INCON EXIM

Kodambakkam, Chennai, Tamil Nadu

Do you suffer from gripping stomach pain? Or with cold and cough? Take a few sips of anise seed mixed in hot-water and you feel better instantly. These unique aromatic spicy seeds indeed are quite popular for their culinary and medicinal values. Anise botanically belongs to the Apiaceae family in the genus Pimpinella and known scientifically as Pimpinella anisum. The humble anise plant is native to Middle-East and Mediterranean region; probably originated on the fertile plains of Nile delta in the Egypt.
Anise is a perennial herbal plant; generally, grows up to a height of about 2 feet. It bears white colored umbelliform flowers by July, and harvested by bringing down the whole plant once its seed-heads matured enough on the plant itself. Its seeds then separated from the flower heads by threshing. Anise seeds feature oblong or curved, comma shape, about 3-4 mm long, light brown color and fine stripes over its outer surface. The seeds feature delicately sweet and aromatic bouquet with a distinctive liquorice flavor. Their special fragrance is due to essential oil,  anethole in them. Star anise (Illicium verum) is a spicy fruit, obtained from evergreen tree native to South-West China. It has similar flavor and taste like that of anise seed. Star-anise tree bears star-shaped fruits which turn rust-red color when ripen. Interiorly, these fruits envelope amber-colored seeds. Both the seed as well as fruit husks used as spice in cooking.

Health benefits of anise :

• Exotic anise spice carry some of the important plants derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.
• the main essential volatile oil that gives the characteristic sweet, aromatic flavor to anise seed is anethole. Other important compounds found in these seeds include estragol, p-anisaldehyde, anise alcohol, acetophenone, pinene and limonene.
• Anise seed oil obtained from extraction of the seeds has been found application in many traditional medicines as stomachic, anti-septic, anti-spasmodic, carminative, digestive, expectorant, stimulant and tonic agent.
• The seeds are an excellent source of many essential B-complex vitamins such as pyridoxine, niacin, riboflavin, and thiamin. Pyridoxine (vitamin B-6) helps increase GABA neuro-chemical levels in the brain.
• The spicy seeds are one of important source of minerals like calcium,  iron, copper, potassium,  manganese, zinc and magnesium. 100 g dry seeds contain 36.96 mg or 462% daily required levels of iron. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
• Copper is a cofactor for many vital enzymes, including cytochrome C-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required in the production of red blood cells.
• The spice also contains good amounts of anti-oxidant vitamins such as vitamin-C and vitamin-A.

Selection and storage :

• Dried as well as ground anise powder can be readily available in the spice market year-round. Choose anise seeds from organic herb stores for authenticity. Buy them in small quantities so that they would last for 3-4 months, since they lose their flavor because of evaporation of essential oils. Fresh seeds should feature brilliant olive-green to grey-brown color and give rich aroma when rubbed between index and thumb fingers. Avoid seeds that have broken tips or those of old stocks as they feature less in essential oils and, therefore, poor in quality.
• At home, store anise in airtight containers; place in cool, dark place. Powder/ground form should be kept in airtight containers and used as early as possible since it can lose its flavor rather quickly.
• Star anise, on the other hand, has a longer shelf life. Ground star-anise should be stored in an airtight container, away from sunlight.

Medicinal use :Anise seed as well its oil found application in many traditional medicines for their distinctive health promoting and disease preventing roles.

• Anise preparations are an excellent remedy for asthma, bronchitis cough as well as digestive disorders such as flatulence, bloating, colicky stomach pain, nausea and indigestion.
• The essential oil "anethole" (anise seeds comprises 75 - 90%) has been found to have estrogenic effect. The decoction obtained from the seeds oftentimes prescribed in the nursing mothers to promote breast-milk production.
• Anise seed water is very helpful in relieving running nose condition in infants.
• Its seeds chewed after meal in India and pakistan in order to refresh post-meal breath. (Medical disclaimer).

