Seed Herbs

Ajwain Seed / Ajwain

English Name: Ajwain Seed

Botanical Name: Carum Copticum

Local Name: Ajwain

Product Description

Ajwain seeds, scientifically known as Trachyspermum ammi, are small, oval-shaped seeds derived from a herbaceous plant native to the Indian subcontinent. Also known as carom seeds, these seeds have a strong, pungent aroma and a slightly bitter, peppery taste.

In culinary traditions, ajwain seeds are a common spice used in Indian, Middle Eastern, and North African cuisines. They are often employed to enhance the flavor of various dishes, including curries, bread, lentils, and pickles. Ajwain seeds are particularly popular in Indian cuisine, where they are used both for their distinctive taste and their digestive properties.

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Watermelon Seed / Magaz Tarbuz

English Name: Watermelon Seed

Botanical Name: Citrullus Lanatus

Local Name: Magaz Tarbuz

Product Description

Watermelon seeds, often considered a byproduct of the juicy fruit, are small, flat, oval-shaped seeds found in the center of watermelons (Citrullus lanatus). Initially soft and white when the watermelon is young, they become hard and black as the fruit ripens. These seeds are often spitted out or removed while consuming the watermelon flesh.

In recent years, watermelon seeds have gained attention for their nutritional benefits. They are a good source of protein, healthy fats, vitamins, and minerals. Watermelon seeds contain essential nutrients such as magnesium, iron, potassium, and zinc. Additionally, they are rich in antioxidants, promoting overall health and potentially reducing oxidative stress in the body.

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Ajwain Wal / Ajwain Wal

English Name: Ajwain Wal

Local Name: Ajwain Wal

Product Description

Ajwain, scientifically known as Trachyspermum ammi, is a spice native to the Indian subcontinent. Also known as carom seeds, ajwain seeds are derived from a herbaceous plant with delicate, feathery leaves. The seeds are small, oval-shaped, and light brown in color, with a strong, pungent aroma and a slightly bitter, peppery taste.

Ajwain seeds have a long history of use in traditional Indian cuisine and Ayurvedic medicine. They are often used as a spice to enhance the flavor of various dishes, including curries, lentils, and bread. Ajwain seeds are especially popular in Indian and Middle Eastern cuisines, where they are used both for their distinctive taste and their digestive properties.

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Quince Seeds / Bee Dana

English Name: Quince Seeds

Botanical Name: Pyruse Cydonia

Local Name: Bee Dana

Product Description

Quince seeds, derived from the quince fruit (Cydonia oblonga), are small, oval-shaped seeds found within the core of the fruit. Quince is a deciduous tree native to Southwest Asia, but it is cultivated in various parts of the world for its fragrant fruit and its seeds, which are packed with beneficial nutrients.

Quince seeds are encased in a hard, woody shell and are rich in mucilage, a gelatinous substance. This mucilage content gives quince seeds their unique properties, making them valuable in culinary and cosmetic applications. When soaked in water, quince seeds develop a gel-like texture, similar to other seeds high in mucilage, such as chia seeds and flaxseeds.

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Mustard Seed / Sarsoon

English Name: Mustard Seed

Botanical Name: Brassica Nigra

Local Name: Sarsoon

Product Description

Mustard seeds, derived from the mustard plant (Brassica spp.), are small round seeds belonging to the cruciferous family. These seeds come in various colors, including yellow, brown, and black, each variety offering a slightly different flavor profile and level of heat. Mustard seeds have been an essential spice in culinary traditions around the world for centuries.

In cooking, mustard seeds are versatile and add depth and warmth to a wide range of dishes. When crushed or ground and mixed with liquid, they release enzymes that create the characteristic sharp flavor associated with mustard. Yellow mustard seeds are mild and slightly sweet, making them ideal for American-style mustard sauces. Brown and black mustard seeds are hotter and more pungent, popular in Indian, Mediterranean, and African cuisines.

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Fennel Seed / Sounf

English Name: Fennel Seed

Botanical Name: Foeniculum Vulgare

Local Name: Sounf

Product Description

Fennel seeds, derived from the flowering plant Foeniculum vulgare, are small, oblong seeds with a licorice-like flavor. They are native to the Mediterranean region but are now cultivated worldwide for culinary and medicinal purposes.

In the culinary world, fennel seeds are highly valued for their aromatic and flavorful properties. They are often used as a spice in various cuisines, particularly in Indian, Middle Eastern, and Mediterranean dishes. Fennel seeds can be used whole or ground and are added to soups, stews, curries, baked goods, and spice blends. Their sweet and slightly spicy taste adds depth to both savory and sweet dishes.

