Spices are an integral part of vegetarian food. Adding spice to your life may reduce heart disease and diabetes. Seasonings are concentrated sources of disease-fighting phenols. Allspice, cinnamon, cloves, marjoram, mint, oregano, rosemary, sage, tarragon, thyme, turmeric and pepper are all good. One needs regular doses in small amounts more frequently than just once in a year.
Spices add aroma and zest to food. For a long time in India and Asia, spices have had great monetary value as well as value in the kitchen. Some uses are just habitual and used from generation to generation with out knowing the real effects of particular spices in food. But with advance science, researching their values and importance has grown. Most of the spices are used to offset foods negative effects. As with any milk recipes, the use of Nutmeg is recommended. In combination with cardamom it becomes a good mixture. Because of milk intolerance, nutmeg it adds digestive trait to milk products. It can be taken as a medicine for stomach ache, flatulence, dysentery, vomiting and nausea.
I have a short list of commonly used spices and herbs which are used in day-to-day cooking. The idea is to use spices and herbs in every-day cooking. It helps in prevention of harmful bacterial growth and is an aid to wellness. Spices and herbs should be used in small amounts but incorporated into each meal so one can experience their benefits. Hence came the idea of the Spice Box. If the box is homemade, spices can be stored dry in a air-tight container. They have approximately a two year life span.
Herbs have to be fresh. They gives distinct taste and personality to food. No doubt they help to aid in digestion and give character to recipes. Herbs such as bay, basil, thyme and dill are used in flavoring many recipes.
Anardana- pomegranate seeds- dried and made powder form uses as needed.
Asafoetida- Use it very very less almost half of 1/4 tsp.
Ajawan- also called Bishops weed use only 1/2 tsp gives little pungent spice taste
Basil- Popular Herb in America, use as you like. It pairs perfectly with any vegetables. It improves in taste with fresh chopped basil leaves.
Black cumin- also called kalunji used is Naan -black seeds like
Black pepper- used whole or crushed
Chili- red pepper ,cayenne pepper or paprika - taste range from hot to mild
Caraway seeds- also called shah jiru -various uses
Cardamom- uses as whole or seeds and powder form
Cinnamon- uses as sticks as well as powder
Cloves- uses as whole or powder -spicy
Coriander - uses as herb fresh cilantro or/and seeds ,roasted and powder
Cumin- called jira also used as whole or powder
Curry leaf- called limdo - is used as Herb fresh available at Indian grocers instantly adds flavour
Dill- Various uses fresh and /or as seeds called Suva
Fennel- also called variali can be used as seeds and or in powder form
Fenugreek- is also called met hi seeds is available in fresh leaves as herb or used as powder form
Ginger- used as fresh grated when dried for a long time is called sooth used as herb in a powder form still widely use in most of the household
Amchur- is dried mango powder is used in pieces or powder form
Mint- is famous herb various uses
Mustard- called rai seeds used both seeds and powder form
Nutmeg- Used in deserts and biryanis used in powder form also
Oregano- Famous Italian spice
Poppy seeds- white seeds uses for sweets and drinks
Saffron- uses are in strands crushed with milk
Tamal patra- called Tejpatta gives flavour can be almost optional
Turmeric- Famous haldi uses are very small amount 1/4 tsp gives yellowish colour to the food
Vanilla- popular foods flavour
Jagri- sugarcane juice boiled and made thick cake is better than sugar
Kokam - is dried fruit and sour taste is used instead of lemon juice
Garlic and onion can be used in any vegetable and legumes recipe.