Vision Agri International

Sadhu Vasvani Road, Rajkot, Gujarat

• Widely known for their distinctive aroma. Cumin seeds are commonly found ingredients in the North African, Middle Eastern, Western Chinese, Indian, Cuban and Northern Mexican cuisine. The spice is native to Middle-East Asian region, and today, grown all over the world for its flavorful seeds.
• The plant is a small flowering herbaceous plant belonging in the family of Apiaceae, in the genus; Cuminum, and scientifically known asCuminum cyminum.
• Cumin seeds impart distinctive strong flavor, and warm perception on taste buds, which comes from certain group of essential oils in them. The chief constituent and important aromatic compound in cumin iscuminaldehyde(4-isopropylbenzaldehyde).
• Black cumin(Bunium persicum), also popular as wild or shahi jeera in the Persian and Indian sub-continent, is related variety of regular cumin. Its seeds feature long, slender, curved, dark-brown pods with distinctive earthy flavor.

NUTRITIONAL VALUES

• Cumin seeds contain numerous phyto-chemicals that are known to have antioxidant, carminative and anti-flatulent properties. The seeds are an excellent source of dietary fiber.
• Its seeds contain certain health-benefiting essential oils such as cuminaldehyde (4-isopropylbenzaldehyde), pyrazines, 2-methoxy-3-sec-butylpyrazine, 2-ethoxy-3-isopropylpyrazine, and 2-methoxy-3-methylpyrazine.
• The active principles in the cumin may improve gut motility and help in digestion by augmenting gastro-intestinal enzyme secretions.
• This spice is an excellent source of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium.
• The spice also contains very good amounts of B-complex vitamins such as thiamin, vitamin B-6, niacin, riboflavin, and other vital anti-oxidant vitamins like vitamin E, vitamin A, and vitamin C.
• The seeds are also rich source of many flavonoid phenolic anti-oxidants such as carotenes, zea-xanthin, and lutein.

USES

• Its seeds are used to prepare decoction, which sometimes used in treating flatulence and indigestion in traditional medicines.
• The seed is also consumed throughout the world in condiments and as an essential constituent in different recipes.
• The seeds are being used in traditional medicines to stave-off common cold.
• It is widely used as a spice and employed in cooking as a condiment and flavoring base.
• Its seeds have been in use since ancient times in the preparation of many popular dishes in Mediterranean, Asian and Chinese cuisines. Along with other spicy items, it is being used as flavoring agent in chicken, fish, and meat dishes.
• The seeds are also been used in the preparation of soups, barbecue sauces, pickling and as one of the ingredients in variety of curry powders.
• Black cumin (kala-jeera) seeds are popular spice ingredients in Persian and Mughlai cuisine.
• Spices play an important role in making a dish more flavorful. Indian cuisine is especially known to have some of the healthiest traditional spices as its main ingredients.
• The warm and bitter flavor of this aromatic spice as well as its abundant oil content make it usable in Indian, Mexican, North African, Middle Eastern and western Chinese cuisines.
• Cumin seeds are generally available in three colours- amber, white and black. The amber seeds are the most common. The black ones have a complex flavor and cannot be substituted for the other two. Black cumin seeds or nigella are different from cumin seeds though both are similar in appearance. Known as kalonji in northern India and kaalo jeere in Bengal, they have a pungent, powerful, sharp and slightly bitter flavor and a spicy-sweet aroma. They have a thin crescent shape.

• Mustard seeds have been highly prized medicinal as well as culinary spice being in use since earlier times. The seeds are fruit pods obtained from mustard plant in the Brassica family. Scientific name: Brassica juncea.
• Mustards are native to Asia Minor, but these days cultivated as one of the main commercial crop in Canada, India, China, and temperate climates of European region.
• Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter is encased inside a fruit pod in a similar fashion like green pea pod.

In general, three main varieties of mustard are grown worldwide for use.

• White mustard seeds (Brassica alba): The seeds are light straw yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.
• Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties.
• Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.

HEALTH BENEFITS OF MUSTARD SEEDS

• Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
• Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.
• The seeds are high in essential oils as well as plant sterols.
• Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid.
• 100 g of mustards provide 4.733 mg of niacin (vitamin B-3). Niacin is a part of nicotinamide co-enzymes, helps lower blood cholesterol and triglyceride levels.
• Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.
• The seeds are an excellent source of vitamin E, gamma tocopherol; contain about 19.82 mg per 100 g (about 132% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.
• Mustards are rich source of health benefiting minerals. Calcium, manganese, copper, iron, selenium and zinc are some of the minerals especially concentrated in these seeds.

