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Spices Obtained from Roots | Economic Botany

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The following points highlight the top two spices obtained from roots. The spices are: 1. Asafetida 2. Lovage. Spice # 1. Asafetida: Ferula Linn.; English—Asafetida; Hindi—Hing; Kashmiri—Gujarati—Hing; Mumbai—Hing; Tamil—Kyam, perungayam’, Sanskrit—Hingu; Family—Umbelliferae (Apiaceae). This is a genus of perennial herbs commonly distributed from the Mediterranean region to central Asia. Some of the species are important […]

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Tag Archives | Spices Obtained from Roots

Spices Obtained from Roots | Economic Botany

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