Ginger, known scientifically as *Zingiber officinale*, is a widely used spice and medicinal herb belonging to the Zingiberaceae family. Also referred to as Zingiberis, zingiber, and sunthi, ginger has a rich history of cultivation and use across various cultures. This article explores the source, distribution, cultivation, chemical constituents, and medicinal benefits of ginger. Source and […]
Cloves, known for their rich aroma and medicinal properties, have been used for centuries in various traditional remedies. Derived from the dried flower buds of *Eugenia caryophyllus* (family Myrtaceae), cloves are valued for their diverse applications. This article explores the biological properties, chemical constituents, medicinal uses, and common adulterants of cloves. Biological Name, Physical Properties, […]
Ajowan, known scientifically as Trachyspermum ammi, is a plant revered not just for its culinary uses but also for its medicinal properties. Cultivated extensively across Egypt, Iran, Iraq, Pakistan, Afghanistan, and India, Ajowan is a staple in various traditional remedies and recipes. The spice is particularly prevalent in Indian states such as Uttar Pradesh, Rajasthan, […]
Turmeric, derived from the plant Curcuma longa, is a vibrant yellow spice native to Southern and Southeastern Asia. Known widely in Hindi as ‘Haldi’ and in English simply as ‘Turmeric,’ this spice is not only a staple in culinary traditions but also a cornerstone in medicinal practices across various cultures. This article explores turmeric’s morphology, […]
Garlic, scientifically known as Allium sativum, is more than just a flavorful addition to dishes; it’s a nutritional powerhouse with a rich history in both culinary and medicinal contexts. Belonging to the Liliaceae family, garlic has been utilized since ancient times and is cultivated across various temperate climates around the globe. This comprehensive overview explores […]
Dabur India has agreed to purchase a 51% stake in Badshah Masala, an Indian spice company, to foray into the more than INR 25,000 crores branded spices and seasoning market in India. The acquisition valued at INR 587.52 crores also forms part of Dabur India’s plans to expand into new adjacent segments and increase its […]
Cinnamon: Cinnamon is a well-used spice that is obtained from the quills (inner bark) of Cinnamomum zeylanicum that belongs to the family Lauraceae. Production of Cinnamon: Cinnamon is native to Sri Lanka. The cultivation of cinnamon is carried out in many other countries like China, India, Vietnam and many other countries of South East Asia. […]
Jeera (Cumin) Cultivation Jeera is a spice that is mostly used in cuisines. Jeera is a flowering plant and is known as cummin seeds. The botanical name of jeera is Cuminum cyminum that belongs to the family Umbelliferae. Jeera consists of the dried ripe fruits for the use in foods. Jeera is cultivated in the […]
Did you know that the spices we use in our kitchen have some of the best medical properties to keep various ailments at bay? Certainly, doctors all around the world wouldn’t want you to know the health benefits of spices!
We use many spices in the foods we prepare for good smell and taste. These spices also have many health benefits and each spice has its own special property. By increasing the usage of these spices, you can maintain the health of your family members. So let us look into the interesting health benefits of […]
Source and Distribution of Anise: Anise consists of the dried ripe fruits of Pimpinella anisum, belonging to the family Umbelliferae. Its synonyms are anise fruit and aniseed. Aniseed is indigenous to Egypt, Western Asia and Greece. It is cultivated in countries like Russia, Spain, France, Italy, Mexico, Bulgaria and India. In India cultivation is carried […]