Whole Spices #178791

Cumin(Pronounced "Comein") is the pale green seed of Cuminum Cyminum, a small herb in the parsley family. The seed is uniformly elliptical and deeply furrowed. Cumin is frequently used in Mexican dishes such as Chili Con Carne and Hot Tamales. Cumin has a distinctive, slightly bitter yet warm flavor. An ancient spice, Cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament. During medieval times, it was favored in Europe and Britain, but it seems to have gradually lost favor in those places. The increasing popularity of Mexican influenced foods is boosting the sale of Cumin. For a change of pace, try ground Cumin added to tangy lime or lemon based marinades for Chicken, Turkey, Lamb, and Pork. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces. Stir toasted Cumin into Corn Muffin Butter to create an easy south of the border accent. Heat Cumin and Garlic in olive oil and drizzle over cooked vegetables or potatoes. Ground Cumin is stronger than whole seeds. The Cumin flavor is accentuated by toasting.

Fenugreek, also called Methi, is a crop plant grown as a Potherb and for the Spice made from its Seeds. The Fenugreek plant grows wild from the eastern Mediterranean area to China it is cultivated worldwide.The name Fenugreek or Foenum-Graecum is from Latin for "Greek hay".Fenugreek is used both as an Herb (the leaves) and as a Spice (the seed). The yellow, rhombic Fenugreek Seed is frequently used in the preparation of pickles, curry powders and pastes, and is often encountered in the Cuisine of the Indian Subcontinent and Thailand. The young leaves and sprouts of Fenugreek are eaten as

The dried rhizome of a herbaceous plant, turmeric is closely related to ginger. The spice is also sometimes called 'indian saffron' thanks to its brilliant yellow color. Indian turmeric has been known to the world since ancient times. Several unique properties of indian turmeric make it the ideal choice as a food flavor, an effective ingredient in medicines and cosmetics, and as a natural colorant. With its rich curcumin content, which imparts the distinctive yellow color, and other inherent qualities, indian turmeric is considered the best in the world. India is today the largest exporter of turmeric to discerning countries like the middle east, the uk, usa and japan. Some of the well-accepted varieties are: 'alleppey finger' and 'erode turmeric' (from tamil nadu), 'rajapore' and 'sangli turmeric' (from maharashtra) and 'nizamabad bulb' (from andhra pradesh). India also exports turmeric in powder form and as oleoresin.

Yellow mustard seeds are hot, aromatic, and bitter. They can be used in mustard, salad dressings, mayonnaise, and many sauces.