This plant originated from Southern Europe and around the Caspian Sea. Various types of traditional dishes often use this spices in the form of granules are smoothed, hard-smelling granules called coriander, especially for coriander, roasted first until fragrant and brown then smoothed. In addition to these spices, the taste of cuisine will be more real.
Candle nut is widespread in tropical regions, especially the state of Hawaii. Candle nut has similarities in flavor and texture with macadamia which also has almost the same oil content, they baked and mixed with pasta and salt to make a typical Hawaiian cooking herb called inamona. Inamona is the main cooking herb for making traditional Hawaiian poke.
Cardamom is the third most expensive spice in the world, after saffron and vanilla, natives of Bangladesh, Bhutan, India, Indonesia, Nepal, and Pakistan. Cardamom is often used as a spice for certain dishes, especially for Indian food and also for a mixture of herbal or traditional herbal medicines.
This fruit is very popular in Asia especially in Singapore, Malaysia and Indonesia because of its distinctive savory taste and dark black color, this seasoning is common to make thick black sauce cooked with meat, chicken, fish and pork.
The fresh fruit and seeds contain hydrogen cyanide and are deadly poisonous if consumed without preparation. The seeds are first boiled and then buried in ash, banana leaves and earth for forty days, during which time, they turn from a creamy white colour to dark brown or black. Boiling and fermentation released the hydrogen cyanide by washed the in soluble water.
