Herbs Spices

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Fenugreek. Fenugreek (/ˈfɛnjʉɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae with leaves consisting of three small obovate to oblong leaflets.


It is cultivated worldwide as a semi-arid crop, and its seeds are a common ingredient in dishes from the Indian Subcontinent. Regional names[edit] Fenugreek is known as methi in Marathi (मेथी), Oriya (Metthi), Punjabi (ਮੇਥੀ) or (میتھی), Hindi (मेथी), Urdu(میتھی), Bengali (মেথি) and Nepali (मेथी), as menthiyam, and venthayam (வெந்தயம்) in Tamil, "uluhaal" (උළුහාල්) in Sinhala, ShOoT (שוט) in Hebrew, (çemen tozu) in Turkish, Malkhoza (ملخوزه) in Pashto, Helba (حلبة) in Arabic and Dari, Alholva in Spanish, Shanbelileh (شنبلیله) in Persian, menthya (ಮೆಂಥ್ಯ) in Kannada, uluwa (ഉലുവ) in Malayalam, moshoseitaro (μοσχοσίταρο) or (τριγωνέλλα) or (τήλις) in Greek and menthulu (మెంతులు) in Telugu. [citation needed] History[edit] It is believed fenugreek was brought into cultivation in the Near East. Production[edit] Fenugreek. Herbs at a Glance [NCCAM Health Information]

Dill Seed — Seeds — Cooking & Baking — NutsOnline. Carom Seeds - Ajwain - Bishop's Weed - Indian Spices - Guide to Indian Spices. Indian name and pronounciation: Ajwain, pronounced as uj-wine Appearance, taste and smell: Ajwain seeds are pale khaki colored and look like a smaller version of cumin seeds.

Carom Seeds - Ajwain - Bishop's Weed - Indian Spices - Guide to Indian Spices

They are highly fragrant and smell and taste like thyme (with a stronger flavor). Buying it: Ajwain is mostly sold in seed form since it is rarely if ever, used as a powder in Indian cooking. Using it: Tadka or Tempering is a cooking method in which cooking oil is heated till very hot and whole spices are added to it and fried. Interesting facts: Like coriander, cumin and fennel, Ajwain belongs to the Apiaceae family of plants.

Uses other than cooking: Some 'Grandmother's Remedies'! As a digestive. Sumac. Sumac What is Sumac?


Sumac comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East, notably Iran. It is an essential ingredient in Arabic cooking, being preferred to lemon for sourness and astringency. Many other varieties of sumac occur in temperate regions of the world. In North America Rhus glabra is known for its use in the tanning industry and for its medicinal properties. Spice Description The berries are dried and crushed to form a coarse purple-red powder. Preparation and Storage The berries can be dried, ground and sprinkled into the cooking, or macerated in hot water and mashed to release their juice, the resulting liquid being used as one might use lemon juice.

Cooking with Sumac Sumac is used widely in cookery in Arabia, Turkey and the Levant, and especially in Lebanese cuisine. Za’atar is a blend of sumac and thyme use to flavour labni, a cream cheese made from yogurt.