Other Spices

1. Black Pepper

• Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae,cultivated for its fruits, which is usually dried and used as a spice and seasoning.The hot water serves to clean the peppercorns and to rupture their skin, which speeds the work of browning enzymes as the fruit is dried.The peppercorns are either left in the sun to dry or dried by machine. The skin becomes dark and wrinkled and the fruit hardens during the drying process.
• Black pepper is made from the unripe, green fruit of the pepper plant, which is cooked in hot water, then dried.
• Black pepper is hot and pungent, white pepper is hot but less aromatic.
• It contains potassium, magnesium, iron, vitamin K and vitamin C.
• Black pepper helps in treating diseases caused due to bacteria.The stomach ailments like dyspepsia, flatulence, constipation and diarrhea are also treated with black pepper.
• Pepper is a natural decongestant.The spice is also acts as a remedy for cough and cold. The antibacterial properties of black pepper are used for treating respiratory disorders
• Black pepper acts as an anti-depressant and stimulates the nervous system.

Ripe Peeper( Black) / Unripe Pepper(white)

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 2. Carom Seeds(ajwain)

• Scientific name: Trachyspermum copticum. This is used for tempering flavouring in food and also used as a medcine ajwain belongs to the Apiaceae family of plants. When distilled, Ajwain produces Thymol. It has been used for ages past as a medicinal ingredient in Ayurveda!
• Good source for digestion. Chew by itself or with a little sugar to make it more palatable in its raw form. 
• Boil a cup of water with 1 tbsp of Ajwain till the water is reduced to half its original volume. Drink this water. Useful for indigestion,dysentry.
• Ajwain oil  is used for rheumatic pain.
• Mix one teaspoon of  ajwain with one teaspoon of jeera (cumin) and boil them in a glass of water. Drink this whenever there is an attack of acidity for instant relief
• Sniffing the fumes of ajwain or applying its paste on the head helps relieve the pain due to migraines.

Carom (ajwain)

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3. Black Cardamom(Badi Elaichi or Kali Elaichi)

• Black cardamom, also known as hill cardamom, Bengal cardamom and Indian cardamom. 
• Black cardamoms are usually dried using a strong flame, and so they usually end up tasting quite raunchy and smoky.
• Black cardamom is one of the components of the popular spice mixture Garam Masala.
• It is largely used in savory dishes ranging from curries, stews and daals (lentil dishes) to pilafs, in Indian cooking. 
  
•  Mostly used whole to fully release its flavors and aroma.
• It contains  vitamin A, vitamin C, sodium, potassium, calcium, copper, iron, magnesium, manganese, phosphorus and zinc
• Black Cardamom has been used to treat various stomach ailments, common infections and dental problems. It is also chewed as a mouth freshener.

         

Black Cardamon

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4. Green Cardamom(Choti Elaichi)

• known as "Choti Elaichi" with unique camphor-like aroma and excellent healing properties. The spice can be crushed and used in foods to enhance the flavour of the dishes. 
• green cardamom is highly anti carcinogenic.That is preventing the spread of cancer.
• Green cardamom seeds, powder and even oil can bolster our digestion and give us relief from flatulence.
• Green cardamom powder has a deep positive impact on our nervous system when consumed with honey
• Mixing green cardamom and cinnamon can do magic for sore throat.
•  In winter improves blood circulation and keeps our entire body warm.
• Good source for relief headache, exhaustion and depression.
• Green cardamom is one of the most powerful antioxidant herbs that work as detox and cleanse our body Internally.
• It is also useful for enhance our liver functions and keep our blood free from all types of impurities.
•  This pungent spice may help prevent and relieve cold and flu symptoms

                                   

Green Cardamon

_________________________________________________________________________________ 5. Cloves(Luong) Cloves are the aromatic flower buds of a tree in the family Myrtaceae. The clove tree is an evergreen growing to 8–12 m tall, having large leaves and sanguine flowers grouped in terminal clusters. Cloves have strong, sweet aroma and hot, pungent taste. Cloves have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. A tea that contains cloves can help you kick a respiratory infection.  Clove  helps for clearing  acne and blemishes.It is a natural antiseptic that balances the skin.

