Spicy Talk

I am sure that we all spices. The best thing about spices is their aroma, taste and their hue. Today I will dedicate this blog to spices. Do you remember that in one of my blogs I had mentioned that therere five spices in Bengali cuisine (Panch Phoron): Mustard Seeds (Sarson), Cumin Seeds (Jeera), Fenu greek (Methi), Nigella (KalonjAi) and Fennel Seeds (Saunf). There are many other spices too like Carom Seeds or Thymol Seeds (Ajwain)
Sesame Seeds (Til) and Clove (Laung). I am going to to tell a little about all of them.Carom Seeds: Carom Seeds are also known as Ajwain India. They are in great demand in Gujrat and UP. I  call them very adjustable becausetough they are put in so many dishes like '' Kadhis"   cooked veggies; dpughs of (rotis) , (samosas),  (puris) etc. they go off so well. The best recipe I find for Carom Seeds is this; just sprinkle some Carom Seeds into a glass of buttermilk and your day is made!. Sesame Seeds: Sesame Seeds help in curing skin problems. There are two types of Sesame Seeds  one is ''Black Sesame Seeds'' used in laddoos, chikkis etc. ''White Sesame Seeds are used to make dishes during the festival of Sankranti. Clove : Clove oil is used to cure toothaches. We have talked enough of thinges related to food now lets stop or we all will feel hungry!.