Culinary uses :

Anise seeds, its oil as well as fresh young leaves used in cooking. The flavor may be heightened by gentle toasting the seeds. Its seeds impart sweet-aromatic flavor and employed in variety of savory and sweet dishes. The whole seeds, and oftentimes freshly ground powder can be added to the recipes at the last moment to limit the evaporation of essential volatile oils in them.

• This delicate spice is being used as flavoring base in soups, sauces, breads, cakes, biscuits and in confectionary.
• Popular aniseed flavor drinks include prenod, french pastis, spanish ojen etc.
• Anise seeds as well as its oil has been in use in the preparation of sweet dishes in many Asian countries.
• Its seeds also used as a flavoring base in the preparation of herbal tea; and a liquor called anisette.
• Star anise (bajiao) is one of the most important spices in Chinese cuisine, and indeed, is the dominant flavor in Chinese five-spice powder along with cloves,  cinnamon, huajiao (Sichuan pepper) and ground fennel seeds.

Fenugreek seeds are tiny, bitter, dicotyledonous seeds of herb fenugreek. Toasted gently, they exhibit strongly aromatic and pungent flavor. Traditionally, fenugreeks have been found use to cure digestive problems and to improve breast milk secretion in the nursing mothers. In the botany, fenugreek is a small annual leguminous herb belonging in the fabaceae family, genus: Trigonella. Scientific name: Trigonella foenum-graecum. Some of the common names of herb fenugreek include greek-hay, mehti, bird's foot, greek-clover, etc.
Fenugreek is native to the sub-Himalayan plains of Indian subcontinent, and today, it is widely grown all over the southern and Mediterranean Europe, Middle-East Asia and northern African regions. Fenugreek grows up to about 1-2 feet in height with light green color tri-foliate leaves and white flowers. It bears long, slender, yellow-brown pods containing about 10-20 golden-yellow color seeds. Its seeds are small, hard, and resemble tiny, multi-faceted stone-pieces. Raw seeds have maple flavor and bitter taste; however, their taste becomes more acceptable once they gently roasted under light heat.

Health benefits of fenugreek seeds :

• Fenugreek seeds are rich source of minerals, vitamins, and phytonutrients. 100 g seeds carry 323 calories.
• The seeds compose ample amounts of soluble dietary fiber. Soaking them in water softens their outer coat and turns it slimy (mucilaginous). 100 g of seeds provide am 24.6 g or over 65% of dietary fiber.
• Non-starch polysaccharides (NSP) constitute major portion of this fiber content in the fenugreek seeds. Some important NSP's include saponins, hemicellulose, mucilage, tannin,  and pectin. These compounds help lower blood LDL-cholesterol levels by inhibiting bile salts re-absorption in the colon. They also bind to toxins in the food and help to protect the colon mucusa from cancers.
• NSPs (non-starch polysaccharides) increase the bulk of the food and speed up bowel movements. Altogether, NSPs assist in smooth digestion and help relieve constipation ailments.
• It has been established that amino-acid 4-hydroxy isoleucine in the fenugreek seeds has facilitator action on insulin secretion. In addition, fiber in the seeds helps lower rate of glucose absorption in the intestines, and thus help regulate blood sugar levels. Fenugreek seeds are therefore one of the recommendeded food ingredients in the diabetic diet.
• The seeds contain many phytochemical compounds such as choline, trigonelline diosgenin, yamogenin, gitogenin, tigogenin and neotigogens. Together, these compounds attribute for the medicinal properties of fenugreeks.
• This prized spice is an excellent sources of minerals like copper, potassium, calcium,  iron, selenium, zinc, manganese, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure by countering action on sodium. Iron is essential for red blood cell production and as a co-factor for cytochrome-oxidases enzymes.
• It is also rich in many vital vitamins that are essential nutrients for optimum health, including thiamin,  pyridoxine (vitamin B6), folic acid, riboflavin, niacin, vitamin A, and vitamin-C.

Medicinal uses of fenugreek seed :

• Its seeds have been used in many traditional medicines as a laxative, digestive, and as a remedy for cough and bronchitis.
• If used regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood sugar (glycemic) levels in diabetics.
• Fenugreek seeds added to cereals and wheat flour (bread) or made into gruel, given to the nursing mothers may increase breast milk production.

