INDIAN SPICES, CONDIMENTS AND UTENSILS

ALLSPICE

Allspice trees are evergreen medium sized, grow up to a height of 8 to 10 meters and with a slender upright trunk and smooth grayish bark. The tree is indigenous to West Indies (Jamaica) but is also found in Central America. 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) Has flavour of cloves nutmeg ,cinnamon and pepper Kannada: Gandamenasu Tamil: Sarvasukanthi HINDI KEBABCHINI

Aniseed

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 grayish brown in colour,3 to 5mm in length, oval in shape with short stalk attached. 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. Hindi Valaiti saunf or aawonf

Asafoetida

Asafetida 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 asafetida 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 odor due to the presence of sulphur compounds therein. It is available in three forms ie. Tears, Mass and Paste. Tears, is the purest form of resin, rounded or flattened, 5 to 30 mm in diameter and a grayish or dull yellow in color. Mass asafoetida is the common commercial form, uniform in mass. Paste form contains extraneous matter. The white or pale variety is water soluble, whereas the dark or black variety is oil Hindi Hing

Basil

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. . 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 flavoring Hindi Ambdika Tulsi

BAYLEAF (TEJ PATTA)

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 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.

BISHOPS SEED

Also known as ajwain, Bishop's Weed is an aromatic spice with a wondrous flavor. Traditionally, India has been one of the most important sources of Bishop's Weed with Rajasthan and Gujarat as the main producing regions. Roasting or frying in combination with potatoes or fish enhances the strong aroma of Bishop's Weed. Legumes (lentils, beans) are however the most important field of application; in India. In South Indian cuisine (which is predominantly vegetarian), tadka (frying in butter or ghee) of preparations are not only applied to dried legumes but also to green vegetables and boiled rice. Ajwain is much used as a medical plant in ayurvedic medicine (India) to help against diseases of the digestive tract and fewer.

CAMBODGE

Cambodge is a tropical fruit commonly known as Malabar Tamarind is a medium size evergreen 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, The tree is 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.

Caraway seed

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 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.
Hindi Siah Jeera/Shahi Jeera

CARDAMOM

The Indian cardamom is slightly smaller but more aromatic than other varieties of it. Two South East Asian species, Siam cardamom and round cardamom (Jawa cardamom) from Indonesia have good cardamom flavor and can be taken as substitutes for Indian cardamom. Cardamom is the dried fruit of a herbaceous perennial and in India it is mainly grown in Kerela, Tamilnadu, Karnataka and on the shady slopes of the Western Ghats. Warm humid climate, loamy soil rich in organic matter, distributed rainfall, special cultivation and processing methods all combines to make Indian cardamom truly unique in aroma, flavor, size and color. History also finds a mention of cardamom in the cuisine during the Mughal reign. In Sri Lanka, the pods are added to fiery beef or chicken curries to have the extravagant aroma of cardamom and its flavor . Hindi Choti Elaichi

CARDAMOM BLACK

In India, black cardamom is felt superior for spicy and rustic dishes and can be used in liberal amounts. Black cardamoms enhance and intensify the taste of other ingredients if used after crushing a bit and then used. India being the largest producer of black cardamom enjoys the monopoly in this spice. The main production centers are the subHimalayan ranges spread across Sikkim and Darjeeling district of West Bengal. Hindi Badi Elaichi or Moti Elaichi

CINNAMON

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. It is found to help diabetics in digestion of sugar. It has astringent; stimulant and carminative properties and can check nausea and vomiting

Hindi

Dal Cheeni

CASSIA BARK

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. These varieties have a strong aroma and are slightly sweet, warm, bitter and mucilaginous flavor. Compared to Ceylon cinnamon, cassia tastes slightly bitter and it lacks the "liveliness" of cinnamon. Though there is a generic likeness in the aromatic properties of the various species of cassia, they do exhibit differences in some respects.

Hindi

Kashash

CELERY SEEDS

Celery owes its origin to the land of Europe, Mediterranean region where it has been cultivated since last 3000 years. Celery was considered a holy plant in the classical period of Greece and the winners of the Nemean Games wore the celery leaves. The Romans valued celery more for cooking than for religion but much superstition was connected with it and the plant was thought to bring bad fortune under certain circumstances. Today, celery is a popular herb and vegetable in Europe. The roots, leaves are used for garnishing purposes as well as can be cooked for eating as a vegetable. Pleasingly crisp texture and subtle flavor of the celery seeds, exotic odor of the green stalk and leaves and a warm and slightly bitter taste of this dried fruit form the perennial herbaceous plant has made celery useable foods, beverages, drugs and perfumery. Mostly produced in Punjab and Uttar Pradesh, Indian celery dominates the world market. Several commercial grades of celery besides its essential oils are exported to USA, Singapore, France, Japan and UK.

