Herbs and Spices
- Botanical Name: Allium sativum
- Key Flavour Profiles: Pungent, Sulphurous, Sweet
- Key Flavour Compound: Allicin
Garlic is a bulbous perennial herb belonging to the onion family scientific name Allium sativum the flavor profile is Sulphours, Sweet, and Pungent. Cultivated in Central Asia, China, South Korea, Pakistan, India, Russia, and the USA. it grows to a height of 0.6m (2ft). Bulbs are ready to harvest 5–9 months after planting. Blub skins …
- No Information Available Now
- No Information Available Now
- No Information Available Now
Basil, Scientific name or herbal name Ocimum basilicum also known as sweet basil, great basil is a culinary herb grown for its aromatic leaves of the family Lamiaceae (Mint) flavors Sweet, Spicy, and Peppery with hints of Anise, Mint, and Clove. this tender plant is used in many cuisines all over the world. basil leaves …
- No Information Available Now
- No Information Available Now
- No Information Available Now
Coriander Scientific name Coriandrum sativum also known as Cilantro; sometimes mistakenly called Indian, Chinese, or Japanese parsley is an annual herb in the family Apiaceae. Grown in fields as an annual crop; the fruits form on the plant about three months after sowing. the seed or fruits are used in cooking after dried. Coriander name in …
- Botanical Name: Cuminum Cyminum
- No Information Available Now
- No Information Available Now
Cumin is a flowering plant in the family Apiaceae also known as Roman caraway, jeera, The Scientific name is Cuminum cyminum. The major Flavor Compound is Cuminaldehyde and Cumin Key Flavors are Herby, Woody, Earthy, pungent, warm, and slightly bitter. Cumin is an annual herbaceous plant in the parsley family plant grows to 30 to 60 …
- Botanical Name: Ferula assa-foetida
- Key Flavour Profiles: Sulphurous, Oniony, Garlic-like
- Key Flavour Compound: Sulphides
Asafoetida is a dried gum resin obtained from the taproot or rhizome of giant fennel, specifically Ferula asafoetida. The plants used to prepare the spice are from Iran and Afghanistan. The juice of the gum begins to coagulate when exposed to air and has a pungent and pungent odor similar to that of garlic. When …
- Botanical Name: Laurus nobilis
- Key Flavour Profiles: Resinous, Herbal, Floral
- Key Flavour Compound: Cineole
The Bay Leaf is the leaf of a sweet bay tree, Its Scientific name is Laurus nobilis, also known as Bay Laurel Leaf, Roman laurel, Poet’s laurel, and Sweet Bay. Its major flavor compound is Cineole. Urdu, the name is kari patta or Tejpat Leaves. The color is Medium Green and deep olive green When …