Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow mustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees.
Asafoetida: Asafetida has a sharp smell, when cooked however it imparts a pleasant earthy zing to many dishes.
Black Pepper: The most popular spice around! Black pepper is the small,dried fruit of the vine Piper nigrum. Thehe berries are picked while still green, allowed to ferment and are then sun-dried until they are shrivelled and turn a brownish-black color.
Cardamom: The small green variety of cardamom is used in both savory and sweet dishes, as well as tea. The large black cardamom are used in meat dishes. Both large and small cardamoms can be used whole or ground.
Cinnamon: Cinnamon is the inner bark of an evergreen tree; it is used in both savory and sweet dishes. Used whole or ground.
Coriander: Coriander is used in most savory dishes. The leaf (cilantro) is used as a garnish and the seeds can be used whole or ground.
Cloves: Cloves are the buds of the clove tree. They are picked green and then dried in the sun until they turn brown. Can be used whole or ground.
Cumin: Cumin has been used in India for millennia. It has a slightly bitter taste. Can be used whole or ground.
Fennel Seed: Fennel seeds are used in both savory and sweet dishes. This spice aids digestion and is a great breath freshener! They can be used both whole and ground.
Garlic: Garlic is usually used fresh, although ground garlic is popular for convenience. This spice is good for many ailments including the common cold. It is a known antioxidant.
Garam Masala: Garam Masala is custom blend of spices. Garam is the Hindi word for Hot, and Masala translates as spice - therefore "Hot Spice"
Kala Jeera: Kala Jeera is a variety of cumin seeds which are small and black in color.
Mace: Mace is the covering of the nutmeg. Used ground in savory dishes.
Mustard Seed: In South India mustard seed oil is used to add flavor to dishes. In North India the whole black mustard seed is used.
Nutmeg: Nutmeg is best used freshly ground, this spice enhances any dish both sweet and savory.
Tandoori Masala: Tandoori Masala is a blend of spices from North India, usually comprised of cumin, coriander, chili, ginger, turmeric and a red coloring.
Turmeric: Turmeric is used ground, and is instantly recognizable as it is bright yellow. Mildly aromatic and has scents of orange or ginger. Medicinally, it is an antioxidant, and lowers cholesterol.
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