Posted on

spice seeds

Spice seeds

The US Food and Drug Administration (FDA) has noted the potential of a compound ( Uttroside-B) isolated from the plant to treat liver cancer, thanks to the findings of a team of scientists at Rajiv Gandhi Centre for Biotechnology (RGCB). The compound is also found to be effective in treating fatty liver.

The ripe berries and cooked leaves of this edible strain of black nightshade are used as food in Tamil Nadu.

Reyhan is the Farsi word for this variety of Basil.

Fennel seeds are a component of the Chinese five spice powder, as well as panch phoron and Malabar garam masala. Fennel is popular for meat dishes, but even more so for fish and sea food; its sweet taste also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor.

Black Nightshade – Manathakkali

The leaves are also eaten in Greece, and Turkey and Indonesia, and the berries are turned into jam in South Africa.

It is nutritious containing high levels of Vitamin C, as well as niacin, riboflavin, calcium, phosphorus, and iron. It is also used in herbal medicine, the leaves and berries can be eaten as a treatment for ulcers.

If you plant coriander seeds from the grocery store it can go into flowers and seeds quickly in hot weather conditions, therefore always plant a variety that is slow to bolt such as Leisure. In Latin America and in the US the leaves and shoots are called "cilantro" the Spanish translation of coriander.


We currently offer 2 varieties of Moringa seeds

(Artemisia pallens) The davana plant is a member of the daisy family and is native to southern India, where it’s traditionally used by Ayurvedic healers to balance the three energies.

These seeds are warm, sweet & floral with a subtle hint of citrus. Add coriander seeds to soups, broths or poaching liquid when cooking fish. Many spice blends such as Indian, Indonesian, Moroccan, African use coriander as one of their main ingredients. A few seeds can also be added to a peppermill with other peppercorns for a fragrant table seasoning. The seeds can easily be ground in a mortar & pestle to release their full aromas and flavours. Soaking the seeds first (before grinding) in cold water for a few minutes will help revive their aromas, or toasting them is another way of releasing their sweet nutty flavours. When a recipe calls for ground coriander, it is best to grind whole seeds prior to use.