LETS SPICE IT UP {C-D}

CAMBODGE

 

CAMBODGE

Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ It is a native of Western Ghats of Kerala (India). It is also found in Sri Lanka and Malaysia. A souring agent used in Fish & Sea Food Curries.

CAMBODGE

  Medicinal Uses :

• Rheumatism
• Arthritis       
• Digestive disorders
• Gum disease         
• Treats worms & parasites
• Dysentery
• Tumors
• Weight Loss
• Rich in Vitamin C

Culinary Uses:

• Used in Fish & Sea Food Curries
• Can be used as a food preservative
• Used for Curing fish.
• To make juices and syrups
• To make pickles

CANDLE NUT/BUAH KERAS

CANDLE NUT/BUAH KERAS

Medicinal Uses :

• Improves Digestive System
• Serves as a mild laxatives.
• Promotes regular bowel movement
• Have antimicrobial properties
• Used in the treatment of dysentery.
• Increase the levels of good cholesterol
• Benefits Healthier Joints and Stronger Bones
• Flowers and the sap are used to treat Tooth Ache 

Culinary Uses:

• Candle nut is an important spice in Indonesian, Malaysian & Singapore cuisine. 
• Candlenuts are often used in curries or stews. 
• Candlenuts are ground along with Chillies and other spices while preparing Curries.
• Candlenuts makes the dish thicker, creamier and gives a silky(oily) texture
• Kernels are eaten, once it is thoroughly dried or after roasting to destroy mild toxins.
• It is also roasted and eaten as a snack or added to desserts, cakes, and pies.
• Residual oil cake is processed into a snack food called ‘ dage kemiri’ in Indonesia.
• Roasted kernels are mixed into a paste with salt, seaweed or chilli pepper to make the condiment inamona, a key ingredient in traditional Hawaiian Poké in Hawaii.

 

CARAWAY SEEDS

CARAWAY SEEDS

     Caraway Seeds otherwise called as Persian Cumin/Shahi Jeera is highly aromatic and have a distinctive mild anise like flavour that adds a welcome and subtle licorice hint to many dishes.

Medicinal Uses :

• It strengthens the stomach function.
• It relieves stomach ailments.
• Activates the glands.
• Relieves flatulence.
• Helps to overcome bad breath.

Culinary Uses:

• It is used to flavour Breads, Biscuits, Cakes & Cheese.
• Caraway Seeds are also used to Liquors.

CARDAMOM

CARDAMOM

                                            
       Green Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey,  aroma, with a coolness similar to mint. Green Cardamom is one of the most expensive spices. Cardamom has a spicy-sweet taste that works well with cinnamon and honey. Use only a little bit for a lot of flavor.  Cardamom has an intense, pungent and sweet flavor.    

BLACK CARDAMOM

     Black Cardamom otherwise called as hill cardamom or bengal cardamom. Its seed pods have a strong camphor- like flavor, with a smoky character derived from the method of drying oven open flames. The pods are used as a spice, its flavour differs from Green Cardamoms and they are rarely used in sweet dishes. It is an inferior substitute for green cardamoms. Black cardamom well suits for meat stews and meat dishes. 

Medicinal Uses :

• Digestive aid
• Respiratory conditions
• Inflammatory conditions
• Liver complaints           
• Flatulence

Culinary Uses:

• It is one of the ingredient in Garam Masala
• Used in Tea and coffee
• Flavours curries, biryanis, pulaos and kebabs
• Flavour Indian desserts
• Black cardamoms well suits with meat dishes.

 

CHILLIES

GREEN CHILLIES

There are actually numerous varieties of Chillies around the world.  Most have varying degrees of spiciness. Each Cuisine specializes in locally available variety of Chillies. From fresh varieties of Green, Yellow to Red and Dry Red Chillies prepared from these fresh ones are used in cooking.

