Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavoring in many cuisines, particularly South Asian, Northern African, and Latin American cuisines. Various types of Cumin are as follows:
Fenugreek is used as an herb, spice (seeds), and vegetable. The seeds are bitter in taste but are rich in vitamins, folic acid and are a rich storehouse of many minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium. They are used as preservatives in pickles & flavoring various dishes. They are available in different types:
Celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiole. Celery seeds can be used as flavoring or spice, either as whole seeds or ground.
Its brilliant yellow colour has been an integral part of Indian life from time immemorial. Turmeric, the pungent tasting, mildly aromatic root, traditionally grown in India has gained worldwide recognition. Most exported qualities are:
Chilies play a vitol role in Indian cuisine. They are used to enhance the flavor. Use of Chilliin meals protect the fats in your blood from damage by free radicals. Different kinds of chillies are as follows: