Whole Spices
Cordamom Black
Name : Badi Elaichi
Botanical Name : Amomum subulatum Roxb.
Family name : Zingiberaceae
Commercial part : Fruit (Capsule)
Black cardamom is felt superior for spicy and rustic dishes and can be used in liberal amounts. Black cardamoms enhance and intensify the taste of other ingredients if used after crushing a bit and then used.The fruit is 4 to 6 times size of small cardamom has an acceptable taste, flavor and aroma that stimulates the taste buds when used in rice and meat preparations, besides a wide range of beverages and sweets.
Coriander Seeds
Name : Dhaniya
Botanical Name : Apiaceae
Family name : Coriandrum Sativam L
Commercial Part : Leaf & Seed
Coriander leaves (also called coriander green) are popular in almost all parts of Asia and is used in India, Thailand, Vietnam and parts of China in the form of garnish for variety of dishes. Besides the use of leaves for decorating dishes coriander is also used as the dried ripe fruit of the annual herb with several branches and serrated leaves.
The aroma of this fruit is warm, nutty and spicy while the leaves have a strong odor. As a fragrant spice, coriander is today valued as much for its medicinal properties as for its use as a condiment. Coriander finds extensive application in several kinds of foods, beverages, liquors and perfumes and requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture.
Groundnut Kernel
Name : Ground nut
Ground nut kernel is also known as peanut. Its high oil and protein contents makes it an important food crop. Apart from its various edible uses, it is basically used as a source of edible oil. The oil extracted has a huge international market, both for its nutritional and health aspects. The ground nut kernels are consumed as fresh, dried, roasted, boiled and in so many recipes. Groundnut kernel is very popular in the international market for its characteristic nutty taste, natural flavor and crunchy feel.