Selection and storage :

• Fenugreek seeds are readily available in the spice stores all around the year. One may find different forms of seeds such as whole seeds, powdered or vacuum packed paste in these stores.
• Choose whole seeds from authentic brands. The seeds should feature bright golden-yellow color, hard and exude delicate maple flavor. Avoid old stocks as they may infected by fungal mold and out of flavor.
• Store whole seeds in airtight glass container and place in a cool, dark place where it can stay fresh for several months. Powdered or paste form of fenugreek, however, should be kept in the air-sealed packets and placed inside the refrigerator.

Culinary uses :

• Traditionally, fenugreek seeds are being used in a wide range of culinary recipes, especially in spice mix. The seeds either in the forms of whole seeds, sprouted, powder, sauce or as paste used in a variety of savory dishes in many parts of Middle-East, India, Mediterranean and Central Asian regions.
• The seeds should be added in small quantities in food since they possess strong aroma and bitter taste. Dry fry under light heat in order to mellow their flavor.

Here are some serving tips :

• Fenugreek is one of the chief ingredients in Indian curry and masala powders.
• Small quantity of sprouted seeds added to vegetables and lentil dishes.
• Fenugreek greens, known as methi, either fresh or dried, is one of the prominent leafy-greens featuring in India, Pakistan, and Persian cooking with spinach,  potato (aaloo-methi),  carrots,  etc.
• Sprouted fenugreek seeds are used in salads, paste, dips, fillings, etc.

Mustard seeds have been highly prized culinary oil-seeds being in use since earlier times. The seeds are fruit pods obtained from mustard plant, in the Brassica family. Some of close members of mustards in this family include cabbage,  broccoli,  brussels-sprouts, etc. Scientific name: Brassica juncea. Mustards are native to Asia Minor, but these days cultivated as one of the main commercial crop in Canada, India, China, and temperate climates of European region.
Mustards are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter are encased inside a fruit pod, in a similar fashion like green pea pod. In general, three main varieties of mustard are grown worldwide for use.
White mustard seeds (Sinapis alba or Brassica alba): The seeds are light straw-yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency. Black mustards (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties. Brown mustards (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.

Health benefits of mustard seeds :

• Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
• Being one of the chief oil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.
• The seeds are high in essential oils as well as plant sterols. Some of important sterols include such as brassicasterol, campesterol, sitosterol, avenasterol and stigmasterol. Some of glucosinolate and fatty acids in the seeds include sinigrin, myrosin, erucic, eicosenoic, oleic, and palmitic acids.
• Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin,  thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid. These vitamins are essential in the sense that body requires them from external sources to replenish. These B-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.
• 100 g of mustards provide 4.733 mg of niacin (vitamin B-3). Niacin is a part of nicotinamide co-enzymes that help lower blood cholesterol and triglyceride levels.
• Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.
• The seeds are an excellent source of vitamin E,  gamma tocopherol; contain about 19.82 mg per 100 g (about 132% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.
• Mustards are rich source of health benefiting minerals. Calcium, manganese, copper, iron,  selenium and zinc are some of the minerals especially concentrated in these seeds. Calcium helps build bone and teeth. Manganese is employed by the body as a co-factor for the antioxidant enzyme superoxide dismutase. Copperis required in the production of red blood cells. Iron is required for the red blood cell formation and cellular metabolism.

Medicinal uses :Mustard seeds and its oil has traditionally been used to relieve muscle pain, rheumatism and arthritic pain.In India, mustard oil is applied over scalp and is believed to stimulate hair growth. Its ground seeds act as a laxative, stimulant to gastric mucosa and increase intestinal secretion. (Disclaimer).


Selection and storage :

• Whole mustard seeds have no flavor and smell at all. The hot pungent taste of mustard is because of release irritant gases when its seeds subjected to crush and mix with water to activate enzyme myrosinase. In the spice stores one may find all varieties of whole seeds, ground powder, pastes and different mustard sauces. White mustard seeds feature less pungent flavor than brown or black mustard seeds.
• Whole, dry mustards keep well for months at room temperature when stored in cool, dry and humid free conditions. However ground seeds and other preparations of mustards should be kept in tight, air seal containers and placed inside the refrigerator for a prolonged shelf life.

