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Cardamom is a sweet-smelling herb commonly used in many Indian, Pakistan and Middle Eastern dishes. With strong fragrant properties, cardamom makes an essential part of many sweets and an essential ingredient to herbal teas.
Cardamoms can help fight bad breath, add flavour the herbal teas and generally good for digestion. Cardamom helps in lowering blood pressure and has diuretic and antioxidant properties.
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You can find ajwain - Carmon seeds in almost every Indian and Pakistani kitchen because of the common use of this spice in most dishes. Ajwain is commonly used for its strong taste and smell in tadka - heating in oil and powered over lentils and soups.
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Cumin is the most common spice in almost all Indian and Pakistani dishes. The use of cumin is mostly a starting point for many curries, where cumin seeds are added to hot oil to release aromatic flavours
