Cumin is the dried seed of the herbCuminum cyminum, a member of theparsleyfamily. They resemblecarawayseeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. Cumin has been in use since ancient times.

Cumin was introduced to theAmericasby Spanish and Portuguese colonists. Several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used inPersian cuisine.

Today, the plant is mostly grown in
Pakistan, India, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile, andChina.

Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian (where it is calledjeera).

In South Asian(mainly in INDIA) cooking, it is often combined withcoriander seedsin a powdered mixture calleddhana jeera.

In Sanskrit, cumin is known asjirathat which helps digestion" and is calledzirainPersian. In the Ayurvedic system, dried cumin seeds are believed to have medicinal purposes. It is used internally and sometimes for external applications also.

In southern India, popular drinks such asKeralaandTamil Naduare called jira water, which is made by boiling cumin seeds.

Fennel is aflowering plantspeciesin thecarrot family.It is a hardy, perennialherbwith yellowflowersand featheryleaves. It is indigenous to the shores of theMediterraneanbut has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Fennel is used as afood plantby thelarvaeof someLepidopteraspecies including themouse mothand theanise swallowtail.

In a 100 gram amount, fennel seeds provide 345caloriesand are a rich source.

Fennel seeds are 52%carbohydrates, 15%fat, 40% dietary fiber, 16% protein and 9% water.

Many cultures in India and neighboring countries (where it is known assaunfinHindi)

it is an essential ingredient of theAssamese/Bengali/Oriyaspice mixturepanch phoronand in Chinesefive-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed asmukhwas, an after-meal digestive and breath freshener, or candied ascomfit.

Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal.

INDIA produce 110, 000 tonnes per year.

Manyegg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian andGermansalads, often tossed withchicoryandavocado, or it can bebraisedand served as a warm side dish. It may beblanchedormarinated, or cooked in risotto.

Fenugreekis an annual plant in the familyFabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop, and its seeds are a common ingredient in dishes from theIndian subcontinent.

Major fenugreek producing countries areAfghanistan, Pakistan, India, Iran, Nepal, Bangladesh, Argentina, Egypt, France, Spain, Turkey, andMorocco. The largest producer is India, where the major producing states areRajasthan, Gujarat, Uttarakhand, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana, andPunjab. Rajasthan accounts for over 80% of India's output.

Fenugreek is used as anherb(dried or fresh leaves), spice(seeds), and vegetable (fresh leaves, sprouts, andmicrogreens).

The fibre content (saponins, mucilage, etc.) of fenugreek binds to toxins in the food and flush them out. This in turn helps to protect themucousmembrane of the colon from cancer.

Per 100g, fenugreek leaves provide 49caloriesand contain 89% water, 6%carbohydrates, 4%proteinand less than 1%fat, withcalciumat 40% of theDaily Value.

Fenugreek seeds (per 100g) are rich sources of protein (46% of DV), dietary fiber(98% DV), B vitamins, iron(186% DV) and several otherdietary minerals