Turmeric powder
Turmeric has a warm and earthy flavour. It is used to add both flavour and colour (a bright yellow) to foods and is common to Indian and Caribbean cuisines. You’ll most often find turmeric added to curries and pickled foods
black pepper
Black Pepper Powder is also known as kali mirch powder or kali miri powder. It gives your food spicy and flavorful taste. You can also add a dash of black pepper to scrambled eggs, avocado toast, fruit, and dipping sauces for a spicy kick.
red pepper
Cayenne (also called red pepper) is a strong, spicy powder made from tropical chilies. With more than 200 varieties, it is common to many cuisines like African, Cajun, Chinese, Indian, Mexican, South American and Southeast Asian cooking. It can be used in a variety of dishes to add a little heat
star Anise
Anise gives a sweet licorice flavour to foods. It is often used in Southeast Asian cooking to add flavour to breads, beverages like this Hot Mulled Tea, pork and poultry.
Cardamom (elichi)
Cardamom has a strong aroma and warm, spicy-sweet flavour. It is commonly used in pastries, rice dishes and sweet puddings. Because it is so strong, use only a little bit at a time. It is widely used in East Indian and Scandinavian (Denmark, Norway and Sweden) cooking.
Dalchini / Cinnamon Sticks
Cinnamon is a fragrant bark with a sweet, woody and fruity flavour. There are different varieties available, but the most common cinnamon sold in North America is cassia cinnamon. While you may be used to using it in sweet dishes, you can also add it to savoury stews, soups and curries. It also works well with beef.
Cloves (laung)
Cloves provide a sweet and spicy taste to sweet and savoury recipes. Use it in baked goods, smoked meats, pickles, sauces, curries and mulled beverages. They can be used whole (and then removed from the final dish) or ground. A little goes a long way for cloves, so use them in moderation.
coriander powder (dhaniya)
Coriander seeds are dried seeds that come from the same plant as the popular herb, cilantro. Coriander seeds taste like a combination of lemon, sage and caraway. This spice can be used for curries, soups, pickling spices and special drinks like mulled wine. It’s most often used in Indian, Mexican, Asian and Caribbean cuisines.
Nutmeg
Nutmeg comes from the seed of the Myristica fragrans tree and has a warm, aromatic flavor. Nutmeg is often used in both sweet and savory dishes, such as curries, desserts, and drinks like chai tea.
Black Cardamom
Similar to green cardamom, black cardamom is a spice that is frequently used in Indian cooking. Its unique smokey flavor originates from the dried fruit of the Amomum subulatum shrub.
Mace
Mace and nutmeg are closely related spices. In actuality, it is the nutmeg seed's outer layer. Mace is milder and more understated than nutmeg, but it still has a pleasant, fragrant flavor.
Bay Leaf
Due to its flavor-enhancing and aromatic qualities, bay leaf is a herb that is frequently used in cooking. It tastes quite herbal and is derived from the bay laurel tree. To impart a delicate earthy taste to soups, stews, and sauces, bay leaves are frequently used.