CAROM/AJWAIN
It is not a very common spice these days and it's role in the world spice trade is limited. It's usage is almost confined to Central Asia and Northern India, especially in Punjab and Gujrat. Seeds are small, ribbed ovoid, grayish-green to purple-red in color that are very small. The taste is largely determined by Thymon in the Essential oil and is hot and bitter. In India ajwain is popular for it's use in breads (paratha), Pakora, Fried Snacks and an enhancement to spice mixes.
CHILLIES/MIRCH
Chilly is reported to be a native of south America and is widely distributed in the all tropical and sub tropical countries including India. India is the largest producer and consumer of chillies. It is used for hot taste and reddish color. Dry chilli is extensively used as spice in Curried Dishes it is also used as an ingredient in Curry Powder and in seasonings. Bydagi chilly are widly used for color extraction.
CINNAMON/DALCHINI
Cinnamon is the inner bark of a tropical evergreen tree from the laurel family. Cinnamon has a worm, sweet and amiable aroma that is delicate yet intense. Indonesia and china are the chief source of cinnamon. In India it is mostly grown in Kerala. It is used to flavor coffee and chocolate drinks. It is also widely used in Indian cuisine and to flavor rice and desserts.
CLOVE/LAUNG/LAVANG
It is a valuable spice of the orient. It is a warming spice. Clove clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun. The plant is indigenous to North Molucca Islands of Indonesia. It is also grown in Madagascar, Sri Lanka and India. The use of clove in whole or ground form is mainly for culinary purpose and as a flavoring agent in food industry.
CORIANDER SEED LEAVES/DHANIA/HARA DHANIA
Coriander is both a herb and a spice. The leaves are herbs and the seeds are spices. Due to it's mild flavor , it is often used in larger amounts then other spices. Ground coriander is often mixed with ground Cumin to create a mixture that forms the basis of many Curries Powders and Masalas. It is used just as much in sweet dishes as in savory ones. Besides flavoring the Curries, it also helps to thicken them.
CUMIN/JEERA
Cumin is the dried, white fruit with grayish brown color of a small slender annual herb. It is now mostly produced in India.Gujrat, Rajasthan and Uttar Pradesh are the prominent producers. Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in Curry powder, seasonings of breads, Cakes and Cheese. It's oil is also used in perfumery and for flavoring liqueurs, and cordials.