Ajawain a native Indian plant is an aromatic spice. Its striped seeds are similar in appearance to cumin seeds.
Ajawain imparts a specific aroma and taste to a wide variety of foods.

It is popular in savoury snacks, breads and pastries. It has also excellent preservative medicinal properties. It eases asthma and indigestion. It also acts as a fungicide.

Traditionally, India has been one of the most important source of Bishop's weed. The main producing states are Rajasthan and Gujarat.

Anise is an annual herb of the parsley family and has a mild, sweet licquorice flavour. It is used throughout the Mediterranean to flavour biscuits, sausages (especially in Italy) and in sauces.

The strong , aromatic smell of fenugreek is similar to that of celery or lovage, and dominates commercial curry powder. Some people believe that a teaspoon fenugreek seeds soaked in a glass of water overnight and drunk first thing the following morning can be valuable in asisting the normal functioning of the prostrate.

Controls blood sugar levels, Rid the body of toxins. Leaves used as vegetables, Seeds used for flavouring pickles.

Souff are the ripe, dried, gray-green striped to yellowish brown schizocarpic fruits (4 - 10.5 mm long, 2 - 4 mm wide) of the fennel bush, which is of Mediterranean origin and belongs to the Umbelliferae family. Obtained from this aromatic and medicinal plant, the seeds emit a pleasant odor, are highly aromatic and have a pungent flavor.

The term spice is used to refer to plant parts which serve to improve the odor and flavor of foods. They contain essential oils and other ingredients which have a strong seasoning action.

Spices are processed, cleaned, graded and carefully packaged for overseas dispatch in the countries where they are cultivated. They are dried to preserve them for transport and storage. In consumer countries, they are delivered to spice mills, where they are cleaned and graded again, ready for sale in unground or ground form.

The hyperoxide of the nitrogen, where is very strong degenerating, are formed from free roots of monoxide nitrogen, which are some of the most important factors for the creation of cancer and other dangerous diseases. Do you believe that ¥-tocop herol, in which sesame is reach with, is act in vitro, like a trap oxide of nitrogen and other electrinical degenarators, as a result the low chemical particle.

As it is mention above, the lignanes of the sesame are increasing the action of vitamin E. In addition, the sesame and its byproducts, are consist foods that can protect, and predict cancer.

Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.

Mustard Seed's hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown Mustard Seeds are an important flavoring in Indian dishes.

Powdered Mustard has no aroma when dry, but a hot flavor is released when it is mixed with water.

Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.