SPICES

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                                                                   SPICES

     Bay Leaf:

                      Bay Leaf Plants                                                                 Bay Leaf

    Botanical Name: Laurus Nobilis 

     The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or ground form. In India, Bay Leaf is produced in Bihar, Karnataka, Kerala, and Uttar Pradesh. Hang a branch in an airy spot and the leaves will dry in a couple of weeks. The leaves also flavor many classic French and Italian dishes.

                                                                               

      They are used in Soups, Stews, brines, meat, seafood, Vegetable dishes, and sauces. Bay Leaves are often extracted to prepare essential oils in the perfume industry. 

   
     Star Anise:   

 
                               

                  Star Anise Plants                                                              Star Anise

Botanical Name: Illicium verum 

Star Anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread, and muffins.  Leaves are aromatic, simple, and lanceolate. Star anise is produced in Arunachal Pradesh.  

                                             

       Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpaste, mouthwashes, and skin creams. In Ayurveda, star anise may have sedative properties that can help your nerves settle down and also ensure a good night's sleep. If you are having difficulty getting sleep, try a cup of soothing star anise tea before going to bed.

Cardamom:

 

               Cardamom Plants                                                                  Cardamom

Botanical Name: Elettaria cardamomum 

 Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Genera are native to the Indian subcontinent and Indonesia. In India, Cardamom is produced in Kerala, Karnataka, Tamil Nadu

   Cardamom is used for digestion problems including heartburn, intestinal spasms, irritable bowel syndrome(IBS), intestinal gas, constipation, liver and gallbladder complaints, and loss of appetite. It is also used for common cold, cough, bronchitis, sore mouth, and throat, and tendency toward infection.

Cinnamon:

                Cinnamon Plants                                                          Cinnamon      

Botanical Name: Cinnamomum Verum

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon or sweet wood is one of the oldest known spices and is commercially cultivated in the states of Kerala, Tamil Nadu, Karnataka. Cinnamon is also naturally seen in the forests of the Western Ghats in India. 

                              

   Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, breakfast cereals, snack foods, tea, and traditional foods. Cinnamon contains antioxidants, which are a healthy component of the diet that help neutralize free radicals, preventing them from damaging cells in the body. 

                                      
  Nutmeg:

  

                   Nutmeg Plants                                                               Nutmeg

Botanical Name: Myristica fragrans 

Nutmeg is a seed or ground spice of several species of the genus Myristica. Myristica fragrans is a dark-leaved evergreen tree cultivated for two spices derived from the fruit: nutmeg, from the seed, and mace, from the seed covering. In India, nutmeg is mainly cultivated in the Thrissur, Ernakulam, and Kottayam districts of Kerala and parts of Kanyakumari and Tirunelveli districts in Tamil Nadu. 

     It is used to make soups, meat gravies, beef stew, steaks, roulades, and even desserts. According to Ayurveda, you should add a pinch of nutmeg to a glass of warm milk and have it before sleeping. For women, these spices help in calming the nervous system and improve blood circulation to the reproductive organs.

Cloves:

  

                 Cloves Plants                                                        Cloves

Botanical Name: Syzygium aromaticum

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia and are commonly used as a spice. In India, Cloves are cultivated in Nilgiris, Tirunelveli, and Kanyakumari districts of Tamil Nadu, Calicut, Kottayam, Quilon, and Trivandrum districts of Kerala and South Kanara district of Karnataka.

     Cloves are used for toothache, pain during dental work, dental plaque, hangover, indigestion, and many other conditions. It is also used in recipes to add depth and flavor to a wide variety of foods.

Vanilla:

   

                   Vanilla Plants                                                          Vanilla

Botanical Name: Flat-leaved vanilla 

 

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of Mexican species, flat-leaved vanilla. In India, Vanilla is cultivated in Kerala, Karnataka, and Tamil Nadu. 

     In foods and beverages, vanilla is a well-known flavoring. It is used for flavoring in syrups for medications. It is also used as a fragrance in perfumes.

         

Kapok Seeds:

     

                      Kapok Seed Plants                                                Kapok Seed

Botanical Name: Bombax Ceiba

Ceiba Pentandra is a tropical tree of the order Malvales and the family Malvaceae, native to Mexico, Central America, and West Africa. It is cultivated in South and Southeast Asia. The smaller variety was introduced to South and Southeast Asia.

   Kapok is used as stuffing for pillows, mattresses, and upholstery, as insulation material, and as a substitute for absorbent cotton in surgery. The kapok seed oil is used for making soap and as fertilizer. 

Black Stone Flower:

  

           Black Stone Flower Plants                                         Black Stone Flower

Botanical Name: Parmotrema Perlatum 

Parmotrema perlatum commonly known as the black stone flower is a species of lichen used as a spice in India. The species occurs throughout the temperate Northern and Southern Hemisphere. The black stone flower is native to the Himalayas, from Himachal Pradesh to Arunachal Pradesh. The black stone flower is light green moss, which looks like dried mushrooms or dried flowers.

       It is used in vegetarian dishes and typically used in meat dishes like nihari, Bombay biriyani, and goat meat stews. 

Saffron:

   

                      Saffron Plants                                                        Saffron

Botanical Name: Autumn Crocus 

Saffron is a spice derived from the flower of Crocus sedatives commonly known as the saffron crocus. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food. Saffron has long been the world's costliest spice by weight. Saffron is currently cultivated in Pampore, Srinagar, and Kishtwar in the Union Territory of Jammu and Kashmir. 

         Saffron contains chemicals that might alter mood, kill cancer, decrease swelling, and act as antioxidants and it is also used for cooking.

 

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