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Inderjo Sweet / Inderjo Metha

English Name: Inderjo Sweet

Botanical Name: Holarrhena Pubescens

Local Name: Inderjo Metha

Product Description

Indrajao, botanically known as Wrightia tinctoria, is a small to medium-sized deciduous tree native to India and Southeast Asia. Also known as dyer’s oleander, Pala indigo plant, or ivory tree, Indrajao is renowned for its beautiful white, fragrant flowers and its use in traditional medicine and dyeing processes.

The tree produces clusters of fragrant, star-shaped white flowers that bloom throughout the year. Its bark contains a milky latex, which is traditionally used in herbal medicine for its potential medicinal properties. In Ayurveda, the traditional Indian system of medicine, Indrajao is valued for its various therapeutic uses, including as an anti-inflammatory, antimicrobial, and analgesic agent. It has been used to treat skin disorders, wounds, and rheumatism, among other ailments.

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Inderjo Bitter / Inderjo Karwa

English Name: Inderjo Bitter

Botanical Name: Holarrhena Pubescens

Local Name: Inderjo Karwa

Product Description

Indrajao, botanically known as Wrightia tinctoria, is a small to medium-sized deciduous tree native to India and Southeast Asia. Also known as dyer’s oleander, Pala indigo plant, or ivory tree, Indrajao is renowned for its beautiful white, fragrant flowers and its use in traditional medicine and dyeing processes.

The tree produces clusters of fragrant, star-shaped white flowers that bloom throughout the year. Its bark contains a milky latex, which is traditionally used in herbal medicine for its potential medicinal properties. In Ayurveda, the traditional Indian system of medicine, Indrajao is valued for its various therapeutic uses, including as an anti-inflammatory, antimicrobial, and analgesic agent. It has been used to treat skin disorders, wounds, and rheumatism, among other ailments.

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Flax Seed / Alsi

English Name: Flax Seed

Botanical Name: Linum Usitatissimum

Local Name: Alsi

Product Description

Flax seeds, scientifically known as Linum Usitatissimum, are small, brown or golden-colored seeds derived from the flax plant, which is native to the Middle East and has been cultivated for thousands of years. Flax seeds are highly regarded for their exceptional nutritional value and health benefits.

These tiny seeds are a rich source of dietary fiber, omega-3 fatty acids (alpha-linolenic acid), lignans, and various essential vitamins and minerals. They are well-known for their potential cardiovascular benefits, including lowering cholesterol levels and supporting heart health. The high content of alpha-linolenic acid, a type of omega-3 fatty acid, contributes to their anti-inflammatory properties and makes them beneficial for overall well-being.

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Embelia / Wawring

English Name: Embelia

Botanical Name: Embelia ribes

Local Name: Wawring

Product Description

Embelia, scientifically known as Embelia ribes, is a medicinal plant native to various regions of Asia, including India and Sri Lanka. Also known as false black pepper or vidanga, Embelia has been used in traditional Ayurvedic medicine for centuries due to its potential health benefits.

The plant is characterized by its small, round, dark berries, which are the most prized part of the Embelia plant in traditional medicine. These berries contain active compounds such as embelin, quercetin, and various alkaloids, contributing to its medicinal properties.

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Lac Seed / Lac Dana

English Name: Lac Seed

Botanical Name: Kerria lacca

Local Name: Lac Dana

Product Description

Lac seed, also known as lac resin or shellac, is a natural resin secreted by the female lac bug (Kerria lacca), an insect native to Southeast Asia and the Indian subcontinent. These tiny insects colonize trees, particularly species of the genus Ficus, and secrete a resinous substance that hardens into small, reddish-brown flakes or encrustations on the tree branches.

Lac seed has been widely used for centuries in various applications, notably in the production of shellac, a natural polymer obtained by processing the resin. Shellac is valued for its excellent adhesive properties and glossy finish, making it a popular choice for wood finishes, varnishes, and coatings for candies, pills, and fruits.

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Dill Seed / Soye

English Name: Dill Seed

Botanical Name: Anethum graveolens

Local Name: Soye

Product Description

Dill seeds, scientifically known as Anethum graveolens, are small, oval-shaped seeds derived from the dill plant, a member of the parsley family. Dill is native to the Mediterranean region and southern Russia but is now cultivated worldwide for both its leaves (known as dill weed) and seeds, both of which are used in culinary and medicinal applications.

Dill seeds have a distinct flavor, reminiscent of a combination of anise and celery, with a hint of citrus. They are often used as a spice in various cuisines, adding a warm and slightly tangy taste to dishes. Dill seeds are a key ingredient in pickling recipes, providing the characteristic flavor in pickles. They are also used in soups, stews, curries, bread, and salad dressings, enhancing the taste of a wide array of foods.