Hindi

Radhuni/ Shalari

RED CHILLY

In Northern India, as well as in Central Asia, chilies are used dried mostly. They are sold whole or ground at the market and are intensively fiery, intensively colored and intensively aromatic. In India, chilies from Kashmir (in the Northwest of India) have the best reputation and chilies are considered to be the universal spice of India. In India the states of Andhra Pradesh, Orissa, Maharashtra, West Bengal, Karnataka, Rajasthan and Tamil Nadu are the major chili producing areas and no country in the world has so much area and production of chili as India. Chilies have two important commercial qualities, as some varieties are famous for red color because of the pigment Capsanthin while others are known for biting pungency attributed by capsaicin.

Hindi

Lal Mirch

INDIAN RED CHILLY VARIETIES

BIRDS EYE CHILLI (DHANI) Grown in Mizoram & some areas of Manipur. Blood red in colour, highly pungent Harvesting season - October to December Available in Calcutta market. Capsaicin - 0.589%.

BYADAGI (KADDI) Grown in Dharwar Karnataka Red in colour with less pungency or without pungency Harvesting season - January to May Available in Hubli-Dharwad markets Capsaicin - Negligible.

INDIAN RED CHILLY VARIETIES

ELLACHIPUR SANNAM-S4 TYPE Grown in Amaravathi District of Maharashtra Reddish in colour and very hot Harvesting season - September to December Available in Bombay, Delhi, Ahemedabad and Nagpur Capsaicin - 0.2% GUNTUR SANNAM-S4 TYPE Grown in Guntur, Warangal, Khammam Districts of Andhra Pradesh Skin thick, hot and red Harvesting season - December to May Available in Guntur market Capsaicin - 0.226%

INDIAN RED CHILLY VARIETIES

HINDPUR-S7 Grown in Hindpur in Andhra Pradesh Red in colour, hot and highly pungent Harvesting season - December to March Available in Hindpur Capsaicin - 0.24%

GUNTUR SANNAM-S4 TYPE Grown in Guntur, Warangal, Khammam Districts of Andhra Pradesh Skin thick, hot and red Harvesting season - December to May Available in Guntur market Capsaicin - 0.226%

INDIAN RED CHILLY VARIETIES

KANTHARI-WHITE Grown in Kerala & some parts of Tamil Nadu Short and ivory white in color with high pungency Mainly grown as a homestead crop Available in the markets throughout the year Capsaicin - 0.504%

KASHMIR CHILLI Grown in temperate regions such as Himachal Pradesh, Jammu & Kashmir and also in sub-tropical regions of North India during winter season Long, fleshy, deep red in color Harvesting season - November to February Available in major markets of North India Capsaicin - 0.325%

INDIAN RED CHILLY VARIETIES

MADHYA PRADESH G.T. SANNAM Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya Pradesh Red in colour and pungent Harvesting season - January to March Available in major markets of Madhya Pradesh.

CORRIANDER

The name 'coriander' is based on the Greek work 'kopis' which means 'bug'. Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes. The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. In India Coriander is an essential part of curry powder, Indian masalas, in Ethiopia it is used for berebere, which much resembles the Indian spice mixtures apart form being used in Latin American cuisine. Coriander is a thriving crop in the Indian subcontinent because of the availability of the required environment and climatic conditions. Major producers of coriander in India are the states of Gujarat, Rajasthan, Andhra Pradesh, Tamilnadu and Madhya Pradesh. Hindi Dhaniya

CUMIN

Cumin is one of the most typical spices for India and is fried or roasted before usage. Legumes, especially lentils are normally flavored by cumin fried in butterfat. Cumin also forms an essential part of the curry powder and of the Bengali spice mixture, panch phoron, besides being used in Northern Indian tandoori dishes. In imperial North Indian cuisine (Mughal or Mughlai) the mixture of cumin is prepared to relish sweet and aromatic flavor. This spice mixture is sometimes used for cooking, but more frequently sprinkled over the dishes before serving. Cumin is a very popular spice in Western to Central Asia (Near and Middle East); in central and South America along with Burma, India, Indonesia. Indian cumin finds worldwide use in foods

Hindi

Zeera/ Jeera

CLOVES

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 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. The tree is indigenous to West Indies (Jamaica) but is also found in Central America. In India, there are few trees in Maharashtra, Tamil Nadu, Karnataka and Kerala. As early as 200 BC, envoys from Java to the Han-dynasty court of China brought cloves that were customarily held in the mouth to perfume the breath during audiences with the emperor. During the late Middle Ages, cloves were used in Europe to preserve, flavour, and garnish food. Clove cultivation was almost entirely confined to Indonesia
Hindi Laung

CURRY LEAF

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. Origin and Distribution Curry leaf is found almost throughout India up to an altitude of 1500 mtrs. It is much cultivated for its aromatic leaves. Uses 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. Hindi Kari patta

DILL

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. Origin and Distribution 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. Uses 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.

