Whole or ground fruit of parsley family. Aromatic flavor. Used in pickling.

Aromatic and cool eucalyptus-scented seed usually used as a flavoring in pulao, biryani, meat and sweet dishes. Belongsto the gingerfamily.

Origin - Product of India, Guatemala and Sri Lanka.

A brown to black fruit with a distinct sour taste, mostly used as a souring agent in meat and fish dishes, lentils and in chutneys.

Curative properties - To reduce high fevers and to cure boils, drink runny pulp of tamarind several times daily, Soak 50 gm of tamarind in water, strain pulp, add sugar to taste and drink a few times daily to relieve head aches in hot climates.

A hard dried nut with a pleasing fragrance and a sweet but slightly bitter flavor. Used in powdered /grated form to flavor meats, soups and a variety of baked dishes.

Origin - Grown in Indonesia, Grenada.

The outer skin of nutmeg, used for flavoring pulaos and curries.

Origin - Geographical sources-Indonesia and Grenada.

Oval shaped, greyish-brown seeds with a strong aromatic smell and warm bitter taste, belonging to the parsley family. Used whole, ground or roasted in curries, dhal and savory dishes.

Curative properties - To cure problems arising due to bile, miscarriage due to uterus bleeding, fevers cause by malaria, nausea due to flatulence, irregular menstrual cycle, inflammation of uterus, worms, and urination problems, boil 1 litre of water with 1 to 1 1/2 tsp of cumin seeds until water reduces to 750 ml. Sieve when cool. This decoction should be drunk 4 to 5 times daily.

To get relief from pain due to flatulence in the stomach, roast a handful of jeera seeds, powder it and mix with honey. Take a tsp of this mixture after meals. To cure diarrhoea, saute cumin seeds, mix in half a teaspoon of honey and take this 4 times daily. Alternatively drink diluted natural yoghurt mixed with roasted ground cumin powder and black salt.

For itchy body and relief from rashes, boil cumin seeds in water and use this water to bathe daily.

Cumin seeds are given to nursing mothers to aid lactation.

Dried berries of the pepper plant. Pungent and hot. Used as condiment in stocks, pickles, meat and vegetable dishes.

Origin Grown in India, Malaysia, Indonesia and Brazil.

Curative properties - Intake of adash of black pepperat nighttime gives relief from colds. To relieve coughs, add 50 gm of black pepper powder to 200 gm of molasses (gud) and make into small balls. Suck3-4 balls daily.

Used in curries, chutney's, soups and rice dishes.

Curative properties - Liberal intake of curry leaves is considered beneficial in preventing the premature greying of hair and it gives vitality and strength to hair roots.

A salt with a unique flavor.

Used extensively in Bengali dishes as a flavoring agent.

It is the main flavoring agent for butter chicken. Also used as a flavoring agent in samosas, meats and other dishes.

Origin - A native to India and southern Europe.

World's most expensive spice. An orange red colored stigma of the Crocus Sativus. Kesar has a unique, sharp penetrating aroma, spicy and pungent flavor which has no substitute and is used to add color and flavor to sweets, biryani's and pulao's and used extensively in Middle Eastern cuisine.

Origin - Native to Mediterranean. Cultivated in Spain today.

Nutty tasting seeds, used in fish dishes, vegetables, breads, cakes and fillings. Seeds will give enhanced flavor if roasted before use.

Origin - Native to India, china, Mediterranean regions, Turkey, Iran. Holland and Canada are the main producers today.

Curative properties - To relieve hip pains, take 10gm of equal parts of khuskhus and misri (special sugar cubes available from spice shops) ground together in hot milk daily. To relieve diarrhoea, soak two teaspoons of khuskhus in water, grind and drink it mixed with quarter cup unsweetened yoghurt.

Small round light brown seeds grown from a domesticated variety of wild plant known as Smallage. Belongs to the parsley family. Strong pungent flavor. Used to flavor sauces, soups, tomato juice, meat dishes and marinades.

Origin - Grown in France and India.

A bulb made up of segments called cloves with distinctive flavor belonging to the lily family. This pungent herb is a base in masalas used for most curries, pickles and chutneys.

Origin - Geographical source is California. Native to Central Asia.

Curative properties - 2 cloves of chopped raw garlic eaten with meals, helps to reduce cholesterol.

A deep brown nail shaped spice, with a powerful fragrance and a strong hot and pungent acidy taste. Used in rice, meat and sweetdishes.

To bring down high fever try this : Drink the mixture of half a cup of warm water mixed with the powder of 1 clove. To relieve flatulence, grind two cloves and boil in half cup of water-drink throughout the day.

