Bay Leaf (Tej-Patta) They are added to hot oil before the main ingredient, as frying releases their sweet perfume. Uses The leaves are carminative and used to treat colic and diarrhea. Used in the clarifying process of many dyes. Used in Rice dishes like biryani, meat curries etc. Also used into some potpourri mixtures, into pickles and bottled fruits.

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Cloves (Laung) Very powerful in flavour. Most ancient and valuable spices. Uses Clove or Clove oil is used as a remedy for toothache and also used to cure pains and aches. Improves digestive system and reduces gastric irritability. Used in the preparation of Rice, Meat, Sweets etc.

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Cumin (Jeera) Uses Suited to almost all cuisine in the world. Used in North African dish like Couscous, In American dish like Pies etc. Roasted cumin powder can be sprinkled on top of salads. It is also the very essence of Jal-jeera a tasty digestive drink. Known for its miraculous curative properties. Prescribed for indigestion, biliousness and flatulent colic. Hot cumin water is excellent for cold & fever. It is believed that cumin seeds scattered between the folds of linen or wool keep the insects away. Used in the manufacturing of soaps.

Fennel (Saunf) It is common and much loved spice among all. Served roasted after meal for proper digestion. Uses Add richness to meat gravies, sweetness to desserts and special zest to vegetables. It is used powdered or whole with lamb, potatoes and in crisp golden sweets. Used in pickles and chutneys.

Pepper (Kali-Mirch) It is a stimulant, digestive and diuretic. It is believed to relieve flatulence, colds, amnesia and even impotency. The external application of pepper is used in flavoring and perfumery. Used in meats, lentils, vegetables. Used to make herbal tea.

Red-Chillies Chillies are very high in vitamins A & C. Uses It is used in almost all dishes especially in INDIA to provide Tasty Firepower. It enhances the flavour. They are also added to medicines which relieve sore throats.

Rock Salt (Kala Namak) It does not increase the sodium content of the blood so it is recommended for patients with high blood pressure or those on a low salt diet. Uses Essential ingredient in many snacks, salads and drinks. In hot regions it is served in fresh lemonade spiked. It is a very good antidote to dehydration in conditions of extreme dry heat. It is a sure cure for flatulence and heartburn.

Turmeric (Haldi) It is most traditional and versatile of spices used in many countries in the dishes like Meat, Vegetables etc. Uses Turmeric paste is used as a quick household antiseptic for minor burns and wounds. It purifies the blood. Turmeric boiled with milk and drunken last thing before going to bed is the best medicine for an irritating dry cough. It can be used in pickles and in many food items to add color & taste. It is used as a quick antiseptic. Also used as a beauty aid if mixed with water.

Cardamom (Elaichi) a) Most popular spices known as the ‘Queen of the spices’. Available in two colors with different tastes and uses i.e. Bleached Green and Brown. USES : a) Used to relieve stomach disorders and heartburn. b) Gargling with cardamom water soothes a sore throat. c) Cardamom tea is a useful remedy for headache. d) Used as a mouth freshner. e) This fragnant spice is used in rich, red curries and milky desserts. f) Tea and coffee are sometimes spiked with cardamom. g) Brown cardamom is used especially in Rice and Biryani. h) Bleached green cardamom is an es

Cinnamon (Dal Chini) a) Cinnamon infused in warm water is effective in curing the common cold, preventing nervous tension, checking nausea and stimulating digestion. b) It is used in making toothpaste and scents. c) Cinnamon oil is also used in food processing and in flavoring soft drinks. USES : b) It is used to flavor rice, curries, deserts and meats. c) It is essential part of the standard blend of garam masala.

Mango Powder (Amchoor) a) Available in hundreds of varieties like Alphonso or Aapoos being the most desired. b) It can be added to a dish either before or after the main ingredient is dropped into hot oil. USES : a) Used in Chutneys, soups, vegetables, stuffings and lentil dishes. b) Mainly used in Tangy potato fillings, Chinese dishes etc.

Star Anise (Anasphal) a) It is mostly used in China. It is hard & has 8 hollow and boat shaped petals. USES : a) Used to freshen breath and to help digestion. b) Improves the flavor of roast chicken. Used in tea mainly used in Rice dishes like biryani, meat curries etc.

Nigella (Kalonji) a) Usually known as black onion seed. USES : a) A paste of the seeds is applied for skin eruptions and is sure to relieve scorpionstings. b) It tastes wonderful if served with fish, naan bread and in salads especially.

Poppy Seeds (Khus Khus) a) Poppy seeds are effective for fever, inflammation and irritation of the stomach. b) Powdered and mixed with honey they are recommended cure for dysentery. c) Its oil is used in soaps and in artistÂ’s paints. d) It is mainly used with other spices and used to thicken curries for meat, fish and vegetables. e) It is cooked with jaggery and coconut. f) They are also sprinkled over naan bread, halva etc.

Allspice (Kabachini) a) It named so because it has flavor of cloves, nutmeg, cinnamon, black pepper these all rolled together in one. b) It is known as magic ingredient. USES : a) Used to relieve diarrhoea, dyspepsia and flatulence. b) Mainly used in curries, ketchup, cakes, pies, canned meats and stews. c) It also add a spicy note to mulled wine.