RED CHILLIES

Medicinal Uses :

• Pain relief
• Rheumatoid arthritis
• Osteoarthritis           
• Ear infections          
• Psoriasis                  
• Weight loss
• Treats Migraines & headaches
• Normalize Blood pressure
• Improves blood circulation
• Breaks up cold/flu mucus
• Decongestant                   
• Peptic ulcers                    
• Treats Bronchitis & Sinusitis 

Culinary Uses:

• Used in any type of savoury dishes.
• Used to flavour vegetables, meat, poultry & fish
• Used in the preparation of chili sauce, pizzas, rolls.
• Used to make curry powder in many Asian countries.
• Used as a condiment in soups, spicy water, vinegar-spice mix. 
• Used to make dips & salsas.
• Chillies fresh and dry are used in making Chutneys.
• Green Chillies are used to make Pickles. 

 

CINNAMON

CINNAMON

Cinnamon is the dried bark of various laurel trees.  Commonly Cinnamon is derived from the cassia tree. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Cinnamon has a sweet, woody fragrance in both ground and stick forms.

 

Medicinal Uses :

• Diabetes
• Antibacterial
• Diarrhea       
• Indigestion   
• Loss of appetite
• Intestinal colic 
• Diabetes          
• Antibacterial   
• Diarrhea             
• Indigestion         
• Loss of appetite 
• Intestinal colic   

Culinary Uses :

• Common baking spice
• Used in cakes, cookies, and desserts
• Used in savory chicken and lamb dishes
• Paired with apples, pears and cereal dishes.
• Used in pickling
• Flavoring hot beverages.

CLOVES

CLOVES

Cloves are the rich, brown, dried, unopened flower buds. Cloves have strong, pungent, and sweet taste. They have a distinctive smell.

Medicinal Uses :

• Local anesthetic
• Aphrodisiac        
• Nausea, vomiting
• Flatulence            
• Indigestion           
• Tooth aches

Culinary Uses :

• Add flavor to meats, curries, and marinades
• Pairs well with fruits such as apples, pears or rhubarb
• Give aromatic and flavor to hot beverages
• Used in pumpkin pies, ginger bread, cookies.
• Used in applesauce, muffins, cakes, and other sweets

CORIANDER

CORIANDER

     Coriander is the seed portion of the Coriander plant, from which Coriander leaves grow. Dry Coriander Seeds are finely ground to Coriander Powder. Coriander has a mild, distinctive taste similar to a blend of lemon and sage. It has a citrus-like flavour and tang. It is widely used in Curries and the fresh leaves are used as a garnish and to make chutneys and relishes.

CORIANDER LEAVES

CORIANDER SEEDS

CORIANDER POWDER

Medicinal Uses :

• Anti-microbial   
• Flatulence          
• Loss of appetite 
• Digestive aid     
• Headaches 
  

Culinary Uses :

• Coriander Powder is used in Indian dishes
• Essential ingredient of many curries and gravies
• Ground coriander is used in pancake and waffle mixes
• Coriander powder is used to make herbal tea & coffee
• Coriander leaves are used to make chutneys and dips.
• Fresh leaves are used as a garnish.

CUMIN 

CUMIN SEEDS

      Cumin seeds seed has a bitter taste that is an integral part to most Middle Eastern and Indian cuisines. Cumin has a distinctive, slightly bitter yet warm flavor.

  Medicinal Uses :

• Diuretic
• Flatulence
• Diarrhoea  
• Indigestion 
• Muscle spasms  

Culinary Uses:

• It is used as a seasoning to bring out the natural flavour of foods.
• Flavour stews, soups and vegetables.
• Used in Indian Rice dishes and curries
• Used in the preparations of candies, condiments, appetizers and soft-drinks

CURRY LEAVES

CURRY LEAVES

     The curry leaves tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor. The leaves of curry leaf tree is used as a spice and for tempering. 

  Medicinal Uses :

• Anti-inflammatory
• Antioxidant          
• Cure for diarrhea and stomach ulcers
• Digestion aid                                     
• Beneficial for Diabetes 
• Excites the taste buds 

Culinary Uses:

• Used as a seasoning in Asian Countries
• Used for tempering curries, rasams, soups, vegetables,rice dishes, doklas.            
• Used for making chutney & podis.

DILL  

  




 








Dill is an aromatic herb with delicate, feathery green leaves. Otherwise called as Lao coriander, is an aromatic ingredient. It has a delicate sweet flavor. It has a light brown oval shaped seed. Seeds emit an aromatic odour. The leaves have pleasant aromatic smell and a warm taste. Both seeds and leaves (fresh & dried) are valued as a spice.

