supply of asafoetida to India is from Afghanistan and Iran. There are two main varieties of asafoetida ie. Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal (Red asafoetida). Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein. The white or pale variety is water soluble, whereas the dark or black variety is oil soluble. Since pure asafoetida is not preferred due to its strong flavour, it is mixed with starch and gum and sold as compounded asafoetida mostly in bricket form. It is also available in free flowing (Powder form) or in tablet forms.
Asafoetida is extensively used for flavouring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties.
Hindi : Hing Bengali : Hing Gujarati : Hing Kannada : Hinger,Ingu Kashmiri : Yang, Sap Malayalam : Kayam Marathi : Hing Oriya : Hengu Punjabi : Hing Sanskrit : Badhika, Agudagandhu Tamil : Perungayam Telugu : Inguva, Ingumo Urdu : Hing
English : Devil's dung Persian : Angustha-Gandha French : Ferule Asafoetida German : Stinkendes steckenkraut Arabic : Tyib, Haltheeth Sinhalese : Perumkayam
Basil also known as French Basil or Sweet Basil or Tulsi is an erect glabrous herb, 30-90 cm high is indigenous to India. The leaves of basil have numerous oil glands with aromatic volatile oil. The herb bears cluster of small white lipped flowers in racemes. The freshly picked bright green leaves turns brownish green when dried and become brittle and curled. The major types are American Basil, French Basil, Egyptian Basil and Indian Basil.
It is indigenous to the lower hills of Punjab and Himachal Pradesh and is cultivated throughout India. It is also cultivated in Southern France, Egypt, Belgium, Hungary, and other Mediterranean countries and also in USA
The dried leaves and tender four sided stems are used as spice for flavouring and for extraction of essential oil. Apart from flavouring numerous foods, it is used for seasoning in tomato paste products. The sweet basil oil is widely used in perfumery compounds. It has application in areas of medicine and also used as an insecticide and bactericide.
Assamese : Tulasii Hindi : Bawari bawari,Ban thulasi, Tulsi Bengali : Babui tulsi Gujarati : Sabje Kannada : Amli, Huli Malayalam : Pachcha/sivatulasi Marathi : Sabja/Tulasa Oriya : durlabha Punjabi : Imli, Tulasigidda,Tulasi Sanskrit : Barbari,Bana thulasi,Tungi Tamil :Tulasi,Tirunirrippachai Telugu : Tulsi-chettu Urdu : Imli
Spanish : Alba Laca French : Basilic German : Basilienkraut Swedish : Basilkort Arabic : Raihan Dutch : Basilicum Italian : Basilico Portuguese : Manjericao Russian : Basilik Japanese : Meboki Chinese : Lo-le Thai : Horapa,Horapha English : Sweet Basil
Bay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs. The upper surface of the leaf is glabrous and shiny, olive green, and lower surface is dull olive to brown with a prominent rib and veins. The aroma of the crushed leaves is delicate & fragrant and taste is aromatic and bitter. The size of the leaves is ranging from 2.5 to 7.5 cms in length and 1.6 to 2.5 cms in breadth. The shape is elliptical and tapering to a point at the base and tip of the leaves.
It is a native of Mediterranean and grow widely in scrub land woods in Europe and California. It widely cultivated in Europe, America and Arabian countries. It is not cultivated as a commercial crop in India
Bay leaves are used as flavouring in soups, stews, meat, fish, sauces and in confectionaries. Both leaves and fruits possess aromatic, stimulant and narcotic properties. The essential oil from the leaves are also used as spice and food flavouring agent and has wider application in traditional medicines of different countries. The major functional properties are anti-microbial, anti-fungal, hypoglycaemic, anti-ulcerogenic etc.
Spanish : Laurel French : Laurier German : Lorbeer Swedish : Lager Arabic : Ghar Dutch : Laurier Italian : Alloro Portuguese : Loureiro Russian : Laur Japanese : Gekkeiju Chinese : Yuch-kuei English : Sweet laurel,Bayleaf
An erect, glabrous or minutely pubescent, branched annual. The stems are striate; the leaves are rather distant, 2-3-pinnately divided, the segments linear. The flowers occur in terminal or seemingly-lateral pedunculate, compound umbels, white and small; the fruits are ovoid, muricate, aromatic cremocarps, greyish brown; the mericarps, which are the components of the fruit, are compressed, with distinct ridges and tubercular surface, 1-seeded.
Ajwain originated in the Middle East, possibly in Egypt and the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. In India, the major Ajwain producing states are Rajasthan and Gujarat, where Rajasthan produces about 90% of India's total production.
It is traditionally used as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies. Many assume that it relieves colic in babies and for kids it also improves digestion and appetite. Ajwain can be used as digestive mixture in large animals. In the northern part of India, Ajwain is often consumed after a heavy meal. It is commonly offered after dinner parties.
Hindi : Ajwain Bengali : Jowan or Joan Gujarati : Yavan Kannada : Oma Kashmiri : Jawind Malayalam : Omum Marathi : Onva Oriya : Juani Punjabi : Ajamoda, Avanika Sanskrit : Ajamoda, Avanika Tamil : Omum Telugu : Vamu Urdu : Ajowain
Latin : Trachy Spermum Ammi Persian : Zinian, Nankhwah Arabic : Kamme Muluki
Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ is a medium size evergreen dioecious tree with rounded crown and horizontal or drooping branches attaining a height of 18 mtrs. Fruit is a berry having a size of an apple, yellow or red, 6 to 8 grooves, forming blunt lobes with tough rind, 6 to 8 seeds and succulent arils. Fruit is weighing 50 to 180 gms.
It is a native of Western Ghats of Kerala (India). Its habitat extends from Konkan southward to Travancore and into the shola forests of Nilgiris. It is fairly common in Sri Lanka and Malaysia.
The dried rind is used as a condiment for flavouring curries. In Sri Lanka the dried rind with salt is used for curing fish. The rind contains hydroxy citric acid and is widely employed in anti-obesity drugs.
Hindi : Goraka Malayalam : Kodampuli Sanskrit : Vrikshamala
Chinese : Guan-mu Dutch : Geelihars English : Malabar tamarind French : Gamboge German : Gummiguttbaum
Capers also known as caper berry are immature flower buds of Capparius spinosa. They are small shrubs, reach 1 meter height, leaf stipules are transformed into spines, flowers are borne on first year branches, they are white with long conspicuum tassels of purple stamens. The flowers open in the morning and close by sunset.
It is a native of Mediterranean from Canary Islands and Morocco to Crimea and Armenia. It is cultivated in Armenia, Algeria, Egypt, Morocco, Tunisia, Cyprus, Spain, Italy and Iran. Dry heat and intense sunlight provide the preferred environment for caper plants. It survives temperatures of 40 degree C and in an area with 350 mm annual precipitation. It also survives at temperature up to –8 degree C. It grows well in nutrient poor, sharply drained gravelly soils. They are salt tolerant and have an extensive root system for deep penetration.
The flower buds, semi mature fruits and young shoots with small leaves are pickled for use as a spice. It gives flavour, aroma and saltiness to Pasta sauces, pizza, fish, meats and salads. It is reduces flatulence and anti-rheumatic. It helps to improve liver function and used against arteriosclerosis, as diuretic, vermifuges and tonics. It has anti-oxidant property. Caper extracts and pulp are used in cosmetics.
Hindi : Kabra Kannada :Mullukattari Marathi :Kabur Punjabi :Kaur,Barar Telugu :Kokilakshamu
Italian : Cappero Egypt : Caperberry Arabic : Kaber/Lussef French : Capre German : Kaper Greek : Kappari Spanish : Alcaparra
Caraway of commerce is the fruit of a biennial herb. The plant has a fleshy root and slender branched stem that attains a height of 0.5 to 0.6 mtrs, with small white flowers in compound umbels. The fruit when ripened splits into narrow elongated carpel, 4 to 6.5mm long, curved, pointed at ends with 5 longitudinal ridges on the surface. The dried fruit is brown in colour has pleasant odour is with sharp taste. Seeds are hard and sharp to touch.
It is a native of North and Central Europe and is extensively cultivated in Holland, Russia, Poland, Bulgaria, Denmark, Rumania, Syria, Morocco, and to a small extent in England, and US. It is cultivated as a cold season crop in the hills of Kashmir and Kumaon at an altitude of above 2750 MSL.
