Spices have been at the foundation of Indian cooking since ancient times. Spices and Herbs have several functions beyond seasoning. Some are used as aromatics, some for colour, some as souring agents and some thicken or tenderise dishes.

No surprise that looking back, the Kings ransom could be paid in pepper, cloves, nutmeg or mace - back then they were appreciated for the richness they deserve!

(small poly pot)
Allspice	Galangal
Arrowroot	Garam Masala
Cajun Spice	Ginger
Cayenne Pepper	Mace
Chilli - crushed or ground	Mixed Spice
Chinese Five Spice	Nutmeg
Cinnamon	Paprika - Hungarian
Cloves	Paprika - Smoked
Coriander	Paprika - Spanish
Cumin	Peri Peri
Curry Powder - Hot	Ras-En-Hanout
Curry Powder - Medium	Thai Seven Spice
Curry Powder - Mild	Tamarind
Fenugreek	Turmeric

Spices are dried seeds, root or bark used for flavouring food. Whole spices last longer than ground. They can be used whole or crushed with a rolling pin or a pestle & mortar.

(small poly pot)
Caraway Seed	Fenugreek Seeds
Cardamom Pods	Juniper Berries
Cinnamon Quills	Mustard Seeds - Black
Cloves	Mustard Seeds - Yellow
Coriander Seeds	Nigella Seed
Cumin Seeds	Nutmeg
Fennel Seeds	Star Anise

Dried herbs are more potent than fresh herbs. Approximately one teaspoon of dried herbs equals approximately one tablespoon of fresh herbs.

Basil	Oregano
Bay Leaves	Parsley
Chives	Provencale Herbs
Dill	Rosemary Needles
Marjoram	Sage
Mint	Tarragon
Thyme	Dried Curry Leaves
Mixed Herbs

Saffron is the dried stigma of the saffron crocus. It has a bitter taste and a hay-like aroma. Approximately 170,000 flowers are needed to produce 1g of saffron threads. For decades it has been the worlds most expensive spice by weight.

Spanish Saffron - Powder

Spanish Saffron - Threads