Medicinal Uses :

• Colic             
• Digestion      
• Mild bowel disorders
• Promote milk production
• Flatulence                        
• Antiseptic
• Lowers Cholesterol      
• Get rid of hiccups
• Headaches

Culinary Uses:

• Used as a condiment in soups, salads and pickling
• To flavour processed meats, sausages.
• For indigenous medicinal preparations
• Essential oil is used in the manufacture soaps
• Enhance the flavours in fish, shellfish, vegetables and dips.

LETS SPICE IT UP {K-N}

KAFFIR LIME LEAVES

KAFFIR LIME LEAVES

     Kaffir Lime leaves belongs to the citrus family.  It has a distinctive lime-lemon aroma and flavour. It has a strong citrus flavour. It is indispensable in Thai, Malaysian & Indonesian cooking.  Both the fruit and leaves are edible.

 

Medicinal Uses : 

• Ointments are made with essential oils.
• The rinds are used to make tonics.
• Kaffir lime leaves cleans the hair and invigorates the scalp. 
• Used as a natural bleach to remove tough stains.
• Purify the blood. 
• Digestive aid. 
• Promotes gum health and is recommended for use in brushing teeth and gums.

Culinary Uses :

• Used in Thai, Malaysian and Indonesian dishes.
• Used in soups, curries and stir-fried dishes. 
• Used along with lemon grass and lime juice in tom yam.
• Flavour broth or stew.
• Fresh leaves are used in salads or garnishes .

 

KALPASI/STONE FLOWER

 

KALPASI/STONE FLOWER

Medicinal Uses :

• Relieves Pain.
• Heals wounds.
• Treat skin problems.
• Reduces inflammation.
• Improves digestion.
• Has antibacterial properties.
• Is effective against protozoa. 
• Helps maintain body temperatue.
• Helps to tone up the Urinary tract.
• Suppresses respiratory disorders.

Culinary Uses: 

• Kalpasi is used to cook meat dishes.
• It has a wild aromatic flavour, so it is used to add aroma to soups and curries.
• It is also used in dishes like nahari, Bombay biryani, Goan meat stews.
• Kalpasi is also used as food by many cultures around the world.
• It is an essential ingredient in Goda Masala or Kala Masala.

 LEMON GRASS

LEMON GRASS

     Lemongrass belongs to the grass family. The fresh stalks and leaves have a lemony odour. It tastes like ginger but with a citrus kick. Only the lower bulbous portion of the stem is used. Can be used in dried or powdered forms.

 

Medicinal Uses:                                                                                                                                       

• Tonic and stimulant
• Diuretic
• Relief of menstrual troubles and nause
• Fever
• Insect Repellent
• Oil is used to make perfumes 
• Anti-microbial and anti-bacterial
• Detoxify the liver, kidney, bladder & pancreas 
• Healthy skin
• Reduce acne and pimples
• Soothes the nervous tension and anxiety

Culinary Uses :

• Widely used in Indonesian, Malaysian, Sri Lankan and Indian cuisine
• Used in savoury dishes and meat, poultry, seafood and vegetable curries. 
• It harmonizes well with coconut milk, especially with chicken or seafood.
• The stems are also used to make herbal teas.
• Used in pickles and in flavouring marinades.

  

LICORICE

Licorice is mainly cultivated for its medicinal properties.  It is mainly used in indigenous medicines.  The roots are sweet in taste and has a specific pleasant flavour.

Medicinal Uses:                                        

• Coughs                                                              
• Flatulence                                                          
• Colon cleanser                                                    
• Sore throat
• Ulcers
• Weight Loss
• Help stop smoking
• Relieve the symptoms of hepatitis B and hepatitis C

Culinary Uses :

• Natural sweetener and may be used in place of sugar.
• Flavoring agent in tobacco products.
• To make herbal tea.

LONG PEPPER

 

Long Pepper/Pipli is a vine cultivated for its fruit, which is dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to Black Pepper. Long pepper consists of many minuscule fruits embedded on its surface.

