
About Spices
Learn a bit more about the most commonly used spices in India. We use a mix of these spices to create our spice formulations
Spices
Spices, uses, benefits

Black pepper (kali mirch)
Black pepper used to grow in South India, particularly in Kerala, and was the preferred spice to add a touch of spicy heat to dishes long before chillies showed up on Indian shores. It is the dried unripe fruit of Piper Nigrum. At one time pepper was worth its weight in gold and was a part of the spice trade. Black pepper is hot in taste, rivaling chillies, but the effect is cooling on the body according to ayurveda. Pepper is a powerful antioxidant, boosts nutrient absorption, is an anti-inflammatory agent, and promotes digestive health. Piperine, the active ingredient in pepper, may also help reduce cholesterol and blood sugar as well as symptoms of pain.

Ajwain (Carom)
In India it is known as ajwain. Ajwain has a hot and slightly bitter taste. It is commonly used in sparing quantities in recipes, either whole, or ground to a powder. Ajwain has distinctive health benefits such as reduction of cholesterol levels, reduction of inflammation due to the presence of terpenes, glycosides and sterols in the seed, cough prevention, prevention of kidney stones, a digestive and anti-flatulence agent. Thymol is the chief essential oil that helps to reduce blood pressure. It is also a good fungicide and germicide.

Big Cardamom (Badi Elaichi)
Big Cardamom or black cardamom is also known as hill cardamom. In India it is known as Badi elaichi. The pods and seeds have an extremely strong flavor with a smoky characteristic due to the spice being dried over open fire. There are two varieties: one is the Nepal cardamon and the other is the Amomum tsao-ko Chinese variety. Black Cardamom can be used whole or it can be powdered. However, due to its very strong aroma, it is used only sparingly. Black cardamom is good for digestion problems and it is also used for jaundice and malaria treatment.

Chillies
Chillies originate in Mexico from where they spread to the rest of the world. The Portuguese are said to have brought chillies to India. Today, Guntur, in Andhra Pradesh, is the biggest trading center for chillies in India. The Sanam variety grown in this region is known for color, heat, and a unique flavor. Capsaicin is the chief active ingredient in Chilli responsible for its heat. Chillies are also a good source of vitamins A, C, E, and K. Adding chillies to food helps to release endorphins and give you a feeling of fullness. Chillies also possess various health benefits like improving metabolism and digestive health, reducing risk of colon cancer, improving the immune system, fighting inflammation, formation of red blood cells, boosting mood, and reducing risk of type 2 diabetes.

Cardamom (Elaichi)
Cardamom seeds are derived from the fruit of the Elettaria cardamomum family belonging to the ginger species. Cardamom is considered as a sweet spice, highly aromatic, with a strong taste, and is used in curries as well as sweets. Cardamom may be used whole in the form of the pod, or powdered. It is a common practice to chew cardamom seeds to freshen the breath and improve digestion. In addition, cardamom is anti-bacterial, fights cancer and improves brain power. Cardamom contains essential oils such as alpha terpineol, myrcene, limonene, menthone, 1,8 cineol, beta phallandrene, sabinene and heptane.

Cinnamon (Taj)
Cinnamon happens to be the inner bark of the Cinnamomum genus of trees belonging to the Lauraceae family of trees. The best cinnamon comes from Cinnamomum Vernum in Sri Lanka, while Cinnamomum Cassia is of Chinese origin. Cinnamon is considered as sweet and flavorful, due to the presence of eugenol and cinnamaldehyde. It is commonly used whole or in powder form to enhance flavors. Cinnamon also possesses health properties. It is a good antioxidant, anti-inflammatory agent, reduces cholesterol, protects the heart, keeps blood sugar in control, reduces fat, and protects against cancer.

Cloves (Laung, laving)
Cloves are the dried buds of the Myrtaceae tree. It grows widely in hot tropical climates. Cloves have a hot taste and give a burning sensation if you chew one clove. Cloves have wide-ranging health properties. It is good for the teeth since the essential oil, eugenol, kills bacteria and gives a fresh breath. Cloves also act as anti-oxidants with the highest property of all spices. Cloves may protect against cancer and help to kill micro-organisms. Cloves arealso helpful in diabetes. Cloves also improve digestion and help to expel mucus.

Star Anise (Baadiya)
It is known as charka phool or Baadiya in Hindi. It is the dried fruit of the Illicium Verum tree, mainly grown in China and Vietnam. Arunachal Pradesh is where it grows in India. It is classified as a “sweet”spice and exudes a sweet, earthy and nutty aroma. If you chew it there is a nice, sweet after taste. Anethole is the essential aromatic compound found in star anise. Shikimic acid in star anise possesses anti-viral properties and is used to treat influenza. The oil also has anti-fungal, antispasmodic, expectorant and antibiotic properties. Consuming it in small quantities contributes to better digestion, protection against diabetes, liver health, bone health, and improved lactation. It destroys cold and increases body heat as well as blood circulation.

Coriander (Dhaniya)
Coriander used in spices is the dried seed of the coriander plant. Coriander has a citrusy and nutty flavor. It is neutral, i.e., neither sweet nor hot due to which it is just right to form the base for a variety of curry powders. Coriander helps with cardiovascular health, cholesterol reduction, immunity improvement, skin care, flatulence, and digestion.

