Spices

Spices

SPICES

SPICES

CARDAMOM

cardamomCardamom refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Pakistan, Nepal, and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds.

CLOVES

klincekanka—and the largest producer, just off the coast of Tanzania.Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, , Pakistan, Sri L

BLACK PEPPER

black_pepper_whole_1Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed.

CINNAMON

cinnamonCinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be “true cinnamon”, most cinnamon in international commerce is derived from related species.

CHILLY

redchilliesThe chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.