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Cardamom

 

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.

Green cardamom is one of the most expensive spices by weight[16] but little is needed to impart flavour. It is best stored in the pod, as exposed or ground seeds quickly lose their flavour. Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1+1⁄2 teaspoons of ground cardamom.

It is a common ingredient in Indian cooking.

Clove

 

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. It is  commonly used as a spice. Cloves are available throughout the year owing to different harvest seasons in different countries.Clove is a plant grown in parts of Asia and South America. People use the oils, dried flower buds, leaves, and stems to make medicine.

Garlic

 

Allium sativum is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to 1 m (3 ft). The leaf blade is flat, linear, solid, and approximately 1.25–2.5 cm (0.5–1.0 in) wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. The bulb is odoriferous and contains outer layers of thin sheathing leaves surrounding an inner sheath that encloses the clove

Cumin

 

Cumin is sometimes confused with caraway (Carum carvi), another spice in the parsley family (Apiaceae). Cumin, though, is hotter to the taste, lighter in color, and larger.Cumin seed is used as a spice for its distinctive flavour and aroma.[12][13] 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 

Bayleaf

 

The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole or in a dried or ground form.Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed but it is much stronger