SPICES

spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish.

TYPES OF SPICES:

• Tulsi - Basil.


• Tej Patta - Bay Leaf.


• Kali Mirch - Black Pepper.


• Hing - Asafoetida


• Kala Namak - Black Salt


• Elaichi - Cardamom.


• Ajwain - Caram seeds or Celery seeds


• Dalchini - Cinnamon

Nutritional Value:

• Dry ginger, ajowan and asafoetida had high calcium (1.0-1.5%) and iron (54-62 mg/100 g) levels. The tannin content of spices was also high (0.9-1.3% DM).