spices

Turmeric – bright yellow, used in curries, anti-inflammatory.

Cumin – earthy flavor, aids digestion.

Coriander – citrusy and nutty, balances flavors.

Cardamom – sweet, aromatic, great for desserts and teas.

Cinnamon – warm, sweet spice from tree bark.

Cloves – strong, pungent, used in garam masala.

Black Pepper – the “king of spices,” adds heat.

Red Chili – adds fiery spiciness to dishes.

Mustard Seeds – nutty and sharp, used in tempering.

Fenugreek – slightly bitter, enhances curries.