Cumin (Jeera)
Cumin is the seed of the plant Cuminum cyminum. It is widely used in Indian cooking, either whole or ground into a powder. It has a nice nutty and citrusy aroma, which enhances the aroma of food without being too overpowering. Cumin also has health benefits like improving digestion, improving red blood cells, weight reduction, keeping diabetes in control, anti-inflammatory properties and it is also a mild antibiotic.

Fennel (Variyali, Saunf)
Fennel is the seed of the Foeniculum vulgare plant belonging to the carrot family. Fennel seeds are considered to be sweet and are commonly chewed after meals to improve digestion and sweeten the breath. Fennel seeds reduce gas and improve brain functioning due to the presence of Potassium. It reduces acidity and mitigates the effect of hot spicy foods. It can also help with cholesterol reduction. It leaves a sweet and cool aftertaste in the mouth after you chew it.

Ginger dried powder (Sonth)
Ginger is the rhizome of the Zingiber officinale plant. It is commonly used as a fresh herb. It is also dried and powdered, known as Sonth, vital in curing coughs and cold. Ginger is hot and spicy with earthy tones. However, on digestion, it produces alkalinity in the body. Gingerol is the active ingredient responsible for ginger’s anti-oxidant and anti-inflammatory properties. It helps intreatment of nausea, muscular and bone pain, arthritis, and reduction of inflammation.

Mace (Javitri)
The aril or fleshy covering on the nutmeg seed is known as mace. It is dried and used in dishes, sweets and savories. It is considered sweet and has an aromatic fragrance that is lighter and less strong compared to nutmeg, with fruity notes of cinnamon and pepper. Mace reduces stress, induces calmness, protects the kidneys, iproves digestion, and reduces inflammation.

Basil Seeds (Takmaria, Sabja)
Sweet Basil seeds, known as Sabja or Takmaria in India, are the seeds of the sweet basil Ocimum basilicum plant. They are mainly used in Falooda, a sweet and delicious milk shake with a topping of ice cream. Soaking in water causes the outer thin layer on the seed to absorb water and swell, imparting body and thickness to the drink. Sweet basil seeds have a floral and mild nutty aroma, making them good for use as a condiment and for sweet drinks. Sweet basil seeds are full of minerals, vitamins, and fiber. Pectin in the outer skin swells to a gel when soaked in water and can give a feeling of fullness, helping in reducing food intake and weight management. This also helps with cholesterol and diabetes management. It also protects against cancer and is a strong antibiotic. You also get Omega-3 from sweet basil seeds.

Dill (Suva)
Dill or Anethum graveolens, is an annual herb belonging to the celery family. In India its leaves are used as fresh green leafy vegetables along with spinach. The seeds are the fruits of the plant. Dill has been a popular spice since ancient times. It has been found in the tomb of Amenhotep II, the Egyptian Pharaoh. Anethole in dill imparts a sweet, spicy fragrance. It is slightly warm in taste, but cooling in effect. Dill possesses health giving properties. Dill seed extract is a chief component in gripe water used for infants to reduce flatulence and indigestion. Dill is also a good antioxidant and a breath freshener. Dill can help to control weight and to boost immunity. It can be used for fevers, colds, bronchitis, nerve pain, liver problems, gall bladder complaints, loss of appetite, sleep disorders and inflammation.

Nutmeg (Jaiphal)
The nutmeg is the seed of the Myristica Fragrance tree. It is classified as a sweet and warming spice and has a strong flavor and mild taste, making it ideal for curries as well as sweets. Nutmeg has a very strong and overpowering flavor and hence it should be used only in minute quantities. A-pinene, Camphene, Sabinene, Myrcene, limonene, and p-cymene are some of the essential oils to be found in nutmeg. Nutmeg also has health benefits. It is a good antioxidant thanks to the presence of ferulic acid, caffeic acid, and cyanidins. It is good for oral health since it kills bad breath and bacteria. Nutmeg’s myristicin acts on the hippocampus region of the brain and improves brain health. It can have a calming effect on the mind due to which it should be used only in small quantities. Nutmeg is also said to help boost sex drive. It is also anti-inflammatory, and reduces pain.

Stone Flower(Samudra phool, daggad phool)
Daggad phool or samudra phool or kalpasi is the Indian name for black stone flower. It is commonly used in Mughlai preparations such as kormas and biryanis. The flavor is mossy, earthy and musky, adding a subtle layer of aroma, and blending in nicely with other stronger flavored spices like cardamom and star anise. It is interesting to know that this is a lichen, not an actual flower, growing in dry regions. Daggad phool is an antioxidant and an anti-inflammatory agent. It is quite helpful to treat issues related to digestion and the respiratory tract.

Caraway(Shahjeera)
Shah jeera or caraway resembles cumin. However, the seeds are thinner and darker, with a unique and distinctive nutty flavor profile that adds a touch of class and distinction to pulao and biryani. It is just as useful to prepare a variety of curries. Shah jeera is a digestive and improves metabolism.
Aaditis offers spice formulations (garam masala) incorporating some of the spices described below.