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Fennel
Fennel seeds are defined fruits that are obtained from the plant of fennel. They have a sweet and aromatic flavour and emit a pleasant odour. In India, fennel seeds are available in yellow and green colour. While the green colour fennel seeds are chewed as a mouth freshener, the yellow variety is used for cooking purposes.
Fennel seeds are a rich source of minerals like potassium, manganese, magnesium, etc.
Coriander
Coriander is commonly known as Dhania. Mostly used as a condiment for its therapeutic properties as well as for the culinary supplement as a spice.
The fresh green leaves from the coriander are also broadly used in field of culinary. Coriander is very important spice crop which has a prime position as a flavouring agent in foods. The shrub is a shrill stemmed, little, thick herb with numerous branches and umbels. Leaves are arranged alternately and compounded. The entire plant has a very pleasant smell. Coriander is a good source of essential oils, minerals, and vitamins.
Cumin
The cumin plant belongs to the Apiaceous family. The seeds of this plant are a popular culinary spice. Cumin is one of the earliest crops to be cultivated in Asia, Europe, and Africa. Cumin is a spice found in almost every Indian, African, and Middle Eastern kitchen. The seeds impart a warm and appetizing smell and taste to dishes. They also have a high therapeutic value. The reason cumin is a staple in most cuisines is its therapeutic value.
Traditional and folk medicines vouch for its digestive and anti-inflammatory properties. Cumin seeds are an excellent source of iron, a very good source of manganese, and a good. Cumin seeds have traditionally been noted to be of benefit to the digestive system. Cumin’s unique flavour complexity has made it an integral spice in the cuisines.
Fenugreek
Fenugreek, commonly known as methi in Hindi, is a plant in the family Fabaceae. It is one of the plants used both as an herb (the leaves) and as a spice (the seed). A native to India and southern Europe, this plant is cultivated worldwide as a semi-arid crop. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell and are used as a flavouring agent in preparing many dishes, especially in curry.
Since innumerable, Fenugreek has been widely used as a food and food additive as well as for its medicinal properties. Fresh tender pods, leaves and shoots are eaten as curried vegetable, while seeds are used for garnishing and flavouring variety of food. India continues to be the major source and main consumer for its culinary and medicinal uses.
Musterd
Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in the kitchen. The aroma and pungent flavour of mustards come from the essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme. Mustards exude pungent, nutty flavour when gently roasted under low flame.