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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.
While nutmeg is a shelled dried seed of a plant, mace is a dried netlike covering of the shell of the seed. While nutmeg has a distinctive pungent fragrance and a warm slightly sweet taste, mace has a more delicate flavour and gives a saffron-like hue to dishes. Both are used as a condiment for sweet products such as baked items, custards, puddings, jellies, etc.
Commonly known as Methi, fenugreek seeds are hot in nature, with a bitter, nutty taste. It is a common condiment in spice blends in Indian cuisine over a variety of dishes like gravies, curries, parathas, beverages, etc. Fenugreek seeds have been used to enhance the sensory quality of food.
A sweet-tasting spice with a warm and woody aroma, cinnamon chips are rough non-peelable barks scraped off from the thicker stems. Cinnamon is a wonderful spice with a pleasant taste that makes it a great ingredient to be used in cakes and desserts. It is widely used in Hyderabadi Biriyani, gravies and curry dishes in India.
Pleasantly aromatic, the Bay leaf/ tejpata has a clove-like taste and a faint pepper-like odour. The glossy, dark-green Bay leaf is oval, pointed and smooth, 2.5 â?? 8 cm (1 to 3 inches) long. Bay leaves give off a pleasing and sweet aroma that makes it a great flavouring condiment for soups, sauces, stews and pickles.
