Herbs

 
Arugula

Arugula is technically known as a salad green or salad herb. Add to lettuce, tomatoes and any other mixed baby salad greens, and create new and exciting taste sensations.

Arugula is also known as rocket, roquette, rugula and rucola, and is very popular in Italian cuisine.

Its leaves have a unique, peppery sweet tang, adding pizzazz even to the blandest salads. Although arugula provides a flavor impact, it does not have an aftertaste.
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Basil

One of the most populary culinary herbs is sweet basil. The best flavor of purple basil comes from the Red Rubin variety. Especially good in Thai dishes is the Thai Basil whose leaves have a spicy aniseed aroma with hints of mint and citrus (most often used in Pesto).

Basil is available in fresh leaves and in dried leaves, which are also sometimes called rubbed. Also indispensable for many Mediterranean dishes, the fresh leaf has a sweet, clovelike spiciness and is excellent with tomato dishes. Its flavor is strong enough to stand up to the pungency of garlic, so it is often paired together like in Pesto.

The strong, clove like flavor is essential to many Italian recipes and it is paired most often with tomatoes. Basil is primarily used in sauces, pizzas, salads and pasta dishes. It is also the main ingredient used in pesto.





Bay Leaf

Also know as sweet bay, sweet laurel, bay laurel and laurel leaf. Available fresh, dried whole leaves or ground dried leaves. Bay is probably the one herb that most cooks prefer using dried than fresh.

Add a bay leaf or two to marinades, stock, pâtés, stews, stuffings and curries. When poaching fish, add a bay leaf to the water. Store with rice in a tight fitting jar and the leaf will impart its flavor to the rice when cooked.

Fragrant bay leaves are a basic ingredient of bouquet garni, but they have other wonderful uses. Bay leaves may be added to many fish dishes, particularly salmon, custards, stews, rice dishes and especially soups.

Homemade chicken soup would not be homemade without a bay leaf or two. Don't worry about using the fresh herb, the dried version is usually all that is needed. However, overuse of this herb can make a dish bitter.



Borage

Borage (Borago officinalis), also known as a starflower, is a perennial herb. It grows by remaining in the garden from year to year by self-seeding. The leaves are edible and the plant is grown in gardens .. The plant is also commercially cultivated for Borage seed oil extracted from its seeds.

Uses: Traditionally borage was cultivated for culinary and medicinal uses, although today commercial cultivation is mainly as an oilseed. The seed oil is desired as source of gamma-linolenic acid , for which borage is the highest known plant-based source .









Caraway

DCaraway can be both an herb as well as a spice. The aromatic seeds come from a plant in the parsley family.

The caraway plant, native to Asia, produces this sickle shaped seed that gives rye bread its distinctive flavor. The spice is used in beef stews, pork dishes, soups, candies, and baked goods, especially bread.

The caraway plant grows up to 2 feet in height with feathery leaves and cream white flowers. It is the leaves of this plant that can be used in cooking or salads. Their taste is very fresh with a sweet undertone much like parsley. The leaves should be cut during the growing season.

Caraway seeds may also enhance the flavor of many vegetables. They are good tossed with boiled and quartered new potatoes, cabbage or in sauerkraut. Caraway seed is also known as a mild digestive aid.




Celery

Celery plant is in the family Apiaceae, and is related to dill, carrots, fennel, and parsley. The domesticated and highly cultivated species is formally known as Apium graveolens. .

Uses: Celery is a very popular vegetable, used for a wide variety of purposes. Its prime use is in salads and soups, wherein the stalks or leaves of the vegetable are chopped and added. Whether it is dried or fresh, the aroma and flavor of celery leaves makes the food even more enticing.

Apart from its culinary use, celery finds use in treating a number of ailments, such as joints pain, insomnia and arthritis. Its seeds are also used for various treatments, while its essential oil finds use in producing different fragrances




 

Chervil

Chervil (Anthriscus cerefolium), sometimes called garden chervil, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes.




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Chives

Chives is the common name of Allium schoenoprasum, the smallest species of the edible onions. A perennial plant. Chives are grown for their leaves, which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavour than those of other Allium species.



