Basil seeds aren’t just for growing basil plants — you can also eat them.They look similar to sesame seeds but are black. The type that you eat typically comes from sweet basil, Ocimum basilicum, which is the plant commonly used to season foods. For this reason, the seeds are typically referred to as sweet basil seeds. They also go by many other names, including sabja and tukmaria seeds.helping with weight management, and helping prevent diseases such as cardiovascular disease and certain cancers. Although promising, current research is scarce and in its early stages.
Basil seeds
Basil seeds aren’t just for growing basil plants — you can also eat them.They look similar to sesame seeds but are black. The type that you eat typically comes from sweet basil, Ocimum basilicum, which is the plant commonly used to season foods. For this reason, the seeds are typically referred to as sweet basil seeds. They also go by many other names, including sabja and tukmaria seeds.helping with weight management, and helping prevent diseases such as cardiovascular disease and certain cancers. Although promising, current research is scarce and in its early stages.
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Coriander seed
Coriander, popularly known as dhania in India, is extensively used across various regional cuisines to flavour curries, stir fries, snacks etc. Coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. when ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges. Coriander seeds are available throughout the year, in whole or in ground powder form.In Ayurveda, it is often recommended for stomach related ailments, as it is known to ease digestion.
Star anise
Star anise is a spice made from the fruit of the Chinese evergreen tree Illicium verum. It’s aptly named for the star-shaped pods from which the spice seeds are harvested and has a flavor that is reminiscent of licorice. Because of similarities in their flavor and names, star anise is often confused with anise, though the two spices are unrelated. Star anise is famed not only for its distinct flavor and culinary applications but also for its medicinal benefits.
Turmeric
Turmeric is one of the many Indian spices that have been a part of various traditional cuisines over centuries. Ayurveda has regarded Haldi or Turmeric as one of the most beneficial roots in nature.Turmeric is originally a ginger-like rhizome and is widely used in Indian households not just to give that beautiful, golden colour to food but also to increase the nutrient and medicinal value of what we eat. It is rich in antioxidants and curcumin that increase the body’s immunity and kick out the disease, along with various other advantages like improving brain and heart function and possible treatment for cancer-causing cells.
Cumin Seed
Cumin is a spice made from the seeds of the Cuminum cyminum plant. Cumin lends its distinctive flavor to chili, tamales and various Indian curries. Its flavor has been described as earthy, nutty, spicy and warm. What’s more, cumin has long been used in traditional medicine. some of the health benefits cumin is traditionally known for, including promoting digestion, reducing food-borne infections, promoting weight loss and improving blood sugar control and cholesterol.
Red chilli
Chili peppers are widely used in many cuisines as a spice to add pungent 'heat' to dishes.Dried red pepper may be used whole or powdered. India is the largest producer of red chillies. As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder. It is really spicy and the intense heat is concentrated in the seeds. Fresh red chillies are milder.
Nutmeg
Nutmeg (Myristica fragrans Houtt.) is a spice seed that belongs to the family Myristicaceae. Nutmeg is the shelled, dried seed of the plant Myristica fragrans, and mace is the dried net-like covering of the shell of the seed. Nutmeg and its close relative, mace, have been used extensively in folk medicine for a wide range of ailments, including digestive disorders, rheumatism, cholera, and flatulence.
Green Cardamom
Green cardamom is a aromatic spice with a very wide range of uses. The plant has underground stems with leafy roots, large white or pale green leaves, pale green fruits and black seeds. The spice has a very warm aroma and pungent taste which it can retain for a very long time. Helps in reducing gas, countering acidity and is considered good for asthma patients. It can also increase appetite and be used as a mouth freshener
Black pepper
Black pepper is one of the most commonly used spices worldwide.It’s made by grinding peppercorns, which are dried berries from the vine Piper nigrum. It has a sharp and mildly spicy flavor that goes well with many dishes. But black pepper is more than just a kitchen staple. It has been deemed the “king of spices”and used in ancient Ayurvedic medicine for thousands of years
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