bay leaves
Fresh or dried bay leaves are used in slow cooking for their distinctive bitter flavour and fragrance.
dabba
These are the spices we keep in our masala dabba
black mustard seeds
Black mustard seeds are usually fried quickly in oil to give a hot and spicy flavour once the seeds have popped. When fried, the taste is nutty rather than fiery.
cardamom – green
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.
cassia
Cassia is the inner bark of a tropical evergreen tree. This bark is noticeably harder than cinnamon and has a more robust and less sweet flavour.
cloves
Cloves have a sweetly pungent, astringent and strongly aromatic. They are used in sweet and savoury dishes.
coriander seeds
The coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex.
cumin seeds
Cumin seeds, used either whole, or roasted and ground, add an earthy and warming feeling to cooking.
fennel seeds
Fennel seeds are highly aromatic, are pale greenish in colour and have a faintly sweet and refreshing flavour.
garam masala
Garam masala translates as ‘hot spice’ but a look at the ingredients would suggest something more savoury and subtle.
ginger powder
Dried ginger powder is a fine off-white powder, which has a strong aroma and slightly pungent flavour. It is used mainly in north Indian cuisine.
Kashmiri chilli powder
Kashmiri chilli powder is mildly hot, has a distinct flavour, and it adds a bright red colour to food.
turmeric
Turmeric powder is a bright yellow spice powder made from dried turmeric rhizomes. It has has a warm, earthy and musky flavour. The whole fresh rhizome can be used, too.