Tamarind (Tamarindus indica L.) is the only im­por­tant spice of African origin. Today, it is a much-valued food in­gre­dient in many Asian or Latin Ameri­can recipes. The sour and fruity taste of #tamar­ind merges well with the heat of #chillies and gives many South Indian dishes their hot and sour character, and their dark #colour.

Sweet Flag (Acorus calamus) is also known as Calamus, Sweet Rush or Sweet Cinnamon although the roots taste like ginger. Also known as Calamus it has a spicy fragrance to it with the leaves having lemony overtones. It’s a forager’s treat, as you can eat the raw, partially grown flower stems of calamus. In Spring, the young stalks, with half-grown leaves packed inside them, are sweet and tasty raw in a salad.

What do I do to win over Coronavirus Disease? – There are just two choices really. Don’t get infected with coronavirus or if you have got it, manage it and get cured.

Sage is a spice derived from the leaves of #Salviaofficinalis. It belongs to the #Lamiaceae (Mint Family). #Sage is an ancient spice, its importance today is quite limited; usage concentrates on the #Medi­terranean countries.  Dishes spiced with sage are found from #Spain to #Greece.

Saffron is a spice derived from the flower of Crocus sativus L., commonly known as the “saffron crocus“. It belongs to the Iridaceae. The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Kesar has been the world’s most costly spice by weight for long.

Rosemary or Rosmarinus officinalis is an evergreen shrub or a small tree from the Lamiaceae (Mint Family). Rusmari is the native of Mediterranean region, is was one of the plants that, according to the Capitulare de villis, was grown in medieval monasteries. In Latin tongue, the plant was called rosmarinus; this is interpreted as made from ros dew (akin to Sanskrit rasa [रस] sap, juice) and marinus belonging to the sea (from Latin mare sea)

#Parsley or Petroselinum crispum is mainly an herb, which is traditionally not much accepted in India, but it has acquired popularity only recently in urban areas due to global influence. It is extensively cultivated for its leaves, which are used as a garnish or for flavouring food. One variety, the Hamburg parsley (Petroselinum crispum var. tuberosum) is cultivated for its edible root.

#Parsley or Petroselinum crispum is mainly an herb, which is traditionally not much accepted in India, but it has acquired popularity only recently in urban areas due to global influence. It is extensively cultivated for its leaves, which are used as a garnish or for flavouring food. One variety, the Hamburg parsley (Petroselinum crispum var. tuberosum) is cultivated for its edible root.

Oregano, also called Origanum or #WildMarjoram, is a perennial herb with creeping roots, 30-90 cm high, branched woody #stems and opposite, petiolate and hairy leaves (1.5 cm long). #Oregano is said to have a ‘balsamic’ flavour; a combination of #mint (a closely related #herb), #thyme, and #rosemary. The taste is #strong and somewhat #bitter.

#Mace or #Javitri (Myristica fragrans) plant is a member of the #Myristicaceae (Nutmeg family). It comes from a fruit of the evergreen tree usually 9-12 mtr high. In the processing of mace, the crimson-colored #aril is removed from the nutmeg #seed that it envelops.

Marjoram (Majorana hortensis) is a #perennial aromatic #herb. Its dried leaves & flower tops constitutes the #spice. Also known as sweet #marjoram, it is characterized by a strong #spicy pleasant odour. It is often used to garnish #salads, #soups, and #meat dishes. Marjoram is also used in spice #seasonings, #sausages and #salamis.

Lovage flavour and smell can be described as a mix of celery and parsley, but with a higher intensity of both of those flavours. The name lovage is derived from “love-ache”. #Lovage has been grown over the centuries for its #aromatic #fragrance, it’s fine #ornamental qualities and, to a lesser extent, its #medicinal values.

#Juniper is an #evergreen #shrub sometimes attaining the height of a small tree up to 3 mtrs with erect trunk and spreading branches, covered with a shreddy bark. It produces seed cones that are commonly known as #juniperberries. Though the berries’ coloring varies, most are deep blue. Their aroma is often described as woody or spicy.

#Hyssop or #Eisop or #Jupha is an aromatic perennial herb, 30-60 cm high, grown at higher elevations (above 1500 meters). It is a native to Southern #Europe and temperate zones of #Asia. It is cultivated in Europe especially in Southern #France. In #India it is found in the #Himalayas and is cultivated in #Kashmir.