Home Made Spices

While we usually use no more than 30 different spices in the kitchen, there are more than 100 types of them in the world. And many of them are not just herbs — for example, sesame grows in pods, saffron is the stamen of a flower, and black pepper can be found on a liana!

Here at Bright Side we always want to know more about things that surround us, especially when it comes to food. So here’s a list of 15 popular spices and what they look like before they make it to your grocery store’s shelves.

f you’ve ever wondered why mustard has a yellow color, it’s because of these beautiful flowers. The plant grows in fields, and the yellow flowers start blooming in late September—early October. Then their seeds are harvested and dried. They are mostly used in cooking and medicine.

1. Cumin

Сumin is a frost-resistant, light-and moisture-loving, flowering plant that is very similar to parsley. The seeds are collected before they are ripe and left to ripen in a dark, dry place. By the way, as a seasoning, you can not only use the seeds, but you can also use the young leaves. They contain minerals, vitamins A and C, and the same essential oil as the seeds.

2. Star anise

These evergreen shrubs are known for their little stars — the brown rays that hide these fragrant seeds. At the same time, all parts of the shrub, including the roots, have the same pleasant smell. The fruit itself is a number of small pods collected in a bigger star-shaped pod. After the fruit ripens, the capsules burst, and the seeds become visible.

3. Capers

Capers are just flower buds that grow on small bushes with long stems. And during the flowering period, the plant opens up showing beautiful pink or white flowers. Capers are never eaten raw, they are usually pickled or canned in vinegar and salt.

4. Turmeric

Turmeric is not only a world famous spice, but also a beautiful flowering plant. The main world supplier of turmeric is India. In addition, this spice is actually a root. The root is cleaned from the ground and dipped in boiling water for a minute. This activates the root cells, which begin to secrete an orange stain. After that, the root is dried and ground into a powder.

5. Vanilla

Vanilla grows on perennial vines and actually comes from Central America. From ancient times the indigenous people of Mexico — the Totonaki and the Aztecs — collected vanilla pods and added them to drinks from the chocolate tree, which we now call cocoa. Now vanilla is usually dried and powdered.

6. Clove

Cloves are dried aromatic flower buds from a tropical clove tree and only the unopened buds are used to make the spice. The tree blooms twice a year, but yields abundant crops, so the price of this spice is low.

7. Rosemary

 Rosemary is native to the Mediterranean region and translates as “dew of the sea.” It grows on an evergreen woody, perennial bush with needle-like leaves, similar to conifer needles. The seasoning is made of the young buds from a bush — which have to be dried and ground.

8. Sage

Sage grows in open places, hillsides, and the banks of streams and rivers on shrubs that are 30-40 centimeters tall. It has pretty violet-blue flowers, but it`s the leaves that we use as a spice. Dried sage is actively used not only in cooking, but also in medicine.

Do you use any of these spices at home? Do you know of any other spices that look unusual while they’re growing? We’d be happy to hear from you in the comment section below!