IDENTIFICATION OF SPICES AND ITS ECONOMIC PARTS

IDENTIFICATION OF SPICES AND ITS ECONOMIC PARTS
ALL COMMERCIAL SPICES

1. IDENTIFICATION OF SPICES AND ITS ECONOMIC PARTS Submitted by MOHAMMED ANFAS K T [email protected] https://www.linkedin.com/in/mohd-anfas-5409431a0

2. ASAFOETIDA

3. ASAFOETIDA S.N –Ferula asafoetida Family-apiaceae Economic part used is oleogum resin obtained from thickened root and rhizome Asafoetida is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula (F. foetida and F. assa-foetida), perennial herbs growing 1 to 1.5 m (3.3 to 4.9 ft) tall. They are part of the celery family, Umbelliferae This spice is used as a digestive aid, in food as a condiment and in pickles. 

4. ANISEED

5. S.N- Pimpinella anisum Family- Apiaceae Economic part-fruit Anise is an herbaceous annual plant growing to 3 ft (0.9 m) or more tall. The leaves at the base of the plant are simple, 3⁄8–2 in (1–5 cm) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately 1⁄8 inch (3 mm) in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 1⁄8–1⁄4 in (3–6 mm) long, usually called "aniseed" ANISEED

6. BAY LEAF

7. S.N- Laurus nobilis Family – lauraceae Economic part-leaf Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. Laurel's thick and leathery leaves feature elliptic shape, shiny, dark-green and measure about 3-4 inches in length. Bay leaves give off a pleasing and sweet aroma when added to the recipes. Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Its dried fruit (berries) can also be employed as a flavoring agent in the cuisine. BAY LEAF

8. BASIL

9. S.N- Ocimum basilicum Family- labiatae Economic part- leaf  leaves are richly green and ovate, but otherwise come in a wide variety of sizes and shapes depending on cultivar. Leaf sizes range from 3 cm (1.2 in) to 11 cm (4.3 in) long, and between 1 cm (0.39 in) and 6 cm (2.4 in) wide. Basil grows a thick, central taproot. Its flowers are small and white, and grow from a central inflorescence that emerges from the central stem atop the plant. BASIL

10. BISHOPS WEED

11. S.N-Trachyspermum ammi Family-apiaceae Economic part-seed Ajwain's small,or bishops weed seed is oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the family Apiaceae such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. BISHOPS WEED

12. CAPER

13. S.N-Capparis spinosa Family-capparidaceae Economic part-fruit and root Caper fruits (caperberries) grow to about 2-3/4 inches long when ripe, but they are usually picked immature at about 1 inch and pickled. At this young stage the seeds are soft and edible. The berries are served as appetizers and in salads, particularly in Spain and Greece. Some are salted, rather than pickled, as the buds sometimes are, and are said to be superior that way, but salted caperberries are very scarce and costly in North America.  Leaves are thick and succulent. They are also pickled, and are sometimes cooked for use in salads. CAPER

14. CINNAMON

15. S.N- Cinnamomum verum Family- lauraceae Economic part- bark and leaf Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark, and a berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals,  snackfoods , tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component,  cinnamaldehyde , as well as numerous other constituents, including  eugenol . The term "cinnamon" also is used to describe its mid-brown colour . CINNAMON

16. CASSIA

17. S.N-Cinnamomum cassia Family-lauraceae Economic part-bark and leaf The tree grows to 10–15 m (33–49 ft) tall, with greyish bark and hard, elongated leaves that are 10–15 cm (3.9–5.9 in) long and have a decidedly reddish colour when young.  It is one of several species of Cinnamomum used primarily for their aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were once used by the ancient Romans. CASSIA

