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Mustard is made from the
seeds of annual plants belonging to the cabbage family (genus
Brassica). It has a strong hot flavor.
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| Cardamom (Elettaria
cardamom) is a highly aromatic plant with a pungent, sweet, spicy flavor. |
| Black Pepper: Indigenous
to India, pepper, rightly called the King of Spices, is one of the oldest
and best-known spices in the world. |
| Poppy Seeds
are used in spice mixtures for curries. |
| Cinnamon is
available as bark or powder. An important curry spice, aromatic warm
and sweet in taste. |
| Garlic a
pungent bulb which separates into cloves. It is peeled and crushed and
used in all types of food. |
| Coriander (Cilantro),
is extensively used in seed and powder form. It is an important curry
ingredient, which rounds & balances the hotter spices. |
| Saffron:
Most often used to enhance rice with its aromatic flavor and beautiful
color. |
| Cumin: An
important curry ingredient with a warm and aromatic taste. |
| Red Chillies are
very hot and spicy, they give an exotic taste, and rich color to the food. |
| Cloves are
reddish brown in color. They have a spicy, pungent aroma and a warm, rich
flavor. |
| Turmeric a
golden-yellow fragrant spice extensively used to color and flavor curries. |
| Green Pepper: Indian
pepper is grown in the monsoon forests along the Malabar coast in South
India. Green Pepper is mostly used in the dehydrated form. |
| Green Chillies
are used in curries. They have tempting color and
titillating pungency. |
| Star Anise:
Sweet and Pungent with Licorice aftertaste. |
| Tamarind is
used in pulp form, it has a fruity flavor. |
| Ginger is
the root or rhizome of the ginger plant. It has a pungent spicy aroma
,a peppery, sweet flavor. |
| Curry Leaves: Most
Indian cuisine cannot do without the subtle flavoring of this highly
aromatic leafy spice. |
| Coriander
Leaves are used as a garnish in Indian cooking. |
