Important Spices and their Scientific names

Important Spices and their Scientific names 

Spices and their Scientific Names

Dear Students, In CGL Tier-1 2017 Exam, One question is being asked from Spices and the part of the plant from which they belong. We are providing to you some important spices names and their scientific names. Memorize all the names and you can easily score 2 marks without much efforts. We wish you all the best for the SSC CGL 2017 Exam.

Asafoetida (Hing) - Also known as devil's dung. It is a resin taken from a plant from the parsley family.Oleogum resin from rhizome and thickened root.

Scientific Name: Ferula asafoetida L 

Bay leaves - These fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations.

Cardamom (Elaichi) -Elettaria cardamomum  is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed.

Scientific Name: Elettaria cardamomum (L.) 

Cinnamon (Dalchni) - is the dried bark of various laurel trees in the cinnamomun family.

Scientific Name: Cinnamomum zeylanicum 

Cloves (Luong) - small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family.

Scientific Name: Eugenia caryophyllata

Coriander seeds (Dhaniya) - is a member of a parsley family.  The seeds are oval in shape, ridged, and turn from bright green to beige when ripen.

Scientific Name: Coriandrum sativum L

Nutmeg and mace (Jaiphal and Javitri) - is the seed of the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in color.

Scientific Name: Myristica fragrans Houtt

Ginger (Adrak)- the fresh root ginger is a knobly rhizome with a sweet aroma and hot, pungent taste.

Scientific Name: Zingiber officinale 

Onion Seeds (Kalonji) - are small, irregular shaped black seeds of the plant that grows in India - Kalonji.

Oreango (Ajwain) - it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme.

Scientific Name: Origanum vulgare L.

Saffron (Zaffran) - this spice is made from orange colored dried stigmas of the especially cultivated crocus.

Scientific Name: Crocus sativus L

Tamarind (Imli) - is the sticky, dried, brown pod of the evergreen tree.

Scientific Name: Tamarindus indica L

Turmeric (Haldi) - comes from the root of Curcuma longa, a leafy plant related to ginger.  It is mildly antiseptic.helps the liver metabolize fats and so aids weight loss.

Scientific Name: Curcuma longa 

Black Pepper - This is the fruit part of the plant.

Scientific Name: Piper nigrum L.

Vanilla - pod

Scientific Name:  Vanilla planifolia