Nutmeg &Mace Nutmeg is the seed of Myristica fragrans, an evergreen tree. Nutmeg is more pungent and sweeter than mace. But slightly bitter flavor of Nutmeg adds character to vegetables. Nutmeg is used in whipped cream, custard, pudding, fruit pies and eggnog. Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves. Ground Nutmeg is an ideal baking spice and is especially complimentary in sweet breads, cakes, muffins, cookies. Mace is often preferred in light-colored dishes for the bright orange, saffron-like color it imparts
Dry Ginger Ginger root is used extensively as a spice in many cuisines of the world. The active constituent of fresh ginger is gingerol. The juice from old ginger roots is extremely potent and is often used as a spice to cover up other strong odours and flavors such as in seafood and mutton. Ginger is also used as a flavor in candy, cookies, cookies, biscuits and cake, and is the main flavor in ginger. It is used in nausea caused by motion sickness, morning sickness or other illness. Ginger root also contains many antioxidants. Powdered dried ginger root is made into pills for medicinal use. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made. Ginger water was commonly used to avoid heat cramps.
Turmeric Turmeric is botanically known as Curcuma longa, derived from the old Arabic name for the kurkum plant. This spice is a member of the ginger family. Turmeric is extremely pungent, and actually gets stronger when cooked. Turmeric gives ball-park yellow mustard bright color. It is an amazing healing plant that has not only been valued for its therapeutic properties in Ayurvedic and Chinese medicine for thousands of years but also used in the prevention and treatment of a wide range of modern day problems. It is an excellent natural antibiotic, and one of the best detoxifying herbs due to its beneficial effect on the liver, cardiovascular, skeletal and digestive systems.
Turmeric has powerful antioxidant properties and is used in the treatment of various cancers, respiratory infections such as cold, sore throat, cough and fever, skin problems such as acne and psoriasis, and kidney and bladder problems. It can successfully inhibit infection whether bacterial, viral or fungal. It is an important ingredient in curry mixes, chutney, and mustard pickles. It also goes well with chicken, duck, turkey, vegetables, rice, and salad dressing. Turmeric is used as a prime ingredient in Worcestershire sauce, and is used to color other foods like butter, cheese, and fruit drinks. It is a favorite in Middle East and Asian foods and spice blends such as curry.
Galangal Root Galangal root is the edible root of the galangal plant. The formal title for the galangal plant is Alpinia officinarum, although the root is also known as galangal, galingale, iam kieu, kha, or gao liagn jiang. The word “galanga” is actually derived from an Arabic word,khalanjan, which means “Chinese ginger.” Galanga root is used in varying amounts, and cooks who are just starting to work with it should begin with small portions. The flavor can be overwhelming and quite intense, especially for people who are unfamiliar with it.
Pepper The pepper is rightly known as the 'King Of Spices' and is one of the best known spices in the world. Kerala is the major producer and exporter of this most exotic spice. The pepper is the finest in quality and is grown along the lowlands and high ranges of Kerala. It requires 20 to 30 degree Celsius temperature and is propagated by stem cutting.
The Malabar Garbled, Panniyur-1, Karimunda, Kuthiravally, Arakkulam Munda, Balankotta, Kalluvally and Tellichery Extra Bold are some of the famous varieties of pepper. A combination of natural advantages and organic techniques produces bigger, better-shaped, more aromatic and flavored pepper, better than anywhere else in the world.
Clove Clove is a small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum (Eugenia caryophyllata) of the Myrtaceae family. Cloves vary in length from about 1/2 to 3/4 inch (13 to 19 mm).
They contain 14 to 20 percent essential oil. The principal component of which is the aromatic oil Eugenol. Cloves are strongly pungent owing to Eugenol, which is extracted by distillation to yield oil of cloves. This oil is used to prepare microscopic slides for viewing and also as a local anaesthesia for toothaches. Eugenol is used in germicides, perfumes, and mouthwashes, in the synthesis of vanillin, and as a sweetener or intensifier. It's aroma is very strong and is very hot and pungent in taste. Cloves is used to flavor many foods, particularly meats and bakery products.
Cinnamon Cinnamon is the dried inner stem bark of Cinnamomum Verum tree, belonging to the family Lauraceae. The bark is widely used as a spice. The leaves are ovate-oblong in shape, 7-18 cm long. They are leathery and shining green on upper surface when mature. The flowers have a greenish color and a rather disagreeable odour. The fruit is a dark purple seeded berry containing a single seed. The spice is light brown in color and has a delicately fragrant aroma and warm, sweet flavor.
It is lighter in color and milder in flavor than the other species. Cinnamon was once more valuable than gold and has been associated with ancient rituals of sacrifice or pleasure. Cinnamon bark is a popular spice with a delicate fragrance and a warm taste. The brown colored bark is easily chewable. It is used in the form of small pieces or powder. It gives a dish a very rich flavor. It is used to flavor a variety of foods, from confections to curries. The stick cinnamon is added whole to rice dishes, mulled wines, punches, and syrups for poaching fruit. The chips are also used in tea infusions or spiced cider blends. Ground cinnamon is used in baked goods like cakes, pastries and biscuits. Cinnamon leaf oil is used in processed . Cinnamon leaf and bark oil are obtained by distilling the leaf and bark separately. The cinnamon bark oil has anti-fungal properties and cinnamon leaf oil is widely used in perfumes and cosmetics. It is also used in flavoring confectionary, liquors and pharmaceuticals. Cinnamon is a stimulant, astringent and carminative, used as an antidote for colds, Diarrhoea, nausea, vomiting and other problems of the digestive system. It is also used by the diabetic patients in digestion of sugar.