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Cilantro

Cilantro (sih-LAHN-troh) is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. It is a member of the carrot family. Most people either LOVE IT or HATE IT. Taste experts aren't sure why, but for some people the smell of fresh coriander is fetid and the taste soapy. In other words, while most people love coriander, for some people, coriander just doesn't taste good.

Chopped fresh cilantro leaves are widely used in Mexican and Tex-Mex cooking, where they are combined with chilies and added to salsas, guacamoles, and seasoned rice dishes.
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Curry Leaf
The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India.
Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go by the name "curry leaves", though they are also translated as "sweet neem leaves" in most Indian languages (as opposed to ordinary neem leaves which are bitter).


Uses The Curry leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator.
 

   


Dill
Dill is available in weed and seed, both fresh and dried. Store dried seeds and leaves in a cool, dry, dark place away from heat, light and moisture. Leaves will keep for six months. Seeds will keep indefinitely.

Dill or dill weed is an herb that produces clusters of small flowers from which dill seed is gathered and dill weed is obtained from the thin, feathery leaves. The light aroma of dill faintly resembles licorice.

Dill weed is good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. Dill seed is used in breads, pickling, cabbage dishes, stews, rice and cooked root vegetables.

Dill has a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.









Fennel

Also known as finocchio, common fennel, sweet fennel, wild fennel and sweet cumin. Store in cool, dry, dark place away from heat, light and moisture. Seeds will stay fresh for 2 years. Ground Fennel will keep for 6 months to 1 year if stored properly.

Fennel yields an herb and a spice. The stems and leaves are all edible. The spice comes from the dried seeds, the herb comes from the leaves and the stalk and root are the vegetable.

Fennel is native to the Mediterranean and is one of our oldest cultivated plants. Roman warriors took fennel to keep in good health while their ladies ate it to prevent obesity.

The seed is similar to anise seed, but sweeter and milder. It pairs well with fish, but Italians also like to add it to sauces, meats & sausages. If you are familiar with the taste, it is probably from having it in commercially prepared sausages. Add the seeds to sauces, breads, savory crackers and water for poaching fish.

Stuff the leaves into oily fish like mackerel and sprinkle finely chopped stems and leaves on salads and cooked vegetables and can also be added to soups and stuffings.











Fenugreek


Fenugreek is cultivated worldwide as a semi-arid crop.

The seeds are used as a spice in curries, pickles and chutneys. The raw seeds are bitter so they are usually roasted gently to develop flavor before grinding (do not overheat as that will turn it red and bitter to the taste). The seeds are very hard, and difficult to grind, a mortar and pestle working best.

Seed extract is used in imitation vanilla, butterscotch and rum flavorings, and is the main flavoring in imitation maple syrup. Fenugreek seeds are also used in candy, baked goods, ice cream, chewing gum and soft drinks. The seeds can be roasted and used as a coffee substitute.

The seeds may also be spouted and used as a winter salad herb. (Ready in 4 to 6 days) As the sprouts grow, the curry flavor recedes.

The young leaves are a salad herb and can added to other salad greens like watercress for a delicious salad. Fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.





Horseradish

Originally native to Eastern Europe, this herb now grows abundantly in the US as well. Grated bottled and creamed horseradish is available, as well as a dried form, which must be reconstituted before using.

This ancient herb (one of the five bitter herbs of the Jewish Passover festival). It is grown mainly for its pungent spicy roots.

Fresh horseradish is in many supermarkets. Choose roots that are firm with no sign of blemishes or withering. The roots should be peeled and grated before using. Store in the refrigerator in plastic bags.

It's most often grated and used in sauces or as a condiment with fish or meat. Mix with sour cream for a tasty sauce for brisket or roast beef or use as a sandwich spread.






Hyssop

A pretty plant, hyssop is a perennial with dark, narrow leaves and spikes of flowers in late summer. The usual color is blue but both pink and white varieties are available.

The semi-evergreen leaves of hyssop have been used as a medicine since Old Testament times and hyssop tea is sometimes recommended to relieve bronchitis and catarrh.

These days it is the culinary value of the leaves which is more important. The flavor is strong and is usually described as sage-minty, licorice-minty or bittery-minty. Hyssop's bitter, slightly minty flavor that brightens salads, pork, chicken soup, marinades, fruit soups, and sage stuffing. Both its leaves and flowers are edible, but they should not be used together because the flavor of the leaves overpowers that of the flowers.

