Tamarind
Oregano
Oregano Seasoning
Nutmeg
large cardamom
Green Cardamom
Fenugreek
Fenugreek Seed Whole
Fenugreek Powder
Fennel Seeds
Cumin
Cloves Whole
Black pepper
Big Cardamom
Bay leaf
Asafoetida Powder
Cumin (jeera) can be identified by its distinct ridged brown seeds and intense fragrance. Cumin is used to add a distinct smoky note and a robust flavour to most Indian curries. So, it is often used as a whole, to flavour rice, stuffed vegetables, curries and many savoury dishes, and as a powder for puddings and buttermilk.
White pepper retains the full pungency of black pepper, it tastes different due to partial loss of aroma. White pepper is used in white sauces, pasta, salads, seafood dishes, etc.
Star Anise is famed for its strong and distinct flavour. As goes its name, this star-shaped, reddish-brown pod consists of 6-8 carpels arranged in a coil. The carpel is 10 mm, boat-shaped and hard and wrinkled containing a seed. It is used as a condiment to flavour curries, confectionaries.
Saffron (Kesar) is the most expensive spice and it is a colour too. Saffron has a very subtle flavour and aroma. It is used as a culinary seasoning for chicken and meat, biriyani, pulao, etc. It adds taste, colour, and aroma to Indian sweets like Rasmalai, Kesar Pista etc. and flavours kheer, badam milk, saffron milk, etc.
