SPICES
Asafoetida :-It is a resin taken from a plant of the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a flavour and aroma. It is used mainly for its digestive properties, especially in the cooking of beans and lentils, as it is reputed to have ant flatulence properties. A pinch of it can be fried in hot oil before the rest of the ingredients are cooked.
Bay leaf :-Bay leaves give off a pleasing and sweet aroma when added to dish
Black Cardamom :-whole pods are preferred in savoury dishes, which give a further punch to the recipe since their peel contains certain amounts of valuable essential oils
Carom seeds(Ajwain):- it has a strong, pungent odour and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes
Cinnamon
Clove
Coriander
Cumin
Fennel
Fenugreek
Green Cardamom
Mace
Mustard Seeds
Nutmeg
Onion seeds(kalonji):-This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts
Red Chilli
Saffron
Sesame seeds
Star Anise
Turmeric
White Poppy seeds
White Peppercorn
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