LETS SPICE IT UP {C-D}

CAMBODGE

 

CAMBODGE

Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ It is a native of Western Ghats of Kerala (India). It is also found in Sri Lanka and Malaysia. A souring agent used in Fish & Sea Food Curries.

CAMBODGE

  Medicinal Uses :

• Rheumatism
• Arthritis       
• Digestive disorders
• Gum disease         
• Treats worms & parasites
• Dysentery
• Tumors
• Weight Loss
• Rich in Vitamin C

Culinary Uses:

• Used in Fish & Sea Food Curries
• Can be used as a food preservative
• Used for Curing fish.
• To make juices and syrups
• To make pickles

CANDLE NUT/BUAH KERAS

CANDLE NUT/BUAH KERAS

Medicinal Uses :

• Improves Digestive System
• Serves as a mild laxatives.
• Promotes regular bowel movement
• Have antimicrobial properties
• Used in the treatment of dysentery.
• Increase the levels of good cholesterol
• Benefits Healthier Joints and Stronger Bones
• Flowers and the sap are used to treat Tooth Ache 

Culinary Uses:

• Candle nut is an important spice in Indonesian, Malaysian & Singapore cuisine. 
• Candlenuts are often used in curries or stews. 
• Candlenuts are ground along with Chillies and other spices while preparing Curries.
• Candlenuts makes the dish thicker, creamier and gives a silky(oily) texture
• Kernels are eaten, once it is thoroughly dried or after roasting to destroy mild toxins.
• It is also roasted and eaten as a snack or added to desserts, cakes, and pies.
• Residual oil cake is processed into a snack food called ‘ dage kemiri’ in Indonesia.
• Roasted kernels are mixed into a paste with salt, seaweed or chilli pepper to make the condiment inamona, a key ingredient in traditional Hawaiian Poké in Hawaii.

 

CARAWAY SEEDS

CARAWAY SEEDS

     Caraway Seeds otherwise called as Persian Cumin/Shahi Jeera is highly aromatic and have a distinctive mild anise like flavour that adds a welcome and subtle licorice hint to many dishes.

Medicinal Uses :

• It strengthens the stomach function.
• It relieves stomach ailments.
• Activates the glands.
• Relieves flatulence.
• Helps to overcome bad breath.

Culinary Uses:

• It is used to flavour Breads, Biscuits, Cakes & Cheese.
• Caraway Seeds are also used to Liquors.

CARDAMOM

CARDAMOM

                                            
       Green Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey,  aroma, with a coolness similar to mint. Green Cardamom is one of the most expensive spices. Cardamom has a spicy-sweet taste that works well with cinnamon and honey. Use only a little bit for a lot of flavor.  Cardamom has an intense, pungent and sweet flavor.    

BLACK CARDAMOM

     Black Cardamom otherwise called as hill cardamom or bengal cardamom. Its seed pods have a strong camphor- like flavor, with a smoky character derived from the method of drying oven open flames. The pods are used as a spice, its flavour differs from Green Cardamoms and they are rarely used in sweet dishes. It is an inferior substitute for green cardamoms. Black cardamom well suits for meat stews and meat dishes. 

Medicinal Uses :

• Digestive aid
• Respiratory conditions
• Inflammatory conditions
• Liver complaints           
• Flatulence

Culinary Uses:

• It is one of the ingredient in Garam Masala
• Used in Tea and coffee
• Flavours curries, biryanis, pulaos and kebabs
• Flavour Indian desserts
• Black cardamoms well suits with meat dishes.

 

CHILLIES

GREEN CHILLIES

There are actually numerous varieties of Chillies around the world.  Most have varying degrees of spiciness. Each Cuisine specializes in locally available variety of Chillies. From fresh varieties of Green, Yellow to Red and Dry Red Chillies prepared from these fresh ones are used in cooking.

RED CHILLIES

Medicinal Uses :

• Pain relief
• Rheumatoid arthritis
• Osteoarthritis           
• Ear infections          
• Psoriasis                  
• Weight loss
• Treats Migraines & headaches
• Normalize Blood pressure
• Improves blood circulation
• Breaks up cold/flu mucus
• Decongestant                   
• Peptic ulcers                    
• Treats Bronchitis & Sinusitis 

Culinary Uses:

• Used in any type of savoury dishes.
• Used to flavour vegetables, meat, poultry & fish
• Used in the preparation of chili sauce, pizzas, rolls.
• Used to make curry powder in many Asian countries.
• Used as a condiment in soups, spicy water, vinegar-spice mix. 
• Used to make dips & salsas.
• Chillies fresh and dry are used in making Chutneys.
• Green Chillies are used to make Pickles. 