18. CHILLI AND CAPSICUM

19. S.N-Capsicum annum Faimly-solanaceae Economic part-green dried fruit and seed  capsicum are bell peppers. They can have a sweetish taste and are not spicy. They are considered in the category of vegetables. The fruit (technically berries in the strict botanical sense) of Capsicum plants have a variety of names depending on place and type. The more piquant varieties are commonly called chili peppers, or simply chilis . The fruit (technically berries in the strict botanical sense) of Capsicum plants have a variety of names depending on place and type. The more piquant varieties are commonly called chili peppers, or simply chilis . CHILLI AND CAPSICUM

20. CORIANDER

21. S.N-Coriandrum sativum Family-apiaceae Economiv part-leaf and seed Coriander leaves are often used whole, whereas the seeds are used dried or ground. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. CORIANDER

22. CAMBODGE

23. S.N-Garcinia cambogia Family-clusiaceae Economic part-pericarp lobes Cambodge or Malabar Tamarind is a tropical fruit. The berry, in yellow or red colour, has 6-8 grooves. It has blunt lobes with tough rind, succulent aril and 6-8 seeds. The rind is dried to obtain the spice. The tree is a native of Western Ghats from Konkan to the south down to Kerala. It is a common tree in Kerala CAMBODGE

24. CELERY

25. S.N- Apium graveolens Family- apiaceae Econpmic part-dried fruit In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable essential oil that is used in the perfume industry. The oil contains the chemical compound  apiole . Celery seeds can be used as flavoring or spice, either as whole seeds or ground. Celery leaves are pinnate to bipinnate with rhombic leaflets 3–6 cm (1.2–2.4 in) long and 2–4 cm (0.79–1.57 in) broad. The flowers are creamy-white, 2–3 mm (0.079–0.118 in) in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose , 1.5–2 mm (0.059–0.079 in) long and wide CELERY

26. CLOVE

27. S.N-Syzygium aromaticum Family-myrtaceae Economic part-unopened flower bud Cloves are the flower buds of the clove tree, an evergreen also known as Syzygium aromaticum The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1.5–2 centimetres (0.59–0.79 in) long, and consist of a long calyx that terminates in four spreading sepals, and four unopened petals that form a small central ball. CLOVE

28. CURRY LEAF

29. S.N-Murraya koenigii Family-myrtaceae Economic part- It is a small tree, growing 4–6 m (13–20 feet) tall, with a trunk up to 40 cm (16 in) diameter. The aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm (0.79–1.57 in) long and 1–2 cm (0.39–0.79 in) broad. The plant produces small white flowers which can self-pollinate to produce small shiny-black drupes containing a single, large viable seed. The berry pulp is edible, with a sweet flavor CURRY LEAF

30. CUMIN

31. S.N-Cuminum cyminum Family-apiaceae Economic part- fruit Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12 in) tall and has a diameter of 3–5 cm (​1 1⁄4–2 in). Each branch has two to three subbranches. All the branches attain the same height, so the plant has a uniform canopy.[8] The stem is coloured grey or dark green. The leaves are 5–10 cm (2–4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven umbellets.[8] The fruit is a lateral fusiform or ovoid achene 4–5 mm (​1⁄6–​1⁄5 in) long, containing two mericarps with a single seed.[8] Cumin seeds have eight ridges with oil canals. CUMIN

32. CARDAMOM(SMALL)

33. S.N-Elettaria cardamomum Family-zingiberaceae Economic part-fruit and seed Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves CARDAMOM(SMALL)

34. CARDAMOM(LARGE)

35. S.N-Amomum subulatum Family-zingiberaceae Economic part-fruit and seed Large Cardamom is a perennial herb with subterranean rhizomes and 50-140 aerial leafy shoots. Each shoot has height of 1.7 to 2.6 mtr and possess 9 to 13 leaves in each tiller. Leaves are glabrous on both sides with a prominent mid-rib. Inflorescence is a condensed spike with yellowish perianth. Each spike has 10-15 fruits. Fruit is round or oval shape, capsule with reddish brown colour. Each capsule is trilocular with many seeds.  CARDAMOM(LARGE)