Caraway is widely used as a spice for culinary purposes and for flavouring bread, biscuits, cakes and cheese. It is also used for seasoning sausages and as medicine.
Hindi : Siya zira or Shia zira Bengali : Jira or Zira Kannada : Shime jeerige Kashmiri : Gunyun Malayalam : Shima jirakam Marathi : Vilaiti zirah Sindhi : Kalu Duru Punjabi : Zira-siah Sanskrit : Sushavi Tamil : Shimai shambu Telugu : Sima jirakai
Arabic : Karaway Dutch : Karwif French : Grainsde Carvi Chinese : Fang Feng Greek : Karo Italian : Caro
Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. Each shoot has height of 1.7 to 2.6 mtr and possess 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Each spike has 10-15 fruits. Fruit is round or oval shape, capsule with reddish brown colour. Each capsule is trilocular with many seeds.
Large Cardamom is cultivated in the Sub-Himalayan region of North Eastern India, Nepal and Bhutan. It is grown in cold humid conditions under shade of trees at an altitude between 800-2000 meters above MSL., with an average precipitation of 3000-3500 mm spread over about 200 days and with temperature ranging from 6-30 degree C.
It is used as a flavourant in dishes like Pulavu, Biriyani and meat preparations. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavouring cola, biscuits, liquors.
Hindi : Bara Elaichi Bengali : Bara Elaichi Malayalam : Perelam Punjabi : Bara Elaichi Sanskrit : Brihadaela Tamil : Periya yalam Telugu : Peddayelaki Urdu : Bara Elaichi
English : Black Cardamom,Nepal Cardamom French : Cardamome noir German : Nepal Cardamom Chinese : Xiang Doukou Nepalese : Elaa
Cinnamomum Cassia (Chinese Cinnamon) is the dried bark of cassia which is a small, bushy, ever green tree, 18-20 mtr high and 40-60 cm diameter with a straight and cylindrical trunk and grey brown bark, 13-15mm thick when mature.
Chinese Cassia occurs mainly in South China, Vietnam, Laos, and Myanmar. In India only a few plants are available. It is grown at altitudes up to 300 mtr MSL with a mean daily temperature of about 23 degree C and an annual rainfall of 1250 mm in about 135 wet days. It is a light demanding tree, slightly shade tolerant when young, preferring cool and wet condition.
Dried Cassia bark is the spice. The essential oil is called cassia cinnamon oil (Oleum Cinnamon). Apart from its use as spice, it is a well known medicine reinforcing ‘yang’, the body fire. ‘Gui zhi’ (dried twig of cassia cinnamon) is collected in spring and summer and dried in the sun or in the shade used in decoctions, has analgesic and anti-pyretic properties.
Hindi :Jangli dalchini Gujarati :Tajj Malayalam:Ilavangum,vayana Sanskrit :Sthulatvak Tamil :Ilavangapattai Telugu :Lavangapattai
Spanish : Canela de la China French : Cannelle de cochinchine German : Kassie Swedish : Kassia Arabic : Darasini Dutch : Kassia Italian : Cassia Japanese : Bokei Chinese : Gui pi/Gui
Celery is an umbelliferous, aromatic, herbaceous plant grown for its leaves, seeds, oleoresin and essential oil. Celery plant is usually 30-60 cm high, erect with conspicuously jointed stems, bearing well-developed leaves on long expanded petioles. The rigid fruit is small, ovoid, 1 to 1.5mm long, 1 to 2mm in diameter, contains a small brown seed.
The native habitat of celery extends from Sweden to Egypt, Algeria and Ethiopia and in Asia, India and China. It is an annual in the planes, whereas, biennial in cold climate and on hills.
The dried ripped fruits (celery fruit) are used as spice. Leaves and stalks are used as salads and in soups. It is also widely used in meat seasonings, in flavouring beverages, confectionaries, ice creams and baked goods. It is figured as a natural medicine in different cultures. In modern medicine, it is used as a stimulant and for treating Asthma and liver diseases.
Hindi : Shalari, Ajmud, Randhuni Bengali : Bandhuri, Chanur Gujarati : Bodiajmoda Malayalam : Ayamodakam Marathi : Ajmoda Punjabi : Kernauli Sanskrit : Ajmoda Tamil : Ajmoda
Spanish : Aipo French : Celeri German : Sellerie Swedish : Selleri Arabic : Karafs Dutch : Selderij Italian : Sedano Portuguese : Apio Russian : Syel'derey Japanese : Serorii Chinese : Chin
The "True Cinnamon" or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting.
Cinnamomum verum is mostly cultivated in Sri Lanka, Malagasy Republic and Seychelles. It has originated in the central hills of Sri Lanka. In India, it is grown in one or two locations in Kerala. Cinnamon is a hardy plant and is cultivated in Sri Lanka under varying conditions ranging from semi dried to wet zone conditions. The ideal temperature for growing cinnamon is between 20-30 degree C and rainfall between 1250 to 2500 mm. It thrives well as a forest tree at 300-350 meter above MsL.
The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. ‘Quills’ are scraped peel of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels which is dried first in the sun and thereafter in the shade. ‘Quillings’ are broken pieces and splits of all grades of cinnamon quills. ‘Featherings’ are feather like pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon ‘chips’ are rough unpeelable barks scraped off from the thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaf and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavouring confectionary, liquors, pharmaceuticals and cosmetics. It is found to help diabetics in digestion of sugar. It has astringent; stimulant and carminative properties and can check nausea and vomiting. The cinnamon bark oil has anti-fungal properties and cinnamon leaf oil is widely used in perfumery and cosmetics
Hindi : Dalchini, Darchini Bengali : Dalchini Gujarati : Dalchini Kannada : Lavangapattai Malayalam : Karuvapatta Marathi : Dalchini Oriya : Dalchini Punjabi : Dalchini Sanskrit : Darushila Tamil : Karuvapattai, Sannalavangapattai Urdu : Dalchini
Arabic : Querfa Indonesia :Kayu manis Persian : Darchin Sinhala : Kurundu Turkish : Tarcin
The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 mtrs and start flowering in about 7 years. It continues to produce flower buds for 80 or more years. It is a valuable spice of the orient. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. Unopened flower buds, leaves and stalks yield essential oil.
The plant is indigenous to North Molucca Islands of Indonesia. It is also grown in Zanzibar, Madagascar, Malaysia, Sri Lanka and India. The tree prefers well drained rich soil with sufficient soil moisture throughout the year. High atmospheric temperature (25 to 35 degree C) with heavy sun light, good and well-distributed rainfall (above 150 cm) and high humidity (above 70%) are preferred.
The use of clove in whole or ground form is mainly for culinary purposes and as a flavouring agent in food industry. Its flavour blends well with both sweet and savory dishes. It is highly valued in medicine as carminative, aromatic and stimulant. In Indonesia, the lion share of production is consumed in production of ‘kretek’ cigarettes. The antiseptic and antibiotic properties of clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It has wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.
Hindi : Laung Bengali : Lawang Gujarati : Lavang Kannada : Lavanga Malayalam : Grambu Marathi : Luvang Oriya : Labang Punjabi : Laung Sanskrit : Lavanga Tamil : Kirambu, Lavangam Telugu : Lavangalu Urdu : Laung
Arabic : Kabsh ,Qarunfil Chinese : Ding xiang French : Clou de girofle Indonesian : Cengkeh German : Nelke
Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour. There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.
It is a native of Mediterranean and commercially produced in India, Morocco, Russia, East European countries, France, Central America, Mexico, and USA. Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds.
The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors. In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.
Hindi : Dhania or Dhanya Bengali : Dhana, Dhania Gujarati : Kothmiri, Libdhaba Kannada : Kothambri, Kothamiri bija Kashmiri : Deaniwal, Kothambalari Malayalam : Kothumpalari bija Marathi : Dhana Oriya : Dhania Punjabi : Dhania Sanskrit : Dhanyaka Tamil : Kothamalli Telugu : Dhaniyalu
Spanish : Cilantro French : Corriandre German : Koriander Swedish : Koriander Arabic : Kuzhbare Dutch : Koriander Portuguese : Coentro Russian : Koriandr Japanese : Koendoro Chinese : Hu-sui
Japanese Mint (Mentha Arvensis) is a perennial herb with creeping root stalk and an erect stem, 1-2 quadrangulate branched with short dense hair. Leaves are 2.5 – 5cm long, oblong-ovate. Flowers are in auxiliary whorls, none at the top. Plant rises to a height of 0.4-0.8 mtr. Branching freely, flowers appearing in May-June and again in September-November under cultivation. Pepper Mint (Mentha piperita), Bergamot Mint (Mentha citrata) and Spear Mint (Mentha Spicata) are also commercially cultivated though on a lesser scale. These species are morphologically variant to that of Japanese Mint.
