Pakistani spices at a glance A Lecture by Mr Allah Dad Khan

2. PAKISTANI SPICES AT A
GLANCE
ASTUDY BY
ALLAH DAD KHAN
AGRIULTUTREEXPERT
KPK

3. The Healing Power of spices
• Humans have been using spices on their foods as far back
as 50,000 B.C. But, beyond adding flavor, these dried
seeds, fruits, root or bark can also add years to your life.
Spices are rich in phytonutrients and other active
ingredients that protect against disease and promote
healing. In worldwide studies, spices have been linked to
the prevention and treatment of chronic conditions such
as heart disease, cancer, Type II diabetes, and Alzheimer’s.
Unlike pharmaceutical drugs, spices can be used long-
term without concern for side effects.
In short, spices are among the great gifts nature has
bestowed upon us

6. Asafoetida
• 1. Indigestion
• 2.Menstrual problems
• 3. Cold and cough
• 4.Tooth ache
• 5. Headache
• 6.

7. Basal ( Tulsi)
1.Basal leaves are a nerve tonic and also sharpen memory.
2.Basil is expectorant , mobilizes mucus in bronchitis and asthma
3.Basil leaves can be taken as drink in case of sore throat , sore eyes and
headache
4.Basal is useful in the treatment of respiratory system.
5. Basal has strengthening effect on kidney.
6. Basil has a beneficial effect in cardiac disease
7. Basil leaves are regarded as an 'adaptogen' or anti-stress agent
8.Basal leaves are quit effective for the ulcer
9. Basal herb is a prophylactic or preventive and curative for insect stings or
bites.
10.Basal is useful in teeth disorders

8. Black Cardamom (Bari Elaichi)
• The largest producer of the black cardamom is Nepalfollowed by India
and Bhutan.In traditional Chinese medicine, black cardamom is used for stomach disorders
and malaria
• Black cardamom is often erroneously described as an inferior substitute for green
cardamomby those unfamiliar with the spice; actually, it is just not as well suited for the
sweet/hot dishes which typically include cardamom, and that are more commonly prepared
outside the plant's native range. Black cardamom, by contrast, is better for hearty meat stews
and similar dishes. Although the flavor differs from the smaller green cardamom, black
cardamom is sometimes used by large-scale commercial bakers because of its low cost

9. Black Pepper ( Kali Mirch)

10. Black Cumin Zera ( Shashi Zeera)

11. Cardamom (Elaichi)

12. Cardamom Green (Choti Elaichi)

13. Carom Seed ( Ajwain)

14. Cinamon( Darchini)

15. Chillies ( Mirch)

16. Cloves( Lowng)

17. Coriander ( Dhania)

18. Collard Greens
•
• A Southern cooking staple and a member of
the Brassica family (which also includes kale
and broccoli), collard greens are a good source
of folate and vitamins A and K. They’re tough
but versatile, and steaming them significantly
ups their cholesterol-lowering potential.

19. Cumin seed ( Zeera)

20. Emblica ( Aamla)

21. Fenugreek ( Kasoori Methi)

22. Flax seed oil

23. Garlic(Lahsun)

24. Ginger ( Adrak)

25. Katira Gum( Gond Katira)

26. Mace ( Javitri)

27. Fennel Seed(Saunf)

28. Mango Powder ( Amchoor)

29. Mint (Pudina)

30. Nigella Sativa ( Kalonji)

31. Nutmeg(Jaifal)

32. Onion ( Piaz)

33. Pomengranate ( Anaar Dana)

34. Saffron ( Zufran)

35. Tamarind (Imli)

36. Turmeric ( Haldi)

37. Vanilla (Vanilla fragrans)
• gets its name from Spanish vainilla meaning “little pod” because it comes
from the thin, seed-containing pods of an edible tropical orchid plant.
Possessing one of the world’s most enticing flavors, it is the world’s next
most expensive spice after saffron and cardamom. It is also among the
most popular – 10,000 tons a year – not enough to satisfy demand, which
is why imitation vanilla has become a market necessity, though lacking the
potency of the real stuff.