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Hermal Seed / Hermal

English Name: Hermal Seed

Botanical Name: Lavandula

Local Name: Hermal

Product Description

Harmal seeds, also known as Syrian Rue or Peganum harmala, are the seeds of the Peganum harmala plant, which is native to the Mediterranean region, parts of Asia, and the Middle East. These small, brown seeds have been used for centuries in traditional medicine and rituals in various cultures.

The seeds contain psychoactive compounds, particularly harmaline, harmine, and other beta-carbolines, which have been used historically for their hallucinogenic and medicinal properties. In traditional medicine, especially in some indigenous cultures and ancient practices, harmal seeds have been used for their potential healing properties. They have been studied for their antidepressant, anti-inflammatory, and antioxidant effects, although their use for medicinal purposes requires caution and expert guidance due to their potent nature.

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Aniseed / Anesoon

English Name: Aniseed

Botanical Name: Pimpinella anisum

Local Name: Anesoon

Product Description

Aniseed, scientifically known as Pimpinella anisum, is a small flowering plant native to the eastern Mediterranean region and Southwest Asia. The seeds of the anise plant are popularly referred to as aniseed and are valued for their sweet, licorice-like flavor and aromatic properties.

Aniseed is a versatile spice widely used in culinary traditions around the world. It is a key ingredient in many dishes, particularly in Mediterranean, Middle Eastern, and South Asian cuisines. The seeds are often used whole or ground, adding a distinct taste to baked goods, desserts, candies, and beverages. Aniseed is also a common flavoring agent in liqueurs, such as absinthe, ouzo, and pastis.

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Tribulus Terrestris / Gokhru

English Name: Tribulus Terrestris

Botanical Name: Tribulus Terrestris

Local Name: Gokhru

Product Description

Tribulus terrestris, commonly known as puncture vine or goat’s head, is a small, flowering plant that belongs to the Zygophyllaceae family. Native to warm temperate and tropical regions, it is widely distributed across Europe, Asia, Africa, and Australia.

Tribulus terrestris is well-known in traditional medicine systems, particularly in Ayurveda and traditional Chinese medicine, for its potential health benefits. The plant’s fruits, leaves, and roots have been used for various medicinal purposes for centuries. It is believed to have diuretic, aphrodisiac, and anti-inflammatory properties.

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Basil Seed / Balango

English Name: Basil Seed

Botanical Name: Ocimum Basillicum

Local Name: Balango

Product Description

Basil seeds, also known as Sabja seeds or Falooda seeds, are small, black seeds derived from the sweet basil plant (Ocimum basilicum). Unlike the leaves of the basil plant, which are commonly used in cooking, basil seeds are valued for their unique properties and health benefits.

These tiny seeds, when soaked in water, develop a gelatinous outer layer, giving them a mucilaginous texture similar to chia seeds. This characteristic makes them popular as a natural thickening agent in various beverages and desserts. Basil seeds are often used in refreshing drinks and desserts in Southeast Asian cuisines, especially in drinks like falooda and in bubble tea, adding a delightful crunch and texture.

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Sapistan Herb / Lasoorian

English Name: Sapistan Herb

Botanical Name: Cordia Latifolia

Local Name: Lasoorian

Product Description

Sapistan, scientifically known as Manilkara zapota, is a tropical evergreen tree native to Central America, but it is now widely cultivated in tropical regions around the world. Commonly known as sapodilla, sapistan, or chikoo, this tree is prized for its sweet and grainy-textured fruit.

The sapodilla fruit is oval or round in shape and typically brown in color when ripe. The flesh is exceptionally sweet and flavorful, often described as a blend of pear, brown sugar, and root beer. The fruit contains black, shiny seeds within its juicy, edible pulp.

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Cucumber Seed / Maghaz Kheera

English Name: Cucumber Seed

Botanical Name: Cucumis Sativus

Local Name: Maghaz Kheera

Product Description

Cucumber seeds, as the name suggests, are the seeds found within a cucumber (Cucumis sativus), a widely cultivated plant belonging to the gourd family. Cucumbers are popular vegetables known for their refreshing taste and high water content.

The seeds within a cucumber are small, flat, and oval-shaped. While cucumbers are commonly eaten fresh, the seeds are also edible. They are rich in nutrients such as vitamins, minerals, and antioxidants. However, some people prefer to remove the seeds, especially in culinary applications, as they can sometimes impart a slightly bitter taste.

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