These aromatic perennial herbs are distributed mostly in the Northern hemisphere. In India, it is largely confined to North India in the States of Uttar Pradesh, Punjab and Haryana. Temperate to tropical climate is suited for plant growth. Sunny weather with moderate rain is conducive to its luxuriant growth. A deep soil, rich in humus which can retain moisture, is suitable for mint cultivation.
Mint is used for flavouring meat, fish, sauces, soups, stews, vinegar, tea, tobacco and cordials. The mint oil is used for the production of natural menthol, dementhalised oil is for flavouring mouth washes, tooth paste and pharmaceutical preparations. In medicine, it is used against stomach disorders, rheumatism, in ointments for headaches, in cough drops, inhalations etc. The oil and dried plants are antiseptic, carminative, refrigerant, stimulant and diuretic.
Hindi : Pudina Bengali : Pudina Gujarati : Pudina Kashmiri : Pudyanu Malayalam : Puthina Marathi : Pudina Punjabi : Pudina Tamil : Pudina Telugu : Pudina Urdu : Pudina
Arabic : Eqama Chinese : Pak hom ho Dutch : Pepermunt French : Meuthe anglaise German : Pfefferminze Greek : Menta Italian : Menta peperina Spanish : Menta/ Piperita Turkish : Nane
The leaves of curry leaf tree is a spice. The tree is an aromatic deciduous one, five meter in height, 15-40 cm in diameter. It is cultivated mainly in homesteads but to a certain extent on a plantation scale.
Curry leaf is found almost throughout India up to an altitude of 1500 mtrs. It is much cultivated for its aromatic leaves.
The leaf is used in South India as a natural flavouring agent in various curries. Volatile oil is used as a fixative for soap perfume. The leaves, bark and root of the plant are used in the indigenous medicine as a tonic, stimulant, carminative and stomachic.
Assamese : Narsinghs, Bisharhari Hindi : Kathnim, Mitha neem, Curry or kurry patta, Gandhela, Bareanga Bengali : Barsanga, Kariphulli Gujarati : Goranimb, Kadhilimbdo Kannada : Karibevu Malayalam : Karriveppilei Marathi : Karhinimb, Poospala, Gandla, Jhirang Oriya : Barsan, Basango, Bhuraunga Punjabi : Curry patta Sanskrit : Krishna nimba Tamil : Karivempu, Karuveppilei Telugu : Karepaku
French : Feuilles de cari German : Curryblatter English : Curry leaves Chinese : Ga lei yihp Dutch : Kerriebladeren Spanish : Hoja
Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice.
European Dill (Anetheum graveolens) is indigenous to Europe and is cultivated in England, Germany, Romania, Turkey, USA and Russia. The Indian dill (Anetheum sowa), a native of Northern India is bolder than the European dill. It is cultivated as a cold weather crop in many parts of India.
Dill seed is used both whole and ground as a condiment in soups, salads, processed meats, sausages and pickling. Dill stems and blossom heads are used for dill pickles. The essential oil is used in the manufacture of soaps. Both seeds and oil are used in indigenous medicinal preparations. The emulsion of dill oil in water is an aromatic carminative..
Hindi : Sowa Bengali : Sowa Gujarati : Surva Kannada : Sabasige Kashmiri : Sor Malayalam : Sathakuppa Marathi : Surva, Shepu Punjabi : Sowa Sanskrit : Satapushpi Tamil : Sathakuppi Sompa Telugu : Sabasiege Urdu : Sowa
Spanish : Eneldo French : Aneth German : Dill Swedish : Dill Arabic : Shibith Dutch : Dille Italian : Aneto Portuguese : Endro Russian : Ukrop Chinese : Shin-Lo
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.
It is a native of Europe and Asia Minor. It is cultivated extensively in Northern India as a cold weather crop. It comes up well in fairly mild climate. The dry and cold weather favours high seed production. Prolonged cloudy weather at the time of flowering is conducive to diseases and pests.
The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative.
Hindi : Saunf, sonp Bengali : Pan, Muhiri, Mauri Gujarati : Variari Kannada : Badi-sopu Malayalam : Perum jeerakam Marathi : Badishep Punjabi : Saunf Sanskrit : Madhurika Tamil : Shombei Telugu : Sopu, Pedda-jilakara
Spanish : Hinojo French : Fenouil German : Fenchel Swedish : Fankal Arabic : Shamar Dutch : Venkel Italian : Finocchio Portuguese : Funcho Russian : Fyenkhel Japanese : Uikyo Chinese : Hui-Hsiang
Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance.
Fenugreek is a native of South Eastern Europe and West Asia, now cultivated in India, Argentina, Egypt and Mediterranean countries (Southern France, Morocco and Lebanon). In India it is grown extensively in Rajasthan, Gujarat, Madhya Pradesh, Uttar Pradesh, Maharashtra and Punjab. It is a cold season crop and is fairly tolerant to frost and very low temperature. It is best suited to tracts of moderate to low rainfall and is sown in all types of soil but perform better in loam and clayey loam with proper drainage. It can also be grown on black cotton soils.
Fenugreek is used both as a food and food additive as well as in medicines. Fresh tender pods, leaves and shoots are eaten as curried vegetable. As a spice, it flavours food. Powder of dried leaves is also used for garnishing and flavouring variety of food. Fenugreek extract is used as a flavouring agent of imitation maple syrup. It is one of the principle constituent of curry powder. The seeds are used in colic flatulence, dysentery, diarrhoea, dyspepsia, chronic cough and enlargement of liver and spleen, rickets, gout and diabetes. It is also used as a carminative, tonic, and aphrodisiac. Fenugreek oil is used in the manufacture of hair tonics.
Hindi : Methe Bengali : Methe Gujarati : Methe Kannada : Menthya Malayalam : Ventayan, Uluva Marathi : Methe Oriya : Methe Punjabi : Methe Sanskrit : Methe Tamil : Vendayam or Venthiyam Telugu : Mentulu or Menthulu Urdu : Methe
Spanish : Alholva French : Fenugrec German : Bockshorklee Swedish : Bockshornklee Arabic : Hulba Dutch : Fenegriek Italian : Fieno Greco Portuguese : Alforva Russian : Pazhitnik Japanese : Koroha Chinese : K'u - Tou
Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called ‘cloves’ which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste.
Garlic is a native of West Asia and Mediterranean area. China, Korea, India, USA, Spain, Argentina and Egypt are the major garlic growing countries. Garlic prefers cool weather and grow in a well-drained, moderately clay loam at higher elevation (900 to 1200 mtrs).
Garlic is used for flavouring various dishes practically all over the world. In United States almost half of the produce is dehydrated for use in mayonnaise products, salad dressings and in several meat preparations. Raw garlic is used in the preparation of garlic powder, garlic salt, garlic vinegar, garlic cheese croutins, garlicked potato chips, garlic bread, garlicked bacon etc. Spray dried garlic products, liquid garlic preparations are other products. In India and other Asian and Middle East Countries, garlic is used in pickles, curry powders, curried vegetables, meat preparations etc. Oil of garlic is used as a flavouring agent in soups, canned foods, sauces etc. The other properties are anti-bacterial, fungicidal and insecticidal. In the area of medicine, it is used for various ailments of stomach, skin diseases. It has wider applications in indigenous medicines and is also considered as highly nutritive.
Assamese : Naharu Hindi : Lasun, Lessan, Lahsun Bengali : Rashun Gujarati : Lasan Kannada : Bellulli Kashmiri : Ruhan Malayalam : Vellulli Marathi : Lusson Oriya : Rasuna Punjabi : Lassan, Lasun Sanskrit : Lashuna Tamil : Ullipundu, Vellaippundu Telugu : Velluri Urdu : Lassun, Leshun
Spanish : Ajo French : Ail German : Knoblanch Swedish : Vitlok Arabic : Thum Dutch : Knoflook Italian : Agilio Portuguese : Alho Russian : Chesnok Japanese : Ninniku Chinese : Suan
Greater Galanga is the dried rhizome of a plant Alpenia galanga. This is a perennial, robust, tillering, rhizomatous herb. The plant is 1.8 to 2.1 mtrs high and bears perennial rhizome (2.5 to 10 cm thick), which are deep orange to brown in colour, aromatic, pungent and bitter. The pseudostem formed by the rolled leaf sheaths is erect, the inflorescence is terminal, many flowered. The fruits are about 13 mm long, constricted in the middle and contain 3 to 6 seeds.