Bees, butterflies, and hummingbirds love this plant, and this alone makes it a valuable addition to the herb garden.






Juniper

The juniper berry is the female seed cone produced by the various species of junipers that are herbal trees. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. Not all species of juniper berries are edible, in fact some are toxic and consumption is inadvisable.

The mature, dark berries are usually but not exclusively used in cuisine, while gin is flavoured with fully grown but immature green berries.

The crushed berries of the juniper tree have an aromatic, resinous flavor oftern featured in pâtés, marinades and stuffings for pork, venison and other wild game. They are also a popular flavoring for sauerkraut, sauces, ham and cabbage. They are also used with root vegetables, legumes and bean dishes.

Juniper berries should not be taken during pregnancy or by people with kidney problems.






Leek

The leek, Allium ampeloprasum var. porrum also known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to family Amaryllidaceae, sub family Allioideae. Leek has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible part of the leek plant is a bundle of leaf sheaths which is sometimes erroneously called a stem or stalk. are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.

Uses: One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture, but they can be sauteed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni. Leek is typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek. Leeks are an ingredient of cock-a-leekie soup, leek and potato soup and vichyssoise, as well as plain leek soup.




   








Lemongrass

Lemongrass is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, fever grass or Hieba Luisa amongst many others.

Lemongrass is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Malaysian, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh.

For soups and simmered dishes, cut the trimmed stalk at a very sharp angle into inch-long pieces, exposing its fragrant interior. Smash with the flat blade of a cleaver or heavy knife to bruise and release the aromatic oils before adding to these dishes.

For salads, cut with a sharp knife into very thin rounds, breaking up the fibers that run the length of the stalk. When slicing, if the outer layer seems fibrous, peel it off before proceeding. Such thinly sliced rounds of the inner stalk can be easily chewed with other salad ingredients for a refreshing burst of lemony herb flavor.

For curries, cut the stalk into thin rounds before pounding in a stone mortar to reduce to paste. Although lemon grass appears dry when you are slicing it, when crushed, you will see that it really is quite moist. Crushing breaks the juice sacs in the fibers and releases the aromatic oils that make lemon grass so special.





Lovage

Lovage is also known as love parsley, sea parsley, lavose, liveche, smallage, maggi plant, old English lovage. Grated fresh root can be cooked as a vegetable, used raw in salads, icings, syrups and some liqueurs.

Lovage is a hardy perennial herb, with ribbed stalks similar to celery with hollow stems that divide into branches near the top. It has yellow flowers and it leaves are dark green. Roots have a nutty favor.

Lovage has a strong taste and odor similar to celery and parsley. The leaves can be used fresh in salads, soups, stews, stir-fries, potato dishes, squash, has been used to make tea and wine.

Leafstalks can be eaten fresh or candied and hollow stems can be candied and used as straws in Bloody Marys. Seeds can be used whole or ground in candy, cakes, meats, biscuits, sauces, cheeses, salad dressings, or pickled
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Marjoram

Marjoram is also known as Sweet Marjoram, Knotted, Pot or Winter Marjoram. It is available in dried leaves or ground. Store in a cool, dry, dark place. Will keep for six months to one year.

Marjoram is an herb that has a mild, sweet flavor similar to oregano ( it is closely related and of the same family - Origanum) with perhaps a hint of balsam. It is said to be “the meat herb" but it compliments all foods except sweets.

While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than Oregano.

Marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads
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Mint

Also known as Water Mint and Wild Mint. It is available in fresh or dried leaves. Dried leaves will keep for 6 months to 1 year in a cool, dark, dry place.

Mint is an herb that comes in many varieties such as peppermint, spearmint, apple mint, lemon mint and even chocolate mint. Mint came to the New World with colonists, who used it in tea for medicinal purposes.

Mint is used for seasoning lamb, vegetable such as carrots, bell pepper, and tomatoes, in yogurt dressings, and breads. It is also used in the Middle East for salads, tabouli and marinated vegetables.

