Ajwain: This spice resembles a cross between tiny fennel, caraway and cumin but taste more like spicy aniseed and thyme. Use the spice in place of cumin or fennel –with other aromatics like mustard seed before adding to a curry, soupy stew or vegetables. It can also be toasted like cumin and sprinkled over yoghurt dressings.
Asafoetida: This intensely pungent smelling spice, made from the milky sap of a plant from the same family as parsley and fennel, is used extensively in Indian cooking, particularly in dishes using lentils and beans. Just add one or two pinches in the early stages of cooking along with any other spices. It adds depth of flavour to soups or stews, or when stir-frying vegetables as well.
Black cumin: Also known as shah jeera, this spice is quite black and finer
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This spice comes in two varieties: Black and brown. Black being the most used variety. This spice can be fried whole in order to flavor oil that is then used for cooking raw food. This favoured oil can also be used as a garnish.
Pepper: With two varieties, black and white this spice is also a very popular Indian – Asian cooking. White pepper is considered more pungent and preferred in sauce making.
Saffron: Considered the most expensive spice in the world and originating in Kashmir Saffron are derived from the stigma of crocus flowers. It is believed to be more valuable than gold. The most striking feature of this spice is its pungent, honey-like aroma. The deeper the colour of saffron, the purer it is. It is often used after being soaked in water or milk, which softens its strong aroma and taste.
Star Anise: This star-shaped and woody colored spice comes with little compartment where each little compartment contains a small, shiny pearl-like seed packed with aniseed flavour. Star anise is part of the Chinese five spice mix. It is delicious for braising duck, beef and pork. Marinate chicken with soy sauce and star