Cardamom Cardamom the Queen of all spices has a history as old as human race. It is one of the high priced spices in the world. It is the dried fruit of a herbaceous perennial plant. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly unique-in aroma, flavour, size and it has parrot green colour. It has well established culinary values, and it is used in a wide range of sweets and confectionery. Tea and coffee made with cardamom are pleasantly aromatic and refreshing.
There are three grades in which Indian cardamom is well known in the International market, 'Aleppey green Extra Bold' (AGEB), ' Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS). Cardamom oil is an essential factor in food items and in preparation of certain medicines. Indian cardamom is known world wide for its quality and is exported to various countries.
Chilly Chilly is the dried ripe fruit of the genus Capsicum. Capsicum annum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chilies and sweet pepper (bell pepper) a mild form with large inflated fruits.
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Dehydrated green chilly is a good source of vitamin ‘c’. Whatever the choice in chilies, they should be dried thoroughly before being ground into a powder. From an ingredient is a simmering pot to a tasty coating on grilled meats, chili through every time. The end result is a flavorful chili that has a consistently pleasing taste from the first bowl to the last.
Nutmeg is the seed of Myristica fragrans, an evergreen tree. Nutmeg is more pungent and sweeter than mace. But slightly bitter flavor of Nutmeg adds character to vegetables. Nutmeg is used in whipped cream, custard, pudding, fruit pies and eggnog. Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves. Ground Nutmeg is an ideal baking spice and is especially complimentary in sweet breads, cakes, muffins, cookies. Mace is often preferred in light-colored dishes for the bright orange, saffron-like color it imparts
Ginger root is used extensively as a spice in many cuisines of the world. The active constituent of fresh ginger is gingerol. The juice from old ginger roots is extremely potent and is often used as a spice to cover up other strong odours and flavors such as in seafood and mutton. Ginger is also used as a flavor in candy, cookies, cookies, biscuits and cake, and is the main flavor in ginger. It is used in nausea caused by motion sickness, morning sickness or other illness. Ginger root also contains many antioxidants. Powdered dried ginger root is made into pills for medicinal use. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made. Ginger water was commonly used to avoid heat cramps.
Turmeric is botanically known as Curcuma longa, derived from the old Arabic name for the kurkum plant. This spice is a member of the ginger family. Turmeric is extremely pungent, and actually gets stronger when cooked. Turmeric gives ball-park yellow mustard bright color. It is an amazing healing plant that has not only been valued for its therapeutic properties in Ayurvedic and Chinese medicine for thousands of years but also used in the prevention and treatment of a wide range of modern day problems. It is an excellent natural antibiotic, and one of the best detoxifying herbs due to its beneficial effect on the liver, cardiovascular, skeletal and digestive systems.
Galangal root is the edible root of the galangal plant. The formal title for the galangal plant is Alpinia officinarum, although the root is also known as galangal, galingale, iam kieu, kha, or gao liagn jiang. The word “galanga” is actually derived from an Arabic word,khalanjan, which means “Chinese ginger.” Galanga root is used in varying amounts, and cooks who are just starting to work with it should begin with small portions. The flavor can be overwhelming and quite intense, especially for people who are unfamiliar with it. 
The pepper is rightly known as the 'King Of Spices' and is one of the best known spices in the world. Kerala is the major producer and exporter of this most exotic spice. The pepper is the finest in quality and is grown along the lowlands and high ranges of Kerala. It requires 20 to 30 degree Celsius temperature and is propagated by stem cutting. 
Clove is a small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum (Eugenia caryophyllata) of the Myrtaceae family. Cloves vary in length from about 1/2 to 3/4 inch (13 to 19 mm).
Cinnamon is the dried inner stem bark of Cinnamomum Verum tree, belonging to the family Lauraceae. The bark is widely used as a spice. The leaves are ovate-oblong in shape, 7-18 cm long. They are leathery and shining green on upper surface when mature. The flowers have a greenish color and a rather disagreeable odour. The fruit is a dark purple seeded berry containing a single seed. The spice is light brown in color and has a delicately fragrant aroma and warm, sweet flavor.
Cardamom the Queen of all spices has a history as old as human race. It is one of the high priced spices in the world. It is the dried fruit of a herbaceous perennial plant. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly unique-in aroma, flavour, size and it has parrot green colour. It has well established culinary values, and it is used in a wide range of sweets and confectionery. Tea and coffee made with cardamom are pleasantly aromatic and refreshing. 
Chilly is the dried ripe fruit of the genus Capsicum. Capsicum annum is an annual sub –shrub, the flowers of which are borne singly and fruits usually pendent, which provide red peppers, cayenne, paprika and chilies and sweet pepper (bell pepper) a mild form with large inflated fruits.