Coriander is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the America. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. The leaves have a different taste from the seeds, with citrus overtones. Some perceive an unpleasant “soapy” taste or a rank smell and avoid the leaves.
A green chilli is an important star in Indian cooking. This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Chillies are used with or without stalks. Green chillies are available fresh, dried, powdered, flaked, in oil, in sauce, bottled and pickled. It spices up a bland meal.
The green mid-sized leaves are joined to a main stem and have a faint aroma which can be experienced while cooking. Apart from being widely used in medicines, it is widely used in many cuisines. These leaves are used extensively in Southeast Asian cooking, adding a very distinct flavour and aroma to an assortment of dishes.
Fenugreek has been used as a food, spice and medicine since ancient times.It is an erect, strongly scented, robust, annual herb 30 to 60 cm high.The fenugreek leaves are aromatic, cooling and mild aperient. The leaves are popular for their aromatic and unique flavour. Fenugreek has a strong, pleasant and a peculiar odour.
A root vegetable with a crisp texture and a peppery hot flavour. The hotness of the radish varies from mild to very strong, depending on the age and type. The different types come in a variety of sizes, shapes, and colours. The most commonly found are the small, round Cherry Belle, the Red Globe radish or the white carrot shaped variety known as Daikon. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes, which have a short growing season, resulting in a smaller radish. Spring radishes are generally eaten raw. The winter radishes have a longer growing season, which results in a larger round or more elongated shaped vegetable that stores longer. Winter radishes are generally cooked.
Although spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest, has the best flavour, and is most readily available. Spinach belongs to the same family as Swiss chard and beets and has the scientific name, Spinacia oleracea. It shares a similar taste profile with these two other vegetables, having the bitterness of beet greens and the slightly salty flavour of Swiss chard.
Despite its plain looks, has an intense flavor and is a beloved part of the cuisine of almost every region of the world. Spring onions grow all year round. Also known as salad onions, green onions, and sometimes scallions, these mild-tasting onions are young plants, which if left in the ground, would develop into mature onions. Spring Onions comprises of Whites and Greens
Ginger is a thickened pungent aromatic rhizome that is used as a spice and sometimes medicinally.As a tropical plant, ginger grows best in warm and sunny climates in a deep but well draining soil loam that is high in organic matter.The rhizome is brown, with a corky outer layer and pale-yellow scented center.
Lemon comes under the fruit category. It is round, bulgy and green to yellow colored fruit. It has a tart taste, due to presence of citric acid and turns sweeter on maturing. These are ovoid or egg shaped, have sour to sweet taste, depending on their maturity. They have a nipple at the apex and may be slightly ribbed. When peeled, they give off a pleasant aroma from the oil glands. The skin may be thick or thin and the pulp is pale yellow coloured, fragmented, juicy and acidic. There are ovoid seeds present at the core.