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Ajwain
Ajwain, also known as carom seeds, is a spice commonly used in Indian and Middle Eastern cuisine. It has a strong, pungent flavor with a hint of bitterness and a slightly minty aroma. Ajwain is used as a digestive aid, to treat respiratory issues, and to add flavor to various dishes. It is often added to bread dough, vegetables, and chutneys to enhance the flavor and aid in digestion.
Cardamom
Cardamom is a spice that is commonly used in Indian and Middle Eastern cuisine. It has a sweet, floral aroma and a warm, slightly pungent taste. Cardamom is used to add flavor to both sweet and savory dishes, including curries, desserts, and teas. It is often added to rice dishes, biryanis, and chai tea for its distinct flavor. Cardamom is available in two varieties – green and black.
Cloves
Cloves are a highly aromatic spice that is commonly used in Indian and Middle Eastern cuisine. They have a warm, sweet, and pungent flavor with a strong, fragrant aroma. Cloves are commonly used in spice blends, such as garam masala, and are often added to meat dishes, curries, and rice dishes to enhance the flavor. Cloves are also used in desserts and beverages, such as chai tea and mulled wine.
Cumin
A warm, earthy spice with a nutty flavor and aroma that is commonly used in Indian curries and spice blends.
Coriander
A versatile spice with a mild, sweet flavor and a citrusy aroma that is used in Indian cuisine for seasoning and garnishing.
Fenugreek
A bitter, nutty spice with a strong aroma that is used in Indian cooking for its distinct flavor and health benefits, particularly as a digestive aid and to increase milk production in nursing mothers.
Curry powder
A blend of various spices including turmeric, coriander, cumin, and fenugreek that is commonly used in Indian cooking as a seasoning for curries, stews, and vegetables.
Asafoetida
A pungent spice with a strong, onion-like flavor and aroma that is used in Indian cuisine as a digestive aid and to add depth of flavor to dishes.
Black Pepper
A pungent spice with a sharp, spicy flavor and aroma that is used in Indian cooking for seasoning and garnishing, particularly in meat dishes.
Mustard seeds
Small, round seeds with a sharp, pungent flavor and aroma that add a distinctive taste to Indian dishes.
Turmeric
A bright yellow spice with a warm, slightly bitter taste and a pungent aroma that is known for its anti-inflammatory properties and is used in many Indian dishes.
Cinnamon
A blend of various spices including cinnamon, cardamom, cloves, cumin, and coriander that is used in many Indian dishes to add warmth and depth of flavor.