Mint is good in soups, salads, sauces, plain meat, fish and poultry, stews, sweet or savory recipes, extremely good with chocolate or lemon based desserts. Add near the end of cooking for a better flavor.
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Mustard

Mustard is known since prehistoric times with a plethoria of uses.The Romans named this herb from mustus (the new wine they mixed with the seed) and ardens (for fiery).

The hot little black and brown mustard seeds are ground and mixed with water, vinegar or other liquids, and turned into a condiment also known as mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.

White mustard seeds are used in pickles as a strong preservative and in mayonnaise as an emulsifier.

The yellow, four petalled blooms of the plant that flower in midsummer are also edible and contain a mild mustar flavor. They can be sprinkled on sandwiches or tossed on salads.

The oval pointed dark green leaves have a pungent flavor and may be tossed in salads if young.



Oregano

Oregano is also known as wild marjoram. It is the O. vulgare variety of the Origanum family. This herb is also found dried in leaf form or ground. Store dry forms in a cool, dry, dark place.

Oregano is an herb that derives its name from two Greek words meaning "the joy of the mountain". It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times.
Oregano goes well with vegetables, roast beef, lamb, chicken and pork. Marjoram goes well with all pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.

Generally used to season Mexican, Italian, Greek and Spanish dishes. Oregano has a warm, aromatic scent and robust taste. It's uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.
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Parsley

Also known as curled or curly parsley, flat leaf parsley and Italian parsley. It is readily available in dried leaves and fresh leaves.

Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive.

Use fresh or dried parsley in any recipe. Especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes as well as sauces to go with fish, poultry, veal and pork. Use fresh leaves as garnish.

Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill weed, garlic, marjoram, mint, oregano and thyme.

Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primaryily for garnish. Add at the end of cooking for better flavor.
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Rosemary

Rosemary is an herb of the mint family. It is a small evergreen shrub that is native to the Mediterranean and likes warm climates, but will flourish in nearly any climate. It is produced all over the world.

Rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables.

Dress fresh steamed red potatoes and peas or a stir fried mixture of zucchini and summer squash. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using.




Sage

Sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty yet smoky aroma.

Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance. Use ground Sage sparingly as foods absorb its flavor more quickly.

Sage is a wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.




Savory

Savory is an annual herb , enhances almost any savory dish. Savory has a clean, piney fragrance and peppery flavor.

The savories are members of the genus Satureja, The entire plant is highly aromatic. Winter savory is a hardy semievergreen perennial. It is woody at the base and forms a compact bush. It has a heavier aroma, while that of summer savory is sweeter and more delicate.

Uses: Savory goes well with soups, stews, bean dishes, succotash, cabbage, and sauerkraut. This can topped chilled, poached fish or chicken with a blend of savory, chives, lemon juice, and mayonnaise.
   

   
Sorrel
sorrel, is a perennial herb that is cultivated as a garden herb or leaf vegetable(pot herb). Other names for sorrel include spinach dock and narrow-leaved dock. Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel.

Uses: Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries.


   
Tarragon

Also known as French true tarragon. Tarragon is an exceptional herb. It has a subtle and sophisticated flavor and is an essential herb in French cuisine. It's flavor is delicate and almost licorice or anise-like. Tarragon is native to Siberia.

Tarragon, together with parsley, chervil, and chives make a traditional French blend, Fines Herbes. Tarragon is exceptional in egg dishes, poached fish, mushrooms and other vegetables.

Tarragon is good with chicken and in salad dressings. It is often used in sauces like béarnaise and French cuisine. Tarragon is also often used to infuse vinegar and olive oils.




Thyme

Fresh garden thyme is an herb that has thin grayish green leaves and a subtle lemon, yet minty aroma and taste. Thyme is used in a wide variety of cuisine, but is most closely associated with French cuisine.

It is often used in soups and sauces, with meat, poultry or fish. It is also a very important component of herbes de Provence and bouquet garni. Fresh thyme has the most flavor used whole, with the stem.