 

CINNAMON

CINNAMON

Cinnamon is the dried bark of various laurel trees.  Commonly Cinnamon is derived from the cassia tree. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Cinnamon has a sweet, woody fragrance in both ground and stick forms.

 

Medicinal Uses :

• Diabetes
• Antibacterial
• Diarrhea       
• Indigestion   
• Loss of appetite
• Intestinal colic 
• Diabetes          
• Antibacterial   
• Diarrhea             
• Indigestion         
• Loss of appetite 
• Intestinal colic   

Culinary Uses :

• Common baking spice
• Used in cakes, cookies, and desserts
• Used in savory chicken and lamb dishes
• Paired with apples, pears and cereal dishes.
• Used in pickling
• Flavoring hot beverages.

CLOVES

CLOVES

Cloves are the rich, brown, dried, unopened flower buds. Cloves have strong, pungent, and sweet taste. They have a distinctive smell.

Medicinal Uses :

• Local anesthetic
• Aphrodisiac        
• Nausea, vomiting
• Flatulence            
• Indigestion           
• Tooth aches

Culinary Uses :

• Add flavor to meats, curries, and marinades
• Pairs well with fruits such as apples, pears or rhubarb
• Give aromatic and flavor to hot beverages
• Used in pumpkin pies, ginger bread, cookies.
• Used in applesauce, muffins, cakes, and other sweets

CORIANDER

CORIANDER

     Coriander is the seed portion of the Coriander plant, from which Coriander leaves grow. Dry Coriander Seeds are finely ground to Coriander Powder. Coriander has a mild, distinctive taste similar to a blend of lemon and sage. It has a citrus-like flavour and tang. It is widely used in Curries and the fresh leaves are used as a garnish and to make chutneys and relishes.

CORIANDER LEAVES

CORIANDER SEEDS

CORIANDER POWDER

Medicinal Uses :

• Anti-microbial   
• Flatulence          
• Loss of appetite 
• Digestive aid     
• Headaches 
  

Culinary Uses :

• Coriander Powder is used in Indian dishes
• Essential ingredient of many curries and gravies
• Ground coriander is used in pancake and waffle mixes
• Coriander powder is used to make herbal tea & coffee
• Coriander leaves are used to make chutneys and dips.
• Fresh leaves are used as a garnish.

CUMIN 

CUMIN SEEDS

      Cumin seeds seed has a bitter taste that is an integral part to most Middle Eastern and Indian cuisines. Cumin has a distinctive, slightly bitter yet warm flavor.

  Medicinal Uses :

• Diuretic
• Flatulence
• Diarrhoea  
• Indigestion 
• Muscle spasms  

Culinary Uses:

• It is used as a seasoning to bring out the natural flavour of foods.
• Flavour stews, soups and vegetables.
• Used in Indian Rice dishes and curries
• Used in the preparations of candies, condiments, appetizers and soft-drinks

CURRY LEAVES

CURRY LEAVES

     The curry leaves tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor. The leaves of curry leaf tree is used as a spice and for tempering. 

  Medicinal Uses :

• Anti-inflammatory
• Antioxidant          
• Cure for diarrhea and stomach ulcers
• Digestion aid                                     
• Beneficial for Diabetes 
• Excites the taste buds 

Culinary Uses:

• Used as a seasoning in Asian Countries
• Used for tempering curries, rasams, soups, vegetables,rice dishes, doklas.            
• Used for making chutney & podis.

DILL  

  




 








Dill is an aromatic herb with delicate, feathery green leaves. Otherwise called as Lao coriander, is an aromatic ingredient. It has a delicate sweet flavor. It has a light brown oval shaped seed. Seeds emit an aromatic odour. The leaves have pleasant aromatic smell and a warm taste. Both seeds and leaves (fresh & dried) are valued as a spice.

Medicinal Uses :

• Colic             
• Digestion      
• Mild bowel disorders
• Promote milk production
• Flatulence                        
• Antiseptic
• Lowers Cholesterol      
• Get rid of hiccups
• Headaches

Culinary Uses:

• Used as a condiment in soups, salads and pickling
• To flavour processed meats, sausages.
• For indigenous medicinal preparations
• Essential oil is used in the manufacture soaps
• Enhance the flavours in fish, shellfish, vegetables and dips.