Greater Galanga is a native of Indonesia and is currently cultivated in all South East Asian countries, India, Bangladesh, China and Surinam. The plant requires sunny or moderately shady locations with fertile moist soil preferably sandy or clayey, rich in organic matter with good drainage. In tropics the plant occurs up to an altitude of 1200 mtr
The rhizomes have many applications in traditional medicines such as for skin diseases, indigestion, colic, dysentery, enlarged spleen, respiratory diseases, mouth and stomach cancer. Rhizomes show anti-bacterial, anti-fungal, anti-protozoal, and expectorant activities. Young rhizome is a spice used to flavour various dishes in Malaysia, Thailand, Indonesia and China.
Hindi : Kulanjan Sanskrit : Kulanjana Kannada : Rasmi Malayalam : Chittaratha,Kolingi Marathi : Koshtkulinjan Gujarati : Kolinjan
French : Galanga,Souchet long German : Galgant Indonesian : Laos Thai : Dok kha Vietnam : Rieng Dutch : Grote galanga English : Siamese ginger Arabic : Galangal Chinese : Gou leuhng geung
Horseradish is a hardy herb having large leaves, perennial and is grown for its pungent root, which contain oil with strong pungent odour and hot, biting taste. The plant attains a height of 0.6 to 0.9 mtr when in flower. Propagation is by planting pieces of side roots. The roots develop entirely underground and grow to a meter in length. The top of the plant consists of a rosette of large paddle-shape leaf and a flower stalk. It rarely produces seeds. White flowers with a sweet honey scent are produced on terminal panicles in late spring. There are two types of horseradish one is ‘common type’ with broad crinkled leaves and roots of high quality and the other is ‘bohemian type’ with narrow leaves and poor quality roots. The taproot is tuberous and cylindrical (30 cm long and 18 mm in diameter).
Horseradish is a native of the marshy districts of Eastern Europe, Southern Russia and Eastern Ukraine but has become naturalized in North America and New Zealand. In India it is found growing to a small extent in gardens in North India and hill stations of South India.
Horseradish is used as an appetizing spice. The high Vitamin ‘C’ content present in it is credited with digestive and anti-scorbutic properties. Leaves are used in salads and sandwiches. Grated roots when mixed with vinegar and salt is an appetizing spice and a pungent condiment to enhance the flavour of boiled or roasted beef. Other products in use are horseradish cream, sauce, or relish. Horse raddish is available in dehydrated form also. Horseradish is a stimulant, diaphoretic, diuretic, and digestive. It is used in the treatment for general debility, arthritis, gout, respirative infections, urinary infections and fever
Hindi : Sahijan
Arabic : Fajl haar Chinese : Laaht gan,La gen Dutch : Kreno French : Raifort,Cran German : Kren Greek : Armorakia Italian : Barbaforte Thai : Hosraedich
Hyssop is an aromatic perennial herb, 30-60 cm high, grown at higher elevations (above 1500 mtrs.). The branches are erect or defuse, leaves are sessile, linear-oblong, flowers are bluish purple in auxiliary tufts arranged unilaterally on terminal branches. The leaves and flower tops constitutes the spice.
It is a native to Southern Europe and temperate zones of Asia. It is cultivated in Europe especially in Southern France. In India it is found in the Himalayas and is cultivated in Kashmir. The plant thrives in light rich soil in hill stations. It is also grown as a pot herb.
Hyssop is used as a condiment and also as medicine. The leaves and flowering tops are used in flavouring of salads and soups. It is also used in the preparation of liquors and perfumes. Hyssop is considered as a stimulant, carminative and expectorant and is used in colds, coughs, and congestion and lung complaints. It is effective in pulmonary, digestive, uterine, and urinary troubles. Leaves are stimulating stomachic, carminative and colic. Hyssop oil is used as flavouring agent in bitters and tonics and in perfumery. The essential oil of hyssop has antimicrobial properties.
Hindi : Zufah-yabis Sanskrit : Jufa Urdu : Zufah
Chinese : Ngau sat chou Dutch : Hyssop French : Hysope German : Eisop Greek : Issopos Italian : Issopo Spanish : Hisopo
Juniper is an evergreen shrub sometimes attaining the height of a small tree up to 3 mtrs with erect trunk and spreading branches, covered with a shreddy bark. The trunk diameter is 25-30 cm. Leaves are straight and rigid, oval shape, about 6-13 mm long and with sharp prickly points. It is dioecious plant. The male and female flowers produced in April and May usually born on separate plants, the male flowers in short catkins and female flowers in small cones. The fleshy berry like fruit is sub-globose, bluish black, dark purple when ripe, 10-13 mm in diameter covered with waxy blook. The three scales comprising fruit, occasionally gaping and exposing bony seeds, usually three, elongated, ovoid, and embedded in the pulp.
The plant grows wild in many parts of Europe and Asia and in North America. In India, it is found in Himalayas at an altitude of 1500-4000 mtrs above MSL. It thrives well on warm sunny places especially in mountain slopes.
The fruits are used as a food flavourant and as a food. In Europe it is used for the preparation of alcoholic beverages. Juniper oil is used in flavouring liquors and cordial. The fruits and volatile oil possess carminative, stimulant and diuretic properties.
Hindi : Aaraar Sanskrit : Hapusha
Arabic : Arar Chinese : Du song Czech : Jalovec French : Genevrier German : Wacholder Italian : Ginepro Spanish : Enebro/Junipero Dutch : Jeneverbes
Kokam is a slender evergreen small tree with drooping branches. It is a dioecious tree growing up to 18 mtr high. The fruit is spherical, purple, not grooved having 5-8 seeds compressed in an acid pulp.
The tree is oriental in origin, found in Southern India, particularly in the tropical rain forest of Western Ghats of Ratnagiri, Konkan, Coorg and Wynadu region. It is also found in the evergreen forests of Assam, Khasi, Jantia hills, West Bengal and Gujarat. The crop prefers warm and moderately humid tropical climate with a total rainfall range of 2500-5000mm grows under a mean annual temperature of 20-30 degree C, 60-80% humidity and up to an altitude of 800 mtrs above MSL
The ripened, rind and juice of Kokam fruit are commonly used in cooking. The dried and salted rind is used as a condiment in curries. It is also used as a garnish to give an acid flavour to curries and for preparing attractive, red, pleasant flavoured cooling syrup. Kokam butter used as an edible fat, is nutritive, demulcent and antiseptic. The rind has antioxidant property
Hindi : Kokam Bengali : Kokam Gujarati : Kokan Kannada : Murgala Malayalam : Punampulli Marathi : Amsol, Katambi, Kokam, Ratamba Punjabi : Kokam Tamil : Murgal
English : Indian Tallow tree/Garcinia French : Brindonnier Japanese : Garushinia
Lovage is a hardy perennial with a height of 90 cm, flowers in summer, dying down in autumn. It bears clusters of yellow flowers with a sharp smell. The roots are dug out in second or third year of planting and cut into slices in 13 mm thick and carefully dried.
It is a native of Europe and is now cultivated in USA. In India it is grown in Nilgiris, Tamil Nadu. It grows well in well-drained soil. The seeds are sown in late summer and transplanted in the following spring.
The roots, seeds and leaves are used for flavouring foods. Flowering tops yield volatile oil. The leaves and stems are blanched and eaten as salads. In medicine it is used as a liver tonic and is used against bladder inflammation.
English : Love Parsley,Lovage Dutch : Lavas French : Liveche German : Liebstockl Greek : Levistika Italian : Levistico Russian : Lyubistockl Thai : Kot cheyng
Marjoram is a perennial aromatic herb. Its dried leaves and flower tops constitutes the spice. The sweet marjoram is characterized by a strong spicy pleasant odour. The flavour is fragrant, slightly sharp bitterish and camphoraceous. The plant is 30-60 cm high and develops a large number of leafy stalks with small leaves. Leaves are light, greyish green reaching around 21 mm in length and 11 mm breadth. The flowers are small, white or pinkish or red.
