Although green cardamom is more common, both types can be used interchangeably in savoury and sweet dishes like masala chai, biryani, and meat marinades.
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Turmeric is a ginger-like rhizome with bright orange flesh and an earthy flavour.
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Cinnamon, the rolled bark of a Srilankan tree, pairs particularly well with sugar. It is also popular in savoury meat dishes.
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Their natural spiciness is reduced when roasted, and they take on a nuttier flavour. Important in Indian cooking.
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Tamarind has a distinct sour flavour and is commonly used in chutneys and sambhar, a south-Indian lentil and vegetable stew served with vada or idli.
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A bitter Mediterranean seed with a celery like aroma that is used in curry powders
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Dried chiles, such as Kashmiri chiles, can be used in a variety of ways, but they are most commonly toasted with other spices in ghee or oil before being spooned over a finished dish.
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The aroma of these small seeds is strong and pungent, lending a familiar backnote to many Indian and Mexican dishes.
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Coriander seeds impart a citrusy flavour to Punjabi saag paneer. Cilantro, the plant's green, herbaceous part, is used as a garnish in many Indian dishes.
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