PAKISTANI SPICES AT A GLANCE

ASTUDY BYALLAH DAD KHAN

AGRIULTUTREEXPERT KPK

The Healing Power of spices • Humans have been using spices on their foods as far back as

50,000 B.C. But, beyond adding flavor, these dried seeds, fruits, root or bark can also add years to your life.Spices are rich in phytonutrients and other active ingredients that protect against disease and promote healing. In worldwide studies, spices have been linked to the prevention and treatment of chronic conditions such as heart disease, cancer, Type II diabetes, and Alzheimer’s. Unlike pharmaceutical drugs, spices can be used long- term without concern for side effects.

In short, spices are among the great gifts nature has bestowed upon us

Asafoetida

• 1. Indigestion• 2.Menstrual problems• 3. Cold and cough• 4.Tooth ache• 5. Headache• 6.

Basal ( Tulsi)

1.Basal leaves are a nerve tonic and also sharpen memory.2.Basil is expectorant , mobilizes mucus in bronchitis and asthma3.Basil leaves can be taken as drink in case of sore throat , sore eyes and

headache 4.Basal is useful in the treatment of respiratory system.5. Basal has strengthening effect on kidney.6. Basil has a beneficial effect in cardiac disease 7. Basil leaves are regarded as an 'adaptogen' or anti-stress agent8.Basal leaves are quit effective for the ulcer9. Basal herb is a prophylactic or preventive and curative for insect stings or

bites.10.Basal is useful in teeth disorders

Black Cardamom (Bari Elaichi)• The largest producer of the black cardamom is Nepalfollowed by India

and Bhutan.In traditional Chinese medicine, black cardamom is used for stomach disorders and malaria

• Black cardamom is often erroneously described as an inferior substitute for green cardamomby those unfamiliar with the spice; actually, it is just not as well suited for the sweet/hot dishes which typically include cardamom, and that are more commonly prepared outside the plant's native range. Black cardamom, by contrast, is better for hearty meat stews and similar dishes. Although the flavor differs from the smaller green cardamom, black cardamom is sometimes used by large-scale commercial bakers because of its low cost

Black Pepper ( Kali Mirch)

Black Cumin Zera ( Shashi Zeera)

Cardamom (Elaichi)

Cardamom Green (Choti Elaichi)

Carom Seed ( Ajwain)

Cinamon( Darchini)

Chillies ( Mirch)

Cloves( Lowng)

Coriander ( Dhania)

Collard Greens

• • A Southern cooking staple and a member of

the Brassica family (which also includes kale and broccoli), collard greens are a good source of folate and vitamins A and K. They’re tough but versatile, and steaming them significantly ups their cholesterol-lowering potential.

Cumin seed ( Zeera)

Emblica ( Aamla)

Fenugreek ( Kasoori Methi)

Flax seed oil

Garlic(Lahsun)

Ginger ( Adrak)

Katira Gum( Gond Katira)

Mace ( Javitri)

Fennel Seed(Saunf)

Mango Powder ( Amchoor)

Mint (Pudina)

Nigella Sativa ( Kalonji)

Nutmeg(Jaifal)

Onion ( Piaz)

Pomengranate ( Anaar Dana)

Saffron ( Zufran)

Tamarind (Imli)

Turmeric ( Haldi)

Vanilla (Vanilla fragrans) • gets its name from Spanish vainilla meaning “little pod” because it comes

from the thin, seed-containing pods of an edible tropical orchid plant. Possessing one of the world’s most enticing flavors, it is the world’s next most expensive spice after saffron and cardamom. It is also among the most popular – 10,000 tons a year – not enough to satisfy demand, which is why imitation vanilla has become a market necessity, though lacking the potency of the real stuff.