This document provides classifications and information about seeds, spices, and nuts. It classifies seeds into categories such as flavoring, spices, foods, pulses, and oils. It defines spices as dried seeds, fruits, roots, or barks primarily used for flavoring or coloring food. The document then lists many common Indian spices and their English and Hindi names. It describes nuts as highly nutritious fruits with inedible shells and edible seeds, listing several types of nuts. It concludes with storage tips for nuts and spices.

1. SEEDS
SEED AS A REPRODUCTIVE UNIT OF ANY PLANT WHICH
PRODUCES FLOWERS AND IS IN THE FORM OF GRAINS

2. CLASSIFICATION OF SEEDS
• AS FLAVOURING- FENNEL, CARAWAY
• AS SPICES AND COLOURING- CUMIN, POPPY SEED, ANNOTTO SEED
• AS FOODS GRAINS- WHEAT, CORN
• AS PULSES- MOONG, RED KIDNEY BEANS
• AS NUTS- ALMOND, WALNUTS
• AS SEED AS OIL- MUSTARD, SESAME
• AS BEVERAGE- COFFEE, COCOA BEANS
• AS MISCELLANOUS- BASIL SEED

3. SPICES
A SPICE IS A SEED, FRUIT, ROOT OR BARK OF PLANT
PREMARILY USED FOR FLAVOURING OR COLOURING THE
FOOD
SPICES
DRIED FRESH
WHOLE
GROUND

4. SPICES
• ALLSPICE- KEBAB CHEENI
• AJOWAN- AJWAIN
• ANISEED- SAUNF
• ASAFOETIDA- HING
• BAY LEAF- TEJ PATTA
• GREEN CARDAMOM- CHOTI ELAICHI
• BLACK CARDAMOM- BADI ELAICHI
• CINNAMON- DALCHINI
• CLOVE- LAUNG
• PEPPER- KALI MIRCH

5. • CORIANDER SEED- DHANIYA
• CUMIN- JEERA
• CHILLI- MIRCH
• CUBEB PEPPER- PIPILI
• DILL- SOWA
• FENUGREEK- METHI DAANA
• WILD MANGOSTEEN- KOKUM
• LIQUORICE- MULETHI
• MACE- JAVITRI
• NUTMRG- JAIPHAL
• MUSTARD- SARSON
• NIGELLA- KALONJI
• POPPY SEED- KHUS KHUS
• BLACK SALT- KALA NAMAK
• ROOT OF BETEL- PAAN JI JADH

6. • SAFFRON- KESAR
• STAR ANISE- CHAKRI PHOOL
• TAMARIND- IMLI
• ZEDOARY- AAM HALDI
• TURMERIC- HALDI
• CELERY SEED- RADHUNI
• CURRY LEAF- KARI PATTA
• MARJORAM- MARWA
• OREGANO- SATHRA
• POMEGRANATE SEEDS- ANARDANA
• CAPERS- MARATHI MOGGU
• STONE FLOWER- PATHAR KA PHOOL
• BASIL SEEDS- SUBZA
• DRIED GINGER- SAUNTH

7. NUTS
A FRUIT COMPOSED OF INEDIBLE HARD SHELL AND A SEED
-HIGHLY NUTRIOUS
-FULL OF FLAVOUR
-RICH IN VITAMINS AND MINERALS
-NUTS ARE EDIBLE SEEDS OF DRIED STONES OF FRUITS

8. • ALMOND- BADAM
• WALNUT- AKHROT
• PISTACHIO NUT- PISTA BADAM
• HAZELNUT
• CASHEW- KAJU
• PECAN
• COCONUT- NARIYAL
• PEANUT- MOONGPHALI
• MACADAMIA
• BRAZIL NUT
• CANDLENUT
• PINENUT- CHILGOZA
• CHESTNUT- SINGHARA
• APRICOT- KHURMAN
• FIGS- ANJEER
• RAISINS

9. SELECTION AND STORAGE OF NUTS
• NUTS CONTAINS OIL AND CAN EASILY TURN RANCID
• NUTS SHOULD BE KEPT IN AIRTIGHT CONTAINERS
• NUTS IN SHELL FORM KEEP LONGER THAN FORM PROCESSED NUTS
• NUTS ARE SOFT OR STALE MAY BE PARTIALLY RESTORED IN THE OVEN
• PACKAGED NUTS MAY BE PROCESSED WITH PRESERVATIVES AND
DYES

10. STORAGE AND USAGE TIPS FOR SPICES
• STORE THE SPICES IN AIRTIGHT JARS
• GROUND SPICES SHOULD NOT BE STORED FOR MORE THAN 6
MONTHS
• GRIND WHOLE SPICES CLOSE TO USAGE TIME
• BOILING THE SPICES FOR INFUSION, TIE THEM UP IN MUSLIN BAG TO
FORM POTLI MASALA FOR EASY REMOVAL
• AROMATIC SPICES ARE SPRINKLED ON THE DISH AFTER IT HAS BEEN
COOKED
• DO NOT USE STRONG SPICES.KEEP THE FOOD SIMPLE

11. COMPILED BY
CHEF MOHD ABDULLAH