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    The seeds are olive green to brown in color, similar in appearance to cumin or caraway seeds with vertical stripes on their outer surface. Ajwain seeds have similar taste like that of thyme since it contains essential oil thymol. In order to keep the fragrance and flavor intact, ajowan seeds generally crushed just before preparing dishes and added to the cooking recipes at final stages. This is because prolonged cooking results in evaporation of essential oils.

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    Cinnamon"quills" with powder.In order to keep the fragrance and flavor intact, cinnamon spice is generally grounded just before preparing dishes and added at the last moment in the cooking recipes, because prolonged cooking results in evaporation of essential oils. It's used in the preparation of chocolate and in some kinds of desserts, such as cinnamon-apple pie and cinnamon buns as well as pastries, bagels, sweet rolls, spicy candies, tea, hot cocoa, and liqueurs.

    HEALTH BENEFITS OF CORIANDER SEEDS

    Distinctive flavor and strong, warm aroma of cumin's is due to its essential oils. In order to keep the fragrance and flavor intact, cumin is generally grounded just before preparing dishes or whole seeds are lightly roasted before using them in a recipe. It is widely used as a spice and principally employed in cooking as a condiment and flavoring base. The seeds are also been used in the preparation of soups, barbecue sauces, pickling and as one of the ingredients in variety of curry powders.

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    Stir fried cabbage spiced with green chili pepper, cumin seeds, and mustard seeds. Its seeds have been in use since ancient times in the preparation of many popular dishes in Mediterranean, Asian and Chinese cuisines. Along with other spicy items, it is being used as flavoring agent in chicken, fish, and meat dishes.