Scientific Name : Coriandrum sativum

Origin of Herb : This plant is also called as "Chinese Parsley". They have their origins in Southern Europe, South West of Asia & Northern Africa.

Scientific Name : Cinnamomum verum

Origin : Oldest production of Cinnamon can be traced to India, China, Sri Lanka, Bangladesh and Myanmar. Cinnamon was once gives as gift to someone, especially in ancient Europe and it was even offered to God in temples. Today Indonesia is the largest producer of Cinnamon in the world. There are many alcohol which has flavors of Cinnamon in them in Europe.

Scientific Name : Piper nigrum

Origin of Spice : Black pepper is native to South India. Vietnam is the present day's largest producer and exporter of Black pepper. In 2013, Vietnam produced 34% of the world's production of Black Pepper. This is used widely in almost all the countries either as a seasoning or to make food spicy. Black Pepper was used as early as 4 BC in Greece and in Roman empire.

Scientific Name : Syzygium aromaticum

Origin of Herb : It seems that the first ever Clove was first discovered in Syria around 1721 BC. It was also used as natural mouth refresher in the ancient times. Today they are widely found in South East Asia & Africa.

Scientific Name : Piper nigrum

Origin of Spice : Black pepper is native to South India. Vietnam is the present day's largest producer and exporter of Black pepper. In 2013, Vietnam produced 34% of the world's production of Black Pepper. This is used widely in almost all the countries either as a seasoning or to make food spicy. Black Pepper was used as early as 4 BC in Greece and in Roman empire.

Scientific Name : Curcuma longa

Origin of Herb : This is native to South East Asia. It has been used in cooking for thousands of years. The yellow color in the curry is because of Turmeric powder's presence in it. Almost no food is prepared in India, Pakistan, Iran, Bangladesh, Afghanistan, Thailand, Nepal and Indonesia without Turmeric powder.

Scientific Name : Curcuma longa

Origin of Herb : This is native to South East Asia. It has been used in cooking for thousands of years. The yellow color in the curry is because of Turmeric powder's presence in it. Almost no food is prepared in India, Pakistan, Iran, Bangladesh, Afghanistan, Thailand, Nepal and Indonesia without Turmeric powder.