It comes from several plants such as: Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. ... The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean cuisine and beans in Brazilian cuisine.
White Poppy Seeds are an oilseed grown on theopium poppy plant. The seeds have a yellowish-white colour and are kidney-shaped. They are used both for their flavour and as a decoration. ... They both have a pleasant sweet nutty flavour, that compliments savoury & sweet cooking.
Chillies are the dried ripe fruits of the species of the Solanaceae family. Out of 20 wild species, five are cultivated, with Capsicum annum being the most widely grown. India is the largest producer of chillies in the world.
The fruits vary in shape, colour and pungency. The pericarp is leathery or succulent and turns from green to purple or red, orange or orange-red. Though chilli is a berry, the seeds are not embedded in the pericarp.
Capsaicin in chillies imparts pungency. Extracted capsaicin is used in pain balms, cosmetics and medicines related to heart diseases. Capsanthin is a pigment in chillies, which is used as a natural and safe colouring agent in jams, jellies and squashes. Chilli also contains vitamin A, C and E.
Chillies require care right from the selection of soil for cultivation till packaging of the final product. Grover has the experience to monitor the entire process so that the consumer receives a product of consistently high quality.
Grover chillies are sourced from farms that have a light loamy soil or sandy loam rich in lime and organic matters, which is ideal for chilli cultivation. Soil temperature is constantly monitored to ensure the best crop. Ripe fruits are harvested in three and a half months. Even the picking has to be done carefully to preserve the plant and the fruit.
The best chillies are left to ripen and partially wither on the plant for maximum pungency and superior color retention. However, how long the chillies should be left on the plant is a matter of expert judgement and is decided by seasoned experts.
Chillies are conditioned to 10 percent moisture and carefully compressed using a baling process. The moisture content at the time of storage and the ambient temperature during the period of storage have a major influence on colour.
Fenugreek, Trigonella foenum-graecum, is an herbaceous annual plant in the family Fabaceae grown for its leaves and seeds which are used as a herb or spice. ... Between 10 and 20 seeds are produced per pod and they are small, smooth and brown, each divided into two lobes.
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, known as a peppercorn. ...Black pepper is native to Kerala in Southwestern India and is extensively cultivated there and elsewhere in tropical regions.
Ajwain, ajowan or Trachyspermum ammi—also known as ajowan caraway, Tamil, ajman, bishop's weed, or carom—is an annual herb in the family Apiaceae (or Umbelliferae). It originated in India.
Black cumin seed (Nigella sativa ) is an annual herbaceous plant and a member of the Ranunculaceae (buttercup) family. The fruit of the plant, the black seeds, accounts for its name. ... Playfully referred to as "Love in the Mist," the black cumin seed plant has leaves that grow in pairs.
In the culinary arts, cardamom is a spice made from the seed pods of various plants in the ginger family.Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke. Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
Coriander, Coriandrum sativum, is an erect annual herb in the family Apiaceae. The leaves of the plant are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. It is a soft, hairless plant.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. ... Cumin seeds have eight ridges with oil canals.
Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill.
Fenugreek Seeds. A plant belonging to the Fabaceae family,fenugreek leaves are used as a herb and the seeds as a spice. ... Fenugreek seeds are hard, stony, yellowish brown and angular. They have a warm and penetrating aroma, which becomes more pronounced on roasting. Fenugreekleaves a strong bitter aftertaste.
Large cardamom (Amomum subulatum Rox.) is also known as black cardamomand Nepal cardamom, and is a member of the ginger family (Zingiberaceae). ... Each capsule contains a large number of black seeds having a true cardamom-like aroma and taste, although much inferior in quality.
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. ... Cloves are used in spice cookies and cakes.
Nutmeg and mace are plant products. Nutmeg is the shelled, dried seed of the plant Myristica fragrans, and mace is the dried net-like covering of the shell of the seed. Nutmeg and mace are used to make medicine. Nutmeg and mace are used for diarrhea, nausea, stomach spasms and pain, and intestinal gas.
Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. ... Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves.
Mustards, (Brassica spp.) are herbaceous annual plants in the family Brassicaceae grown for their seeds which are used as a spice. Mustard plants are thin herbaceous herbs with yellow flowers. The leaves of the plant are toothed, lobed, and occasionally have the larger terminal lobes.
Jeera is the Indian name for Cumin seeds whileShahi Jeera is the Indian name for Caraway seeds.Shahi Jeera is used extensively in medicines and in cooking too. This is darker and tastes much sweeter than normal jeera. It is used mainly in Tandoori dishes and in some specific Indian curries.
Star anise is the seed pod from the fruit of the Illicium verum plant, an evergreen shrub native to Southwest China. ... A compound called anethole is responsible for the licorice-like flavor of both plants. The star anise pod is dried before use as a spice, which turns it a deep brown or rust color
Asafoetida has a pungent smell, but in cooked dishes it delivers a smooth flavour reminiscent of leeks. It is also known as food of the gods, devil's dung, jowani badian, hing, hengu, ingu, kayam, and ting.
Kasuri Methi: A Summary. If you're after an authentic, unusual, and slightly exotic taste in your Indian dishes, you definitely want to learn all about kasuri methi. Literally translated, kasoori methimeans “dried fenugreek leaves,” and they're commonly used as a flavoring in Indian cooking.
Kala namak (Urdu / Hindi) or bire noon (Nepalese; literally "black salt") is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known as "Himalayan black salt", Sulemani namak, bit lobon, kala noon, or pada loon or in Bhojpuri"padaniya noon". It is found mostly in the Himalayas.
Baking soda, also known as sodium bicarbonate, is widely usedin baking. This is because it has leavening properties, meaning it causes dough to rise by producing carbon dioxide