SELECTION AND STORAGE

• Whole mustard seeds have no smell at all. The hot pungent taste of mustard is released when the seeds are crushed and mixed with water due to activation of enzyme myrosinase.
• Whole, dry mustards keep well for months at room temperature when stored in cool, dry and humid free conditions. However ground seeds and other preparations of mustards should be kept in tight, air seal containers and placed inside the refrigerator for a prolonged shelf life.

USES

• Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritic pain.
• In India, mustard oil is applied over scalp and is believed to stimulate hair growth.
• Its ground seeds act as a laxative, stimulant to gastric mucosa and increase intestinal secretion.
• Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in cooking.
• Brown as well white mustards are used in pickling
• Different kind of mustards uses mustard seeds mixed with herbs, spices, honey, tomato, etc., in many parts of the world.
• Mustard paste is used in salad dressings, sandwiches, and hot dogs and in mayonnaise.
• American mustard is prepared with white seeds, vinegar, spices, turmeric and sugar.
• Mustard oil is used in many North Indian and Pakistani recipes.

• Coriander is a small, hollow-stemmed plant in the Apiaceae family, in the genus: Coriandum. Its scientific name is Coriandum sativum.
• Pleasant, aromatic and spicy, its seeds have been in use since ancient times in cooking as well as an ingredient in various traditional medicines.
• Coriander is native to Southeastern Europe and grown extensively all over Europe, Middle East, China, India, and Turkey. It is recognized as cilantro in the west.
• The mature plant bears small light pink color flowers that subsequently turn into globular or oval-shaped fruits (seeds). The seeds measure about 4-6 mm in diameter with central hollow cavity containing two vertical vittae containing some important essential oils.

HEALTH BENEFITS OF CORIANDER SEEDS

• Coriander seeds contain many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.
• The characteristic aromatic flavor of Coriander seeds comes from the many fatty acids and essential volatile oils which are responsible for digestive, carminative, and anti-flatulent properties of the seeds.
• As in other spices, Coriander is also rich in dietary fiber. 100 g seeds provide 41.9 g of fiber. Much of this fiber is metabolically inert insoluble fiber, which helps increase bulk of the food by absorbing water throughout the digestive system and help easing constipation condition.
• The seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.
• Unlike other dry spice seeds that lack in vitamin C, Coriander seeds contain an ample amount of this anti-oxidant vitamin. 100 g of dry seeds provide 21 mg or 35% of RDI of vitamin-C.
• Furthermore, the seeds are the storehouse of many vital B-complex vitamins like thiamin, riboflavin, and niacin.

SELECTION AND STORAGE

• Coriander seed as well as its oil are readily available in the market year around. The seeds used as spice. Good-quality Coriander seeds should release pleasant, slightly peppery flavor when squeezed between index and thumb fingers.
• The seeds should be stored in cool, dry, dark place, in airtight containers. This way, they keep well for many months and can be milled using hand-mill whenever required.
• Ground or powdered Coriander should be stored in airtight containers and placed in the refrigerator. Use this spicy powder as early as possible since it loses its flavor rather quickly due to evaporation of essential oils.

USES

Dried Coriander seeds are one of the common spice ingredients used worldwide. In general, completely dried seeds are gently roasted under low flame in a pan before ground in order to get fine powder. Roasting enhances the release of special aromatic compounds and essential oils in the seeds.

• Coriander seeds are used as flavoring agent in confectionary, stews, sausages, sweet breads, and cakes.
• Coriander leaves as well as seeds are being used as an aromatic spice in Chinese, Indian, Pakistani, Middle-eastern and European cooking.
• Russian dark rye bread, "Borodinsky bread" uses Coriander seeds.
• In India, ground powder of Coriander seeds is a common household spice powder that is used in pickling, chutneys, stews, curries, marinades as well as in sausages.
• The seeds are chewed as a remedy for halitosis (unpleasant breath).

