Whole Spices

  • Home / Whole Spices

Whole Spices

Ajwain(Ajma)

Ajwain originated in the Middle est,possibly in Egypt and the Indian subcontinent, but also in iran and Afghanistan.It is sometimes used as an ingredient in berbere,a spice mixture favored in Eritrea and Ethiopia.

Botanical Name :Trachyspermum ammi L
Family :Umbelliferae
Harvesting Season : Dec to Jan

Dry Ginger(Sunth)

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers.Because of its aesthetic appeal and the adaption of the plant to warm climates,giner is often used as landscaping around subtropical homes.

Botanical Name : Zingibar officinale R
Family : Zingiberaceae
Harvesting Season : Dec to Jan

Turmeric(Haldi)

If cardamom is the queen of spices and peppers the black king, then turmeric is definitely the taste of India; because without turmeric every Indian kitchen is bare and incomplete. Indian Turmeric, which is also popularly known as "Indian Saffron”, because of its bright yellow color, is considered the best in the world. Turmeric is mildly aromatic and has scents of orange or ginger. Turmeric has a pungent, bitter flavor.

Botanical Name: Curcuma Longa
Family: Zingiberaceae
Common Name: Haldi
Part Used: Rhizome (Dried Roots)
Form Available: Haldi Whole and Powder

Cumin Seeds(Jeera)

Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes. Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.

Botanical Name : Cuminum cyminum L
Family : Umbelliferae
Harvesting Season : February to March

Chili

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Central and South Americas that is selfpollinating.

Botanical Name : Capsicum annuum L
Family : Solanaceae
Harvesting Season : January, February, March

Fennel Seeds(Badi Shope)

Fennel is a plant species in the genus foeniculum.It is a member of the family Apiaceae.It is indigenous to the shores of the Mediterranean, but has become widely naturalised in many parts of the world. especially on dry soils near the sea-coast & on riverbanks.

Botanical Name : Foeniculum Vulgare
Family : Apiaceae(Umbelliferae)
Harvesting Season : Jan to Feb

Coriander(Dhaniya)

Ironically, the history of coriander begins with its strong bug-like smell rather than its medicinal or culinary qualities. Coriander is believed to be derived from the Greek word koros which means insect or the Greek word koriannon, meaning bug. The specific name refers to its cultivation in gardens. Taken together, the full scientific name calls coriander ‘the cultivated buggy-smelling plant.

Botanical Name : Coriander Sativam L
Family : Umbelliferae
Harvesting Season : February to March

Bay leaves(Tamal Patra)

It is native of Asia Minor and is known by the name of 'Sweet bay', 'bay laurel', 'Noble laurel' and 'True laurel'. Indian bay leaf has similar fragrance and taste to cinnamon bark, but milder. The aroma is more closely related to cassia. The flavor can be improved and bitterness reduced by using appropriate drying procedure, bitterness is significantly reduced. The leaves are immediately dried after plucking without exposing them to sunlight After manual plucking and sorting, the leaves are quickly dried without exposure to sunlight. The bright green color clearly defines the quality of the bay leaves.

Botanical Name: Cinnamomum Tamala
Family:
Hindi name: Tej Patta, Tej Pat, Tejpat, Tejpata
Part Used: Leaf
Form Available: Dried Leaves, Powder

Black Pepper(Miri)

Black Pepper & Powder is a flowering vine in the family Piperaceac,cultivated for its fruit,which is usually dried and user as a spice and seasoning.Black Pepper & Powder in native to India and is extensively cultivated there and elsewhere in tropical regions.

Botanical Name: Piper nigrum
Family: Piperaceae
Harvesting Season :Dec to Jan

Cloves(Lavang)

Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree. They are strong, pungent, and sweet. Cloves spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia.

Botanical Name: Syzygium Aromaticum
Family:Myrtaceae
Harvesting Season :Jan to Dec

Cardamom Green(Elaichi)

Green Cardamom & Powder refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae.Both genera are native to India and Bhutan; they are recognised by their small seed pod,triangular in cross-section and spindle-shaped,with a thin papery outer shell and small black seeds.

Botanical Name: Elettaria Green Cardamom & Powderum
Family:Zingiberaceae
Harvesting Season : Aug to Sep

Dilly Seed (Suva)

Dill originated with an area around the Meditteranean and South of russia.Although several twigs of dill were found in the tomb of amenhotep II,they report that the earliest archeological evidence for its cultivation comes from late Neolithis lake shore settlements in Switzerland.

Botanical Name: Anethum graveolens L
Family: Umbelliferae
Harvesting Season : Nov to Dec