Marjoram is a native of Southern Europe. Now it is grown widely in Europe, USA, China, Russia, Morocco, North Africa and India. Marjoram grows in any well-drained, fertile garden loam and cultivated as an annual.
Marjoram is used in seasonings, sausages and salamis. Since the spice has a delicate perfume which can be lost easily while cooking, it is best when added shortly before the end of cooking. The aromatic seeds are used in confectionery. Sweet marjoram is considered carminative, expectorant and tonic. Leaves and seeds are astringent. It is used in the preparation of homeopathic mother tincture. Marjoram oil is used as an external application on sprains, bruises, stiff and paralytic lymph and tooth ache.
Hindi : Marwa Bengali : Murru, Deccan, Muruva Kannada : Maruga, Kumaon bantulsi Malayalam : Maruva Punjabi : Marwa Sanskrit : Maru, Sinshi, Murwo Tamil : Maruvu Urdu : Marva khusha
Czech : Majoranka Dutch : Marjolein French : Marjolain German : Marjoran Greek : Matzourana Italian : Maggiorana Japanese : Majoramu
Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, yellow with 4petals, cruciform. Seeds are 1.5-3mm.
The yellow/white mustard is indigenous to Southern Europe, whereas brown mustard is from China introduced to Northern India. The black mustard is endemic in the Southern Mediterranean region. The white mustard is widely cultivated in Australia, China, Chili, Denmark, Italy, Japan, The UK, The Netherlands, North Africa, Canada and USA. Mustard prefers loamy or clayey loam soil. It is grown as rabbi crop in North India. It is raised during rainy season from July to November in South India.
The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour.
Hindi : Rai, Banarasi rai, Kalee sarson Gujarati : Rai Kannada : Sasave Kashmiri : Aasur, Sorisa Malayalam : Kaduku Punjabi : Rai, Banarasi rai, Kalee sarson Sanskrit : Asuri, Bimbata Tamil : Kadugo Telugu : Avalu Urdu : Rai, Banarasi rai, Kalee sarson
Spanish : Mostaza French : Moutarde German : Senfsaat Swedish : Senap Arabic : Khardal Dutch : Mosterd Italian : Senape Portuguese : Mostarda Russian : Gorchitsa Japanese : Shiro Karashi Chinese : Chieh
Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg
Nutmeg tree is indigenous to Moluccas. The major nutmeg growing areas are Indonesia and Granada. It also grows on a smaller scale in Sri Lanka, India, China, Malaysia, Zanzibar, Mauritius and Solomon Island. Nutmeg thrives well in places with warm humid climate from sea level up to 600 mtrs MSL. It grows on a variety of soils from sandy to clayey loams and red laterite soils with good drainage. A well-distributed annual rainfall of 250 cm is ideal for the crop.
Both nutmeg and mace are used as condiment particularly in sweet foods. The spice in the ground form is mainly used in the food processing industry especially as a standard seasoning in many Dutch dishes. Nutmeg oleoresin is used in the preparation of meat products, soups, sauces, baked foods, confectionaries, puddings, seasoning of meat and vegetable etc. The fleshy outer cover of the fruit is crystallized or pickled or made into jellies. Mace is used in savoury dishes. It is used as a drug in Eastern countries because of its stimulant, carminative, astringent and aphrodisiac properties. Excessive doses have a narcotic effect. Nutmeg oil is used in cosmetics and toiletries.
Hindi : Jaiphal Bengali : Jaiphal Gujarati : Jaiphal Kannada : Jayikai Kashmiri : Zaaphal Malayalam : Jathikka Marathi : Jaiphal Oriya : Jaiphala Punjabi : Jaiphal Sanskrit : Jatiphala Tamil : Jathikai Telugu : Jajikai Urdu : Jaiphal
Arabic : Jouza at-Teeb Chinese : Dou kou shu Dutch : Nootmuskaat French : Muscade German : Muskatnu Greek : Moschokarido Indonesia : Pala Italian : Noce moscata Spanish : Moscada
Oregano is a perennial herb with creeping roots, 30-90 cm high, branched woody stems and opposite, petiolate and hairy leaves (1.5 cm long). The flowers are pale purple and the flowering period extends from late June to August. Each flower produces four small structures. The foliage is dotted with small glands containing the volatile oil, which gives the plant aroma and colour.
Oregano is endemic to Mediterranean region but is cultivated in Mexico, Italy, Turkey, Dominican Republic and Greece. In India it is found in temperate Himalayas from Kashmir to Sikkim. It is a hardy plant and can be grown in all warm garden soils. Temperate to sub-tropical climate is preferred by the plant and it grows in light, well-drained soil in a sunny position.
Oregano is used in meat, sausages, salads, dressings, stews and soups. In food industry, oregano oil and oleoresin is used in food and beverages. Oregano oil is used in alcoholic beverages and in baked goods. It is a most common spice for pizza. The oregano oil possesses carminative, stomachic, diuretic, diaphoretic properties. It is used in whooping cough and bronchitis. It is also used as an external application for healing wounds. It has antioxidant and anti-microbial properties.
Hindi : Sathra, Mirzanjosh Malayalam : Kattumaruva Punjabi : Mirzanjosha Urdu : Mirzanjosha
Arabic : Anrar Czech : Oregano French : Origan German : Oregano Greek : Origanon Italian : Origano Spanish : Oregano Thai : Origano
Parsley is the dried aromatic leaf of a biennial herb with dense foliage and white flowers. The bright green leaves are finely divided and curled. There are two main types of horticultural parsleys. The one cultivated for leaves, which is found in India and the other grows for its turnip like roots. The flowering stalk reaches up to a height of 100 cm in the second year. Flowers are yellow or yellowish green in compound umbels. Fruits 2-3 mm long, crescent shape, conspicuously rigid and consisting of two mericarps. Leaves and seeds are used as spice. The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present.
Parsley is a native of Sardinia and is widely cultivated in the Mediterranean region and the USA. It also grows in Mexico, Dominican Republic, Canada, West Germany, Haiti, France, Hungary, Belgium, Italy, Spain and Yugoslavia. Parsley is a cold weather crop, growing best in rich, moist soil. In India it grows better at higher altitudes.
Parsley is commonly used for garnishing and seasoning of foods. They are eaten fresh incorporated in salad and used as an ingredient in soups, stews and sauces. It is also used as a seasoning in meat and poultry. The roots are used as a vegetable in soups. The dried leaves and roots are used as condiments. The herb is possessing diuretic, carminative, anti-pyretic properties. The juice of the fresh leaves is used as an insecticide. Parsley herb oil and parsley seed oil are obtained from steam distillation.
Hindi :Ajmood Kannada :Achu-Mooda Malayalam :Seema malli
Arabic :Baqdounis Chinese :Xiang cai Dutch :Peterselie French :Persil Italian :Prezzemolo German :Petersil Greek :Petroselinon Japanese :Paseri
Pepper long is the dried fruit of Piper longum which is a slender, aromatic plant with creeping jointed stems and perennial woody roots. The leaves are 5-9 cm long, 3-5 cm wide, ovate, cordate with broad rounded lobes at the base. Female spikes are cylindrical, male spikes are larger and slender. Female spikes are 1.3-2.5 cm long, 4.5 mm diameter, fruits ovoid, yellowish orange, minute, drupe and are sunk in the fleshy spike. The spike are red when ripe.
The plant is distributed from Central Himalayas to Assam, Lower hills of Bengal, evergreen forests of Western Ghats, Nicobar Islands, Uttar Pradesh and Nepal. The Indonesian or Malaysian long pepper is from Piper retrofractum. Pepper long is cultivated on a large scale in lime stone soil and in heavy rainfall areas where relative humidity is high.
It is used as a spice and also in pickles and preserves. The fruits and roots are used as medicine for respiratory disease and as counter irritant and analgesic for muscular pains and inflammation. It has carminative, haematinic and anti-helminhic properties.
