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  • Celery Seeds :

Celery is a member of the parsley family that   grows  to 1.2m (4ft). It thrives in a moist,  cool  climate   in   sandy loam. Celery is grown  today  in  northern  India,  North America, and North  Africa.  Celery  seeds  are  1-1.5mm long and very light – approximately 75,000 seeds weigh 50g (2oz).
Celery Seeds

They are mid to dark brown, with  five  lighter ridges. Celery was used in ancient times as a medicine. To our palates it would have a bitter, but it was popular with the Romans as a flavouring. Celery seeds enhance or introduce a celery flavour to dishes.
  • Cumin Seeds :

Native to the Nile valley, but cultivation soon spread throughout North Africa and Asia and from there to Iran, India, Indonesia and China. They are oval and 5-6mm long, with longitudinal ridges and a few little bristles. They are usually light brown, but may be greenish or greyish
Cumin Seeds

In India Cumin is generally dry roasted before use to bring out its flavour. Essential in mixtures such as garam masala and panch phoron, it is also found in pickles, relishes and salads.
  • Coriander Seeds : 

Coriander is the dried ripe fruit of the herb Coriandrum sativum. Indigenous to the Mediterranean region, coriander is now cultivated worldwide. Coriander is grown in India, Iran the Middle East, the Soviet Union, the United States.

Coriander Seeds

The seeds are spherical, ribbed, and 3-4mm in diameter.Coriander is used in both savoury and sweet dishes. It is an essential ingredient in curry powder. In the Middle East, it is popular in minced meat dishes, sausages and stews; in Europe and America it serves as a pickling spice and is used in baking.
  • Curry  Powder :

The Western notion of having a single masala or curry powder gives little real idea of Indian cooking since there are hundred of masalas- from different regions, for different foods, and prepared to the taste of different cooks-imparting a distinctive flavour to each dish
Curry Powder

In the hotter southern blends, chillies, mustard seeds, fenugreek seeds, ground turmeric and fresh curry leaves are standard ingredients.
  • Chillies :

Members of the capsicum family, chillies come in all shapes, sizes and colours, ranging from tiny, pointed, explosively hot birdseye chillies, to large, fleshy peppers with a mild flavour. India has long  been the largest producer of chillies and is a major exporter, along with Mexico.

Red Chilli

Chillies have little aroma, but they vary in taste, from mild to fiery hot. In the tropics, chillies enhance the brand flavour of the staple foods, rice in India and Southeast Asia, beans and corn in Mexico, and cassava in South America. They provide the heat in curry powders, are used in pickling spice, in pepper sauces, chilli oils and essences.

Chilli powder is made from dried, ground chillies. Ground chilli is mixed with other herbs and spices.

Chilli paste Often available in Oriental shops, this forms the basis of many fiery sauces.
  • Dill Seeds :

Mid-brown with a lighter tan rim, the seeds are curved, oval and flattish, with five ribs, two of which form a broader rim. The seeds are extremely light; 10,000 seeds weigh about 25g (1oz).
Chilli Powder & Paste
Dill Seeds

Indian dill, resembles the European plant, but the seeds are longer and narrower, the ridges are paler, and they taste slightly different. In Scandinavia, both the leaves and seeds are much used in breads, with potatoes and with seafood. French use the seeds in cakes and pasteries.
  • Fennel  Seeds :

Fennel has long been used in India and China, where the seeds were taken as a remedy for scorpion and snake bites, a use that spread to Europe. The Romans added the seeds to sauces for meats.
Fennel Seeds

Fennel seeds are 5-10mm (1/4-1/2in) long, oblong, elliptical, straight or slightly curved, with prominent lighter ridges.They are green to yellow-brown.
  • Fenugreek Seeds :

Widely  grown around the Mediterranean, and in India, Pakistan, Morocco, France and Argentina. The seeds are yellow-brown with a deep furrow running diagonally across one side. They are smooth and hard, rather like tiny pebbles, about 3-5mm long.
Fenugreek Seeds

Fenugreek is combined with other spices in many Indian dishes and pickles. It is an ingredient of sambhar powder as well as curry powder.The strong, aromatic smell of fenugreek is similar to that of celery or lovage and dominates commercial curry powder.
  • Nigella Seeds :

Nigella seeds are commonly used for flavouring. Native to western Asia, southern Europe and the Middle East, nigella is most widely cultivated in India. These are a deep, dull black, 2-3mm long and angular. They have five prominent spikes.
Nigella Seeds

In India, nigella is used whole to spice vegetables and pulses, usually after it has been dry roasted to heighten its aroma and flavour. It is believed to be an insect repellant.
  • Sesame Seeds :

Believed to be the oldest plant grown for its oil, sesame has long been cultivated in Africa and Asia. The seeds contain about 50 percent fixed oil, which is excellent for cooking and does not turn rancid in heat. Sesame seeds are used rather like poppy seeds to decorate and flavour breads, cakes and confectionery, such as halva.
Sesame Seeds

Creamy white seeds These small flat seeds are the most common. They are quite shiny and slippery and not very hard.

Black seeds  These are popular in Chinese and Japanese cooking.

Brown seeds Oval in shape, these beige, unhulled seeds have a characteristics nutty flavour.
  • Safflower :

Safflower is cultivated in China, India, the Middle East and Mexico. Its colour is less vibrant and more regularly orange than that of  saffron; the price is a fraction of saffron's cost. Safflower will colour food but not flavour it.
Safflower
  • Turmeric :

A member of the ginger family, turmeric is used throughout southern Asia for its musky flavour and attractive golden colour. India is the main producer. It tastes pungent, bitter and musky. Essential in curry powder, turmeric is also an important flavouring for many south Asia dishes. It is a traditional textile dye.
Turmeric Powder

Turmeric fingers  The rhizome, or underground root. has a rough, segmented. It consists of a thick part and several stubby "fingers". These yield the best-quality turmeric.

Turmeric powder Mostly used and sold in this form. Turmeric's colour indicates its quality, the deeper the pigmentation, the better the spice.
  • Groundnut :
  • Niger Seeds :

Medicinal Herbs :

  • Zedoary :

A highly aromatic species related to turmeric, zedoary is native to India and Indonesia. Zedoary rhizome or underground stem are greyish brown in colour, the hard, dry slices of  rhizome are about 2-4cm(3/4-1 1/2in) in diameter. They have a rough, slightly hairy texture.

Turmeric Finger
Zedoary

Zedoary is used as a spice in the preparation of condiments and in dishes in which turmeric or dried ginger might be used.
  • Semen Cassia Torea :
  • Gymnema Sylvester leaves :
  • Henna Powder :
  • Annato Seed :
  • Keysu Flower (Butea Frondosa) :
  • Garcinia Cambogia :
  • Ocimum Basilicum / Sweet Basil – Big/ Small :
  • Sesbania Seed :
  • Dry Rose Flower :
  • Basil Seed :

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