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2
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Reddish spice originated in Greece
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4
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The fresh leaves and the dried seeds are the parts mostly used in cooking
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5
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It is called Badian Khatai, Bunga Lawang, Annachi mokku and Anas puvvu
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6
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It is seen as a seasoning, and is often paired with salt
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7
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If eaten whole, they are pungent and have a sharp, bitter taste
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8
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Syzygium aromaticum is the scientific name
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9
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Used as spice and as preservative in mummification
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10
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The dried latex exuded from the rhizome or tap root of Ferula
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11
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Known as Samudra Methi in Maharashtra
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13
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A paste or sauce is made from the seeds, used as a condiment
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14
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Native to the Banda Islands of Indonesia
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