Fathima Tradex

• Black 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. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (dried ripe seeds).
• Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.
• Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It is ubiquitous in the industrialized world, often paired with table salt.

• Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. The seeds can come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).
  
• Mustard seeds generally take three to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.
  
• Mustard grows well in temperate regions. Major producers of mustard seeds include Canada, Hungary, Great Britain, India, Pakistan and the United States. Brown and black mustard seeds return higher yields than their yellow counterpart

• Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania,[1] is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm (20 in) tall.
  
• The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
• First attested in English late 14th century, the word coriander derives from the Old French coriandre, which comes from Latin coriandrum,[2] in turn from Greek (koriannon). The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na[5] (written in Linear B syllabic script, reconstructed as koriadnon), similar to the name of Minos' daughter Ariadne, which later evolved to koriannon or koriandron.[6]
  
• Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common term in North America, due to its extensive use in Mexican cuisine.

• Product Code: Peeli Mirchi / Yellow pepper
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• Terminalia chebula var. chebula. Leaves and shoots hairless, or only hairy when very young.
• Terminalia chebula var. tomentella (Kurz) C.B.Clarke. Leaves and shoots silvery to orange hairy.

• Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania,[1] is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems.
  
• The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5–6 mm) than those pointing towards it (only 1–3 mm long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter.
• First attested in English late 14th century, the word coriander derives from the Old French coriandre, which comes from Latin coriandrum,.The earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na[5] (written in Linear B syllabic script, reconstructed as koriadnon), similar to the name of Minos' daughter Ariadne, which later evolved to koriannon or koriandron.[6]
• Cilantro is the Spanish word for coriander, also deriving from coriandrum. It is the common term in North America, due to its extensive use in Mexican cuisine.

• Black 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.
  
• Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (dried ripe seeds).
• Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.
• Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It is ubiquitous in the industrialized world, often paired with table salt.

• Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world.
  
• Cloves are harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, and Sri Lanka. They have a numbing effect on mouth tissues.
  
• The clove tree is an evergreen that grows to a height ranging from 8–12 m, having large leaves and sanguine flowers in numerous groups of terminal clusters.
  
• The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are harvested when 1.5–2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the center.
• The scientific name of clove is Syzygium aromaticum. It belongs to the genus Syzygium, tribe Syzygieae, and subfamily Myrtoideae of the family Myrtaceae. It is classified in the order of Myrtales, which belong to superorder Rosids, under Eudicots of Dicotyledonae.
  
• Clove is an Angiospermic plant and belongs to division of Magnoliophyta in the kingdom Plantae.

• The chili pepper (also chile pepper or chilli pepper, from Nahuatl chilli  is the fruit[1] of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
  
• The term in British English and in Australia, New Zealand, India,[2] Malaysia and other Asian countries is just chilli without pepper.
  
• Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.
  Chili peppers have been a part of the human diet in the Americas since at least 7500 BC.
  
• There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first crops cultivated in Central and South America that is self-pollinating.[5]
  
• Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs.
  
• Upon their introduction into Europe chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chilis' culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries

Turmeric

• (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C (68°F and 86°F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.
• When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

• Asafoetida or asafetida (Ferula assa-foetida) ,[1] is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high).
  
• The species is native to the mountains of Afghanistan, and is mainly cultivated in nearby India.[2] Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.
• It is also known as devil's dung, stinking gum, asant, food of the gods, giant fennel, Jowani badian, heeng (in Hindi) and ting.
  
• This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavor enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal, as well as in numerous vegetable dishes.
  
• It is especially widely used in Odia and all South Indian cuisines, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. It is used to hallmark the taste of Tamil Nadu sambar, a saucy dish made with cereals and lentils.

• The chili pepper (also chile pepper or chilli pepper, from Nahuatl chilli  is the fruit[1] of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
  
• The term in British English and in Australia, New Zealand, India,[2] Malaysia and other Asian countries is just chilli without pepper.
  Chili peppers originated in the Americas.
  
• After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.
  Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago,[3][4] and is one of the first crops cultivated in Central and South America that is self-pollinating.[5]
• Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe chilis were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries.
• But the monks experimented with the chilis' culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries