Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add “heat” to dishes.
Coriander, also known as cilantro, is an annual herb in the
family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking
Black cardamom is usually used in concert with several
other spices, both to temper it down, and because it does a
fantastic job of blending disparate flavors together. “It also elevates relatively bland lentil and rice dishes in an unsubtle but not overwhelming manner.
Fennel seeds are a spice harvested from one of several
types of herb fennel plant. They have a sweet, powerful
flavor that’s similar to licorice. Fennel seeds have traditionally been used in Italian cooking.
For generations, people have used cumin to treat conditions
ranging from indigestion and diarrhea to headaches. People
in India have used it to treat kidney and bladder stones, eye
disease, and even leprosy.
Black pepper is native to the Malabar Coast of India and is
one of the earliest spices known. Widely used as a spice around the world, pepper also has a limited usage in medicine as a carminative (to relieve flatulence) and as a stimulant of gastric secretions.
Studies show that turmeric may help fight infections and some cancers, reduce inflammation, and treat digestive
problems. Many studies have taken place in test tubes and
animals.
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