36. DILL

37. S.N-Anethum graveolens Family-apiaceae Economic part-leaf and seed Dill is a herbaceous annual with pinnately divided leaves. The ripe, light brown seeds emit an aromatic odour. The leaves have pleasant aromatic odour and warm taste. Both seeds and leaves are valued as spice. DILL

38. FENUGREEK

39. S.N-Trigonella foenum greacum Family-fabacaeae Economic part-leaf and seed Fenugreek seed is the ripe fruit of an annual herb. This robust herb has light green leaves, is 30-60 cm tall and produces slender, beaked pods, 10-15 cm long, each pod contains 10-20 small hard yellowish brown seeds, which are smooth and oblong, about 3mm long, each grooved across one corner, giving them a hooked appearance. FENUGREEK

40. FENNEL

41. S.N-Foeniculum vulgare Family-apiaceae Economiv part-seed It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.  FENNEL

42. GINGER

43. S.N-Zingiber officinale Family-zingiberaceae Economic part-rhizome Ginger of commerce is the dried underground stem of the herbaceous tropical plant grown as an annual. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves. GINGER

44. GARLIC

45. S.N-Allium sativum Family-lilliaceae Economic part-bulb Garlic is a hardy, bulbous, rooted, perennial plant with narrow flat leaves and bears small white flowers and bulbils. The compound bulb consists of 6 to 34 bulblets called ‘cloves’ which are surrounded by a common, thin, white or pinkish papery sheet. Garlic has a strong flavour and taste. GARLIC

46. GRAETER GALANGA

47. S.N-Alpinia galanga Family-zingiberaceae Economic part-rhizome Greater Galanga is the dried rhizome of a plant Alpenia galanga. This is a perennial, robust, tillering, rhizomatous herb. The plant is 1.8 to 2.1 mtrs high and bears perennial rhizome (2.5 to 10 cm thick), which are deep orange to brown in colour, aromatic, pungent and bitter. The pseudostem formed by the rolled leaf sheaths is erect, the inflorescence is terminal, many flowered. The fruits are about 13 mm long, constricted in the middle and contain 3 to 6 seeds.  GRAETER GALANGA

48. HORSE RADISH

49. S.N-Armoracia rusticana Family-brassicaceae Economic part-rhizome Horseradish is a hardy herb having large leaves, perennial and is grown for its pungent root, which contain oil with strong pungent odour and hot, biting taste. The plant attains a height of 0.6 to 0.9 mtr when in flower. Propagation is by planting pieces of side roots. The roots develop entirely underground and grow to a meter in length. The top of the plant consists of a rosette of large paddle-shape leaf and a flower stalk. The taproot is tuberous and cylindrical (30 cm long and 18 mm in diameter).     HORSE RADISH

50. JUNIPER BERRY

51. S.N- Juniperus communis Family- cupressacaeae Economic part-berry Juniper is an evergreen shrub sometimes attaining the height of a small tree up to 3 mtrs with erect trunk and spreading branches, covered with a shreddy bark. The trunk diameter is 25-30 cm. Leaves are straight and rigid, oval shape, about 6-13 mm long and with sharp prickly points. It is dioecious plant. The male and female flowers produced in April and May usually born on separate plants, the male flowers in short catkins and female flowers in small cones. The fleshy berry like fruit is sub- globose , bluish black, dark purple when ripe, 10-13 mm in diameter covered with waxy blook .  JUNIPER BERRY

52. GARCINIA

53. S.N-Garcinia indica Family-clusiaceae Economic part-peel of fruit Common names include Garcinia cambogia (a former scientific name), as well as brindleberry, Malabar tamarind, and kudam puli (pot tamarind).  The fruit looks like a small pumpkin and is green to pale yellow in color. GARCINIA

