HERBS AND SPICES

#110 Ram Tulsi or Holy basil (Ocimum sanctum)

Holy basil has both medicinal and spiritual importance in India.  It is sacred to Lord Vishnu, the Hindu god of preservation and is considered purifying to mind, body, and spirit. A living Tulsi plant is kept in many Indian courtyards where it is believed to provide divine protection.                                                            Medicinally it's been used in the treatment of colds and flus  to cleanse the respiratory tract of toxins, and in the relief of  gas and bloating.  The oil is an antioxidant and is used for pain and arthritis.  Recent scientific reports have confirmed the healing potential in medical conditions ranging from diabetes to cancer. Furthermore, Tulsi may even possess useful antibiotic activity, have a blood pressure lowering effect and be effective as a birth control agent. $2.49

#111 Krishna or Shyam Tulsi: (Ocimum sanctum)

A purplish-red strain of Tulsi.  Identical in growth and culture as Ram Tulsi. $2.49

#112 Van Tulsi  or Clove basil (Ocimum gratissimum)

a large, robust basil variety with felt like gray-green leaves. Strong clove scent and spicy flavor. An antiseptic, aromatic herb that repels insects, used medicinally headache, fevers, rheumatism. A tea can be made from the infused leaves and used for flavoring.  $2.49

#130 Lemon Grass (Cymbopogon flexuosus)
Lemon grass is a native of India, and is widely used in Thai and Vietnamese cooking.  Lemon grass is a perennial, but is grown in colder climates as an annual, or can be brought indoors for winter.  This aromatic herb is also used in the Caribbean and is quickly gaining popularity in the United States.   Lemon grass is also used  medicinally  to treat digestive problems and fever.   $2.49

# 120 Ashwagandha (Withania Somnifera)

The leaves and roots are used as an effective aphrodisiac and sedative. It is officially in the Indian Pharmacopoeia. It is popularly known as Indian Ginseng. It gives vitality and vigor and helps in building greater endurance. It has also been used in diseases such as rheumatism, leprosy and arthritis.  $2.49
 

#160 Drumstick tree (Moringa oleifera)

This is the new hybrid variety of Drumstick PKM1.   The pods and leaves are used in Indian dishes such as sambar and avial.  In most of the U.S.,  it can be raised as a container plant, and will start producing pods by the second or third year.  In Florida, it can be grown outdoors south of Fort Myers as well as in Arizona and Southern California..  Nutritionally, the leaves are rich in Vitamin C , Vitamin A, calcium, protein and  potassium. The bark of the tree has been used to treat abdominal discomfort, boils, cold, rheumatism and scorpion bites, while the leaves have been found effective for the treatment of hypertension and conjunctivitis.                                    7 seeds per pkt. $3.29 or 15 seeds per pkt for $5.99

# 101-Coriander (Coriandrum sativum)  var. Kalmi 

This seasoning herb is an annual plant, which grows very rapidly in mild climates. It will go into flowers and seeds quickly in hot weather conditions. The fragrant young leaves and shoots are used as a seasoning green in stir-fry or soup. Dried leaves and matured seeds are also used as seasonings in Indian cooking.  $2.49

 

#102-Fenugreek (Trigonella foenum-graecum)

Fenugreek or methi, is an ancient spice, used for making pickles, sambar and the Bengali spice mixture panch phoron.  $2.49

#108-Dill (Anethum graveolens)                                                                                             is another herb which both the seed and the leaves (dill weed) are used. Renowned for its digestive qualities, it has been used to ease colic, reduce flatulence and diarrhea and aid digestion. The three foot plant germinate in 2 weeks and the lacy leaves can be harvested after the plant is 12 inches tall. The seeds form in about 2 months.   $1.99

#103-Cumin (Cuminum cyminum)

 Cumin is one of the most typical Indian spices, especially in the South. The fruits are used as a whole, and are fried (frequently together with onion) or dry-roasted before usage. Legumes, especially lentils, are normally flavored by cumin fried in butter fat.   Powdered, it is an important part of curry powder and of panch phoron. $2.49

#104-Fennel (Foeniculum vulgare)

Fennel fruits are a component of the Chinese five spice powder, as well as panch phoron. 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. $2.49

#106-Nigella (Nigella sativa)

Black Seed, also incorrectly called Black Onion, or black cumin is known as kalonji, in India and is indispensable for Northern Indian  vegetable dishes, especially with eggplant or pumpkin.  It is also found atop Jewish and Turkish breads.   The exuded oil is effective against immune disorders. $2.49

# 107-White Sesame (Sesamum Indicum)

Sesame was imported from India to Europe during the first century.  For nearly as long, a variety of sesame plants have flourished throughout the rest of Middle East and Asia, where their seeds and oils were used liberally for culinary, medicinal, health, and beauty purposes. Indeed sesame seeds often pop up in Middle Eastern and Asian recipes, like the confection Halva, hummus, or in tasty marinades and dipping sauces. $2.49