1. vSpices/Raw Spices
Ajowan
Ajwain (carom seeds) nutrition facts
Strongly pungent and aromatic, ajwain seeds are one of the popular spices
commonly feature in Indian and Middle-Eastern cuisines. Botanically, the
spicy seeds belong to the family of apiaceae (umbelliferae), of the genus,
Trachyspermum. Scientific name: Trachyspermum copticum.
The umbellifers are the members of carrot or parsley family, which includes
many herbs and spices such as dill, fennel, anise seed, and caraway. Some
of common names for the seeds are ajowan seeds, carom seeds etc.
Health benefits of Ajwain
• Ajwain seeds contain many health benefiting essential oils such as thymol, a
monopterone derivative class of chemical compound, which gives aromatic
fragrances to seeds. It also contains -pinene, cymene, limonene and
terpinene.
• The active principles in the ajwain may help increase the digestive function
of the intestinal tract by increasing gut juices (gastro-intestinal secretions).
• Thymol, the essential oil obtained from ajwain has local anaesthetic and
anti-bacterial and antifungal properties
• Like caraway, ajowan seeds are rich in fiber, minerals, vitamins, and anti-
oxidants.
Medicinal uses
• Ajwain seeds have long been used in traditional ayurvedic and unani
medicines for various ailments. Extraction obtained from this spice
sometimes used as carminative in treating flatulence and indigestion.
• Thymol's germicide and antiseptic properties utilized in many cough
remedies. In India, the seeds are used to ease asthma.
• Ajwain seed oil has highest percentage of thymol.

2. Culinary uses
Ajwain seeds mainly feature in savory Indian, Pakistani, and Middle-Eastern
cooking. In order to keep the fragrance and flavor intact, ajowan seeds
generally crushed just before preparing dishes and added to the cooking
recipes at final stages. This is because prolonged cooking results in
evaporation of essential oils.
• In Punjab province of India and Pakistan, the spice seeds particularly added
to make bread known as ajwain paratha.
• Some Indian vegetarian bean/lentil and chicken/fish curries contain this
spice and in the Middle-East, it is used to flavor meat and rice dishes.
• The seeds generously used in snacks, spicy biscuits, to flavor drinks, soups,
sauces in India.
• They also used in pickling along with fenugreek, mustard seeds, turmeric
etc.
Anise
• Scientific name: Pimpinella anisum
• Family: Apiaceae
• Origin: Eastern Mediterranean region and southwest Asia
• Part used: bulb, leaves, seeds and the roots.
• Medicinal properties: carminative, antispasmodic, expectorant
Anise is plant that grows up to eighteen inches in height; it is a popular
culinary herb that is used extensively as a flavoring in different dishes. It is
mostly used for dishes that have a touch of sweetness or a bit of spice. Its
flowers are small, yellowish white, whereas the leaves are feather shaped.
The fruit of anise is flat, oval seeds and grayish to brown in color. It is this
part that has a wide variety of medicinal as well as culinary uses.

3. Nutrient content: The vitamins, the B complex (B1, B2), C, calcium,
phosphorus, potassium, sulphur, iron, aromatic essences.
Medicinal Benefits:
• Anise has long been known as an aphrodisiac.
• Anise tea aids digestion, it is also helpful for problems like flatulence, colic
and bloating that comes from gas. Drink a 1 cup after meal.
• Anise can help relieve menstrual cramps.
• Anise seed can help to stimulate the pancreas, it is responsible for regulating
insulin and some hormones. When the pancreas is functioning well you will
lower your risk for diabetes and other hormonal problems.
• Anise oil can help relieve cough and cold because it acts as an expectorant.
• Anise can help relax the body therefore preventing insomnia.
• Anise is a mild anti-parasitic.
• Anise leaves can help relieve toothache.
• Anise oil is used to treat lice and scabies.
Preparation and Dosage:
• Infusion: Place 1 tsp of anise seed in 250 ml boiled water for 30 seconds.
Drink 1 cup every after meal.
• Decoction: The decoction is made from 30 gm. of roots boiled in one liter of
water for 20-30 minutes. Drink 1 cup every after meal.
Other Uses: Anise essential oil is use as an aromatic therapy you can also
take whole seeds and place them in a sachet to flood your senses of the light
fragrance. The seeds are also added to oral hygiene products like toothpaste
and mouthwash in order to enhance their flavor and effectiveness.
Asofoetida

4. Asafoetida - Uses and Benefits
Scientific Name: Ferula Assa-Foetida, Umbelliferae
Botanical name: Ferula asafoetida
Family name: Apiaceae Oleogum
Asafoetida is an herbal medicine used to treat nervousness, bronchitis, and
gas pain. Other names for Asafoetida include: Ferula foetida, Devil's Dung,
and Giant Fennel. Asafoetida is a species of Ferula native to Iran. It is a
herbaceous perennial plant growing to 2 m tall, with stout, hollow,
somewhat succulent stems 5-8 cm diameter at the base of the plant.
Asafoetida is the dried latex exuded from the living underground rhizome or
tap root of several species of Ferula , which is a perennial herb..
The leaves are 30-40 cm long, tripinnate or even more finely divided, with a
stout basal sheath clasping the stem. The flowers are yellow, produced in
large compound umbels. There are two main varieties of asafoetida. Milky
white asafoetida and Red asafoetida. Asafoetida is acrid and bitter in taste
and emits a strong disagreeable pungent odour due to the presence of
sulphur compounds therein.
Asafoetida, also known as Narthex or Hing. Recognized by its overwhelming
odor which has given rise to at least one of its many popular names, "devil's
dung".Asafoetida powder is a crucial ingredient in Indian vegetarian cooking.
Side Effects of Asafoetida:-
You may have the following side effects, but this medicine may also cause
other side effects. Tell your doctor if you have side effects that you think are
caused by this medicine.
• Skin rash.
• Swollen lips, stomach burning, burping, headaches, and dizziness if too
much is taken.
Uses of Asafoetida:-