It is a powerful antimicrobial agents that kill E. coli and many other bacteria.
Clove is an excellent remedy for whooping cough.

Small, light brown, rectangular shaped seeds used for flavoring curries and pickles.

Origin - A native to India and southern Europe.

Curative properties - Consuming methi seeds in any form helps digestion. For diabetes and high blood pressure problems, soak 10 gm of fenugreek seeds in 100 ml of water overnight. In the morning eat the fenugreek seeds and drink the water it has been soaked in.

To aid lactation, soak 2 tbsp fenugreek seeds overnight and boil in 50 ml coconut cream together with 50 ml water to form porridge. This should be consumed daily by nursing mothers.

Available fresh, dried, powdered, flaked, in oil, in sauce, bottled and pickled. Fresh ones come in shades of red and green. The dried ones are red, yel lowish brown. They add the zing to Indian cooking.

Origin - Grows abundantly in tropical climate.

Curative properties - High in vitamin A & C. Also added to herbal medicines to relieve sore throats.

A herb with strong, sweet and bitter flavor.

Curative properties - To cure sore throat and colds, boil a few mint leaves in a cup of water until reduced to 1/2 strain and add to it 1 tsp honey and sip slowly. This should be taken several times daily.

A pungent, round, reddish brown seed used to flavor vegetables, meats, fish, sauces, salad dressings and chutneys.

Origin - Native to Asia.

A bitter, round, reddish brown seed used specially for making mustard paste for pickles and other food preparations. Belongs to the Rai family.

Origin -Native to Asia

Aromatic tiny yellow seeds with licorice and anise like flavor belonging to the parsley family. Goes well I with fish and some curry powder mixes.

Origin - Product of India and Egypt.

Curative properties - To relieve flatulence, soak fennel seeds in lemon juice and eat after meals.

To relieve constipation, take a small spoon of fennel powder with warm water at bed time. Insomnia problems can be dealt with by mixing a little ground black pepper, fennel and sugar in unsweetened yoghurt and eating it.

To get rid of colds and sneezes, boil 15 gm fennel seeds with 5 cloves in 500 ml water until water reduces to quarter. Add sugar and consume small quantities of this decoction several times daily.

For high fevers, boil 3 small spoons of fennel seeds in 2 cups water and consume small amounts several times daily.

To prevent mouth ulcers, for sharper vision and to increase appetite, chew fennel seeds after meals.

To get relief from all types of rashes grind equal parts of fennel seeds and coriander seeds. Mix with ghee and brown sugar. Take 30 gm of this mixture morning and night. To relive fatigue, boil 10 gm of fennel seeds in 500 ml of water until reduced to quarter Add a little salt and drink this morning and nightfor five days.

Available in whole or powder form. Used in sweet dishes.

curative properties - To cure chronic cough and colds, asthma, breathing problems, hiccups, indigestion, diarrhoea, stomach worms, diabetes and low blood pressure, boil a whole piece of dry ginger in a large pot of water until the water decreases to 1/2. Cool and sieve it through a thick cloth. Drink this decoction throughout the day. Dry ginger powder can be substituted for whole dry ginger.

Small oval seeds which are light brown in color and commonly used in pickles.

Curative properties - Good for indigestion.

A pungent and bitter tasting aromatic leaf of sweet bay or laurel tree used to flavor curries, soups, stews, rice, meat and vegetable dishes.

Origin - Native to Sri Lanka. Grown in India and Mediterranean region.

Tiny white or blackseeds that add a mild nutty flavorto foods.

Tender fresh aromatic leaves used in garnishing.

Curative properties - Eat a few leaves of holy basil daily to relieve tooth problems, enhance memory, cure coughs, bad breath, acidity, menstrual problems, diarrhoea, vomiting, intestinal and heart disorders, control cholesterol, improve appetite and purify blood.

10 gm of tulsi juice mixed with 5 gm of pure honey consumed in the morning and evening and 10 gm of tulsi juice mixed with 50 gm of freshly prepared curd (yoghurt) taken in the afternoon regularly is believed to cure cancer.

Decoction of tulsi leaves, fennel seeds, cardamom, mint leaves, dried ginger powder, black pepper, and cinnamon taken a few times daily is believed to cure fever. 1/2 tsp tulsi leaves (chopped) mixed with 1 tsp honey and 1/2 tsp ginger juice and consumed several times daily is an effective remedy for bronchitis, influenza, asthma, common cold, coughs and fever.

To get rid of blemishes and for a glowing complexion, rub juice of tulsi leaves and lemon Juice on the face morning and evening.