• Botanically, fenugreek is a small annual leguminous herb belonging in the family of fabaceae, of the genus: Trigonella. Scientific name: Trigonella foenum-graecum. Some of the common names include greek-hay, mehti, bird's foot, greek-clover, etc.
• Strongly aromatic and pungent flavored fenugreek seeds are popular spices widely employed for their culinary as well as for medicinal properties.
• Fenugreek is native to sub-Himalayan plains of Indian subcontinent, and today; it is widely grown all-over southern and Mediterranean Europe, Middle-East Asia and northern African regions.
• Its seeds are small, hard, and resemble tiny, multi-faceted stone-pieces. Raw seeds have maple flavor and bitter taste; however, their taste becomes more acceptable once they were gently dry-roasted under light heat.

HEALTH BENEFITS OF FENUGREEK SEEDS

• Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. 100 g seeds provide 323 calories.
• The seeds are a very good source of soluble dietary fiber. Soaking the seeds in water makes their outer coat soft and mucilaginous. 100 g of seeds provide 24.6 g or over 65% of dietary fiber
• Non-starch polysaccharides (NSP) which constitute major fiber content in the fenugreeks include saponins, hemicellulose, mucilage, tannin, and pectin.
• NSPs (non-starch polysaccharides) increase the bulk of the food and augment bowel movements. Altogether, NSPs assist in smooth digestion and help relieve constipation ailments.
• fiber in the seeds helps lower rate of glucose absorption in the intestines thus controls blood sugar levels. Fenugreek seeds are therefore one of the ingredient that recommended in the diabetic diet.
• The seeds contain many phytochemical compounds which attribute for the medicinal properties of fenugreeks.
• This prized spice is an excellent source of minerals like copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium.
• It is also rich in many vital vitamins that are essential nutrients for optimum health, including thiamin, pyridoxine (vitamin B6), folic acid, riboflavin, niacin, vitamin A, and vitamin-C.

SELECTION AND STORAGE

• Choose whole seeds from authentic brands. The seeds should feature bright golden-yellow color, hard and exude delicate maple flavor.
• Store whole seeds in airtight glass container and place in a cool, dark place where it can stay fresh for several months. Powdered or paste form of fenugreek, however, should be kept in the air-sealed packets and placed inside the refrigerator.

USES

• Traditionally, fenugreek seeds are being used in a wide range of culinary recipes, especially in spice mix. The seeds either in the forms of whole seeds, sprouted, powder, sauce or as paste used in a variety of savory dishes in many parts of Middle-East, India, Mediterranean and Central Asian regions.
• The seeds should be added in small quantities in food since they possess strong aroma and bitter taste. Dry fry under light heat in order to mellow their flavor.
• Fenugreek is one of the chief ingredients in Indian curry and masala powders.
• Small quantity of sprouted seeds added to vegetables and lentil dishes.
• Fenugreek greens, known as methi, either fresh or dried, is one of the prominent leafy-green featuring in India and Pakistani cooking.
• Sprouted fenugreek seeds are used in salads, paste, dips, fillings, etc.

• Nigella sativa is also known as Black Cumin seeds or Kalonji; is one the most revered medicinal seeds in history. The best seeds come from Egypt where they grow under almost perfect conditions in oases where they are watered until the seed pods form.

NUTRITIONAL VALUES

• 20.85% protein, 38.20% fat, 4.64% moisture, 4.37% ash, 7.94% crude fibre and 31.94% total carbohydrates. Potassium, phosphorus, sodium and iron were the predominant elements present. Zinc, calcium, magnesium, manganese and copper were found at lower levels.
• Unsaturated fatty acids: linoleic and oleic acids. Saturated fatty acids: palmitic acid. Main amino acids: glutamic acid, arginine and aspartic acid. Minor amino acids: cystine and methionine, etc.
• Black cumin oil: major fatty acids are linoleic acid (50.2%), oleic acid (19.9%), margaric acid (10.3%), cis-11, 14-eicosadienoic acid (7.7%) and stearic acid (2.5%).

