Cardamom, sometimes Cardamon or Cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, Bhutan, Indonesia and Nepal. And mainly our production and importing is from kerala the best quality. Wikipedia
Nutrition Facts
Cardamom
Total Fat7 g
10%
Saturated fat 0.7 g
3%
Polyunsaturated fat 0.4 g
Monounsaturated fat 0.9 g
Cholesterol0 mg
0%
Sodium18 mg
0%
Potassium1,119 mg
31%
Total Carbohydrate68 g
22%
Dietary fiber 28 g
112%
Protein11 g
22%
Vitamin A
0%
Vitamin C
35%
Calcium
38%
Iron
77%
Vitamin D
0%
Vitamin B-6
10%
Vitamin B-12
0%
Magnesium
57%
Mace
Mace spice is a dried, outer aril, enveloping firmly around the nutmeg kernel. Nutmeg kernel and mace arils indeed are two separate spice products of same nutmeg fruit. However, spice-mace has characteristically composed higher concentration of certain essential oils and features refined, yet more intense aroma than nutmeg. For the same reasons, it commands a higher price and special place in the kitchen spice box!
Clove
Spice
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Wikipedia
Did you know: The cloves are mixed with tobacco to make kretek cigarettes, two parts tobacco to one part cloves.
Nutmeg
Spice
Nutmeg refers to the seed or ground spice of several species of the Myristica genus. Myristica fragrans is a dark-leaved, evergreen tree cultivated for two spices derived from its fruit, nutmeg and mace.Wikipedia
Nutrition Facts
Nutmeg, ground
Amount Per100 grams
Calories525
% Daily Value*
Total Fat36 g
55%
Saturated fat 26 g
130%
Polyunsaturated fat 0.4 g
Monounsaturated fat 3.2 g
Cholesterol0 mg
0%
Sodium16 mg
0%
Potassium350 mg
10%
Total Carbohydrate49 g
16%
Dietary fiber 21 g
84%
Sugar 28 g
Protein6 g
12%
Vitamin A
2%
Vitamin C
5%
Calcium
18%
Iron
16%
Vitamin D
0%
Vitamin B-6
10%
Vitamin B-12
0%
Magnesium
45%
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dried Ginger
Other Names of Dried Ginger: Root ginger
Useful Parts of the Plant: Underground rhizome; leaves
Ginger refers to the underground bulb belonging to the plant. Its flesh can be white, yellow or even red and is covered by a thick brownish skin. It has been used for centuries as a condiment in many Asian cultures, imparting a tangy and pungent taste to food. The mature root is dried and powdered and used in traditional medicine to treat a variety of ailments. Studies have shown that dried ginger possesses many therapeutic properties. It has a potent antioxidant effect as well as an anti-inflammatory effect.
Nutritional Information and Properties of Dried Ginger
Ginger has high mineral content, being a good source of potassium, magnesium, copper, manganese and vitamin B6. They also contain certain compounds like gingerols, shogaols and zingerone, volatile oils that give it its characteristic odor and flavor. These oils have been known to increase gastrointestinal tract motility in laboratory animals and also have antibacterial, antipyretic, analgesic and sedative properties. Studies have also shown that gingerols can kill ovarian cancer cells. When ginger is dried or cooked, shogaols and zingerone are produced from the gingerols, which give it its pungent taste.
Black pepper nutrition facts
Referred as “king of spice,” black pepper is an incredibly popular among spices since ancient times. Peppercorn is native to the tropical evergreen rain forest of South Indian Kerala state, from where it spread to rest of the world through Indian and Arab traders. Pepper fruit, also known as the peppercorn, is actually a berry obtained from the pepper plant.
Botanically peppercorn belongs to the family of Piperaceae, in the genus of Piper and known scientifically as Piper nigrum. It is a perennial vine and climber that requires supporting trellises (tree or pole) to grow resembling as growth characteristics as that of beetle leaf plant. The pepper plant begins producing small round berries after about three to four years of plantation. Technically, the pepper berry is a fruit (drupe), measuring about 5-6 mm in diameter, enclosing a single large seed at its center.
