Welcome to foodandspicesusa.com

A Spice is a pungent, aromatic plant substances, such as cinnamon or nutmeg, used to flavor foods or beverages that adds zest or flavor. Spices include stimulating condiments - pepper, mustard, and horseradish; aromatic spices - cloves, cinnamon, nutmeg, anise, and mace. Also, sweet herbs - thyme, marjoram, sage, and mint. Spices are taken from the part of the plant richest in flavor - bark, stem, flower bud, fruit, seed, or leaf. Commonly used in the form of a powder known as ground spice or used whole. Spices and herbs are good not only for our taste buds but also for our health. They supply calcium, iron, vitamin B, vitamin C , carotene and other antioxidants.

ALMONDS - Badam.

ANISEED - Saunf or Fennel Seed, an aromatic and digestive spice.

ASAFOETIDA - Hing, strong smelling gum resin.

BAY LEAVES - Tejpatta.

BLACK PEPPER - Kali Mirch.

CARDAMONS - Illaichi, important constituents of whole or powdered forms of garam masala.

CINNAMON - The spice is light brown in colour and has a delicately fragrant aroma and warm, sweet flavour.

CHAAT MASALA - Mixture of spices ground together, can be made or store bought.

CLOVES - Laung, aromatic and may be used whole or grounded.

CORIANDER - Dhania, available in leaves, seeds or powder and used to flavor nearly all curries.

CUMIN - Zeera, can come in white or black cumin and is an essential component in many foods.

FENUGREEK - Methi, comes in leaves or seeds, used in some curries.

GARLIC - Lassan, an onionlike plant that has an aromatic bulb used in seasoning.

GINGER - Adrak, available in root or ground form.

KALONJI - Nigella Seeds, small triangular black seeds having flavoring as well as medical properties.

MUSTARD SEEDS - Rai or Sarson, available in three types: black, brown and white.

NUTMEG - dried kernal or nut encased in a small fruit which is the size and color of a peach, used in small quanity and grated.

POPPY SEEDS - Khus Khus, seed of a poppy flower and have a nutty taste used in savory dishes.

SAFFRON - Zaffran or Kesar, highly aromatic and gives a delicate yellow-orange color to any dish.

SAGO - Sago Dana, dried starchy granules and used in pudding and soup.

SESAME SEEDS - Till, small white almond shaped seeds that has a nutty flavor.

TAMARIND - Imli, fruit pods and pulp from a tree and contains sour juice.

THYME - aromatic leaves of a European herb used in numerous dishes.

TURMERIC - The dried rhizome of a herbaceous plant. It has a brilliant yellow colour.

KEWRA - Screw Pine, has a similar smell to that of roses and used to enhance the flavor and smell of sweet dishes.

MACE - Javetri, the outer net-like covering of a nutmeg.

MINT - Podina, a strong, fresh smelling herb, the leaves are chopped and may be used in either garnishing or in savory dishes.