USES

• Vata diseases, Edema, Loss of appetite, Flatulence, Asthma, Oliguria, Liver diseases, Diarrhea, Dysmenorrhea.
• Hyperglycemia, Hypertension, Hyperlipidemia, Infertility, Allergies, Nervous exhaustion, Gastritis, Vomiting, Jaundice, Hemorrhoids, Cancer, Skin diseases: psoriasis, eczema, etc.
• Black cumin has many nutritional and pharmaceutical uses. The seed can be added to tea, coffee, casseroles or breads, used in canning, or extracted in wine or vinegar.
• The ground seed could be mixed with honey or sprinkled on salads. In addition, most people seeking the benefits of black cumin take the oil in capsule form.
• However, some people use the oil externally, for beauty as well as for treating skin conditions such as psoriasis and eczema.
• A mixture of oil with beeswax can be used for burns, skin infections, moisturizers, joint pain reliever, or an anti-wrinkle agent.
• In addition, black cumin seeds are extensively used as natural remedy and the seeds are extensively used as spice, carminative, condiment and aromatic.
• Traditionally, they have been used as diuretic, diaphoretic, stomachic, liver tonic and digestive.
• The seeds are given with buttermilk to cure obstinate hiccups and are also useful in loss of appetite, vomiting, dropsy and puerperal diseases.
• In different combinations with other ingredients, the seeds have been used in obesity and dyspnoea. They have anti-bilious property and are administered internally in intermittent fevers.
• The herb has been regarded as a valuable remedy in hepatic and digestive disorders as well as stimulant in a variety of conditions ascribed to cold humours.
• They have also been used in chronic headache and migraine. They have been useful in mercury poisoning, sores and leprosy.
• Brayed in water, its application removes swellings from hands and feet. Black cumin seed is also used externally in leucoderma, alopecia, eczema, freckles and pimples.
• The seeds have also been used as anthelmintic and antibacterial agent.

• Sweet, anise-flavored Fennel seed together with thyme, nettle, mugwort, etc., has been revered as one of nine Anglo-Saxon sacred herbs for its conventional health benefits. The spice is one of the most sought-after ingredients in many popular cuisines all over the Mediterranean regions.
• Fennel is a perennial herb plant belonging to the parsley or Umbelliferae family. Scientific name of Fennel is Foeniculum vulgare var. dulce.
• Fennel is native to Southern Europe and grown extensively all over Europe, Middle-East, China, India, and Turkey.
• In general, Fennel seeds are harvested when their seed heads turn light-brown. The seeds, which closely resemble that of anise seeds in appearance, feature oblong or curved (comma) shape, about 3-4 mm long, light brown-color with fine vertical stripes over their surface.

HEALTH BENEFITS OF FENNEL SEEDS

• Fennel symbolizes longevity, courage, and strength. In addition to its use as medicinal values, Fennel has many health benefiting nutrients, essential compounds, anti-oxidants, dietary fiber, minerals, and vitamins.
• Fennel seeds indeed contain numerous flavonoid anti-oxidants like kaempferol and quercetin. These compounds function as powerful anti-oxidants by removing harmful free radicals from the body thus offer protection from cancers, infection, aging and degenerative neurological diseases.
• Fennel seeds are rich source of dietary fiber. 100 g seeds provide 39.8 g of fiber. Much of this roughage is metabolically inert insoluble fiber, which helps increase bulk of the food by absorbing water throughout the digestive system and easing constipation condition.
• Fennel seeds compose of health benefiting volatile essential oil compounds whose active principles in the Fennel are known to have antioxidant, digestive, carminative, and anti-flatulent properties.
• Fennel seeds are concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium.
• Furthermore, the seeds indeed are the storehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin particularly are concentrated in these seeds.

SELECTION AND STORAGE

• Store dry Fennel seeds as you do in case of other seeds like caraway, dill, etc. Place whole seeds in a clean air-seal container and store in cool, humid free and dark place.
• Ground and powdered Fennel should be stored inside the refrigerator in airtight containers and should be used sooner since it loses flavor quickly due to evaporation of its essential oils.

USES

• Fennel has long been used as a remedy for flatulence and indigestion in traditional medicines.
• Fennel seed decoction or added as spice in food has been found to increase breast milk secretion in nursing mothers.
• Fennel water often is used in newborn babies to relieve colic pain and help aid digestion.
• Fennel seed oil is used to relieve coughs, bronchitis and as massage oil to cure joint pains.
• In order to keep the fragrance and flavor intact, Fennel is generally ground just before preparing dishes or whole seeds are gently roasted under light-heat before using them in a recipe
• Fennel seed is widely used as a savory spice. It is principally added in cooking as a condiment and flavoring base.
• Its seeds are widely used in fish, cheese spreads, and vegetable dishes.
• Its seeds are being used as part of curry powder. In addition, sugarcoated Fennel seeds (saunf) have been used as a condiment after food to improve digestion in India, Pakistan and Bangladesh
• Fennel seeds are used to flavor breads, dough, cakes, biscuits, and cheese.