Assamese : Piplu, Pipal Hindi : Pipli Bengali : Piplamore (root), Pipli Gujarati : Pipli Kannada : Hippali, Hippalibali, Kuna Sindhii : Pippli Malayalam : Tippali Marathi : Pimpli Oriya : Pippoli Punjabi : Piplamul (root) Sanskrit : Pippali Tamil : Tippili, Sirimulam Telugu : Tippili, Pippuloo Urdu : Pipul
Chinese : Bat but Czech : Pepr dlouhy Dutch : Langwerpige peper French : Poivre long German : Langer peper Italian : Pepe lungo
Pomegranate is deciduous shrub or a small tree with a dark grey bark, 5-8 meters high. Leaves are opposite, oblong, 2.5-6 cm long. Flowers at terminals or auxiliary, solitary, large, orange red. Calyx persistent, prolonged above the ovary. Petals 1.2-2.5 cm long, thin and wrinkled. Fruits are large, globose, 5-8 cm across, indehiscent with red pulp. Seeds are angular.
The crop is indigenous to Southern Europe and Mediterranean area. It is distributed in the warmer regions of both the hemispheres. It is widely cultivated in Iran, Afghanistan and Baluchistan. In India it is grown in almost all states but cultivated in large scale in the States of Maharashtra, Karnataka, Andhra Pradesh, Uttar Pradesh, Tamil Nadu, Gujarat, Rajasthan and Himachal Pradesh. It thrives best in places with a hot dry summer, with irrigation. In humid weather the quality of fruit is not good. It grows up to a height of 1600 mtr MSL. It can tolerate alkaline and wet soil.
The seed dried with pulp is used as a spice in many dishes. The fruit juice is cooling and refrigerant. The fruit rind is useful in chronic dysentery and diarrhoea. The pulp and seeds are stomachic and are also used as laxative. The flower buds are used in bronchitis.
Hindi : Anardana Bengali : Dalimb Gujarati : Dalamb, Dadam Kannada : Dalimbari Kashmiri : Daan Malayalam : Maathalanarakam Marathi : Dalimb Oriya : Dalima Punjabi : Anardana Sanskrit : Dadima Tamil : Mathalam pazham Telugu : Danimma pandu Urdu : Anardana Assamese : Dalim
Czech : Granatounik Dutch : Granaatappel French : Grenade German : Granatapfel Greek : Rodia Italian : Melograno Japanese : Zakuro Spanish : Granada Swedish : Granatapplen
Poppy seed is the dried seed of Papaver somniferum, an erect annual herb, 30-150 cm long with 0.5-1.5 cm thick stem. Stem is glabrous with thick waxy coating. Leaves are numerous, alternate, spreading horizontally, 15-25 cm long. Flowers are few, solitary, on a 10-15 cm long peduncle. Fruit is a capsule with waxy coating. Seeds are numerous, very small, white grey with an oily endosperm. Poppy is a self pollinated plant. The seed is the spice.
The centre of origin of Poppy is the Western Mediterranean region of Europe and is cultivated in India, Russia, Egypt, Yugoslavia, Poland, Germany, the Netherlands, China, Japan, Argentina, Spain, Bulgaria, Hungary, and Portugal for its legal pharmaceutical use. It is also grown illegally for the narcotic trade in Burma, Thailand and Laos (Golden Triangle) and Afghanistan, Pakistan and Iran (Golden Crescent). Poppy is cultivated in temperate and sub-tropical region and requires well drained, highly fertile, light black cotton soil having good percentage of fine sand. In India it is a licensed crop since the latex of the mature fruit are collected for the production of opium, a narcotic substance.
Poppy seed (Khas Khas) is used as food and as a source of fatty oil. It is widely used for culinary purposes. Because of its highly nutritive nature it is used in breads, cakes, cookies, pastries, curries, sweets and confectionery. Its seeds are demulcent and are used against constipation. The capsules are used as a sedative against irritant coughing and sleeplessness in the form of syrup or extract.
Hindi : Kashash Bengali : Kashash Gujarati : Khuskhush Kannada : Khasksi Malayalam : Kashakasha Marathi : Khus khus Punjabi : Khush khush, Khas Sanskrit : Khasa, Khakasa Tamil : Gaehagesha kasakasa Telugu : Kasakasa, Gasagasla, Gasalu Urdu : Kashkash sufaid
Spanish : Adermidera French : Pavot German : Mohn Swedish : Opiumvallmo Arabic : Khashkhash Dutch : Slaapbol Italian : Papavero Portuguese : Dormideira Russian : Mak Japanese : Keshi Chinese : Ying Shu
Rosemary of commerce comprises dried leaves of evergreen shrub of Rosmarinus Officinalis. This is a dense, evergreen, hardy, perennial, aromatic herb, 90 cm high with small (2-4 cm) pointed, sticky, hairy leaves. The upper surface of the leaf is dark green whereas it is white on the lower side. The leaves are resinous. Branches are rigid with fissured bark and stem is square, woody and brown. Pale blue small flowers appear in cymose inflorescence. It can be grown either as a field crop or as an indoor plant.
Rosemary is the native of Mediterranean region and is cultivated in Europe and California in US. It is also grown in Algeria, China, Middle East, Morocco, Russia, Romania, Serbia, Tunisia, Turkey, and to a limited extent in India. Temperate climate is suitable for the cultivation of Rosemary. The soil properties influence the yield and the composition of rosemary oil.
Rosemary has wide range of uses in food processing. Fresh tender tops are used for garnishing and flavouring of cold drinks, pickles, soups etc. Dried and powdered leaves are used as condiment. In medicine rosemary is credited as carminative, anti-depressant, anti-spasmodic, anti-microbial, anti-inflammatory, carcinogen blocker, liver-detoxifier and anti-rheumatic.
Hindi : Rusmari Bengali : Rosemary Sanskrit : Rusmari
Arabic : ikleel alt-jabeel Chinese : Midie xiang Czech : Rozmaryna Dutch : Rosemarijin French : Romarin German : Rosmarin Japanese : Rozumari Spanish : Romero Thai : Rosmari
Saffron, the most expensive spice in the world is derived from the dry stigmata of the plant Crocus Sativus. The plant is a bulbous, perennial with globular corms, 15-20 cm high. It has 6 to 10 leaves present at anthesis, one to two flowers with a lilac-purple colour with perianth segments of 3.5 – 5 cm and style branches of 2.5 – 3.2 cm. The yellow style is deeply divided into three branches and the stigmata are bright red. Flowers are arising directly from the corms. Flowers have tri-lobed stigma, which along with the style tops yield the saffron of commerce.
Saffron is a native of Southern Europe and cultivated in Mediterranean countries, particularly in Spain, Austria, France, Greece, England, Turkey, Iran. In India, it is cultivated in Jammu & Kashmir and in Himachal Pradesh. Saffron thrives best in warm sub-tropical climate. In Spain, it is grown in dry temperate conditions with an annual rainfall below 40 cm. It grows at an elevation of 2000 mtrs MSL. Photoperiod exerts a considerable influence in the flowering of saffron. An optimum period of 11 hours illumination is desirable. Unusually low temperature coupled with high humidity during flowering season affects flowering of the crop. Spring rains boost production of new corms. Slightly acidic to neutral, gravelly, loamy, sandy soils are suitable for saffron cultivation.
Saffron is used as a culinary seasoning and to colour, cottage cheese, chicken and meat, rise, mayonnaise, liquors and cordials. It is also used in speciality breads, cakes, confectionaries, Mughlai dishes. Saffron is also used as a perfume in cosmetics. In medicine saffron is used in fevers, melancholia, and enlargement of liver and spleen. In Ayurvedic medicine it is used to heal arthritis, impotence and infertility. It has wide range of uses in Chinese and Tibetan medicines.
Hindi : Kesar Bengali : Jafran Gujarati : Keshar Kannada : Kumnkuma kesari Kashmiri : Kong Malayalam : Kunkumapoove Marathi : Keshar, Kesara Punjabi : Kesar, Zafran Sanskrit : Keshara, Kunkuma, Aruna, Asra, Asrika Tamil : Kungumapoo Urdu : Zafran
Spanish : Azafran French : Safran German : Safran Swedish : Saffran Arabic : Zafran Dutch : Saffraan Italian : Zafferano Portuguese : Acofrao Russian : Shafran Japanese : Safuran Chinese : Fan Hung-Hua
Sage is the dried leaf of Salvia officinalis. It is a hardy sub-shrub. Stems are white, wooly, 32-60 cm tall, leaves are greyish green, aromatic, petiolate, oblong, 7-8 cm long. On drying, leaves turns silvery grey with soft velvety texture. The flowers are blue, purple, or white in simple racemes.