Culinary uses :

• Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in cooking.
• The aroma and pungent flavor of mustards come from the essential oil,  sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase enzyme.

Here are some serving tips :

• Mustards exude pungent nutty flavor when gently roasted under low flame.
• Brown as well white mustards are used in pickling with raw mango,  bitter gourd,  etc, in India.
• Mustard fish curry, prepared with thin mustard paste,  coriander powder,  chilies and nigella is popular in Bangladesh and West Bengal in Indian subcontinent.
• Different kind of mustards employ mustard seeds mixed with herbs, spices, honey,  tomato, etc., in many parts of the world.
• Mustard paste is used in salad dressings, sandwiches, and hot dogs and in mayonnaise.
• American yellow mustard is prepared with white seeds, vinegar, spices,  turmeric and sugar.
• Mustard oil is one of popular cooking oils used in many North Indian and Pakistani recipes.

Cardamom is a seed pod, known since centuries for its culinary and medicinal properties. This aromatic spice is native to the evergreen rain forest of southern Indian Kerala state and grown in only a few tropical countries. Botanically, it belongs to the family of "Zingiberaceae" and consists of two genera; Elettaria and Amomum.
Generally, the cardamom plant grows up to 4 meters in length in thick clumps and starts bearing its prized seed podssoon after about two years of plantation. Each pod measures about 1-2 cm in length. Both Elettaria and Amomum cardamom types feature three-sided pods with a thin, yet tough papery outer cover. Inside, tiny, deep-brown to black, aromatic seeds are arranged in vertical rows with each grain ensheathed again inside a very thin membrane.
Elettaria pods are small and light green, while amomum pods are larger and dark brown. The pods are being used as flavoring base in both food and drink as well as in medicine. Black cardamom (Amomum subulatum) also known as Nepal cardamom (bari or kali elaichi in India and Nepal) is a relatively bigger sized pod of same Zingiberaceae family. They have dark brown, rough outer coat, measuring about 2-4 cm in length and 1-2 cm in diameter. The pods have camphor-like intense flavor commonly used in spicy stews in sub Himalayan plains of India, Pakistan, Nepal as well as in China.

Health benefits of cardamom :This exotic spice contains many plants derived chemical compounds that are known to have been anti-oxidant, disease preventing and health promoting properties. The spicy pods contain many essential volatile oils that include pinene, sabinene, myrcene, phellandrene, limonene, 1, 8-cineole, terpinene, p-cymene, terpinolene, linalool, linalyl acetate, terpinen-4-oil, a-terpineol, a-terpineol acetate, citronellol, nerol, geraniol, methyl eugenol,  and trans-nerolidol.
The therapeutic properties of cardamom-oil have been found application in many traditional medicines as antiseptic, antispasmodic, carminative, digestive, diuretic, expectorant, stimulant, stomachic and tonic. Cardamom is a good source of minerals like potassium, calcium, and magnesium. 100 g pods conatin 1119 mg of this electrolyte. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Copper is required in the production of red blood cells.
Additionally, it is also an excellent source of iron and manganese. 100 g pods contain 13.97 mg or 175% of daily-required levels of iron. Iron is required for red blood cell formation and cellular metabolism. Manganese is a co-factor for the enzyme, superoxide dismutase, a very powerful free-radical scavenger. Further, these aromatic pods are rich in many vital vitamins, including riboflavin, niacin, vitamin-C that is essential for optimum health.

Selection and storage :Fresh cardamom pods as well as its powder can be available in the market year around. Both varieties of pods are readily sold in the markets. "Elettaria" pods are small and light green, while 'Amomum" pods are larger and dark brown. Fresh pods should be heavy and give sweet aroma when rubbed with the finger tips. Avoid pods that appear light and that are with surface discoloration or spots, which may feature mold (fungal infection).

