Aryan Cuisine

    Ajwain (carom seeds)   Strongly pungent and aromatic, ajwain seeds are one of the       popular spices commonly feature in Pakistan/Indian and      Middle-Eastern cuisines. Botanically, the spicy seeds belong      to the family of apiaceae (umbelliferae), of the genus,     Trachyspermum. Scientific name:   Trachyspermum    copticum. The umbellifers are the members of carrot or    parsley family, which includes many herbs and spices such      as dill ,   fennel ,   anise seed , and   caraway . Some of common names for the seeds are   ajowan seeds, carom seeds   etc. 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 oilthymol.   Etymology English ajwain or ajwan is just the ro­man­ized spelling of the urdu name ajvan Most Eu­ro­pean lan­guages have similar names, although the spelling is

Open fruit of the  achiote  tree (Bixa orellana), showing the seeds from which annatto is extracted. Annatto, sometimes called roucou or achiote, is derived from the seeds of the  achiote  trees of  tropical  and  subtropical  regions around the world. The seeds are sourced to produce a carotenoid-based yellow to orange  food coloring  and flavor. Its scent is described as "slightly peppery with a hint of  nutmeg " and flavor as "slightly nutty, sweet and peppery. In commercial processing, annatto coloring is extracted from the reddish pericarp which surrounds the seed of the achiote ( Bixa orellana  L.). Historically, it has been used as coloring in many  cheeses  (e.g.,  Cheddar ,  Gloucester ,  Red Leicester ),  cheese products  (e.g.  American cheese , Velveeta ), and  dairy spreads  (e.g.  butter ,  margarine ). Annatto can also be used to color a number of non-dairy foods such as  rice ,  custard powder , baked goods, seasonings, processed pota

Food Codes Guide to food additives - E-Numbers What they are and what they do. Additives without the E-Prefix It is extremely wise to avoid eating food with harmful food additives - E Numbers in them. Not all E Numbers are bad for you.  The following list is based on information from the Ministries of Health of the United States, France, UK, Norway, Sweden, Denmark, Russia & Italy. E-Number Name Category Side Effects E100 Curcumin Colour - Yellow and Orange Safe E101 Riboflavin (Vitamin B2) Colour - Yellow and Orange Safe E102 Tartrazine Colour - Yellow and Orange Forbidden in some parts of the western world! May increase hyperactivity in affected children. Asthmatics sometimes react badly. Take care if you are sensitive to Aspirin. E103 alkanet, alkannin Colour - Yellow and Orange Forbidden in some parts of the western world! May increase hyperact