Cuminum cyminum L is the scientific name of cumin and is a native of Egypt. It is commonly grown in China and India. India is the chief producer and consumer of cumin seeds. Analysis show that India consumes almost 63% of cumin available globally. It also grows abundantly in regions around the Middle East and Mediterranean areas. In India these seeds are referred to as JEERA. They are usually yellow-brown in colour and possess numerous health benefits. Cumin seeds are powerful antioxidants, contains various anti cancerous properties and also helps in the reduction of inflammation. Regular consumption of these seeds controls sugar and cholesterol levels and also aids weight loss. Among the various world cuisines it is used extensively in Indian and Mexican cooking.

Fennel (Foeniculum vulgare) is commonly known as Saunf in India. India is a dominant player in the production and export of these seeds worldwide. Fennel seeds are used extensively for culinary purposes due to their intense aroma and flavour. Their skin usually has a greenish tinge. All parts of the fennel plant is edible, however the dried seeds are used as the spice. The fennel seeds are a native of the Mediterranean region, but today they are seen to grow in most parts of India, Australia and South America.

Ajwain is scientifically known as Trachyspermum ammi and belongs to the Umbelliferae family. It is also known as . The seed of the ajwain plant is used as a spice and has originated from India. The seeds are usually greyish- green to brown in colour. It is used extensively in Indian cooking for the preparation of breads and parathas. Medicinally it is used to provide relief from digestive issues, treats common cold, nourishes skin and also relives pain from Arthiritis.

Mustard belongs to the Brassicaceae family and is scientifically called Brassica alba or Brassica hirta. The mustard plants are herbaceous annual plants that grows about 80 cm in height. The seed is usually small, round and stony with a spiceless flavour. Mustard seeds are referred to as sarson in India. The first spice used by the Romans were the mustard seed. The cultivation of this seed has spread substantially and is grown in various countries like UK, USA, Canada and also India. It is also known to alleviate joint pains, back aches and also relieves stiff and sore muscles.

The yellow mustard belongs to the Brassicaceae family and is scientifically called Sinapis alba. The seed is usually small, round and stony with a spiceless flavour. Mustard seeds are referred to as sarson in India. The first spice used by the Romans were the mustard seed. The cultivation of this seed has spread substantially and is grown in various countries like UK, USA, Canada and also India. It is also known to alleviate joint pains, back aches and also relieves stiff and sore muscles.

Sesame (Sesamum indicum) cultivation originated in India and these are among the oldest oilseeds known to mankind. India produces huge quantities of sesame seed and ranks second in its production worldwide after Tanzania. Sesame seeds have a rich crunchy flavour and hence used in various world cuisines. Once the oil is extracted from the seed, the residue is used as cattle feed. White and black sesame seeds are produced in large quantities in India and grow round the year.

Sunflower seeds are derived from sunflowers (Helianthus annuus). The fruit of the sunflower are these seeds. They are edible seeds which are either gray or greenish in colour and rich sources of vitamin E. Sunflower seeds are usually consumed as a snack. It has various health benefits since regular consumption prevents cardiovascular diseases, controls cholesterol, suppresses free radical damage, nerve issues etc.

Cuminum cyminum L is the scientific name of cumin and is a native of Egypt. It is commonly grown in China and India. India is the chief producer and consumer of cumin seeds. Analysis show that India consumes almost 63% of cumin available globally. It also grows abundantly in regions around the Middle East and Mediterranean areas. In India these seeds are referred to as JEERA. They are usually yellow-brown in colour and possess numerous health benefits. Cumin seeds are powerful antioxidants, contains various anti cancerous properties and also helps in the reduction of inflammation. Regular consumption of these seeds controls sugar and cholesterol levels and also aids weight loss. Among the various world cuisines it is used extensively in Indian and Mexican cooking.

Fennel (Foeniculum vulgare) is commonly known as Saunf in India. India is a dominant player in the production and export of these seeds worldwide. Fennel seeds are used extensively for culinary purposes due to their intense aroma and flavour. Their skin usually has a greenish tinge. All parts of the fennel plant is edible, however the dried seeds are used as the spice. The fennel seeds are a native of the Mediterranean region, but today they are seen to grow in most parts of India, Australia and South America.

Ajwain is scientifically known as Trachyspermum ammi and belongs to the Umbelliferae family. It is also known as . The seed of the ajwain plant is used as a spice and has originated from India. The seeds are usually greyish- green to brown in colour. It is used extensively in Indian cooking for the preparation of breads and parathas. Medicinally it is used to provide relief from digestive issues, treats common cold, nourishes skin and also relives pain from Arthiritis.

Mustard belongs to the Brassicaceae family and is scientifically called Brassica alba or Brassica hirta. The mustard plants are herbaceous annual plants that grows about 80 cm in height. The seed is usually small, round and stony with a spiceless flavour. Mustard seeds are referred to as sarson in India. The first spice used by the Romans were the mustard seed. The cultivation of this seed has spread substantially and is grown in various countries like UK, USA, Canada and also India. It is also known to alleviate joint pains, back aches and also relieves stiff and sore muscles.

The yellow mustard belongs to the Brassicaceae family and is scientifically called Sinapis alba. The seed is usually small, round and stony with a spiceless flavour. Mustard seeds are referred to as sarson in India. The first spice used by the Romans were the mustard seed. The cultivation of this seed has spread substantially and is grown in various countries like UK, USA, Canada and also India. It is also known to alleviate joint pains, back aches and also relieves stiff and sore muscles.

Sesame (Sesamum indicum) cultivation originated in India and these are among the oldest oilseeds known to mankind. India produces huge quantities of sesame seed and ranks second in its production worldwide after Tanzania. Sesame seeds have a rich crunchy flavour and hence used in various world cuisines. Once the oil is extracted from the seed, the residue is used as cattle feed. White and black sesame seeds are produced in large quantities in India and grow round the year.

Sunflower seeds are derived from sunflowers (Helianthus annuus). The fruit of the sunflower are these seeds. They are edible seeds which are either gray or greenish in colour and rich sources of vitamin E. Sunflower seeds are usually consumed as a snack. It has various health benefits since regular consumption prevents cardiovascular diseases, controls cholesterol, suppresses free radical damage, nerve issues etc.