Medicinal use :The therapeutic properties of cardamom oil have found application in many traditional medicines as antiseptic and local anesthetic, and antioxidant in addition to play health promoting and disease preventing roles.

Culinary uses :In general, cardamom seeds are one of the most sought-after ingredients in sweet and dessert preparations. The pod is split open to expose its underlying seeds either with fingers or using a small knife. The seeds are then crushed (powdered) using a pestle/mortar or hand-mill just before their addition in cooking. However, whole pods are preferred in savory dishes, which give a further punch to the recipe since their peel too contains significant amounts of valuable essential oils.

Here are some preparation tips :

• This delicate spice is being used as flavoring agent in both foods, soups and refreshing drinks.
• The pods have been in use in the preparation of sweet dishes in many Asian countries. Elaichi-pista (cardamom and pistachio) kulfi is a famous summer dessert in India, Pakistan, and Iran. Elaichi kheer is another popular rice pudding with added pistachio, and raisins in these regions.
• It is used as a flavoring base in the preparation of tea, coffee, and cold beverages.
• Black cardamom (badi elaichi) is mostly preferred in savory dishes; to prepare rice-pilaf, meat stews, and lentil-curry in many parts of Nepal, India, and Pakistan.

Widely popular for their distinctive spice flavor, cumin seeds are commonly featuring ingredients in the North African, Middle-East, Western Chinese, Indian, Cuban and North Mexican cuisine. The spice is native to Middle-East Asian region, and today, grown all over the world for its pleasantly aromatic seeds. Cumin is a small flowering herbaceous plant belonging in the Apiaceae,  family, in the genus; Cuminum. Its scientific name is Cuminum cyminum. The cumin plant flourishes well in sandy, fertile soil, assisted with hot summer weather conditions. It bears small, gray-yellow, oblong shaped seeds with vertical ridges on their outer surface. The seeds closely resembles caraway seedsin appearance.
Cumin seeds impart distinctive strong flavor, and warm perception on taste buds. This comes from certain group of essential oils in them. The chief constituent and important aromatic compound in cumin is cuminaldehyde (4-isopropylbenzaldehyde). Black cumin (Bunium persicum), also popular as wild or shahi jeera in the Persian and Indian sub-continent, is related variety of regular cumin. Its seeds feature long, slender, curved, dark-brown pods with distinctive earthy flavor.

Health benefits of cumin seeds :

• Cumin seeds contain numerous phyto-chemicals that are known to have antioxidant, carminative and anti-flatulent properties. The seeds are an excellent source of dietary fiber.
• Its seeds contain certain health-benefiting essential oils such as cuminaldehyde (4-isopropylbenzaldehyde),  pyrazines, 2-methoxy-3-sec-butylpyrazine, 2-ethoxy-3-isopropylpyrazine,  and 2-methoxy-3-methylpyrazine.
• The active principles in the cumin may improve gut motility and help in digestion by augmenting gastro-intestinal enzyme secretions.
• The spice is an excellent sources of minerals like iron, copper, calcium, potassium, manganese, selenium, zinc and magnesium. Copper is required in the production of red blood cells. Iron is required for red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the powerful anti-oxidant enzyme,  superoxide dismutase.
• It also contains very good amounts of B-complex vitamins such as thiamin, vitamin B-6, niacin, riboflavin, and other vital anti-oxidant vitamins like vitamin E, vitamin A, and vitamin C.
• The seeds are also rich source of many flavonoid phenolic anti-oxidants such as carotenes, zea-xanthin, and lutein.

Selection and storage :Cumin spice can be readily available around the year in the market. You can buy its seeds as well as ground powder in ready made packs. Good-quality cumin should release pleasant yet peppery flavor when squeezed between index.

