Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc.

The colour curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics.

The major use is for the preparation of gahwa a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern.

In Europe and North America it is an ingredient in curry powder and in some sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

Black cardamom, also known as (kali elaichi) hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom. The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes.

The True Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting. Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum varoom, which translates as true cinnamon, is native to India. Related species, all harvested and sold in the modern era as cinnamon are native to southeast Asian countries with grown warm climates.

Indian spices of cinnamon in history and uses. Cinnamon is a little tree that is grown in India. It is one of the oldest spices known to mankind. To make it, the bark of the cinnamon tree is dehydrated and rolled into cinnamon sticks, which is also called quills.

Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc.

The colour curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics.

The major use is for the preparation of gahwa a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern.

In Europe and North America it is an ingredient in curry powder and in some sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

Black cardamom, also known as (kali elaichi) hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom. The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes.

The True Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting. Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum varoom, which translates as true cinnamon, is native to India. Related species, all harvested and sold in the modern era as cinnamon are native to southeast Asian countries with grown warm climates.

Indian spices of cinnamon in history and uses. Cinnamon is a little tree that is grown in India. It is one of the oldest spices known to mankind. To make it, the bark of the cinnamon tree is dehydrated and rolled into cinnamon sticks, which is also called quills.