Cardamom

What is Cardamom

First, the basics. Cardamom is a seed that is related to ginger and originated in India (both of which explain why it makes frequent appearances in Indian sauces, chutneys and rubs). There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. Most of the cuisine uses green cardamom. The taste is citrusy and floral, as well as warm and peppery. This spice is widely consumed throughout Asia and Scandinavia.

Poppy Seeds

What is Poppy Seeds

Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum) Plant. Due to it is coming from Opium plant it is banned in some country like Singapore. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods such as savory Indian Curries, and they are pressed to yield poppy seed oil. 

Coriander Seeds

What is Coriander Seeds

Coriander is considered both an herb and a spice since both its leaves and its seeds are used as a seasoning condiment. Fresh coriander leaves are more commonly known as cilantro and bear a strong resemblance to Italian flat leaf parsley. This is not surprising owing to the fact that they belong to the same plant family (Umbelliferae).

The fruit of the coriander plant contains two seeds which, when dried, are the parts that are used as the dried spice. When ripe, the seeds are yellowish-brown in color with longitudinal ridges. They have a fragrant flavor that is reminiscent of both citrus peel and sage. Coriander seeds are available in whole or ground powder form.

The name coriander is derived from the Greek word koris, which means bug. It may have earned this name because of the "buggy" offensive smell that it has when unripe. 

Turmeric / Tumeric

What is Turmeric
Turmeric root is a tropical, herbaceous plant that looks like ginger's jaundiced cousin.  Turmeric, often misspelled as tumeric, is a pungent Indian spice. It is used in many spice blends as a flavoring and coloring agent.  The active ingredient in turmeric is curcumin. 

The flavor of turmeric is often described as buttery and slightly bitter, with a hint of mustard and horseradish. Fresh turmeric is more like ginger, but sweeter and more aromatic. 

Turmeric is often suggested as a substitute for the much more expensive saffron(although not by professional chefs) and annatto, because it produces that beautiful golden color associated with saffron-infused recipes. Indeed, turmeric is often added to ground saffron by some unscrupulous manufacturers to increase the profit margin. When substituting turmeric for saffron, be aware that turmeric is much more pungent and should be used sparingly. 

Bay Leaf

What is Bay Leaf
The bay leaf that we use in cooking is actually the dried leaf of the Bay Laurel tree (Laurus Nobililis). This is why bay leaves can also be known as sweet bay, sweet laurel, laurel leaf or bay laurel. 

The bay laurel tree is native to Asia Minor but is now grown all over the Mediterranean, as it is suited to warm climates. There are two main types of bay leaf - the Mediterranean bay leaf and the Californian bay leaf. The Californian bay leaf is much stronger in flavour and the Mediterranean bay leaf is widely used in Mediterranean-style and Indian Style cooking

Thyme / Carom Seeds

What is Carom Seeds / Thyme Seeds?

A delicate looking tiny, erect, oval shaped herb with a penetrating fragrance It is an herb belonging to family of cumin and parsley. It has a sharp, hot and burning taste on the tongue. Thyme has been used since ancient times for its culinary, aromatic and medicinal properties

Carom seeds (ajwain) powder can be made by roasting them on a low flame then cool and powder into a grinder. This powder comes handy to use either for medicinal purpose or culinary use.

Cloves

What is Cloves

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world. Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka. They have a numbing effect on mouth tissues. ike other spices, cloves are available throughout the year. They are renowned for providing their uniquely warm, sweet and aromatic taste.Cloves are the unopened pink flower buds of the evergreen clove tree. The buds are picked by hand when they are pink and dried until they turn brown in color. Cloves are about 1/2-inch long and 1/4-inch in diameter and with their tapered stem, they resemble tiny nails.

Fennel Seed

What is Fennel Seeds

Fennel seeds are the dried "fruit" of the fennel plant and herb (Foeniculum vulgare). The seeds are oval in shape and a green or greenish brown in colour. They are often mistaken for aniseed, however fennel seeds are slightly larger and less pungent.

The seeds and leaves of the fennel plant both have an aniseed or liquorice flavour, although the flavour of fennel is milder and somewhat sweeter than aniseed or liquorice. Fennel seeds are actually a spice, although the leaves, stalks and roots of the plant are known as a herb.

Cinnamon

What is Cinnamon

Cinnamon is a small tree that grows in India, Sri Lanka, Indonesia, Brazil, Vietnam, and Egypt. It's one of the oldest known spices. To prepare it, the bark of the cinnamon tree is dried and rolled into cinnamon sticks, also called quills. Cinnamon can also be dried and ground into a powder. The characteristic flavor and aroma of cinnamon comes from a compound in the essential oil of the bark called cinnamonaldehyde. Although there are four main varieties of cinnamon, Ceylon cinnamon and Cassia cinnamon are the most popular. Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months.

Asafoetida

What is Asafoetida

Asafoetida is a dried, resinous gum collected from three species of the Ferula (Giant Fennel) plant which is then ground to a fine powder. It has a very strong, pungent smell and the flavour mellows as it is fried in oil. When cooked it has a truffle-like flavour and a roasted garlic aroma. 

The species is native to the mountains of Afghanistan, and is mainly cultivated in nearby India.Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks. 

Cumin Seeds

What is Cumin Seeds
A seasoning spice used in lot of cuisine