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Indian Spices

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  1. Ajwain

    Ajwain is not very common in our days; its usage is almost confined to Central Asia and Northern India, particularly the North West (Punjab, Gujarat). Ajwain also enjoys some popularity in the Arabic world and is found in berbere, a spice mixture of Ethiopia which both shows Indian and Arabic heritage.
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  2. Nutmeg

    Nutmeg is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica.The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia
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  3. Long Pepper

    Though often used in medieval times in spice-mixes like "strong powder", long pepper is today a very rare ingredient in European cuisines, but it can still be found in Indian, and Nepalese vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking. It is readily available at Indian grocery stores, where it is usually labeled pippali. Pippali is the main spice of Nihari, one of the national dishes of Pakistan and Indian metropolis of Lucknow.
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  4. Black Pepper ( KALI MIRI)

    Black Pepper Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper
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  5. Stone Flower (Dagadphool)

    Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India.
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