Spices

A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth.

Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. For example, turmeric is also used as a preservative; liquorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms.

In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

1.CARDAMOM:
It is called as"Queen of Spices", used for all kinds of cooking, rich in aroma and flavour.

2. CLOVE:
It gives good aroma and flavour to disges. It can be used as mouth freshener. It is good for digestion.

3. PEPPER:
It is called as "King of Spices". It is the main ingredient of Garam masala. It is good for throat and digestion. It is a must for non-veg cooking.

4.CINNAMON:
It is collected from the natural forest of Kodaikanal. It is very spicy and delicious. It is good for Garam masala and tea masala.

5. STAR ANISE:
It gives smell and flavour of all kind of spices and good for both veg and non-veg dishes.

6. NUTMEG:
It is used in Garam masala and sweet dishes. If it is given with honey, good for indigestion and stomach pain especially for children.

7. NUT MICE:
It gives stronger flavour than Nutmeg and good for Garam masala.

8. HILLS JEERA:
It is good and spicy. This spice has been praised as jeeraka , jarana and ajaaji for its medicinal qualities in ayurvedic texts. These names refer to its carminative and digestive properties. According ayurvedic principles these seeds balance vata and kapha.

9. SOUF, ANISE:
This fragrant spice is used to flavour pickles, chutneys and curries. Aniseed is a very efficient digestive and mouth freshener and is often eaten chewed after meals.

10. BADI ELAICHI:
It is good for briyani and pulav.

11. GREEN PEPPER:
It is a special pepper. It is good for making tasty rasam and omelets etc. It is one of the main products of Kodaikanal.

12. WHITE PEPPER:
It is used in Chinese soups and cooking such as fried rice, noodles and almost all chinese cookings.

13. BLACK PEPPER:
Black pepper is often thought of as a last minute ditch to save a flavorless dish, but it really plays a powerful role in your body's ability to absorb nutrients from the foods you eat—even the healthy ones