Do you Know Top Ten Most Indian Spices

1.Phyllanthus emblica

Phyllanthus emblica is a deciduous tree of the Phyllanthaceae family. The tree is small to medium in size, reaching 8 to 18 m in height, with a crooked trunk and spreading branches. The branchlets are glabrous or finely pubescent, traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine  herbal preparations, including the fruit, seed, leaves, root, bark and flowers.

2.Ginger

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean. It is sometimes called ginger root to distinguish it from other things that share the name ginger. In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

3.Apium graveolens

Apium graveolens is a plant species in the family Apiaceae commonly known as celery or celeriac, depending on whether the petioles or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens is used in weight-loss diets, where it provides low-calorie dietary fibre bulk. Apium graveolens seeds are also a great source of calcium, and are regarded as a good alternative to animal products.

4.Pomegranate

The pomegranate  is a fruit-bearing deciduous shrub or small tree growing between five and eight meters tall. The pomegranate has been mentioned in many ancient texts, notably the Quran, Homeric Hymns and the Book of Exodus, and is valued by many cultures for its beauty. The pomegranate is native to the region of Persia and the western Himalayan range, and has been cultivated in Iran, Azerbaijan, Afghanistan, Pakistan, Northern India, Russia, and the Mediterranean region for several millennia.

5.Almond

Almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell surrounding the seed. The almond is a native to the Mediterranean climate region of theMiddle East, eastward as far as the Indus. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California, United States.

6.Elettaria

Elettaria is a genus of one or two species of cardamoms, native to southeastern Asia from India south to Sri Lanka and east to Malaysia and western Indonesia, where it grows in tropical rainforests. The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines either whole or in a ground form. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom.

7.Star anise

Star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, Star anise has been used in a tea as a remedy for rheumatism, and the seeds are sometimes chewed after meals to aid digestion. As a warm and moving herb, star anise is used to assist in relieving cold-stagnation in the middle jiao, according to Traditional Chinese medicine.

8.Mango

The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae.  The mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture.

9.Ocimum tenuiflorum

Ocimum tenuiflorum is an aromatic plant in the family Lamiaceae which is native throughout the Old World tropics and widespread as a cultivated plant and an escaped weed. Tulsi or tulasi is a sacred plant for Ocimum tenuiflorum and is worshipped by Hindus as the avatar of goddess Lakshmi. Water mixed with the petals is given to the dying to raise their departing souls to heaven. They have such a strong association with Vaishnavas, that followers of Hanuman are known as “those who bear the tulasi round the neck”.

10.Capsicum

Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. . They are commonly called chili pepper, red or green pepper in North America, or sweet pepper in Britain, and typically just “capsicum” in Australia, New Zealand, and India. Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.