Coriander is an annual herb and is native to North Africa and Southwest Asia. It is a soft, hairless, foetid plant growing to 50 cm tall. It is known as cilantro in the United Sates. All the parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. The flavor of the seeds is warm, mild and sweetish. There is a citrus undertone similar to orange peel.

Indian Name: Dhaniya
Botanical Name: Coriandrum Sativum.
Family Name: Apiaceae.
Cultivation Zone: Some of the major coriander producing countries are India, Romania, Canada, Pakistan, Bulgaria and Morocco. Russia is the prime producer of coriander oil used mainly in liquor, pharmaceutical and chemical industry.

Culinary Uses: Coriander is widely used in varied cuisines for its sweet and armatic bouquet. It is commonly used in Middle Eastern, Mediterranean, South Asian, Latin America, Chinese, African and Southeast Asian cuisines. They are sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups and curries, especially bhuna. Both seeds and leaves can be used in salads. The most common use of coriander seeds is in curry powder. It is also the chief ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. It blends well with smoked meats and game and feature in traditional English black pudding recipes and Italian mortadella sausage. Coriander is a characteristic of Arab cookery, being common with lamb, kid and meat stuffings. It adds to fish dishes and with other spices form a delicious coating for spiced fish or chicken. Coriander complements chilli and is included in many chilli recipes, such as harissa, the hot North African red pepper sauce.

Medicinal Uses: Coriander has been effective against piles, headache and swellings; the fruit in colic, piles and conjunctivitis; the essential oil in colic, rheumatism and neuralgia; the seeds as a paste for mouth ulceration and a poultice for other ulcers. Its essential oil retards E. Coli growth, suggesting possible agricultural anti-bacterial applications. It is also an effective medicine for the relief of anxiety and insomnia. It is used as a stomach soother by both adults and colicky babies. Its antioxidant helps prevent animal fats from turning rancid. It also contains substances that kill meat-spoiling bacteria and fungi. Intriguing new studies suggest that coriander has anti-inflammatory effects.

Cardamom has a strong, unique taste with intensely aromatic fragrance. It is one of the most expensive spice after saffron and vanilla. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic.

Indian Name: Elachi
Botanical Name: Elettaria cardemomum
Family Name: Zingiberaceae
Cultivation Zone: There are three main genera of cardamoms. They are:

All these three types of cardamoms are mainly used as cooking spices and as medicines. Their pungent, warm and aromatic bouquet has made them a must in varied cuisines.

Culinary Use: Cardamom is known as a festive spice because of its high price. It is mainly used in far east. Very popular in the Scandanavian countries, this is featured in Scandinavian-style cakes and pastries, and in akvavit. They are also widely used in Dutch 'windmill' biscuits. It also features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavors custards, and some Russian liqueurs. Also, it is widely used in flavoring drinks including milk shakes, tea.

Medicinal Use: Green Cardamom is popular in India to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. Its medicinal properties acts as an antidote for both snake and scorpion venom. Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentry and other digestion problems. It has been used as a digestive since ancient times.

These seeds are an important ingredient in many regional cuisines. The seeds come from three different types of plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white or yellow mustard (B. hirta/Sinapis alba).

Indian Name: Peeli sarson
Botanical Name: Brassica alba, B. Juncea, B. Nigra
Family Name: Brassicaceae

Cultivators Zone: US, Canada, India and UK are the few major producers of mustard seeds. Argentina and Chile are the prime producers and exporters of black mustard. Canada alone produces, approximately 80% of the global mustard seed.

Culinary Use: It is mainly used as a condiment and pickling spice. In the Indian subcontinent they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil.. The spice is widely used for its flavor and aroma in the food processing industry. Mustard oil can be extracted from the seeds. The seeds, particularly the white ones are ground into flour and is mixed to a thick paste with a little water to make the condiment mustard. Mustard oil is widely used to cook lot of eatables and dishes. Whole white mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavoring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash. There are many ready-made mustards from mild and sweet to sharp and strong. They can be smooth or coarse and flavored with a wide variety of herbs, spices and liquids.

Medicinal Uses: The first medical mention of it is in the Hippocratic writings, where it was used for general muscular relief. Strong mustard has a very powerful (and painful) effect on the nasal membranes if eaten carelessly. The volatile mustard oil is a powerful irritant capable of blistering skin, in dilution as a liniment or poultice it soothes, creating a warm sensation. Mustard plasters are used as counter-irritants. Mustard is prescribed for scorpion stings and snake bites, epilepsy, toothache, bruises, stiff neck, rheumatism, colic and respiratory troubles. It is a strong emetic (used to induce vomiting) and rubefacient (an irritant) that draws the blood to the surface of the skin to warm and comfort stiff muscles. It is also useful in bath water or as a foot bath.