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Cumin Seeds
š Cumin seeds are the dried fruit of Cuminum cyminum, an annual herb in the parsley family native to the Levant and Eastern Mediterranean. Today, they are primarily cultivated in arid, hot climates, with India producing roughly 70%ā90% of the world's supply, particularly in the Gujarat and Rajasthan regions
Cumin seeds (Cuminum cyminum) are small, elongated, yellowish-brown dried fruits (schizocarps) with 5-9 prominent longitudinal ridges and a pungent, warm, earthy flavor. As a staple spice in Indian, Middle Eastern, and Mexican cuisines, they are used whole or ground, often featuring in curry powders, stews, and soups.
Mustard Seeds
š india
Mustard seeds are small, pungent, round seeds from the Brassica plant family (related to broccoli and cabbage), widely used as a spice and for producing vegetable oil. Available in yellow, brown, and black varieties, they offer a sharp, tangy flavor and are commonly used in tempering (tadka) for Indian dishes or in making condiments.
Clove Pods (Lavangam)
š Cloves (Syzygium aromaticum) are not originally native to India, but rather to the Molucca Islands (Spice Islands) of Indonesia. They were introduced to India around 1800 A.D. by the East India Company, which established early clove cultivation in Courtallam, Tamil Nadu
Indian clove is the aromatic, air-dried,, unopened flower bud of the Syzygium aromaticum tree, widely cultivated in Southern India (Tamil Nadu/Kerala). It is characterized by a dark brown, nail-like shape, strong, pungent, sweet, and hot flavor, and high oil content (primarily eugenol). It is essential in Indian cuisine, Ayurveda, and for its antiseptic/numbing properties.