Nigella

:: Latin Name :

Petroselinum crispum, Fam. Apiaceae

:: Sensoric quality :

warm, aromatic, slightly sharp, and bitterish taste and

:: Main constituents :

Volatile oils

:: Uses:

is commonly used in many European cuisines, with beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes and other medicinal uses. Not very popular in the Indian cuisine, Parsley leaves form an important part of the Western cuisine. Parsley is rich in its nutritive value. It contains vitamins A, B & C and many other nutrients. Parsley is an attractive garnish. It is added to soups, salads and seafood. It goes into preparation of sauces, herb butter and savory breads. Dried parsley flakes are used for seasoning a variety of foods. It also finds use in beverages and medicines.

:: Medicinal Uses : Urinary Disorders

:: Availability : leaves, seeds

:: Latin Name :

Menthae piperitae, Fam. Labiatae

:: Sensoric quality :

Characteristically pure and refreshing odour, pungent and burning taste.

:: Main constituents :

The essential oil of peppermint (up to 2.5% in the dried leaves) is mostly made up from menthol (ca. 50%), menthone (10 to 30%), menthyl esters (up to 10%) and further monoterpene derivatives (pulegone, piperitone, menthofurane). Traces of jasmone (0.1%) improve the oil's quality remarkably.

Menthol and menthyl acetate are responsible for the pungent and refreshing odour; they are mostly found in older leaves and are preferentially formed during long daily sunlight periods. On the other hand, the ketones menthone and pulegon (and menthofurane) have a less delightful fragrance; they appear to higher fraction in young leaves and their formation is preferred during short days.

:: Uses:

Use mint as flavored tea, or to add zest to marinades. Can also be stired into warmed apple or currant jelly for a quick meat sauce or dessert topping.

:: Medicinal Uses : ANTIFLATULANT, Colonic Disorders

:: Availability : Leaves, Crushed, Fine Cut.

:: Latin Name :

Menthae viridis, Fam. Labiatae

:: Sensoric quality :

Characteristically pure and refreshing odour, pungent and burning taste.

:: Main constituents :

The essential oil of spearmint is Carvone.responsible for the pungent and refreshing odour; they are mostly found in older leaves and are preferentially formed during long daily sunlight periods.

:: Uses:

Use mint as flavored tea, or to add zest to marinades. Can also be stired into warmed apple or currant jelly for a quick meat sauce or dessert topping.

:: Medicinal Uses : ANTIFLATULANT

:: Availability : Leaves, Crushed, Fine Cut.