Spices Garden (including herbs, condiments) | Center for Environmental Sciences & Engineering

Spices Garden (including herbs, condiments)

Herbs are plants (or, at least, parts thereof such as leaves fresh or dried) which are used for flavoring foods but do not provide notably substance to it. A spice is any part of a plant other than the leaves, such as seeds (cumin), bark (cinnamon) or roots (ginger) and so on, typically used in a dried form. Chillies are often categorized as a spice, since chillies in various forms are used to flavor dishes, but whole chillies, particularly fresh ones, are used as a vegetable in their own right. Condiments are ingredients or preparations served alongside a dish to flavor finished dishes. Salt, pepper, ketchup, mustard, chutneys, etc. are condiments.

India is known as the 'The home of spices'. There is no other country in the world that produces as many kinds of spices as India. The climate of the country is suitable for almost all spices. There are over 80 spices grown in different parts of the world and around 50 spices are grown in India. The spices that India can offer in abundant quantities are black pepper, ginger, turmeric, chilli, cardamom, celery, fenugreek, fennel, cumin, dill, coriander, cinnamon, ajowin (bishop's weed), clove, nutmeg and mace, etc. The Spices Garden has herbs of Asafoetida (Hing), Bay leaf, Cinnamon, All Spice, Turmeric, Rosemary, Thyme, Oregano, Mint, Celery, Chives, Basil, Lemon Basil, Holy Basil, etc.

                 Rosemary                                                                      Oregano                                                             Thyme

               All Spice                                                                                                       Mint

  Bay leaf (Tejpatta)                                                                   Cinnamon (Dalchini)                                          Hing plant (Asafoetida)