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Spices Of India



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2 Reddish spice originated in Greece
4 The fresh leaves and the dried seeds are the parts mostly used in cooking
5 It is called Badian Khatai, Bunga Lawang, Annachi mokku and Anas puvvu
6 It is seen as a seasoning, and is often paired with salt
7 If eaten whole, they are pungent and have a sharp, bitter taste
8 Syzygium aromaticum is the scientific name
9 Used as spice and as preservative in mummification
10 The dried latex exuded from the rhizome or tap root of Ferula
11 Known as Samudra Methi in Maharashtra
13 A paste or sauce is made from the seeds, used as a condiment
14 Native to the Banda Islands of Indonesia
1 Stick-like spice used in both sweet and savoury foods
3 The powder is used in South Indian cuisines
4 Translated as 'sweet neem leaves' in most Indian languages
9 Used as a food plant by the larvae of the moth Endoclita hosei
12 Widely used around the world for its pungent flavor as a seasoning or condiment
 
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