Have you ever caught up with gripping stomach pain? Drinking a few sips of extraction obtained from coriander seeds, dill, caraway, fennel, and aniseed from your granny's kitchen spice-box perhaps would be the most effective carminative remedy for this ailment! Coriander is a small, hollow-stemmed plant in the Apiaceae family, in the genus: Coriandum. Its scientific name is Coriandum sativum. Pleasant, aromatic and spicy, its seeds have been found utility since ancient times in cooking as well as in various traditional medicines.
Coriander is native to South-Eastern Europe and grown extensively all over the Europe, Middle East, China, India, and Turkey. It is recognized as cilantro in the west. This herbaceous plant grows up to 2 feet in height with branching stems, featuring deep green soft, hairless bi or tri-lobed leaves. The mature plant bears small light pink color flowers that subsequently turn into globular or oval-shaped fruits (seeds). The seeds measure about 4-6 mm in diameter with central hollow cavity containing two vertical vittae containing some important essential oils. Coriander seeds can be ready for harvest when the plant turn brown and its leaves begin to dry and fall. Immature seeds are light green and taste bitter. To harvest, the crop is cut, tied in small bundles, and sun-dried for several days. Traditionally, to separate the seeds, either the sheaves are beaten with stick or a lightweight roller used to wear off the pods.

Health benefits of coriander seeds :

• Coriander seeds possess many plant-derived chemical compounds that known to have been anti-oxidant, disease preventing, and health promoting properties.
• The characteristic aromatic flavor of coriander seeds comes from their essential volatile oils and fatty acids. Some important fatty acids in the dried seeds include petroselinic acid, linoleic acid (omega 6), oleic acid,  andpalmitic acid. In addition, the seeds contain essential oils such as linalool (68%), a-pinene (10%), geraniol, camphene, terpine etc. Together; these active principles are responsible for digestive, carminative, and anti-flatulent properties of the seeds.
• As in other spices, coriander is also rich in dietary fiber. 100 g seeds provide 41.9 g of fiber. Much of this fiber is metabolically inert insoluble fiber, which helps increase bulk of the food by absorbing water throughout the digestive system and help easing constipation condition.
• In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon, thus help lower serum LDL cholesterol levels. Together with flavonoid anti-oxidants, fiber composition of coriander helps protect colon mucusa from cancers.
• Its seeds are an excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. Copper is required for the production of red blood cells. Iron is essential for cell metabolism and red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is utilized by the body as a co-factor for the powerful anti-oxidant enzyme,  superoxide dismutase.
• Unlike other dry spice seeds that lack in vitamin C, coriander seeds contain an ample amount of this anti-oxidant vitamin. 100 g of dry seeds provide 21 mg or 35% of RDI of vitamin-C.
• Furthermore, the seeds are the storehouse of many vital B-complex vitamins like thiamin, riboflavin, and niacin.

Selection and storage :

• Coriander seeds as well as its oil can be readily available in the markets year around. The seeds used as spice. Good-quality coriander seeds should release pleasant, slightly peppery flavor when squeezed between index and thumb fingers. In the store, buy whole seeds instead of coriander powder since, oftentimes it may contain adulterated spicy mix.
• At home, store seeds in cool, dry, dark place, in airtight containers. This way, they keep well for many months and can be milled using a hand-mill whenever required. Ground or powdered coriander should be stored inside airtight containers and placed in the refrigerator. Use this spicy powder as early as possible since it loses its flavor rather quickly due to evaporation of essential oils.

Culinary uses :Dried coriander seeds are one of the common spice ingredients used worldwide. In general, completely dried seeds gently roasted under low flame just before milling in order to get fine powder. Roasting releases special aromatic compounds and essential oils in the seeds.

Here are some serving methods :Coriander seeds are used as flavoring agent in confectionary, stews, sausages, sweet breads, and cakes.Coriander leaves as well as seeds are being used as an aromatic spice in Chinese, Indian, Pakistani, Middle-eastern and European cooking.Russian dark rye bread,  "Borodinsky bread" uses coriander seeds.In India, ground powder of coriander seeds is a common household spice powder that is used in pickling, chutneys, stews, curries, marinades as well as in sausages.

Medicinal uses :

• Along with dill,  and fennel, coriander seeds are being used as a carminative and digestive items in variety of gripe water preparations.
• The seeds are chewed as a remedy to prevent halitosis (unpleasant breath). (Medical disclaimer).