Hindi

Sowa

FENNEL

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. Uses 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. Hindi Saunf

FENUGREEK
Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves, and produces slender, beaked pods Origin and Distribution 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. Uses 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. Roasting methi seeds reduces the bitterness Hindi Methi

NIGELLA

Often confused with black cumin, nigella comes from a completely different plant. This plant is a relative of the delicate love-in-a-mist which decorates many gardens world wide. Though the consumption of nigella in india is mostly limited to the north, it is cultivated over vast areas, its pale blue flowers creating a sea of colours in the lush landscape. Nigella is usually known as black onion seed, a misnomer really, as seed have nothing to do with onion. It contains Glucoside which is toxic in nature, hence the use of Kalonji in large doses and prolonged use can be harmful.
Hindi Kalonji

KOKKAM

Kokkam is a slender evergreen small tree with drooping branches. 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 ripened, rind and juice of Kokkam 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. Kokkam

Hindi

MARJORAM

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. Marjoram is a native of Southern Europe. Now it is grown widely in Europe, USA, China, Russia, Morocco, North Africa and India.

Hindi:

Marwa

MUSTARD

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 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. 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. Hindi Sarson/Rai

NUTMEG AND MACE

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. . 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. 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 Hindi Jaiphal/Javitri

OREGANO

Oregano is a perennial herb with creeping roots, 30-90 cm high, branched woody stems and opposite and hairy leaves (1.5 cm long). The flowers are pale purple and the flowering period extends from late June to August 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. The tree is indigenous to West Indies (Jamaica) but is also found in Central America. 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) Hindi: Sathra, Mirzanjosh

PARSLEY

Parsley is the dried aromatic leaf of a biennial herb with dense foliage and white flowers. The bright green leaves are finally 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. Leaves and seeds are used as spice. The aroma of the herb is characteristic, fragrant and spicy due to volatile oil present.
Hindi: Ajmood

BLACK PEPPER

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. Pepper is considered originated in the hills of South Western Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala apart from the country of origin. The tree is indigenous to West Indies (Jamaica) but is also found in Central America. 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) Pepper is largely used by meat packers and in canning, pickling, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. Hindi Kali Mirch

LONG PEPPER

Pepper long is the dried fruit of Piper longum which is a slender, aromatic plant with creeping jointed stems and perennial woody roots. 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 plant is distributed from Central Himalayas to Assam, Lower hills of Bengal, evergreen forests of Western Ghats, Nicobar Islands, Uttar Pradesh and Nepal. 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. Hindi pipli/pipal

ALLSPICE [PIMENTO]

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 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. 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

POPPY SEEDS

Poppy seeds are not narcotic, however in Asia, poppy is much cultivated for culinary purposes and for the production of opium. Opium is obtained from the latex of the mature fruits by making incisions on them. Therefore, no opium reaches the seeds from the ovaries. Ground poppy seeds are common thickening agent in the Mughal cooking style of Northern India to obtain the sweet, mild, nutty flavor and aroma. Poppy's nutty taste is loved by the Japanese and used for the subtly flavored dishes typical for Japan. Hindi Khuskhus

SAFRON

Like most of the European spices, Saffron derives from Arabic za'fran "be yellow". The Hindi and Sanskrit names have been derived from the Northern Indian region Kashmir, where old saffron was produced. Saffron is the most expensive spice in the world. In production countries the price is much lower, but so is the quality. Saffron's aroma is unique and there is no substitute for it. Saffron is the slender, dried, reddish-brown, flattened stigma of a small crocus of the iris family.

Saffron is cultivated from the Western Mediterranean (Spain) to India (Kashmir). In much smaller scale, saffron is also cultivated in Italy and Greece (Crete). Of the Western and Central Asian cultivation areas, Iran is most productive and together with Spain and Iran produces more than 80% of the world's production. The saffron grown in IndiaKashmir has particularly high reputation, but is hardly available outside India.

