Cardamom Cardamom (sometimes written cardamon) is used for species within three genera of the ginger family Zingiberaceae, namely Elettaria, Amomum and Aframomum. Green cardamom (A. subulatum) is broadly used...
Black pepper Black pepper- (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning....
Turmeric Turmeric – (Curcuma longa, also called tumeric or kunyit in some Asian countries) is a spice commonly used in curries and other South Asian cuisine. Its active ingredient...
Ginger GInger – Ginger is obtained from the underground stems or rhizomes of Zingiber officinale, a herbaceous tropical perennial belonging to the family Zingiberaceae. Main uses and functional properties of ginger, culinary and medicinal (both traditional and modern) .Ginger possesses a warm...
Cloves Cloves – (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia...
Cinnamon Cinnamon – (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10-15 m tall, belonging to the family Lauraceae, native to Sri Lanka and Southern India. The...
Nutmegs Nutmegs- Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace.Nutmeg...
Honey Honey – Honey is a thick, sweet syrup made by honey bees.It’s loaded with healthy plant compounds and has been linked to several health benefits.Raw honey is best...
Vanilla Vanilla – is a flavouring derived from orchids in the genus Vanilla. The name came from the Spanish word “vainilla”, diminutive form of “vaina” (meaning “sheath”), which is...