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Whole Spices
Whole spices have been a part of Indian culture since the beginning of time, and are a favorite of
people everywhere who want the freshest, most vivid taste in their meal. They are not only used to flavor food, but they also provide a number of health advantages that are well-known across the
world. The versatile spice is often paired well with different spices and even be more to beverages, cakes, cookies, etc.
Sesame
Sesame seeds are thought to have originated in Asia or East Africa. The entire seed is widely utilised in Middle Eastern and Asian cuisines. Sesame seed has a pleasant, nutlike aroma and flavour. In addition to being high in protein, the seeds are also high in thiamine. Many Asian cuisines benefit from the nutty flavour and subtle, almost imperceptible crunch of sesame seeds. Sesame seeds have been used as a condiment, topping, and a source of edible oil for thousands of years.
Cumin
Cumin is the dried seed of the parsley-like plant Cuminum cyminum, which has been
used as a spice for thousands of years. In India, it's used in a variety of dishes, including raita, alu jira (cumin-infused potatoes), masala dosa, and garam masala, a famous spice combination. Cumin seeds have a strong scent and contain essential oils, which are made up of numerous components that add to the flavor's complexity. Cumin seeds are
frequently toasted, which adds roasted/toasted aromatics to the flavor.
Mustard
Mustard seeds have been highly prized culinary oil-seeds being in use since earlier
times. The seeds are fruit pods obtained from the mustard plant.
Fenugreek seeds
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Fenugreek is an English term for methi, a popular Indian spice.Their importance may be measured by how frequently they are used in the kitchen to improve the flavor and appearance of food when it is being served to others. The scent and flavor have long been thought to help with digestion. Fenugreek's origins may be traced all the way back to ancient India, when it was used to treat a variety of ailments. Even now, fenugreek's reputation as a trustworthy pharmaceutical alternative remains unblemished. Fenugreek seeds are a low-calorie snack that are high in minerals, vitamins, and carbs, making them a valuable food supplement.
Ajwain seeds
Ajwain, a spice that is all too familiar in every Indian family and without which no dal tadka is complete, is produced from an herb plant that originated in our own nation. The color of ajwain seeds ranges from slightly olive green to brown. Ajwain, also known as carom seeds or bishops weed, is grown in India and Iran and is seldom eaten uncooked. Instead, it is cooked before being added to a dish. The seeds have a bitter and pungent flavor, similar to oregano, and are commonly used in curries and pickles due to their strong fragrant essence. It is an excellent digestive aid that prevents viral infections, has anti-inflammatory properties, and helps to treat peptic ulcers and indigestion.
Coriander seeds
Coriander is an annual herb belonging to the Apiaceae family. Chinese parsley, dhania, and cilantro are some of the other names for it. It's one of the oldest herbs and spices on the planet. The seeds have been utilized in cooking and medicine since ancient times and are pleasant, fragrant, and peppery. Curry powder, curries, sausages, pickles, stews, and sauces all contain these seeds. Coriander seeds are a key component in popular South Indian recipes such as sambhar and rasam. They are mostly utilised in various
dishes as a flavouring ingredient. The seeds are a very rich source of various minerals and vitamins.