Cardamom's reddish brown seeds have a warm,
slightly pungent, and highly aromatic flavor somewhat
reminiscent of camphor.
Cinnamon has been used since early times as
a spice and in medicine and witchcraft, it was once more
valuable than gold.
Cloves are used extensively as a condiment
and flavoring in many types of cookery.
Coriander is cultivated for its seeds that
have a fragrant aroma and a warm aromatic nutty taste similar to
a combination of lemon peel and sage.
Native to southern Europe and Asia, fennel
is characterized chiefly by its aromatic leaves and fruits.
It may make you breath smell bad but it
tastes great, and it may even keep vampires away.
Ginger is one of the primary flavorings of
Chinese cooking, it has an aromatic, pungent smell and a
slightly biting taste.
The nutmeg is native to the Moluccas
in Indonesia. It has also been widely cultivated in southern
Asia, the West Indies, and Brazil.
Peanuts are nutritious and high in energy
protein and minerals. The seeds contain 40 to 50 percent oil and
20 to 30 percent protein.
Pepper is the world's most important and
oldest spice in use for at least 3000 years.
Turmeric is native to parts of India and
used widely in Indian Cuisine especially in curries.
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