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:: Latin Name : Anethum Gravulens, Fam.Umbelliferae Dill is a tall, feathery annual, Anethum graveolens, of the parsley family, the name is derived from the old Norse […]

:: Latin Name : Petroselinum crispum, Fam. Apiaceae :: Sensoric quality : warm, aromatic, slightly sharp, and bitterish taste and :: Main constituents : Volatile oils :: Uses: is commonly […]

:: Latin Name : Folium cymbopogon :: Sensoric quality : Fresh and lemon-like, with a hint of rose fragrance :: Main constituents : The essential oil of lemon grass […]

:: Latin Name : Carum carvi L. :: Sensoric quality : Strongly aromatic and warm. :: Main constituents : Caraway fruits may contain 3% to 7% essential oil. The […]

:: Latin Name : Coriandrum sativum :: Sensoric quality : Aromatic, selective. :: Main constituents : In the ripe fruits, the content of essential oil is comparably low (typically, […]

:: Latin Name : Aplum graveolens, Fam. Umbelliferae :: Sensoric quality : Main constituents: volatile oils, terpinine, and polysaccharides :: Uses: Celery seed can be used to add a […]

:: Latin Name : Trigonella foenumgraecum, Fam. Leguminoseae :: Sensoric quality : Bitter and aromatic. The leaves’ fragrance slightly resembleslovage. :: Main constituents : Fenugreek contains only minute quantities […]

:: Latin Name : Capsicum annum, Fam. Solanacea :: Sensoric quality : Bitter pungent taste :: Main constituents : Flavonoid Glycosides :: Uses: Hot spice used in various dishes, appetizer, […]

:: Latin Name : Pimpinella Anisum Fam. Umbelliferae :: Sensoric quality : Sweet and very aromatic. :: Main constituents : The aroma of the essential oil (up to 3% […]