ANISEED

Is highly aromatic and has a sweetish scent and flavour. It is a medicinal plant that is used for curing colds, coughs, sleeplessness, piles and stomach ache.

BASIL

Is revered as a sacred herb in India. There are 40 varieties, but the most common is the bush basil.

BAY LEAF

Is mainly used in pilau (rice) and a few curries.

CARDAMONS

These are dried aromatic pods of plants containing small seeds, which have a pleasant aroma. Regarded as a cardiotonic and expectorant, the seeds can also be chewed as breath freshener.

CINNAMON

Is the dried bark of the cinnamon tree. It is moderately pungent and sweet in taste. It is a tonic as well as an antiseptic. It also helps to lower high blood pressure.

CORIANDER SEED

Traditionally recommended as a diuretic; a digestive aid by Indian physicians, it is said to enhance male potency.

CUMIN

It is the seed of an annual herb and is a member of the parsley family, it is used whole or in powder form.

FENNEL SEED

This spice is an excellent aid for flatulence, stimulates the liver and improves digestion. It is also helpful for kidney stones.

FENUGREEK

Its seeds have a pleasantly bitter taste and are copiously used as an ingredient in pickle masalas. Its green leaves are rich in iron, calcium and sulphur, and are extensively used in Indian cooking.

GARAM MASALA

Certain spices blended, powdered and used for ‘piping up’ the curries. Added either after the curries are done or during the cooking process.

GINGER

Originated in India. A sovereign root to ward off colds and flu, and is effective against pain. Good for the blood circulation and helps relieve any joint aches; also relieves sore throats and head colds, not to mention its aphrodisiac properties.

MACE

It is the aril or inner coating of the nutmeg. It is scarlet in colour and its favour resembles that of the nutmeg. Its flakes are crushed and added to Masala powder.

MUSTARD

Kills germs, removes gastric distension and is also a very good decongestant. Soaking your feet in hot water with a little mustard powder can unblock a head cold and soothe headache.

NUTMEG

The dried seed of an aromatic tree, mainly found in Kerela. It has a very strong flavour and is added with caution to curry powders.

SAFFRON

An expensive and exotic pistil of a flower (grown in the Kashmir Valley). This spice has a great reputation as a stimulant: it is very rejuvenating and is considered to be an aphrodisiac.

TAMARIND

Is a very good palette-enhancer, and is excellent for digestion.

TURMERIC

It is the root of a plant, which is boiled and powdered. It adds colour and flavour to the curries. This spice reduces fat, purifies and helps circulate blood, enhances body colour and is an effective antiseptic.

YOGHURT

During the past few decades, the West has woken up to the excellent health qualities of yoghurt, but in India, yoghurt has been used for thousands of years on food and as a meat tenderiser. It helps lower cholesterol, prevents common digestive tract ailments, reduces hypertension and enhances the immune system.