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Spices : Jo Hai Maa Ki Sabjiyo Ka Swaad

Spices : Jo Hai Maa Ki Sabjiyo Ka Swaad

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Spices

In a world full of namak swaad anusaar, let’s study about the spices jo hai maa ki haath ki bani sabjiyo ka saar…

1. Cardamom (Elettaria cardamomum) commonly known as elaichi, spices that are widely used to enhance the flavour of tea and is also used as a mouth freshener. This spice is present in the form of small green pods and comes from the seeds of the plant Elletaria, which is native to the Indian subcontinent.

Spices, Cardamom, elaichi

2. Fennel (Foeniculum vulgare) commonly known as saunf, is a very important spice in Indian cuisine. These seeds are extracted from the bright yellow flowers of the plant Foeniculum, which is a part of the carrot family and is grown widely near the river banks. These seeds are also used as a mouth freshener after coating them with sugar.

3. Asafoetida (Ferula assafoetida) commonly known as hing, is obtained from the taproot or rhizome of the plant Ferula in the form of a gum, which is later dried. The hing available in our houses is 30% asafoetida resin mixed with flour.

4. Red Chilli (Capsicum annuum ) commonly known as lal mirch, spices used to add that, zing and heat to dishes. Chilli is a fruit of the plant Capsicum, which belongs to the Solanaceae family, and is used even after drying.

Red Chilli, lal mirch

via google

5. Black peppercorn (Piper nigrum) usually known as kali mirch, is the most commonly used spice in the kitchen. Black pepper is a flowering vine and is a part of the Piperaceae family, which is cultivated to obtain its fruit, known as the Black peppercorn.

Black peppercorn, kali mirch

via google

6. Cumin (Cuminum cyminum) commonly known as shahi jeera, is another commonly used spice in the Indian kitchen. Single cumin seed is present in the fruit of the flowering plant of the Apiaceae family, which is dried and used in cuisines and possesses various medicinal and therapeutic values.

Cumin, jeera

via google

7. Cloves (Syzygium aromaticum) commonly known as laung, are a very important spice in the kitchen, and also possesses a specific aroma, thus are used as a repellant. They are extracted from the flowering buds of a tree in the Myrtaceae family.

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8. Coriander (Coriandrum sativum) commonly known as dhaniya or Chinese parsley, is an important ingredient in the food. It is obtained by drying the leaves and seeds of an annual herb of family Apiaceae, whose all parts are edible.

9. Turmeric (Curcuma longa) , also called Haldi, is the most important ingredient in the Indian kitchen. It is a flowering plant of the Zingiberaceae family, whose rhizomes are dried to obtain a yellow colour powder, which is then used as a colouring and flavouring agent.

Blog Edited By Ritika Gupta

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