 HINDI NAME :KEBAB CHEENI

 OTHER NAME :JAMAICAN PEPPER,PIMENTO

 THIS IS CALLED ALLSPICE BECAUSE IT HAS
FLAVOUR OF MANY OTHER SPICES .NATIVE IS
WEST INDIES
 THE SPANISH NAME:PIMENTA
 USAGE IN INDIAN COOKING :IN INDIAN
COOKIN ALLSPICE IS USED IN FLAVOURING
LAMB BASED KEBABS
 MEDICINAL FEATURES :THIS HAS MANY
MEDICINAL PROPERTIES IT IS BELIEVED TO
CAUSE IRRITATION ON SKIN ALLOWING BLOOD
VESSELS TO EXPAND
 STORAGE TECHNIQUES :ALL SPICE WILL
KEEP GOOD FOR TWO YEARS IF STORED IN
AIRTIGHT JARS
 HINDI NAME :AJWAIN
 OTHER :CAROM SEED ,BISHOP S WEED
 THIS SPICE WAS PROBABLY CARRIED TO
INDIA FROM THE MEDITERRRANEAN BELT
 USAGE IN INDIAN COOKING :THIS IS A
FAMOUS INDIAN SPICE PARTICULARLY USES
IN PARATHAS AS INDIAN BREAD MADE ON
A GRIDDLE .IT GOES VERY WELL WIITH
BEANS AND PEAS AND IT HAS AFFINITY
WITH STARCHY FOOD .
 MEDICINAL FEATURES :AJWAIN CANTAINS
AN ESSENTIAL OIL KNOWN AS THYMOL
.SIMPLY CHEWING OF SEED CAUSES
NUMBNESS ON THE TONGUE AND FRESHENS
BREATH .
 STORAGE TECHNIQUES:AJOWAN WILL KEEP
GOOD IN DEFINITELY IF STORED IN RIGHT
JARS .
 HINDI NAME :SAUNF
 OTHER NAME :ANIISE
ANISEED HAS A SIMILAR FLAVOUR TO THAT OF
FENNEL SEED AND THE SPICES CAN BE USED
INTERCHANGEABLELY.
 USEAGE IN INDIAN COOKING :ANISEED IS USED
EXTENSIVELY IN CURRIES AND GRAVIES FROM
KASHMIR .IN OTHERE PARTS OF INDIA IT USED AS
AN INGREDIENTS FOR PICKLE AND OFTEN EATEN
AS A MOUTH FRESHNER POST MEALS ALONG
WITH SUGAR CANDIES .