Pack of 7 Ground Spices

Coriander Seeds. (Coriander Sativum) All of the parts of the Coriander Plant are used in Indian Cooking; The seeds are ground and used to thicken and flavour dishes and the fresh green leaves are used in garnishes. The seeds have a lemony citrus flavour when crushed. It is described as warm, nutty, spicy and orange flavoured.

Cumin. (Cuminum Cyminum) Cumin Seeds are strongly aromatic and the aroma varies according to whether the spice is fried or dry roasted. It stimulates the appetite and acts as a digestive. It is the second most popular spice in the world after black pepper. Cumin's distinctive flavour and strong warm aroma is due to its essential oil content. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli.

Chilli. (Capsicum) Chillies vary in colour, shape, heat levels and pungency from variety to variety. They are a rich source of vitamin C. Whole chillies are dried and then crushed to produce ground chilli. Fresh or dried chilies are often used to make sauces hot and to add spice to other dishes. Hot sauces are found in many cuisines throughout the world and chilli is a firm favourite in many Indian dishes.

Fennel. (Foeniculum Vulgare) This is a sweet and aromatic spice with an Aniseed-type flavour. Fennel seeds contain important antioxidants, with anti-carcerous properties. It is a key ingredient in several spice and herb blends such as Indian curry powders.

Garam Masala. Garam masala is a commercially-prepared ground mixture of herbs and spices used in Indian cooking. Many such mixtures may include a higher proportion of less-expensive spices and may contain dried red chilli peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, malibar leaves, star annise and fennel.

Ginger. (Zingiber Officinale) Fresh or dry ginger is aromatic, pungent and hot. It can be used in sweet and savoury dishes. It is known to help digestion and calm mental activity. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger.

Turmeric. (Curcuma Longa) The root of this plant looks very similar toginger but the flesh is a deep orange colour. When dried and ground, turmeric gives a beautiful yellow colour to any food cooked with it. Turmeric has a peppery, warm and bitter flavour and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry.