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Spices are dried plant parts—such as seeds, bark, roots, and fruits—used to add flavor, aroma, and color to food. They have been essential in cooking, medicine, and trade for centuries. Here’s a brief overview:

• Seeds & Fruits – Cumin, Coriander, Mustard, Black Pepper, Cardamom
• Barks – Cinnamon, Cassia
• Roots & Rhizomes – Ginger, Turmeric
• Flowers – Cloves, Saffron
• Leaves (when dried) – Bay Leaf, Curry Leaves

• Boosts immunity
• Improves digestion
• Has anti-inflammatory and antioxidant properties
• Some have antibacterial effects (like cloves and cinnamon)

• Turmeric (Haldi) – Anti-inflammatory, adds yellow color
• Cumin (Jeera) – Aids digestion, has an earthy flavor
• Coriander (Dhania) – Mild, citrusy, used in spice blends
• Mustard Seeds (Rai/Sarson) – Pungent, used in pickles & curries
• Red Chili (Lal Mirch) – Adds heat and spice
• Fenugreek (Methi) – Slightly bitter, used in curries & pickles
• Cardamom (Elaichi) – Sweet aroma, used in desserts & tea
• Cloves (Laung) – Strong flavor, used in biryanis & masala chai
• Black Pepper (Kali Mirch) – Enhances flavor, rich in antioxidants

Turmeric, known as Haldi in Hindi, is a bright yellow spice derived from the rhizome of the Curcuma longa plant. It is widely used in Indian cooking, traditional medicine

• Lakadong Turmeric – High curcumin content (7-12%), mainly from Meghalaya, India.
• Alleppey Turmeric – Rich in curcumin (5-7%), grown in Kerala.
• Madras Turmeric – Lower curcumin (2-4%), commonly used in Indian households.
• Erode Turmeric – Popular in Tamil Nadu, known for its deep yellow color.

Red chilli (Capsicum annuum) is one of the most widely used spices globally, known for its fiery heat and vibrant red color. It is a staple ingredient in various cuisines,

Red chillies come in different varieties, each differing in heat level, color, and flavor. Some popular types include:

• Kashmiri Chilli – Mild heat with deep red color, used for rich gravies.
• Guntur Chilli – Spicy and widely used in Indian curries.
• Bird’s Eye Chilli – Extremely hot, common in Thai and Southeast Asian dishes.
• Byadgi Chilli – Mild spice with a strong aroma, often used in Karnataka cuisine.

Coriander seeds, derived from the Coriandrum sativum plant, are small, round, and light brown with a citrusy, slightly sweet, and nutty flavor. They are widely used as a spice in cooking, particularly in Indian, Middle Eastern, and Mediterranean cuisines.

• Ground coriander is a key ingredient in spice blends like garam masala, curry powder, and ras el hanout.
• Whole coriander seeds are often dry-roasted to enhance their aroma before being used in pickles, chutneys, and curries.
• In baking, coriander seeds add a warm, spicy-sweet note to bread and pastries.

Black pepper (Piper nigrum) is one of the most widely used spices in the world, known for its sharp, mildly spicy flavor and aromatic punch. Native to India, particularly the

Black pepper is obtained from unripe green peppercorns that are cooked briefly in hot water and then dried, causing them to shrivel and turn black. It thrives in warm, humid

Cumin seeds are a highly aromatic spice derived from the dried seeds of the Cuminum cyminum plant, a member of the parsley family. They are widely used in culinary

Cumin seeds are small, oblong, and ridged, with a warm, earthy, and slightly bitter flavor. When dry-roasted or fried in oil, they release a nutty aroma that enhances the depth of any dish.