Nigella

:: Latin Name :

Pimpinella Anisum Fam. Umbelliferae

:: Sensoric quality :

Sweet and very aromatic.  

:: Main constituents :

The aroma of the essential oil (up to 3% in the fruits) is dominated by trans -anethole (max. 90%). Additional aroma components are estragol ( iso -anethole, 2%), anise aldehyd (less than 1%), anise alcohol, p -methoxy-acetophenone, pinene, limonene, ?-himachalene (2%). An unusual compound is the phenol ester 4-methoxy-2-(1-propene-yl)-phenol-2-methyl-butyrate, which is characteristic for anise (5%).

:: Uses:

Aniseed is widely used to flavour pastries; it is the characteristic ingredient of a German bread called Anisbrod. In the Mediterranean region and in Asia, aniseed is commonly used in meat and vegetable dishes.

:: Medicinal Uses : ANTIFLATULANT

:: Availability : Seeds, TBC

:: Latin Name :

Ocimum Basilicum, Fam.

:: Sensoric quality :

Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spices.

:: Main constituents :

The essential oil (less than 1%) is of complex and variable composition. Within the species, several different chemical races exist, and furthermore climate, soil and time of harvest influence not only the amount but also the composition of the essential oil. The most important aroma components are 1,8 cineol, linalool, citral, methyl chavicol (estragole), eugenol and methyl cinnamate.

:: Uses:

Basil complements - tomatoes, green vegetables, salads, soups, eggs, fish, cheese, lamb, pizza and pasta sauces.

:: Availability : Leaves, Crushed

:: Latin Name :

Matricaria Chamomilla, Fam. Compositae

:: Sensoric quality :

Aromatic, spicy smell

:: Main constituents :

Essential oil contain, Alpha Bisabolol, Chamazoline, Bisaboline

:: Medicinal Uses : ANTIFLATULANT, ANTIPRURITIC.

:: Availability : Flower, pollen, seeds, powder, cortex