Cloves                 Clove on plant _________________________________________________________________________________ 6. Cinnamon (Dalchni) Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is also used in the preparation of chocolate. Cinnamon regulates blood sugar. It reduces LDL(harmful) cholesterol levels. It reduces pain linked to arthritis.  It is a natural food preservative. Effective in menstrual pain. It has natural anti-infectious compounds.       Cinnamon __________________________________________________________________________________ 7. Nutmeg (Jaiphal) The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. The nutmeg tree is important for two spices derived from the fruit: nutmeg and mace. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, soufflés, vegetables, egg dishes, lamb, and fish, and beverages. Nutmeg  used as a medicinal spice that brings relief from digestive problems. Nutmeg keeps the brain sharp! It contains a natural organic compound called myristicin, which is known to shield your brain against degenerative disease. The essential oil of nutmeg brings relief from muscular and joint pain. Nugmeg is used for skin care , it reduces scars and alleviating acne. Home remedy for skin care: (Just a little nutmeg, ground and mixed with water or honey into a paste, can make skin look clearer and brighter within a few days).   Nutmeg

_________________________________________________________________________________ 8.  Mace(Jayitri) Mace is a spice made from the waxy red covering that surrounds nutmeg seeds. The flavor is similar to that of nutmeg,. It is called Jayitri  in Hindi. Mace is strongly aromatic, warm, fresh, and nutty flavor. It carries a stimulating effect on stomach and intestines, increasing appetite and reducing nausea, vomiting, diarrhea and a helpful remedy for many other digestive problems. Mace is extremely rich in important B-complex vitamins, vitamin C, folic acid, riboflavin, niacin, vitamin A. Mace is antiseptic in nature and is an important ingredient in several toothpastes. It effectively cures toothaches, aching gums, and bad breath. Oil is extracted from bay leaves and is used in the treatment of paralysis, muscle pain, arthritis and flu.

Mace(Jayitri)

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9. Bay Leaves (Tej patta)

• Indian bay leaf, Malabar leaf, Indian cassia, Indian cassia bark or Tamala cassia. It is a tough, three-veined leaf that is popular in India and used in Indian cooking and for preparing perfumes.
• It is called Tej Patta  in Hindi.
• The flavor and fragrance is similar to the cinnamon bark but slightly milder.
• Bay leaves are lightly roasted and ground and added to the special Indian spice mix – Garam Masala.
• The ground leaves are more aromatic than the whole dry bay leaf.
• Medicinal Properties of Tej Patta or bay leaf has antibacterial, anti-fungal, anti-inflammatory, carmiative, diaphoretic, diuretic and astringent properties. Bay leaves are rich in vitamin C and contain minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium.
• Bay leaf helps in the treatment of diabetes, migraine, gastric ulcers, abdominal pain, colic pain, bacterial and fungal infection and high blood pressure. It maintains the sugar level of blood, pulse rate and blood pressure.
• Oil is extracted from bay leaves and is used in the treatment of paralysis, muscle pain, arthritis and flu. 

Bay Leaves(Tej Patta)

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10. Mustard Seed(Raai)

• Mustard seeds are from the mustard plant, which belongs to the Cruciferous plant family.
• Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter.
• The mustard seeds used in Indian cooking, are tiny and black or dark brown in color.
• They are important spices in many regional foods.
• The seeds have a faint spicy smell much like curry leaves.
• Tadka or Tempering is a cooking method in which cooking oil is heated till very hot and whole spices are added to it and fried. 
• Mustard powder used in Prickle(such green chilly prickle,mixed vegetable prickle).

   

Mustard Seeds(Raai)

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 11. Onion Seeds(Kalonji)

• Kalonji is also called nigella.
• Kalonji is used for flavoring to a variety of traditional foods.
• Kalonji seeds are about the same size as sesame seeds.
• Kalonji seeds are main ingredient in Unripe Mango Prickle.
• Its used for Facial paralysi, Asthma, Male pattern baldness and Common cold.
• It is best for all skin problems like freckles/brown spots, pimples and skin dullness.
• Nigella Seeds (Kalonji) Benefits for Menstrual Cramp.

Onion Seeds(Kalonji)