| Spices -> Turmeric |
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Turmeric (Curcuma longa) is a plant of the ginger family yielding saffron-colored rhizomes used as a spice for flavoring Indian cooking. Its unique properties also make it an effective ingredient in medicines, cosmetics and as a color dye. As a medicine, it is traditionally used to heal wounds and rashes.
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| Spices -> Cinnamon |
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True Cinnamon (Ceylon cinnamon) and Cassia (Chinese cinnamon), are both derived from the bark of an evergreen tree. The difference between them is that Cassia has a more robust
flavour and either can be substituted for the other. The characteristic rich, warm and sweet fragrance makes it one of the most evocative of spices and a much used ingredient in many cuisines worldwide
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| Spices -> Saffron |
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Saffron is considered to be the worlds most expensive spice. The flower of Crocus sativa is a light purple, but it is the thread-like reddish colored stigma of the flower that is valued both as a spice and as a natural colorant. Saffron is hand harvested in the autumn, and the stigma is laboriously separated to yield the reddish colored spice. It takes in excess of 70,000 flowers to yield just one pound (0.45 kilo) of saffron spice. The odor of saffron is sometimes described as like the "sea" air. The natural color is a powerful yellow in applications such as for saffron rice.
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