Thyme is included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs and croquettes. Thyme if often paired with tomatoes.
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Fresh Lemongrass Stalks
Lemongrass is a tall tropical grass. The fresh stalks and leaves have a clean lemonlike odour because they contain an essential oil, which is also present in lemon peel. Lemongrass is a long thick grass with leaves at the top and a solid portion several inches long at the root end. The lower portion is sliced or pounded and used in cooking. As a spice, fresh lemon grass is preferred for its vibrant flavour, but is also sold in dried form. The dried spice is available in several forms: chopped in slices, cut and sifted, powdered, or as an oil can be extracted from the plant.




Fresh Shallot

The shallot (Allium cepa var. aggregatum, or the A. cepa Aggregatum Group) is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. The genusAllium, which includes onions and garlic as well as shallots, is now classified in the plant family Amaryllidaceae, but was formerly considered to belong to the separate family Alliaceae. Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavour. Like onions and garlic, when sliced, raw shallots release substances thatirritate the human eye, resulting in production of tears. Shallots appear to contain more flavonoids and phenols than other members of the onion genus. Fresh shallots can be stored in cool, dry area (32 to 40 °F, 60 to 70% RH) for six months or longer.




Fresh Red Onion

Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red.These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as color to salads. They tend to lose their redness when cooked.Red onions are available throughout the year. The red color comes from anthocyanidins such as cyanidin. Red onions are high in flavonoids.
They can be stored 3 to 4 months at room temperature.


Fresh Pink Onion
The onion (Allium cepa) , also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genusAllium. This genus also contains several other species variously referred to as onions and cultivated for food, The name "wild onion" is applied to a number of Allium species but A. cepa is exclusively known from cultivation and its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or aperennial plant, but is usually treated as an annual and harvested in its first growing season.





Fresh Packaged Onion
Recent advances in packaging technology continue to give producers wholesalers and retailers new ways to market produce. From convenient pack sizes and unique formats, to environmentally friendly materials, to high-impact graphic floor bins, retailers and producers can partner in creative ways to boost value, movement and profit. Packaging trends are different from place to place around the country, but some of the most common trends for onions are: Loose, with small stickers on each bulb. Smaller mesh bags with a header label or wine glass label and carry-fresh bags.



Fresh White Onion
White onion is a type of dry onion that has a pure white skin and a sweet, mild white flesh.
This onion is used in Mexican foods or complementing the flavors of other ingredients.
The onion can be sautéed to a dark brown color and served to provide a sweet and sour flavor to other foods.









Fresh Garlic
Garlic is commonly known as Allium sativum, is a species in the onion genus, Allium.
Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of human use Garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.







Fresh Ginger
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. The distantly relateddicots in the Asarum genus have the common name wild ginger because of their similar taste.
Ginger is indigenous to southern China, from whence it is spread to the Spice Islands and other parts of Asia, and subsequently to West Africa and to the Caribbean. Ginger appeared in Europe, via India, in the 1st century CE as a result of the lucrative spice trade







Fresh Red Chilli

The chili pepper (also chile pepper or chilli pepper, is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, South Africa, India, and other Asian countries, the word "pepper" is usually omitted.The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. Chili peppers originated in the Americas. After the Columbian Exchange, manycultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century. India is the world's largest producer, consumer and exporter of chili peppers. Guntur region in Andhra Pradesh , India , produces 30% of all the chilies produced in India, and the state of Andhra Pradesh,in India as a whole contributes 75% of India's chili exports




Fresh Turmeric

Turmeric (Curcuma longa) /'t?rm?r?k/ is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native in southeast India, and needs temperatures between 20 °C and 30 °C (68 °F and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in Indian cuisine and even curries, for dyeing, and to impart color to mustard condiments. One active ingredient in it is curcumin. It has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. Curcumin may treat: cancer, Alzheimer's disease, diabetes, allergies, arthritis and other chronic illnesses.




Fresh Edible Mushroom

Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edible mushrooms are consumed by humans as comestibles for their nutritional value and they are occasionally consumed for their supposed medicinal value. Edible mushrooms include many fungal species that are either harvested wild or cultivated.





Green Peppercorn

Green Peppercorns are the unripe berries of a tropical vine, Piper Nigrum. The same berries are processed to make black pepper. Green peppercorns have a milder but more complex and fresh flavor than most other peppercorns, and are commonly found preserved in brine or pickled. Green peppercorns can be sliced or chopped, or eaten whole (pickled).