Herbs and Spices

Nutritional Value of Cumin Seed and Fenugreek Seed

Nutritional value of cumin seed: Cumin is small greyish brown seed of a plant of coriander family. It is spicy in taste and is used commonly for adding flavor to the food.

Nutritional Value of Cinnamon and Nutmeg

Nutritional value of cinnamon: Cinnamon is the dried light brown colored bark of a tree. It has strong aromatic fragrance and sweet taste. It is used both as a medicine and as a spice since it is warm in nature.

Nutritional Value of Rosemary and Thyme

Nutritional value of dried rosemary: Rosemary is a herb used for cooking, perfumes and medicinal uses. It is commonly used for fragrance and taste as it belongs to the mint family. Dried rosemary is used a spice.

Nutritional Value of Cardamom and Clove

Nutritional value of cardamom: Cardamom is blackish brown or green color seedpod used in various food items depending upon its color, flavor and aromatic fragrance. It is used to make medicinal drinks and powders.

Nutritional Value of Peppermint and Caraway

Nutritional value of peppermint: Peppermint is a hybrid plant used commonly for adding aroma and flavor to food. It is also used for medicinal purposes. It is created from the blending of water mint and spearmint.

Nutritional Value of Turmeric and Black Pepper

Nutritional value of turmeric: Turmeric is yellow colored root of a plant of ginger family. Turmeric powder is commonly used in cooking. It is also used as coloring agent is many dishes. Turmeric is used as home remedy and in many herbal medicines as it is medicinal.

Nutritional Value of Tulsi and Ginger

Nutritional value of tulsi (basil or holy Basil): Tulsi (basil or holy basil) is a green or light purple colored herb grown in tropical climates. Tulsi is mostly used as seasoning on food and is used in herbal medicines. It is rich in vitamins and minerals.

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