54. LOVAGE

55. S.N-Levisticum officinale Family-apiaceae Economic part-leaf Lovage is a hardy perennial with a height of 90 cm, flowers in summer, dying down in autumn. It bears clusters of yellow flowers with a sharp smell. The roots are dug out in second or third year of planting and cut into slices in 13 mm thick and carefully dried. LOVAGE

56. PEPPER MINT

57. S.N- Mentha piperita Family- lamiaceae Economic part-leaf Peppermint ( Mentha  ×  piperita , also known as  Mentha balsamea  Wild.)is a hybrid mint, a cross between  watermint  and spearmint  It is a herbaceous rhizomatous perennial plant that grows to be 30–90 cm (12–35 in) tall, with smooth stems, square in cross section. The rhizomes are wide-spreading, fleshy, and bear fibrous roots. The leaves can be 4–9 cm (1.6–3.5 in) long and 1.5–4 cm (0.59–1.57 in) broad. They are dark green with reddish veins, and they have an acute apex and coarsely toothed margins. The leaves and stems are usually slightly fuzzy. PEPPER MINT

58. MARJORAM

59. S.N-Marjorana hortensis Family-lamiaceae Economic part-leaf and flower top Marjoram is a perennial aromatic herb. Its dried leaves and flower tops constitutes the spice. T he sweet marjoram is characterized by a strong spicy pleasant odour. The flavour is fragrant, slightly sharp bitterish and camphoraceous. The plant is 30-60 cm high and develops a large number of leafy stalks with small leaves. Leaves are light, greyish green reaching around 21 mm in length and 11 mm breadth. The flowers are small, white or pinkish or red MARJORAM

60. MUSTARD

61. S.N-Brassica juncea Family-brassicacae Economic part-seed Mustard is an annual herb cultivated as oil seed crop or as vegetable or as fodder, of which, 3 species are known for its condiment value. They are pale yellow or white mustard (Brassica hirta), brown mustard (Brassica juncea) and black mustard (Brassica nigra). The leaves of the plant are alternate, long, bristly branched, petiolate, hairy on both sides. Flowers are small, yellow with 4petals, cruciform. Seeds are 1.5-3mm MUSTARD

62. NUTMEG AND MACE

63. S.N- Myristica fragrance Family- myrataceae Economiv part-seed and aril Nutmeg & Mace are two distinctly different spices produced from a fruit of an evergreen tree usually 9-12 mtr high. Mace is the dried reticulated ‘aril’ of the fruit and nutmeg is the dried seed kernel of the fruit. The trees are normally unisexual, bearing either male or female flowers. The male flowers are born in clusters, whereas female flowers are often solitary. Fruit is a fleshy drupe, spherical in shape, pale yellow in colour with a longitudinal groove in the centre. When the fruit mature it burst open along the groove exposing the bright attractive mace, covering the hard black, shiny shell of the seed called nutmeg NUTMEG AND MACE

64. ORGEGANO

65. S.N-Origanum vulgare Family-lamiaceae Economic part-leaf and flowering head Oregano is a perennial herb with creeping roots, 30-90 cm high, branched woody stems and opposite, petiolate and hairy leaves (1.5 cm long). The flowers are pale purple and the flowering period extends from late June to August. Each flower produces four small structures. The foliage is dotted with small glands containing the volatile oil, which gives the plant aroma and colour.  ORGEGANO

66. PARSELY

67. S.N- Petroselinum crispum Family- apiaceae Economic part-leaf and seed Parsley is the dried aromatic leaf of a biennial herb with dense foliage and white flowers. The bright green leaves are finely divided and curled. There are two main types of horticultural parsleys. The one cultivated for leaves, which is found in India and the other grows for its turnip like roots. The flowering stalk reaches up to a height of 100 cm in the second year. Flowers are yellow or yellowish green in compound umbels. Fruits 2-3 mm long, crescent shape, conspicuously rigid and consisting of two mericarps . Leaves and seeds are used as spice PARSELY

