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SPICE2127
Ajwain, ajowan, or Trachyspermum ammi also known as ajowan caraway, thymol seeds, bishop's weed, or carom is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit of the plant are consumed by humans.
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LEAF2141
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or ground form.
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SPICE2125
Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine's signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried.
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PEPPER13201
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm in diameter and dark red, and contains a single seed, like all drupes.
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SPICE2129
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice.
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SPICE2130
Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
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SPICE2128
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.
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SPICE2126
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SPICE44221
Elaichi as it is generally called in Hindi, is a very popular condiment added in various traditional Indian sweets or “desi mithai.” Its other local names include “Yelakka” in Malayalam, “Elakkai” in Tamil and Telugu and “Elchi” in Gujarati.
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SPICE2139
Jaiphal (Nutmeg) is a popular spice which is used across the world as it imparts a unique flavor to the dishes. Jaiphal is obtained from the seeds of the Nutmeg tree called ‘Myristica Fragrans’. The spice is native to Indonesia and has a warm and spicy flavor to it. You can garnish it over...
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SPICE2138
Javitri is a crimson red colored thread like material that envelops the nutmeg. It is spicy in taste, somewhat like a combination of pepper and cinnamon, with a strong aroma. Whole mace (javitri) is used in flavouring of food and curries. Its decorated with biryani or rice making before...
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JEERA23155
Cumin seeds are also known as jeera. Cumin, or jeera, is a millennium old spice that leaves an unmistakable, unique taste in your mouth.
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