Ajwain, also known as bishopÂ’s weed, grows to a height of up to 90 cm with thick foliage. The fruits bear single seeds, which becomes the part usable as the spice. The seeds are separated from fruits by crushing them under feet or by hand.

Use of Ajwain as a spice is not common in south India. Certain Bengali preparations in North India and some preparation from Arabic world uses this spice.

The seeds are valued as Ayurvedic medicines because of its tonic properties. The seeds can ease asthma and digestive problems. It is also used in the treatment of diarrhea, cough etc.

Now it is cultivated, albeit in limited quantity in a few Indian states like Kerala, Karnataka and Orissa.

Allspice grows into a tree of height 10 m or more. The leaves produce thick foliage. The fruits are picked before fully ripe and sun-dried for 5 to 10 days.

Allspice forms an ingredient for different culinary preparations.

Pinemta dioica belongs to the family myrtaceae.

The plant prefers cold but not frosting climate. The fruits are harvested late in summer, when they indicate ripening by turning brown.

Apart from the seeds separated from the dried fruits, the leaves of anise also forms a condiment for salads and certain cookies. Anise seeds also act as a natural mouth freshener. You can find anise seeds put in a small saucer at the reception of several low-profile hotels across the country.

Pimpinella anisum belongs to the family umbelliferae.

The plant belongs to carrot family and grows to more than three meters in height. At the time of harvesting, the plant is cut at the base. The stem yields a milky juice, which settles into a resin. It darkens to thick brownish color when exposed to the atmosphere.

Fresh asafoetida smells nasty, but it turns to a pleasant smell with drying and frying. The resin is powdered along with rice powder. However, Indian kitchens prefer fresh dried asafoetida, which has strong aroma and thick taste than powdered asafoetida. Asafoetida, when used (even) slightly in excess can spoil the dish. Powdered asafoetida has bigger market in western markets.

There is a saying in Malayalam which translates into ‘what a sambar without asafoetida’. Sambar is a mixed vegetable curry served with boiled rice, dosa, etc and is greatly popular in Kerala and other south Indian states.

 

CapersÂ’ hot acrid taste coupled with its peculiar aroma makes it a choice of flavoring agent for meat and fish items, pasta, pizza, salads, etc.

Capers in India are not found in extreme south, but are found in south central to north India. It is mainly because of the climatic preference of the plant. It requires high temperature above 35o C and very scanty rainfall. It is however to be noted that the plant can survive frosts too. The preferred location of the plant is rock cracks, stones, gravels, where other plants find it difficult to survive. The root system penetrates deeply and widely into the soil. The plant also helps in retaining ground water content of the area with its rich canopy.

Capers are used in Ayurveda medicines. Its properties help in safeguarding liver and kidney. Extracts from the root bark of the plant is used in the treatment of anemia, certain kinds of arthritis, gout, etc.

The plant is a biennial, grows up to about two ft, and has feathery leaves. Flowers are abundant during flowering season. Each fruit produces two seeds of length 5-6mm. The stem is cut with the ripe fruits. Fruits are separated from the stem and sun-dried.

Caraway as a spice or condiment is used mainly in European cooking. Germans are the most prolific users of caraway in their alcoholic beverages (kummel). Austrians also use caraway. Caraway is used in preparation of certain cakes and breads. It also forms part of salads. Roots also are used as vegetables.

Caraway has medicinal properties too. It is used against indigestion, nausea, and is used as an appetizer, carminative and expectorant.  It is anti-flatulent and is used in mouthwashes. Perfume industry also makes use of caraway.

Cardamom is the fruit borne towards the base of the perennial plant. The harvested cardamom is dried in a day in a special kiln at specifically maintained temperature. This is essential to keep the green color of the fruit. The fruits are 1.5-3 cm; three sided and accommodate 10 to fifteen granule sized seeds. This is stored as such and rarely ground before selling.

Alleppey Green Bold (AGB), Alleppey Green Extra Bold (AGEB) and Alleppey Green Superior (AGS) are globally acclaimed Indian standards of cardamom.

Cardamom is an ingredient in several preparations. Cardamom is also used as an Ayurvedic medicine or ingredient of Ayurveda medicines for treating infections in teeth and gums. It is also useful in treating digestive disorders, tuberculosis, respiratory problems, throat problems etc. It also is an antidote for snake venom and scorpion bite.

Eletaria cardamomum is in the plant family Zingiberaceae.

The tree is cultivated mostly in dry areas. The trees require little attention. Once it starts bearing fruits, it continues to do so for many years. The tree is planted in extremely harsh situations with rock-hard ground, which is hardly suitable for any other crops.

Cashew nut is also considered a great source of minerals, proteins and fat. Kerala plays the leading roll in cashew nut exports from India.

It reaches a maximum height of 4 meter. The fruit bears a tiny, oval, brown, single seed of length 1 or 2 mm. The seeds form a spice for salad, and dishes that ask for a typical celery blend.

Celery leaves form a good vegetable. It is also eaten raw.

Celery seeds also have medicinal properties. They have soothing effect on nervous system. The oil extracted from the seed is used in the treatment of asthma and bronchitis.

There are many names for the same fruit. In India it is commonly known by the names chilli (chillis) and paprika. Western countries refer to it as chilli pepper or simply pepper. The varieties with no hot taste are referred to as bell pepper, green pepper, sweet pepper or red pepper. However, pepper in India refers to piper nigrum or black pepper, which is not even distantly related to chilli pepper.In Malayalam it is known by the term ‘mulaku’.

They give the hot taste to different culinary preparations, especially meat preparations like biriyani. Fresh or dried chilli or chilli powder is available in the market. Fresh chilli is used either longitudinally split or chopped.

The plants usually appear as a small shrub. The maximum height is 20 inches. Some variety produces fruits in bunches. Most chilli will turn its color from green to red as it ripens. There are varieties that have purple color, cream-white color, orange color etc. The shapes are also varying – most of them are elongated, some are rounded and the sizes range from 2 cm long to 12 or 14 cm long.

Chilli is valued for both color and pungent taste. Chilly is used in all hot-tasting culinary items prepared in Kerala and India.