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Green cardamom is one of the most expensive spices by weight but little is needed to impart flavour. The spice has a very warm aroma and pungent taste which it can retain for a very long time. So many Indian dishes and tea are incomplete without cardamon.
Hard candy from sugar.
Fennel seeds are the dried seed of the fennel herb, and look like cumin seeds, only greener. They have an aniseed flavour and a warm, sweet aroma. They can be used on their own or in spice mixes such as Chinese five-spice powder and Indian panch puran.
Coriander seed, which are actually the dried fruit of the coriander plant, is used as a spice. Typically used ground, coriander seed has a spicy, citrus flavor. Coriander seed is used extensively in Indian, Middle Eastern and Asian cuisines. Whole coriander seed is sometimes used in pickling and brining.
Brown mustard seeds possess a pungent flavor. These seeds are commonly used to make whole grain and many coarse varieties of mustards. More and more, brown seeds have taken the place of black in Indian cooking.
Bajra (Pennisetum glaucum) or Pearl millet is an important nutria-cereal or coarse grain cereals. Bajra is consumed both as grain and used for fodder purpose. Bajra is staple diet in many States of India. The “Bajra ke Roti” is an important part of Indian cuisine in Rajasthan, Haryana and other parts of North India.