Sage is a native of Mediterranean area. It grows wild in the Dalmatian region of Yugoslavia. It is cultivated in Yugoslavia, Italy, Albania, Turkey, Portugal, Spain, Cyprus, England, Canada and USA. In India, it is sparingly cultivated in Jammu. Sage thrives well in rich clayey and loamy soil. A hot and dry climate is not suitable for its cultivation
Sage is used in the culinary preparation in the West. The taste is fragrant, spicy, warm, astringent and a little bitter. It is used for flavouring meat and fish dishes and for poultry stuffing. Fresh sage leaves are used in salads and sandwiches. Sage is used as a mild tonic, astringent and carminative. It is diaphoretic and anti-pyretic. Sage oil is used in perfumes as a deodorant. Sage and sage oil exhibit anti-oxidant properties.
Hindi : Salvia, Sefakus Malayalam : Salvi tulasi Bengali :Bui tulasi Panjabi :Sathi
Arabic : Mayameeah Chineese : Shu wei cao Czech :Salvej Dutch :Salie French :Sauge German :Salbei Italian :Salvia Spanish :Salvia
Star anise is the dried, star shaped fruit of Illicium verum. It is an evergreen tree attaining a height of 8-15 meters and a diameter of 25 cm. The leaves are entire, 10-15 cm long, 2.5 – 5 cm broad, elliptic, flowers are solitary, white to red in colour. Fruits are star shaped, reddish brown consisting of 6-8 carpels arranged in a whorl. Each carpel is 10 mm long, boat shaped, hard and wrinkled containing a seed. Seeds are brown, compressed, ovoid, smooth, shiny and brittle.
Star Anise is indigenous to South Eastern China. Commercial production is limited to China and Vietnam. In India, it is produced to a small extent in Arunachal Pradesh. The crop requires specific agro climatic conditions available only in the traditional growing areas, which has prevented repeated attempts of other countries to grow star anise. However it prefers woodlands, sunny edges, and dappled shade. The plant grows well in humus rich, mildly acidic to neutral soils, which are light to medium and having good drainage. It tolerates temperatures down to –10 degree C.
Star anise is one of the signature flavours of Chinese savory cooking. The five-spice powder mix common in China contains star anise. It is used to flavour vegetables, meat, and to marinate meat. It is used as a condiment for flavouring curries, confectionaries, spirits, and for pickling. It is also used in perfumery. The essential oil of star anise is used to flavour soft drinks, bakery products and liquors. The fruit is anti-bacterial, carminative, diuretic and stomachic. It is considered useful in flatulence and spasmodic.
Hindi : Anasphal Malayalam : Takkolam Marathi : Badian Oriya : Anasphul Tamil : Anashuppu Telugu : Anaspuvu Urdu : Badyani
Chinese : Ba jiao Czech : Badyan Dutch : Steranijs French : Anis de la chine German : Sternanis Indonesia : Bunga lawang Italian : Anice stellato Nepali : Star phul Russian : Badyan Spanish : Badian
Sweet Flag is a perennial herb, semi aquatic, marshy plant with a creeping and much branched, aromatic rhizome. The rhizome is cylindrical about 19-25 mm in diameter and 10 cm long. It is light brown outside, white and spongy inside. The leaves are thick, erect and sword shape, when bruised emits strong scent. Sweet flag produces small yellow flowers on a spike. Plants rarely flower or set seed.
Sweet flag is a native to most Northern latitude countries around the world, widely dispersed around the USA. It is found wild or cultivated in India and Sri Lanka up to 1800 meters. Sweet flag thrives best in marshy and moist places under variable climates. The plant is grown in clayey loams and light alluvial soils of the riverbanks.
Sweet flag is mainly used in medicine. The oil is used to cure gastritis. In the form of infusion it is carminative and possesses emetic and anti-spasmodic properties. It is used in perfumery industry. It also has insecticidal properties. The water-ethanolic extract of sweet flag exhibit anti-oxidant property.
Assamese : Themeprii Hindi : Bach, Gorabach Bengali : Bach Gujarati : Gandhilovaj, Godavaj, Vekhand Kannada : Baje,Bajegda Kashmiri : Vabi Malayalam : Vayampe Marathi : Vekhand, Bariboj, Wach Urdu : Bacha Punjabi : Bacha Sanskrit : Bhadra, Bulami,vacha Tamil : Vashambu Telugu : Vadaja, Vasa
English : Sweet flag,calamus root,german ginger
The ripe fruit of tamarind tree is used as a condiment. It is a moderate size to large, evergreen tree, up to 24 mtr in high and 7 mtr in girth. Bark is brown or dark gray, longitudinally and horizontally fissured. Leaves are paripinnate up to 15 cm long, leaflets are 10-20 pairs, oblong, 8-30 mm. Flowers are small, yellowish with pink stripes, pods are 7.5-20 cm long, 2.5 cm broad, 1 cm thick, more or less constricted between seeds, slightly curved, brownish coloured. Seeds are 3-12 oblong compressed, 1.5 cm, dark brown shining. Endocarp is light brownish, sweetish or acidic, edible pulp, traversed by branched ligneous strands. The outer cover of the pod is fragile and easily separable.
Tamarind is originated in Madagascar and is now extensively cultivated in India, Myanmar, Bangladesh, Malaysia, Sri Lanka, Thailand, several African, Central American and South American countries. In India, it is chiefly grown in Madhya Pradesh, Andhra Pradesh, Tamil Nadu and Karnataka. The tree is not exacting as regards to soil but thrives best in deep alluvium. The tree prefers warm climate but sensitive to frost. Tamarind is suited to semi-tropical region with low rainfall. It can come up even in saline, alkaline and gravelly soils, and soils prone to erosion.
Tamarind pulp is used in numerous culinary preparations. It is also a raw material for the preparation of wine like beverages. The tamarind kernel powder is found to be extensively used for its sizing properties, in textile, confectionary, cosmetics and pharmaceutical industries. The testa is used in dyeing and tanning industry. The tender leaves and flowers are used as vegetables. In medicine, it is used as appetizing, laxative, healing and anti-helmintic. It is also used against fluorosis.
Asamese : Teteli Bengali : Tentul Gujarati : Amli Kannada : Huli Kashmiri : Tambari Malayalam : Puli,Valanpuli Hindi : Imli Oriya : Dalima Punjabi : Imli Sanskrit : Tintiri,Amli Tamil : Puli Telugu : Chintapandu
Arabic : Tamr al-hindi Burmese : Ma-gyi-thi Chinese : Da ma lin Czech : Tamarind Dutch : Tamarinde French : Tamarin German : Tamarinde Italian : Tamarindo Japanese : Tamarindo Spanish : Tamarindo
It is a perennial herb. The dried leaves and flowering tops are known for its flavour. It grows to a height of 2 ft. The aroma is warm. Two varieties available in the international market are French Tarragon and Russian Tarragon.
Tarragon is cultivated in Southern Europe (France, Spain), temperate zones of USA, Afghanistan, West Asia, and Russia. In India, it is grown in Jammu, Kashmir and Himachal Pradesh. Soil with a pH of 6.2 is found to be preferred for better yield of herb material and essential oil.
It is used for flavouring vinegar, pickles, prepared mustard and to a limited extent in soups, salads, meat dishes, salad dressings and liquor. The aromatic leaves are stomachic, stimulant. It is also used in perfumes.
Arabic : Tarkhun Chinese : Long hao Czech : Estragon Dutch : Dragon French : Estragon German : Estragon Greek : Tarchon Italian : Estragon Russian : Estragon Swedish : Dragon Spanish : Estragon Thai : Taeragon
Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a small to moderately sized ever green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like odour. The tree has height up to 7.5 mtr with zigzag branching, trunk up to 95 cm girth, bark rough, dark grey to reddish brown in colour.
Cinnamomoum tamala is mostly occurring in the tropical and sub-tropical Himalayas extending to North East India up to an altitude of 2000 meters MSL. It also grows in Nepal, Bangladesh and Myanmar. The leaves are harvested when the tree attains an age of 10 years which continue for a century. Mature leaves are collected during October to March.
The leaf is mainly used for flavouring food. It is widely used in pharmaceutical preparations because of its hypoglycemic, stimulant and carminative properties. It is also used in Indian system of traditional medicines.
