A r r company Jodhpur, Rajasthan

  Cumin Seed Cumin Seed Cumin seeds –the world’s healthiest food Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. Cumin has been in use since ancient times. Cumin was introduced to the Americas by 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 in Persian cuisine. Today, the plant is mostly grown in  Pakistan, India, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile, and China.  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 called jeera). In South Asian(mainly in INDIA) cooking, it is often combined with coriander seeds in a powdered mixture called dhana jeera. In Sanskrit, cumin is known as jira “that which helps digestion" and is called zira in Persian. 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 as Kerala and Tamil Nadu are called jira water, which is made by boiling cumin seeds.

Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but 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 a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail. In a 100 gram amount, fennel seeds provide 345 calories and 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 as saunf in Hindi) it is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener, or candied as comfit. 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. Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and Germansalads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched ormarinated, or cooked in risotto.

Fenugreek is an annual plant in the family Fabaceae, 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 the Indian subcontinent.   Major fenugreek producing countries are Afghanistan, Pakistan, India, Iran, Nepal, Bangladesh, Argentina, Egypt, France, Spain, Turkey, and Morocco. The largest producer is India, where the major producing states are Rajasthan, Gujarat, Uttarakhand, Uttar Pradesh,Madhya Pradesh, Maharashtra, Haryana, and Punjab. Rajasthan accounts for over 80% of India's output.   Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens).   The fibre content (saponins, mucilage, etc.) of fenugreek binds to toxins in the food and flush them out. This in turn helps to protect the mucous membrane of the colon from cancer.   Per 100 g, fenugreek leaves provide 49 calories and contain 89% water, 6% carbohydrates, 4% protein and less than 1% fat, withcalcium at 40% of the Daily Value. Fenugreek seeds (per 100 g) are rich sources of protein (46% of DV), dietary fiber (98% DV), B vitamins, iron (186% DV) and several other dietary minerals

Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, brown or Indian mustard, or black mustard). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The tastes range from sweet to spicy. mustard is used as a condiment and in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world. There are so many kind of mustard are available: American yellow mustard, french mustard, Spicy brown/deli-style mustard, Dijon mustard, beer mustard,etc. Brown mustard is a spice that was cultivated in the Indus Valley Civilization and is one of the important spices used in the Indian subcontinent today. Kasundi is a popular Bengali spicy relish of mustard. There are many different kinds of Kasundi available. It is used during regular meals and with a variety of fruits and street food. A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations. Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. Since 2005, pre-packed food in the European Union must show on its label if it contains mustard.