A spice is a dried seed, fruit, root, bark, or vegetative substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants also used for flavoring or as garnish. Many spices have antimicrobial properties. A spice may have an extra use, usually medicinal, religious ritual, cosmetics or perfume production, or as a vegetable. this SpiceBee Article will details you the various medicinal property of our spices, Allspice Stimulant, digestive, carminative, anodyne against rheumatism & neuralgia Aniseed mild expectorant, stimulating, carminative, diuretic, diaphoretic, in asthma powders,in veterinary medicine. Bay leaves (laurel) Stimulant in sprains, narcotic & in veterinary medicine Bishop’s weed(Ajowan) Digestive, antispasmodic, stimulant, carminative, expectorant. Capsicum Digestive, thermogenic, carminative, stimulant, cardiotonic, antipyretic, serdorific, rubefacient & sialagogue. Cardamom (small) Stimulant, tonic, diuretic, carminative, digestive, expectorant, cardiotonic & used in several pharmaceutical preparations. Cardamom (large) Hypnotic, appetizer, astringent to bowels, tonic to heart and liver, Cambodge Astringent, digestive, thermogenic, constipating, used in haemorrhoids, diarrhea, & to control obesity. Cinnamon Astringent, diuretic, carminative, aphrodisiac, deodorant, expectorant, febrifuge, stomachic. Clove Refrigerant, ophthalmic, digestive, carminative, stomachic, stimulant, antispasmodic, antibacterial, expectorant, rubefacient, Aphrodisiac, appetizer, emollient. Coriander Carminative, diuretic, tonic, stimulant, stomachic, refrigerant, aphrodisiac, analgesic,anti-inflammatory Cumin Digestive, carminative, astringent, anti-inflammatory, constipating, diuretic, Curry leaf Astringent, anthelmintic, febrifuge, stomachic, appetizing, carminative, constipating, anti inflammatory, antiseptic, used in skin diseases, in diarrhea, ulcers. Garlic Anticholestrol, antifungal, tonic, rubefacient, stimulant, thermogenic, aphrodisiac,used in cough, asthma, cardiopathy. Ginger Digestive, carminative, emollient, appetizer, stomachic, rubefacient, anodyne, expectorant, anthelmintic, stimulant. Mint Stimulant, stomachic, carminative, antiseptic, digestive, antispasmodic, contraceptive, used in vomiting, skin diseases, Amenorrhoea, dental caries. Mustard Thermogenic, anodyne, anti inflammatory, carminative, digestive, anthelmintic,sudorphic, tonic, emetic, used in vomiting, abdominal colic, dyspepsia, flatulence,skin diseases. Pepper Anthelmintic, [...]
Ingredients 2 tablespoons olive oil 1 teaspoon mustard seeds 1 large onion, chopped 8 garlic cloves, thinly sliced 1 1-inch piece ginger, peeled, finely chopped 2 dried chiles de árbol 1 tablespoon curry powder 1 cup sugar ¾ cup apple cider vinegar ¾ cup malt vinegar 1 2-inch-long cinnamon stick 1 bay leaf 2 teaspoons salt, plus more 1 14.5-ounce can crushed tomatoes 2 tablespoons fresh lemon juice ½ teaspoon cayenne pepper Recipe Preparation Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5–8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40–50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
Ingredients Butter - a large knob Pilau Rice Spice Mix - 4 teaspoons Onion - 1, finely chopped Basmati rice - 4 servings Stock - 2 x volume of rice Salt - 2 teaspoons Method Melt the butter in a heavy pan, add the Pilau Rice Spice Mix with the chopped onion and fry until golden. Add the Basmati rice and gently stir to coat in the butter & spice mixture. Add boiling stock and salt, stir once only then cover and cook on a low heat until the rice is tender and stock is absorbed. Remove from the heat, cover with a tea towel for 10 minutes, then serve.