Spices – Facts and Figures

          Spices – Facts and Figures

Turmeric powder-

·       it was cultivated 5000 years ago.
·       Origin is India and Indonesia.
·       It has peppery,warm and bitter taste
·       It has nature color
·       Uses as medicine, iron and magnesium enriched.

Coriander powder-

·       It is Mediterranean native
·       Cultivated in Egypt
·       Very good source of fiber,iron and magnesium

Red chilli powder-

·       Two hundreds of varieties found.
·       Cultivated in India,Mexico,China,Japan,Indonesia and Thailand.
·       Used for aroma
·       Used in savoury dish ,used to enhance the flavour
·       Good source of vitamin A and dietery fibres.
·       Good source of iron and potassium.

Asafoetida-

·       Grows wild from the estern Mediterranean to central Asia.
·       Used in ground powder form
·       In western and southern India asafoetida used in pulses, pickles and gravies.
·       Contains minerals and vitamins, iron and phosphorus.

Cumin seed –

·       It is having peppery flavour.
·       Cumin is now widely used in India, middle east countries.
·       Warm cliomate is required, best grown in sandy,calcium rich soil
·       Used in both the form –tempering the seed or dry roasted ground powder.
·       Very good source of iron and good source of magnesium

Bay leaf-

·       Many bayleafs are available-
·       Bay laurel,califormia,india,Indonesian,west Indian, Mexican bay leaf.
·       Native is Mediterranean, cultivated widely in north America, India, Russia and France.
·       Detoxify the body ,reduce the inflammation.

Aniseed –

·       Originated in Mediterranean region and southwest Asia.
·       It is used to give flavour to the food.
·       Anise was first cultivated in Egypt,4000 years approx..
·       Iron,Magnesium,Calcium and fibres.