All Spices

Cloves (Lavangalu)

Cloves are the flower buds of the clove tree, an evergreen also known as Syzygium aromaticum. Found in both whole and ground forms, this versatile spice can be used to season pot roasts, add flavor to hot beverages, and bring spicy warmth to cookies and cakes. Cloves are best known as a sweet and aromatic spice, but they have also been used in traditional medicine.

  1. Contain important nutrients:
    Cloves contain fiber, vitamins, and minerals, so using whole or ground cloves to add flavor to your food can provide some important nutrients.

One teaspoon (2 grams) of ground cloves contains (4Trusted Source):

a.Calories: 6
b.Carbs: 1 gram
c.Fiber: 1 gram
d.Manganese: 55% of the Daily Value (DV)

e. Vitamin K: 2% of the DV

Cinnamon (dalchina chekka)

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.
Some people use cinnamon supplements to treat digestive issues, diabetes, loss of appetite, and other conditions. It also plays a role in traditional medicine for treating bronchitis.
Cinnamon is a spice created from the inner bark of the Cinnamomum tree. Strips of the inner bark are dried until they curl into rolls known as cinnamon sticks or quills.

Benifits of Cinnamon Spice:

  1. Cinnamon is high in a substance with powerful medicinal properties.
  2. Cinnamon is loaded with Antioxidants.
  3. Cinnamon Has Anti-Inflammatory properties.
  4. Cinnamon may cut the risk of heart disease.
  5. Cinnamon can improve sensitivity to the hormone insulin.
  6. Cinnamon lowers blood sugar levels and has a powerful Anti-Diabetic Effect.
  7. Cinnamon may have beneficiall effects on neurodegenerative diseases.
  8. Cinnamon may protect against cancer.
  9. Cinnamon helps fight bacterial and fungal infections.

Nutmeg (jajikaya)

Nutmeg is a spice made from the seed of the nutmeg tree or Myristica fragrans. … Nutmeg is the inner seed, while mace is the red, lace-like substance that covers the seed. Although their flavor is similar, nutmeg is said to have a warmer, spicier flavor than mace.

Nutmeg is particularly well suited for creamy or cheesy dishes and is often added to alfredo or bechamel sauce to create depth. The spicy flavor of nutmeg provides a nice contrast to the creaminess of the cheese.

Nutmeg can also be used to flavor meats and is often an ingredient in spice blends such as garam masala or curry.

Whole nutmeg is approximately the size of an apricot pit and has an indefinite shelf life. To use whole nutmeg, a microplane or nutmeg grater must be used to shave off a small portion of the seed. Because nutmeg is so strongly flavored, only a small amount is needed to impart a large amount of flavor.

Store ground nutmeg in an air-tight container away from heat, light, and moisture. When stored properly, ground nutmeg will retain its freshness for approximately six months.

Whole nutmeg will stay fresh indefinitely, but should always be stored away from heat and moisture. If your nutmeg use is only occasional, buying whole nutmeg is the best option because each time it is grated it will provide fresh, fragrant, and flavorful spice.

Benefits of Nutmeg:

  1. Contains Powerful antioxidants.
  2. Has anti-inflammatory properties.
  3. May Boost Libibo.
  4. Has antibacterial properties.
  5. May benefit heart health.
  6. Could boost mood.
  7. May improve blood sugar control.
  8. Is versatile and delicious.

Mace (jajipuvvu)

Mace is one of those spices we may all have heard of but aren’t really sure what it is. It is actually the lacy coating (called the aril) that is found on a nutmeg seed. This lacy aril, which is red, is removed by hand from the outer shell of the nutmeg and then dried, becoming a yellowish-brown spice. Mace’s flavor is described as a combination of cinnamon and pepper and a more pungent version of nutmeg. It is used in baked goods, particularly donuts and cakes, as well as puddings and custards. But the spice can also be a part of cheese dishes, souffles, sauces, soups, poultry, and fish recipes. It especially complements dishes with cherries or chocolate. Mace is sold in whole pieces called blades or in the more commonly-found ground form.

Use, Storage, and Substitutions:
Mace is typically harder to find and more expensive than the more popular warming, highly aromatic spices. However, you will find it as a component of certain spice mixtures, including curry powder, garam masala, and ras el hanout. Not surprisingly, it figures prominently in Indian, Caribbean, Moroccan, and Asian cuisine, and is also used in Dutch, French, and British cooking.

The Origin of Mace:
The color of the spice can often help you determine the origin of mace. While orange-red blades tend to be from Indonesia, orange-yellow blades most likely come from Grenada, where mace is the national symbol and proudly emblazoned on the country’s red, yellow, and green flag. It is botanically known as Myristica fragrans, the nutmeg tree that produces mace originates in Banda, the largest of the Molucca spice islands of Indonesia. The English word nutmeg comes from the Latin words nux, meaning nut, and muscat, meaning musky.

Staranise (anasapuvvu)

Herbs and spices are often unsung heroes of the health and nutrition world and star anise may be no exception. Information on its vitamin and mineral content is lacking, but considering the small amount of spice you may use at any one time, its nutritional value may be less significant (1Trusted Source). Nonetheless, it’s an impressive source of several powerful bioactive compounds — all of which are vital contributors to good health. The most valuable component of star anise may lie within its dense supply of flavonoids and polyphenols. These may primarily be responsible for the spice’s broad applications and medicinal benefits (2).

Some of the major health-promoting compounds found in star anise include :

a. Linalool
b. Quercetin
c. Anethole
d. Shikimic acid
e. Gallic acid
f. Limonene

Pepper (Miriyalu)

Black Pepper is one of the most commonly used spices worlwide. It’s made by grinding peppercorns, which are dried berries from the vine Piper nigrum. It has a sharp and mildly spicy flavor that goes well with many dishes. But black pepper is more than just a kitchen staple. It has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years due to its high concentration of potent, beneficial plant compounds.

Here are 11 science-backed health benefits of black pepper.

  1. High in antioxidants.
  2. Has anti-inflammatory properties.
  3. May benefit ypur brain.
  4. May improve blood sugar control.
  5. May lower cholesterol levels.
  6. May have cancer-fighting properties.
  7. Boosts absorption of nutrients.
  8. May promote gut health.
  9. May offer pain relief.
  10. May reduce appetite.
  11. A versatile spice.

Cardamom ( Yalukulu)

Cardamom is a spice with an intense, slightly sweet flavor that some people compare to mint. It originated in India but is available worldwide today and used in both sweet and savory recipes. The seeds, oils and extracts of cardamom are thought to have impressive medicinal properties and have been used in traditional medicine for centuries (1, 2).

Here are 10 health benefits of cardamom, backed by science.

  1. Antioxidant and Diuretic properties may lower blood pressure.
  2. May contain cancer-Fighting compounds.
  3. May protect from chronic diseases thanks to anti-inflammatory effects.
  4. May Help with Digestive Problems, Including Ulcers.
  5. May Treat Bad Breath and Prevent Cavities.
  6. May Have Antibacterial Effects and Treat Infections.
  7. May Improve Breathing and Oxygen Use.
  8. May Lower Blood Sugar Levels.
  9. Other Potential Health Benefits of Cardamom.
  10. Safe for Most People and Widely Available.
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