Fathima Tradex

• Liquorice or licorice  is the root of Glycyrrhiza glabra ('Jyeshtamadh' in Hindi) ('Irattimadhuram' in Malayalam [3] ) from which a somewhat sweet flavor can be extracted. The liquorice plant is a legume (related to beans and peas) that is native to southern Europe and parts of Asia.
  
• It is not botanically related to anise, star anise, or fennel, which are the sources of similar flavouring compounds. The word 'liquorice'/'licorice' is derived (via the Old French licoresse), from the Greek a (glukurrhiza), meaning "sweet root",[4] from (glukus), "sweet"[5] + a (rhiza), "root",[6][7] the name provided by Dioscorides.[8]
• It is a herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7–15 centimeters (3–6 in) long, with 9–17 leaflets. The flowers are 0.8–1.2 cm (½–? in) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2–3 centimetres (1 in) long, containing several seeds.[9] The roots are stoloniferous.[10] The scent of liquorice root comes from a complex and variable combination of compounds, of which anethole is at most a minor component (0-3% of total volatiles).
  
• Much of the sweetness in liquorice comes from glycyrrhizin, a compound sweeter than sugar.

Anise /'æn?s/,[1] Pimpinella anisum, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with star anise and fennel.
Anise is a herbaceous annual plant growing to 1 m (3 ft) or more tall. The leaves at the base of the plant are simple, 1-5 cm (?-2 in.) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaves. The flowers are white, approximately 3 mm in (? in.) in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3–6 mm (?-¼ in.) long, usually called "aniseed".[2]

Anise is a food plant for the larvae of some Lepidoptera species (butterflies and moths), including the lime-speck pug and wormwood pug
Anise plants grow best in light, fertile, well drained soil. The seeds should be planted as soon as the ground warms up in spring. Because the plants have a taproot, they do not transplant well after being established, so they should be started either in their final location or transplanted while the seedlings are still small.

Alkanet is the name of several related plants in the borage family (Boraginaceae):

• Alkanet or common bugloss, Anchusa officinalis
• Alkanet or dyers' bugloss, Alkanna tinctoria, the source of a red dye; the plant most commonly called simply "alkanet"
• Various other plants of the Alkanna genus may be informally called alkanet.
• Bastard alkanet or field gromwell, Lithospermum arvense
• False alkanet, Anchusa barrelieri
• Green alkanet, Pentaglottis sempervirens, a blue-flowered plant with evergreen leaves.

Panch phoran  also found transliterated as panch puran, panchphoran,[1] panch phutana, is a whole spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine. The name literally means "five spices" in Maithili (paanch phorana), Assamese (pas pho?ôn), Bengali (pãch pho?on) and Oriya (pãnch phutana).

All of the spices in panch phoran are seeds. Typically, panch phoran consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.[2] Some cooks prefer to use a smaller proportion of fenugreek seeds, which have a mildly bitter taste.[3]

In Bengal, panch phoran is sometimes made with radhuni instead of mustard seed. In the West, where radhuni may be hard to obtain, some cooks substitute the similar-tasting celery seed.

Unlike most spice mixes, panch phoran is always used whole and never ground. Traditionally, panch phoran is used with vegetables, chicken or beef curry, fish, lentils, shukto and in pickles.[4]

In the tradition of Oriya, Maithili and Bengali cuisine, panch phoron is typically fried in cooking oil or ghee, which causes it to immediately begin popping. This technique is known as "tempering", called (baghaar) in Oriya, (phoron) in Maithili or (bagar) in Bengali and (chaunk) in Hindi. After tempering, other ingredients are added to the fried spices to be coated in the mixture.

• Mentha (also known as Mint, from Greek míntha,[1] Linear B mi-ta)[2] is a genus of flowering plants in the family Lamiaceae (mint family).[3] The species are not clearly distinct and estimates of the number of species varies from 13 to 18.[4] Hybridization between some of the species occurs naturally.
  
• Many other hybrids as well as numerous cultivars are known in cultivation. The genus has a subcosmopolitan distribution across Europe, Africa, Asia, Australia, and North America.[5]
• Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground and overground stolons[6] and erect, square,[7] branched stems.
  
• The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrate margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow.[5] The flowers are white to purple and produced in false whorls called verticillasters.
  
• The corolla is two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a small, dry capsule containing one to four seeds.
• While the species that make up the Mentha genus are widely distributed and can be found in many environments, most Mentha grow best in wet environments and moist soils. Mints will grow 10–120 cm tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, mints are considered invasive.

• Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] With a history of human use of over 7,000 years, garlic is native to central Asia,[3] and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe.
  
• It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.
• Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground.[6] In cold climates, cloves are planted in the fall, about six weeks before the soil freezes, and harvested in late spring.[11] Garlic plants are usually very hardy, and are not attacked by many pests or diseases.
•  Garlic plants are said to repel rabbits and moles.[2] Two of the major pathogens that attack garlic are nematodes and white rot disease, which remain in the soil indefinitely after the ground has become infected.[6] Garlic also can suffer from pink root, a typically nonfatal disease that stunts the roots and turns them pink or red.