Hindi : Tejpat Bengali : Tejpata Gujarati : Tamalapatra Kashmiri : Tejpata Malayalam : Tamalapatram Marathi : Darchini Punjabi : Tejpat Sanskrit : Tamalaka (Tejpatra) Tamil : Talishappattiri Telugu : Talisapatri Urdu : Tejpat
Burmese : Thitchabo Chinese : Chai gui French : Laurier desIndes German : Indisches Lorbeerblatt Japanese : Tamara-nikkei Tezipatto Russian : Malabarskaya korista
Thyme is a hardy perennial shrub, 20-40 cm high, the dried leaves are curled, brownish green colour, 6.7 mm long, marketed in whole or ground form. The flavour is aromatic, warm and pungent. Flowers are light violet, two lipid, 5mm long, with hairy glandular calyx. The major types of thyme available in the international market are French Thyme, Spanish Thyme and American Thyme.
Thyme is a native to Southern Europe from Spain to Italy. Apart from Europe it is grown in Australia, North Asia, North Africa, Canada and USA. In India, it is cultivated in the Western temperate Himalayas and Nilgiris. Thyme prefers a mild climate, a mallow upland soil and grows best in the hills.
Thyme is used to season, tomato soups, fish and meat dishes, liver and pork sausages, headcheese, cottage and cream cheese. Thyme oil is used in treatment of bronchitis. It has anti-spasmodic and carminative properties. It possesses anti-oxidant and anti-microbial properties.
Hindi : Banajwain Malayalam : Thottathulasi Punjabi : Marizha, Masho, Rangsbur Urdu : Hasha
Chinese : Bai li xiang Czech : Thymian Dutch : Tijn French : Thyme German : Thymian Indonesian : Timi Italian : Timo Japanese : Taimu Spanish : Tomillo
Vanilla, a member of the orchid family is a climbing monocot possessing a stout, succulent stem; short petioled, oblong leaves; about 20 cm long. The inflorescence is a raceme with 20 or more flowers. Flowers are 6 cm long, 2.5 cm wide, either yellowish green or white. Fruit popularly known as ‘beans’ or ‘pod’ is a capsule, nearly cylindrical and about 20 cm long.
It is a native of Atlantic Coast from Mexico to Brazil. The important vanilla producing countries are Madagascar, Mexico, Tahiti, Malagasy Republic, Comoro, Reunion, Indonesia, Seychelles and India. Vanilla thrives well from the sea level up to 1000 meter MSL., under hot, moist, tropical climate with adequate well-distributed rainfall. Natural growth is obtained at latitudes, 15 degree North and 20 degree South of the equator. The optimum temperature ranges from 21-32 degree C and rainfall 2000-2500 mm annually. Dry period of about 2 months is needed to restrict vegetative growth and induce flowering. It grows best in light, porous and friable soils with pH. 6-7. Partial shade is essential for successful cultivation.
Vanilla is used mainly as a flavouring material; a critical intermediary in a host of pharmaceutical products and as a subtle component of perfumes. As a flavouring agent, it is used in the preparation of ice creams, milk, beverages, candies, confectionaries and various bakery items.
Spanish : Vainilla French : Vanille German : Vanille Swedish : Vanilj Arabic : Wanilla Dutch : Vanille Italian : Vaniglia Portuguese : Baunilia Russian : Vanil Japanese : Banira Chinese : Hsiang - Tsao
The ripe fruit of tamarind tree is used as a condiment. It is a moderate size to large, evergreen tree, up to 24 mtr in high and 7 mtr in girth. Bark is brown or dark gray, longitudinally and horizontally fissured. Leaves are paripinnate up to 15 cm long, leaflets are 10-20 pairs, oblong, 8-30 mm. Flowers are small, yellowish with pink stripes, pods are 7.5-20 cm long, 2.5 cm broad, 1 cm thick, more or less constricted between seeds, slightly curved, brownish coloured. Seeds are 3-12 oblong compressed, 1.5 cm, dark brown shining. Endocarp is light brownish, sweetish or acidic, edible pulp, traversed by branched ligneous strands. The outer cover of the pod is fragile and easily separable.
Tamarind is originated in Madagascar and is now extensively cultivated in India, Myanmar, Bangladesh, Malaysia, Sri Lanka, Thailand, several African, Central American and South American countries. In India, it is chiefly grown in Madhya Pradesh, Andhra Pradesh, Tamil Nadu and Karnataka. The tree is not exacting as regards to soil but thrives best in deep alluvium. The tree prefers warm climate but sensitive to frost. Tamarind is suited to semi-tropical region with low rainfall. It can come up even in saline, alkaline and gravelly soils, and soils prone to erosion.
Tamarind pulp is used in numerous culinary preparations. It is also a raw material for the preparation of wine like beverages. The tamarind kernel powder is found to be extensively used for its sizing properties, in textile, confectionary, cosmetics and pharmaceutical industries. The testa is used in dyeing and tanning industry. The tender leaves and flowers are used as vegetables. In medicine, it is used as appetizing, laxative, healing and anti-helmintic. It is also used against fluorosis.
Asamese : Teteli Bengali : Tentul Gujarati : Amli Kannada : Huli Kashmiri : Tambari Malayalam : Puli,Valanpuli Hindi : Imli Oriya : Dalima Punjabi : Imli Sanskrit : Tintiri,Amli Tamil : Puli Telugu : Chintapandu
Arabic : Tamr al-hindi Burmese : Ma-gyi-thi Chinese : Da ma lin Czech : Tamarind Dutch : Tamarinde French : Tamarin German : Tamarinde Italian : Tamarindo Japanese : Tamarindo Spanish : Tamarindo
The ripe fruit of tamarind tree is used as a condiment. It is a moderate size to large, evergreen tree, up to 24 mtr in high and 7 mtr in girth. Bark is brown or dark gray, longitudinally and horizontally fissured. Leaves are paripinnate up to 15 cm long, leaflets are 10-20 pairs, oblong, 8-30 mm. Flowers are small, yellowish with pink stripes, pods are 7.5-20 cm long, 2.5 cm broad, 1 cm thick, more or less constricted between seeds, slightly curved, brownish coloured. Seeds are 3-12 oblong compressed, 1.5 cm, dark brown shining. Endocarp is light brownish, sweetish or acidic, edible pulp, traversed by branched ligneous strands. The outer cover of the pod is fragile and easily separable.
Tamarind is originated in Madagascar and is now extensively cultivated in India, Myanmar, Bangladesh, Malaysia, Sri Lanka, Thailand, several African, Central American and South American countries. In India, it is chiefly grown in Madhya Pradesh, Andhra Pradesh, Tamil Nadu and Karnataka. The tree is not exacting as regards to soil but thrives best in deep alluvium. The tree prefers warm climate but sensitive to frost. Tamarind is suited to semi-tropical region with low rainfall. It can come up even in saline, alkaline and gravelly soils, and soils prone to erosion.
Tamarind pulp is used in numerous culinary preparations. It is also a raw material for the preparation of wine like beverages. The tamarind kernel powder is found to be extensively used for its sizing properties, in textile, confectionary, cosmetics and pharmaceutical industries. The testa is used in dyeing and tanning industry. The tender leaves and flowers are used as vegetables. In medicine, it is used as appetizing, laxative, healing and anti-helmintic. It is also used against fluorosis.
Asamese : Teteli Bengali : Tentul Gujarati : Amli Kannada : Huli Kashmiri : Tambari Malayalam : Puli,Valanpuli Hindi : Imli Oriya : Dalima Punjabi : Imli Sanskrit : Tintiri,Amli Tamil : Puli Telugu : Chintapandu
Arabic : Tamr al-hindi Burmese : Ma-gyi-thi Chinese : Da ma lin Czech : Tamarind Dutch : Tamarinde French : Tamarin German : Tamarinde Italian : Tamarindo Japanese : Tamarindo Spanish : Tamarindo
Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.
Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.
Hindi : Jira, Jeera, Zira or Safaid jeera Or Zeera Bengali : Safaid jira or Zeera Gujarati : Jiru or Jeeru Kannada : Jeeriege Kashmiri : Zyur Malayalam : Jeerakam Marathi : Jeregire Oriya : Jira, Jeera Sindhi : Zero Sanskrit : Jiraka, Jira Tamil : Ziragum or Jeeragam Telugu : Jidakara, Jikaka
Spanish : Comino French : Cumin German : Romischer Kummel Swedish : Spiskummin Arabic : Kammun Dutch : Komijn Italian : Comino Portuguese : Cominho Russian : Kmin Chinese : Machin
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