  Medicinal Uses :

• The fruits and roots are used as medicine for respiratory disease 
• Uses as a counter irritant
• Analgesic for muscular pains and inflammation.
• Carminative
• Haematinic (including Iron, Vitamin B12 & Folic Acid)
• Anti-helminhic  (destroys parasites and worms)

Culinary Uses :

• Used in Indian and Nepalese vegetable pickles and preserves.  
• It is the main spice in Pakistani Nihari dish.
• It is also used in some North African spice mixtures.
• It is also used in Indonesian and Malaysian cuisine.
  

MACE

MACE

 
     Mace is the outer covering of the Nutmeg seed. It has a similar flavor to Nutmeg, but is more subtle and less intense.

Medicinal Uses:                           

• Digestive aid                               
• Flatulence                                      
• Appetizer                                       
• Nausea                                           
• Diarrhea                                         
• Carminative                                  
• Astringent
• Aphrodisiac

Culinary Uses : 

• Used as condiment in sweet foods.
• Used  as a standard seasoning in many Dutch dishes.
• Used in the preparation of meat products, soups & sauces.
• Used in baked foods, confectioneries, puddings.
• The fruit is crystallized or pickled or made into jellies.
• Used in curries and masalas. 

MARATHI MOGGU/KAPOK BUDS

MARATHI MOGGU/ KAPOK BUDS

Medicinal Uses:   

• Is used in treating Asthma
• Kapok Buds are used to treat Fever
• It is also used to treat diarrhea.
• It helps to heal wounds.
• Kapok Buds serve as a diuretic and as a purgative. 

Culinary Uses :

• It is used in dishes such as Bisi Bele Bath, Saagu, Karnataka style kootus.                   
• Several Andhra style dishes uses this as a specialty spice. 
• This spice is widely used in preparing curry powders.
• It is one important spice which finds a special place in Chettinad Cuisine.

MINT

MINT LEAVES

 Mint is an aromatic herb. Mint is strong and sweet with a tangy flavor and a cool after taste.

Medicinal Uses:                                          

• Appetizer                                               
• Digestive aid                                          
• Indigestion                                             
• Flatulence                                              
• Nausea and motion sickness                 
• Headache
• Carminative
• Mouth freshener
• Respiratory disorders, cough & asthma

Culinary Uses :

• To make herbal tea.
• Used to season meat.
• Used in making chutney and dips.
• Used to enhance flavours in pulaos & biriyanis.
• To make alcoholic beverages.

MUSTARD SEEDS

MUSTARD SEEDS

     Mustard plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.It has a spicy flavour with a distinct aroma when mixed with water or tempered. Mustard leaves and seeds are both edible.  Oil is extracted from the seed, which is used for both cooking and therapeutic purposes.

BLACK MUSTARD SEEDS   Medicinal Uses:                                                              Dyspepsia                                          Laxative                                             Bowel conditions                               Liniment                                            Epilepsy                                             Tooth ache                                         Stiff neck, rheumatism                      Colic and respiratory troubles                                          Treats bruises                                      Induce vomiting For scorpion stings and snake bites

YELLOW MUSTARD SEEDS

Culinary Uses :

• Used in pickling spice    
• Spice mixtures for cooking meats and seafood 
• Used in marinades.
• Flavouring barbecue sauces, baked beans and meat dishes.
• To flavour deviled eggs and beets.
• Mustard seeds are used for tempering many dishes  

  

NUTMEG

NUTMEG

    Nutmeg is the seed kernel inside the nutmeg fruit and mace is the lacy covering on the kernel.  Nutmeg has a pungent odour and sweeter taste.

Medicinal Uses :

• Diarrhea,
• Dyspepsia
• Colic
• Digestive aid
• Appetite loss
• Reduce flatulence
• Vomiting and nausea

Culinary Uses : 

• Used in both sweet & spicy dishes
• To flavour pies, puddings, custards, cookies and spice cakes.
• It combines well with many cheese
• It is included in soufflés and cheese sauces. 
• It is used to enhance flavours in soups.
• It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. 
• Moroccan spice blend ras el hanout contains nutmeg. 
• It is indispensable to eggnog.
• It is used in numerous mulled wines and punches.