68. PEPPER LONG

69. S.N-Piper longum Family-piperaceae Economic part-fruit Pepper long is the dried fruit of Piper longum which is a slender, aromatic plant with creeping jointed stems and perennial woody roots. The leaves are 5-9 cm long, 3-5 cm wide, ovate, cordate with broad rounded lobes at the base. Female spikes are cylindrical, male spikes are larger and slender. Female spikes are 1.3-2.5 cm long, 4.5 mm diameter, fruits ovoid, yellowish orange, minute, drupe and are sunk in the fleshy spike. The spike are red when ripe.  PEPPER LONG

70. POPPY

71. S.N-Pepaver somniferum Family-pepavaraceae Economic part- seed Poppy seed is the dried seed of Papaver somniferum, an erect annual herb, 30-150 cm long with 0.5-1.5 cm thick stem. Stem is glabrous with thick waxy coating. Leaves are numerous, alternate, spreading horizontally, 15-25 cm long. Flowers are few, solitary, on a 10-15 cm long peduncle. Fruit is a capsule with waxy coating. Seeds are numerous, very small, white grey with an oily endosperm. Poppy is a self pollinated plant. The seed is the spice. POPPY

72. BLACK PEPPER

73. S.N-Piper nigrum Family- piperaceae Economic part-fruit Black Pepper is the dried mature berry of Piper nigrum , a climbing, perennial shrub mostly found in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards).  Fruit is a single seeded drupe often called berry. It is spherical in shape, green in colour , changing to red on ripping.                                       BLACK PEPPER

74. ROSEMARY

75. S.N- Rosemarinus officinalis Family- lamiaceae Economic part-leaf Rosemary of commerce comprises dried leaves of evergreen shrub of Rosmarinus Officinalis . This is a dense, evergreen, hardy, perennial, aromatic herb, 90 cm high with small (2-4 cm) pointed, sticky, hairy leaves. upper surface of the leaf is dark green whereas it is white on the lower side. The leaves are resinous. Branches are rigid with fissured bark and stem is square, woody and brown. Pale blue small flowers appear in cymose inflorescence. ROSEMARY

76. SAFFRON

77. S.N-Crocus sativus Family-iridaceae Economic part-stigma Saffron, the most expensive spice in the world is derived from the dry stigmata of the plant Crocus Sativus. The plant is a bulbous, perennial with globular corms, 15-20 cm high. It has 6 to 10 leaves present at anthesis, one to two flowers with a lilac-purple colour with perianth segments of 3.5 – 5 cm and style branches of 2.5 – 3.2 cm. The yellow style is deeply divided into three branches and the stigmata are bright red. Flowers are arising directly from the corms. Flowers have tri-lobed stigma, which along with the style tops yield the saffron of commerce. SAFFRON

78. SAVORY

79. S.N- Satureja hortensis Family- labiatae Economic part-stem leaf and flower An annual herb,  Satureja hortensis  is a low-growing plant that belongs to the mint family ( Lamiaceae ) and is related to rosemary and thyme it’s a highly aromatic herb and features a hot, peppery flavor with notes of marjoram, mint, and thyme. Its flavor is also similar to that of its perennial cousin, winter savory – although the winter variety has a slightly more bitter, earthy taste. It grows to a height of 12-18 inches and features thickly branched stems covered in narrow dark green leaves. By mid-summer it produces small white, pink, or lilac flowers with seeds forming shortly after. SAVORY

80. SAGE

81. S.N-Salvia officinalis Family-labiatae Economic part-leaf Sage is the dried leaf of Salvia officinalis. It is a hardy sub-shrub. Stems are white, wooly, 32-60 cm tall, leaves are greyish green, aromatic, petiolate, oblong, 7-8 cm long. On drying, leaves turns silvery grey with soft velvety texture. The flowers are blue, purple, or white in simple racemes SAGE