5. It includes the following steps:-
• It is used to help relieve flatulence, abdominal pains, and digestive disorders
and will kick-start peristalsis to prevent constipation.
• Asafoetida is commonly used to treat bloating and gas to prevent flatulence,
but it also quells stomach cramps, eases indigestion, and relieves
constipation.
• Asafoetida combines the properties of a stimulating antispasmodic with
those of an efficient expectorant, making it a valuable remedy in spasmodic
affections of the respiratory tract, as whooping-cough, asthma, etc.
• It is powdered and mixed with ghee and rice and served to women after
childbirth.It helps in relieving toothache.
• Using the dried gum, this herb helps relieve headache pain and shows
promise in treating migraines and tension headaches when mixed with
water.
• Efficient in preventing snake bites and repelling insects when mixed with
garlic.
• Asafoetida used for food stagnation, weak digestion, intestinal parasites and
flatulence as well as asthma, whooping cough and chronic bronchitis.
• It is also a laxative , especially useful in cases of flatulence.
• Asafoetida was one of the most commonly prescribed herbs for the
treatment of hysteria and for many symptoms associated with mood swings
and depression.
• Benefits of Asafoetida seed treatment for jowar becomes immune to drought
conditions, increase in resistance to diseases, increase in crop yield.
•

6. Cardamom is a seed pod, known since antiquity for its culinary and
medicinal properties. The spice is native to evergreen rain forest of southern
India and now grown in only few tropical countries. Botanicallay, it belongs
to the family of "zingiberaceae" and consists of two genera; elettaria and
amomum.
Genarally, the plant grows up to 4 meters in length and starts bearing fruits
known as seed pods after about two years of implantation. Each pod
measuring about 1-2 cm in length.
Health benefits of cardamom
• This exotic spice contains many plant derived chemical compounds that are
known to have anti-oxidant, disease preventing and health promoting
properties.
• The spicy pods contain many essential volatile oils that include pinene,
sabinene, myrcene, phellandrene, limonene, 1, 8-cineole, terpinene, p-
cymene, terpinolene, linalool, linalyl acetate, terpinen-4-oil, a-terpineol, a-
terpineol acetate, citronellol, nerol, geraniol, methyl eugenol, and trans-
nerolidol.
• The therapeutic properties of cardamom-oil have found application in many
traditional medicines as antiseptic, antispasmodic, carminative, digestive,
diuretic, expectorant, stimulant, stomachic and tonic.
• Cardamom is a good source of minerals like potassium, calcium, and
magnesium. Potassium in an important component of cell and body fluids
that helps control heart rate and blood pressure. Copper is required in the
production of red blood cells.
• It is also an excellent source of manganese and iron. Manganese is a co-
factor for the enzyme superoxide dismutase, which is a very powerful free
radical scavenger. Iron is required for red blood cell formation.
• The pods are rich in many vital vitamins including riboflavin, niacin, vitamin-
C that are essential for optimum health.
Cumin

7. • Family:piaceae
• Origin: East Mediterranean to East India
• Part used: seeds
• Medicinal Properties: Stimulant, Carminative, Anti-microbial, Astringent,
Diuretic
Cumin is a flowering plant that grows to 30-50 cm (1-2 ft) tall. It has a
small flower that is colored white or pink. It bears an oval fruit that is 4-5
mm long and it fruit contains a single seed. Cumin seeds are similar to
fennel and anise seeds in appearance, but are smaller and darker in color,
like anise seed it also has a distinct flavor and aroma. This strong, aromatic
flavor is what makes cumin a popular seasoning in many dishes around the
world. It is traditionally added to curries, enchiladas, tacos, and other
Middle-Eastern, Indian, Cuban and Mexican-style foods. Cumin has also been
used on meat in addition to other common seasonings. Before grounding,
cumin seeds are often heated first on an ungreased pan to release their
essential oil which is the source of it aromatic flavor.
Medicinal Benefits:
• Cumin is use for dyspepsia, diarrhea, flatulence and colic.
• Cumin is used to increase lactation and reduce nausea in pregnancy.
• Cumin may be effective in treating carpal tunnel syndrome.
• Cumin may help to increase the breast size.
• Cumin poultice is use to relieve swelling of the breast or the testicles.
• Cumin stimulates the appetite.
• Cumin can help boost the liver's ability to detoxify the body.
• Cumin is may help relieve symptoms of cold due to it's antiseptic properties.

8. • Cumin can help increase the heat in the body thus making metabolism more
efficient.
• Cumin paste is use as treatment for boils.
• Cumin strengthens the functions of stomach and arrests any bleeding.
• Cumin can help relieve insomnia.
Cumin seed tea: 1 tsp seeds is boiled in a glass of water. You can also add
other herbs to this mixture to increase its healing properties.
Names of Cumin in different countries:
• French: cumin
• German: Kreuzkümmel, Romische Kümmel
• Italian: cumino
• Spanish: comino
• Arabic: kammun, kemouyn
• Indian: jeera, jeraka, jira, zeera, zira, sufaid
• Indonesian: jinten
• Malay: jintan puteh