Science behind the spice

Common ingredients found in our products
Basil, also called great basil or Saint-Joseph’s-wort, is a culinary herb of the family Lamiaceae. Basil is native to tropical regions from central Africa to Southeast Asia. It is a tender plant, and is used in cuisines worldwide. Wikipedia
 
Scientific nameOcimum basilicum
RankSpecies
Did you knowBasil plants are often grown as annuals but may survive for several seasons with some care and can reach heights between 30 and 130 cm (11.8 and 51.2 in) depending on the variety. psu.edu
 

Cumin is a flowering plant in the family Apiaceae, native to a territory including the Middle East and stretching east to India. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form.

Cumin seed is used as a spice for its distinctive flavour and aroma. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, bahaarat, and is used to flavor numerous commercial food products. In South Asian cooking, it is often combined with coriander seeds in a powdered mixture called dhana jeera.

Cumin can be used ground or as whole seeds. It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries.

The seeds are powdered and used in different forms like kashaya (decoction), arishta (fermented decoction), and vati (tablet/pills), and processed with ghee (a semifluid clarified butter). Cumin’s distinctive flavour and warm aroma are due to its essential oil content, primarily the aroma compound, cuminaldehyde. Other aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Other components include γ-terpinene, safranal, p-cymene, and β-pinene.

Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. Wikipedia
 
Energy148.9 Calories (per 100 g)
Sodium17 mg (per 100 g)
Vitamin c31.2 mg (per 100 g)
Scientific nameAllium sativum
Did you knowPurple Stripe is a popular variety of hardneck garlic, as are Rocambole and Porcelain. whfoods.com
 
Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper. The most common variety used for making paprika is tomato pepper, sometimes with the addition of more pungent varieties, called chili peppers, and cayenne pepper. Wikipedia
 
 
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. Wikipedia
 
Scientific nameCurcuma longa
RankSpecies
Did you knowOf all spices, turmeric is known as the golden spice of the nation because of its brilliant yellow color. factslegend.org