Sweet, anise-flavored fennel seed together with thyme, nettle, mugwort, etc., has been revered as one of nine Anglo-Saxon sacred herbs for its conventional health benefits. The spice is one of the most sought-after ingredients in many popular cuisines all over the Mediterranean regions. Fennel is a perennial herb belonging to the parsley (Umbelliferae) family; a broad family of herbs and spices which also includes some of other common members such as caraway,  dill,  anise,  cumin…etc. Scientific name of fennel is Foeniculum vulgare var. dulce.
Fennel is native to Southern Europe and grown extensively all over Europe, Middle-East, China, India, and Turkey. This herbaceous plant reaches up to 2 meters (about 6 feet) in height with deep green feathery (lacy) leaves and bears golden-yellow flowers in umbels. In general, fennel seeds are harvested when their seed heads turn light-brown. The seeds, which closely resemble that of anise seeds in appearance, feature oblong or curved (comma) shape, about 3-4 mm long, light brown-color with fine vertical stripes over their surface.
In general, fennels are harvested during early hours of the day to avoid loss of seeds in the field. As in caraway, its stems are staked until they were dry and then threshed, processed and dispatch to the markets. Fennel bulb (Foeniculum vulgare var. azoricum), used as a vegetable, is closely related to seeding fennel. It has grown for its anise flavored sweet taste fronds in many parts of Mediterranean region.

Health benefits of fennel seeds :

• Fennel symbolizes longevity, courage, and strength. In addition to its use as medicinal values, fennel has many health benefiting nutrients, essential compounds, anti-oxidants, dietary fiber, minerals, and vitamins.
• Fennel seeds indeed contain numerous flavonoid anti-oxidants like kaempferol and quercetin. These compounds function as powerful anti-oxidants by removing harmful free radicals from the body thus offer protection from cancers, infection, aging and degenerative neurological diseases.
• Like in caraway, fennel seeds too are rich source of dietary fiber. 100 g seeds provide 39.8 g of fiber. Much of this roughage is metabolically inert insoluble fiber, which helps increase bulk of the food by absorbing water throughout the digestive system and easing constipation prolems.
• In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon. It thus helps lower serum LDL cholesterol levels. Together with flavonoid anti-oxidants, fiber composition of fennel helps protect the colon mucusa from cancers.
• Fennel seeds compose of health benefiting volatile essential oil compounds such as anethole, limonene, anisic aldehyde, pinene, myrcene, fenchone, chavicol,  and cineole. These active principles in the fennel are known to have antioxidant, digestive, carminative, and anti-flatulent properties.
• Fennel seeds are concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc,  and magnesium. Copper is required in the production of red blood cells. Iron is required for red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the powerful anti-oxidant enzyme,  superoxide dismutase.
• Furthermore, fennel seeds indeed are the storehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin particularly are concentrated in these seeds.

Selection and storage :

• Fennel seeds are available year around in the markets either in the form of seeds or in processed ground form. In the store, buy whole fennel seeds instead of powder since oftentimes it may contain adulterated spicy powders.
• Store dry fennel seeds as you do in case of other seeds like caraway, dill, etc. Place whole seeds in a clean air-seal container and store in cool, humid free and dark place. Ground and powdered fennel should be stored inside the refrigerator in airtight containers and should be used sooner since it loses flavor quickly due to evaporation of its essential oils.

Medicinal uses :

• Fennel has long been used as a remedy for flatulence and indigestion in traditional medicines.
• Fennel seed decoction or added as spice in food has been found to increase breast milk secretion in nursing mothers.
• Fennel water often is used in newborn babies to relieve colic pain and help aid digestion.
• Fennel seed oil is used to relieve coughs, bronchitis and as massage oil to cure joint pains.

Culinary uses :

• Fennel seeds exude anise like sweet fruity-aroma when rubbed between fingers. Its herb parts, including tender growing tops, root-bulb, dried stalks, and seeds are used extensively in a wide variety of cuisines all over the world.
• In order to keep their fragrance and flavor intact, fennel is generally ground just before preparing dishes or whole seeds are gently toasted under light-heat before using them in a recipe.