B P SPICES

Fennel seed is a flowering plant spices in the carrot family. These seeds are yellowish brown in colour and obtained from the perennial fennel plant. It has a flavour which leds aroma to the food. Height of fennel seed is about 10 mm in length and 4 mm width. Fennel seeds are also if green colour and they are used as mouth freshener. Fennel seeds have known since the time of Greeks and Romans. Fennel seed name originated from the word ‘fenyl’. In Germany the seeds known as fenchel and in Italy it is known by finoocchio.

Mustard seeds are from scientific family of Brassica juncea. These seeds have been known since times immemorial as oil seeds. Plants in mustard family are cabbage, broccoli, brussels sprouts etc. Mustard seeds have three colors such as black, white and brown. It grown during winters. Seeds of mustard are devoid of any smell or flavor. When mustard seeds are crushed and mixed with water it has pungent taste. White mustard seeds are less pungent than other color seeds.

Coriander is known as Chinese parsley or dhania and in the United States the stems and leaves are called cilantro. All parts of coriander plant are edible, but the fresh leaves and the dried seeds are the most traditionally used in cooking in India. Coriander seeds a have been used for many centuries. These seeds then used for culinary and medicinal purpose. These seeds currently used in India, Holland, Mexico and Russia are the main manufacturers, suppliers and exporters.

Fenugreek seeds are an annual plant in family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. Fenugreek seeds known as Greek hay or methi in india, belongs to the pea family. Annual herb with light green leaves and small white flowers grows up to 2 to 3 feet height. The fenugreek seeds are yellow-brown in colour and have pungent aroma flavor with bitter taste. Western Asia, Southern Europe , Mediterranean region, fenugreek seeds are cultivated from China to Western Europe for its aromatic seeds. It is cultivated worldwide as a semiarid crop. It seeds and leaves are common ingredients in dishes from India.