82. STAR ANISE

83. S.N- Illicuim verum Family- illiaceae Economic part-dried fruit Star anise is the dried, star shaped fruit of Illicium verum . It is an evergreen tree attaining a height of 8-15 meters and a diameter of 25 cm. The leaves are entire, 10-15 cm long, 2.5 – 5 cm broad, elliptic, flowers are solitary, white to red in colour . Fruits are star shaped, reddish brown consisting of 6-8 carpels arranged in a whorl. Each carpel is 10 mm long, boat shaped, hard and wrinkled containing a seed. Seeds are brown, compressed, ovoid, smooth, shiny and brittle. STAR ANISE

84. STONE FLOWER

85. S.N-Parmotrema perlatum Family-parmeliaceae Economic part-dried fungus Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala. It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is an edible lichen flora (a type of fungus), which grows on trees, rocks and stones. When used in small quantities, it imparts a strong woody aroma and flavor to the preparation. STONE FLOWER

86. SWEET FLAG

87. S.N-Acorus calamus Family-araceae Economic part-rhizome Sweet Flag is a perennial herb, semi aquatic, marshy plant with a creeping and much branched, aromatic rhizome. The rhizome is cylindrical about 19-25 mm in diameter and 10 cm long. It is light brown outside, white and spongy inside. The leaves are thick, erect and sword shape, when bruised emits strong scent. Sweet flag produces small yellow flowers on a spike. Plants rarely flower or set seed. SWEET FLAG

88. TURMERIC

89. S.N-Curcuma longa Family-zingiberaceae Economic part-rhizome Turmeric is the boiled, dried, cleaned and polished rhizomes of Curcuma longa. The plant is a herbaceous perennial, 60-90 cm high, with a short stem and tufted leaf. There are 7 to 12 leaves, the leaf sheaths forms the pseudo stem. The lamina is green above and pale green below and has a length of 30-40 cm and width 8-12 cm. Inflorescence is a central spike of 10-15 cm length. 1-4 flowers are born in axil of the bract opening one at a time TURMERIC

90. TAMARIND

91. S.N-Tamarindus indica Family-cesalpiniaceae Economic part-leaves and pods The ripe fruit of tamarind tree is used as a condiment. It is a moderate size to large, evergreen tree, up to 24 mtr in high and 7 mtr in girth. Bark is brown or dark gray, longitudinally and horizontally fissured. Leaves are paripinnate up to 15 cm long, leaflets are 10-20 pairs, oblong, 8-30 mm. Flowers are small, yellowish with pink stripes, pods are 7.5-20 cm long, 2.5 cm broad, 1 cm thick, more or less constricted between seeds, slightly curved, brownish coloured. Seeds are 3-12 oblong compressed, 1.5 cm, dark brown shining. Endocarp is light brownish, sweetish or acidic, edible pulp, traversed by branched ligneous strands TAMARIND

92. VANILLA

93. S.N-Vanilla planifolia Family-orchidaceae Economic part-beans Vanilla, a member of the orchid family is a climbing monocot possessing a stout, succulent stem; short petioled, oblong leaves; about 20 cm long. The inflorescence is a raceme with 20 or more flowers. Flowers are 6 cm long, 2.5 cm wide, either yellowish green or white. Fruit popularly known as ‘beans’ or ‘pod’ is a capsule, nearly cylindrical and about 20 cm lon VANILLA

94. POMEGRANATE

95. S.N-Punica granatum Family-lithraceae Economic part-dried aril Pomegranate is deciduous shrub or a small tree with a dark grey bark, 5-8 meters high. Leaves are opposite, oblong, 2.5-6 cm long. Flowers at terminals or auxiliary, solitary, large, orange red. Calyx persistent, prolonged above the ovary. Petals 1.2-2.5 cm long, thin and wrinkled. Fruits are large, globose, 5-8 cm across, indehiscent with red pulp. Seeds are angular. POMEGRANATE

96. THANKS Submitted by MOHAMMED ANFAS K T [email protected] https://www.linkedin.com/in/mohd-anfas-5409431a0