Spices, seasoning & flavourings

Many of the spices used in Indian foods can now be found in supermarkets. These include cumin, coriander, turmeric, cloves, cinnamon, cardamom, nutmeg, black pepper, bay leaves, ginger, paprika and cayenne pepper. Others have to be searched out from specialist shops, or Indian or Pakistani grocers. Such grocers can now be found in all major cities and in many small towns as well. It is also, of course, easy to order spices online these days.

Ideally speaking, it is best to buy all dry spices in their whole form. They will stay fresh for long periods if stored in cool, dry, dark places in tightly lidded jars. This way you can grind the spices as you need them. I use an electric coffee-grinder for this purpose, although a pestle and mortar would do. The more freshly ground the spices, the better their flavour. If you can only buy ground spices, buy small quantities and store them, too, in cool, dry, dark places in tightly lidded jars.