Hindi

Zafran

SAGE

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. 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. Hindi: Salvia, Sefakus Malayalam: Salvi tulasi

STAR ANISE

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
Star Anise is indigenous to South Eastern China. Commercial production is limited to China and Vietnam. In India, it is produced to a small a extent in Arunachal Pradesh. 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 Hindi: Anasphal

SWEET FLAG

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 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. Hindi: Bach, Gorabach

TAMARIND

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. 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. 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 tender leaves and flowers are used as vegetables. Hindi Imli

TEJPATA

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. . 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. Uses The leaf is mainly used for flavouring food. It is also used in Indian system of traditional medicines. The tree is indigenous to West Indies (Jamaica) but is also found in Central America. In India, there are few trees in Maharashtra, Tamil Nadu, Karnataka and Kerala. Hindi Tejpata

TURMERIC

Turmeric is the boiled, dried, cleaned and polished rhizomes Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf It is a native of India. Apart from India, it is cultivated in Pakistan, Malaysia, Myanmar, Vietnam, Thailand, Philippines, Japan, Korea, China, Sri Lanka, Nepal, East & West Africa, South Pacific Islands, Malagasy, Caribbean Islands and Central America. In India, it is cultivated in the States of Andhra Pradesh, Maharashtra, Orissa, Tamil Nadu, Karnataka and Kerala. Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Hindi` Haldi

MARATHI MOGGU

Capers of commerce are immature flower buds which have been pickled in vinegar or preserved in granular salt. Semi-mature fruits (caperberries) and young shoots with small leaves may also be pickled for use as a condiment. Capers have a sharp piquant flavor and add pungency, a peculiar aroma and saltiness to comestibles such as pasta sauces, pizza, fish, meats and salads. The flavor of caper may be described as being similar to that of mustard and black pepper. In fact, the caper strong flavor comes from mustard oil: methyl isothiocyanate (released from glucocapparin molecules) arising from crushed plant tissues . Hindi` Kiari/ Kabra English Capers Tamil Marathi Moggu

PATHAR KEY PHOOL

Stone flowers are greenish living organisms which grow on trees and stones. Known as 'lichens', they appear to light up in various colours and shapes after the rains. These flowers , the pioneers to higher life forms, can grow anywhere in the world and can exist in extreme conditions. The stone flower appears to be a single living unit, but it is actually formed of two odd partners of two different life styles - a fungus and an alga. The algal partner is inside the stone flower while the rest of the body is made up of fungus. The fungus protects the algae, while the algae which contain chlorophyll, make food for both of them (by photosynthesis). This is called symbiotic association. . Lichens are called "stone flowers" in English, rathi puvvulu in Telugu, pathar ka phool in Hindi, Kalpasi in Tamil and shaileya in Sanskrit.

NAGKESHAR

Mesua ferrea or nagkesar is a medium-sized to large evergreen tree from the family of Clusiaceae. It is also known as Ceylon ironwood, Indian rose chestnut and Cobra's Saffron and is native to India. Though all the parts of plant is used in various medicinal preparations the main extract from the plant is the volatile oil that is extracted from the flowers. This oil has antibacterial, antifungal properties. The root of this herb is used as an antidote for snake poison, the fresh flowers are useful for excessive thirst, excessive perspiration, cough, and indigestion, the seed oil obtained from the plant is considered to be very useful in skin diseases, the stamen is useful for controlling bleeding in menorrhagia and piles. Thus almost every part of plant has therapeutic qualities and proves useful in treating various ailments

ZEODARY

Zedoary is found extensively in India and Indonesia and is hardly known outside these countries. Great heap of its are sold in October and November and it is seen pickled on many Indian table during winter Zedory, a close relative of turmeric, is a rhizome or underground stem of a plant with long fragrant leaves. There are two types of zedory seen in Indian market Curcuma zedoria which is small and fat like ginger and Curcuma zerubet, which is long and cylenderic like turmeric. In India zedory is grown all over Maharashtra, Gujrat and in areas which have a moist climate Zedory enhances some soups and chutneys. However ,its main use is in pickle which must be eaten quickly

HINDI Aam Haldi

SICHUAN PEPPER

Deep in the rain forests of western India grow clusters of old, gnarled trees. They produce a spice called tirphal not known to the rest of India Tirphal is quite a festive spice. In the mansoon, at the time of JANMASHTAMI or the birthday of Hindu God Krishna ,as part of the festivities, little children fill the nearly ripe fruits of triphal into piston like cylinders called PETNOLI. The piston is pushed to pop each berry and this game excites all the little ones around. The berries are always added after the main ingredients. They may be dry roasted before use to release their aromatic oil s but they heat quickly and start smoking, so remove to another pan as soon as their aroma develops. Tirphal is mainly used with fish or pulses. In India, foods that are difficult to digest like peas and beans are cooked with spices like Tirphal.
HINDI TIRPHAL