ULTIMATE HERBS

This is a plant generally found in East Mediterranean region. The plant is cultivated in many parts of Europe. It is also found in South America and Mexico.

Aniseed is a plant of Apeaceae plant family. This is an annual plant with height of about 50 Cms. The leaves are bright green and feathery type. The flowers are white and Umbelliferae. The fruits so called seeds are grayish brown in color in addition, about 3 to 5 Cms. in length. The fruits are in oval shape with stalks attached at the end. The fruits have an agreeable odor this comes from Anethole the main constituent of Aniseed oil.

Usage:

Aniseed gives a sweet aromatic flavor when used in cooking. In India aniseed and fennel, which have similar flavor, are used in place of one another. In Hindi Aniseed is Valaiti Saunf and Fennel as Saunf. As Aniseed is carminative it is used as a cure for colic and flatulence.

European dill is native to Europe and is cultivated in Europe, USA, Russia and Turkey. While, Indian dill which is bigger in size is cultivated in northern and western regions of India.

Dill is a plant of Apiaceae family. This is a small strong smelling perennial herb. The leaves are 2-3 pinnate, ultimate segments linear. Yellow flowers in compound umbels bloom in July to August. The fruits are much compressed, ellipsoid, carpel with winged margins. The fruit is in brown colour with sweet aromatic flavour.

Usage:

The fruits are used as condiments and medicine. The fruit is carminative, very useful in children’s flatulence and digestive disorders. The essential oil derived from it is useful in cosmetic industry. The fresh green leaves are used as vegetable in Vegetarian cookery.

The plant is native to Indonesian islands. It is also cultivated in South India, Madagascar, Malaysia, Sri Lanka and Zanzibar.

Clove is from the Myrtaceae plant family. This is an evergreen small tree. The leaves are opposite, entire, ovate-oblong and shining. The flowers are small and pale purple. The clove of commerce is dried unopened buds. The dried buds are black or brown in colour.

Usage:

The aromatic flavour of clove is useful for culinary use. It is used for spicy and sweet dishes. Clove and essential oil derived from it, also, find uses in cosmetic industries. As medicine it is used for treatment of vomiting and toothache.

Indian culinary skill is famous the world over. The secret of great Indian chefs lies in the spice mixtures commonly known as Masala used by them in their food recipes. Please find below some time tested spice mixtures used in Indian culinary skills. All the measurements are in metric unit grams.

1 - Spice Mixture for the great Indian Spicy Recipes

250 grams of dry coriander seeds, 10 grams of Bay leaf, 10 grams of clove, 10 grams of cinnamon, 10 grams of black pepper, 10 grams of green cardamom, 20 grams of cumin seeds, 10 grams of red chilli, 10 grams of star aniseed, 1 small nutmeg. Grind all above items to a fine powder and sieve to remove very coarse particles. Use about a tea spoonful in dishes for 4 people.

2 – Sambhar Masala or Spice mixture for South Indian Curry

100 grams of tuwar pulse (half broken pigeon pea), 100 grams of black beans (Phaselous vulgaris), 50 grams of Chickpea, 25 grams of dry red chili, 25 grams of dry fenugreek seeds, 50 grams of dry coriander seeds, 10 grams of black pepper, 5 grams of clove, 5 pieces of bay leaf, a pinch of asafoetida, 1 tea spoon of table salt, 1 tea spoon of turmeric powder.

Mix and sauté or quick fry in a table spoonful of oil for few minutes and grind all the ingredients to a fine powder. Add this to curry of tuwar seeds to get tasty Sambhar.

3 - Spice mixture for freshly cut vegetables like cucumber, tomatoes, cabbage and freshly cut or diced fruits.

100 grams of black pepper, 50 grams of cumin seeds, 50 grams of dried raw mango powder, 25 grams of Indian black salt( kala namak, or sanchal, a type of table salt which is tan or pinkish in color and having very strong sulphuric smell) 100 grams of sugar crystals. Grind the mixture to fine powder. Sprinkle it on freshly cut raw vegetables, or freshly diced fruits. This mixture can be used in various salad dishes.

4 – Spice and nut mixture for sweetened hot or cold Milk

25 grams of Almonds, 25 grams of Pistachio, 25 grams of Cashew nut, 25 grams of Aniseed, 10 grams of green cardamom seeds, 10 grams of dry ginger powder 5 grams of nut meg powder, 1 gram of saffron.

Grind to fine powder and use 1 tea spoonful in a glass of hot or cold milk.

These are illustrative examples of spice mixtures which add to aroma, flavor, and zest to your food recipe. Try at your own risk.

Coriander is a native of Mediterranean but it is cultivated all over the world. Major countries are India, East Europe, USA, Central America, Morocco and Russia.

Coriander is a plant of Apiaceae family. This is a small strong smelling annual herb. The leaves are of two types. The flowers are white or bluish and bloom in November to December. The fruit a cremocarp, sub globosely greenish yellow in colour, with very good aromatic flavour.

Usage:

The fresh leaves of coriander are used in cooking for garnishing. The fruits are used for fragrance and medicinal values in cooking spicy dishes. The essential oil derived from the fruits is used in cosmetic industry. The fruit is useful in treating dysentery. It is carminative and good tonic. The juice of leaves is said to be useful in improving eyesight. Coriander is also known as Cilantro or Chinese parsley.