Seed Spices

COMMON 10 SEED SPICES

Are flavorings derived exclusively from dried plants seeds. Are primarily used in tampering (frying oil/Ghee) to release essential oils for curries, enhancing savory dishes.

1.      Cumin Sees (Jeera) - Essential for tempering (tadka). Experience: Earthly, Nutty, and warm

2.     Coriander Seeds (Sabut Dhaniya) - Used to grill pork, lamb and chicken. Experience: provides a great crunch, Citrusy, floral, and slightly sweet taste.

3.      Mustard Seeds (Rai/Sarson) - Commonly used in tempering. Experience: Pungent and nutty

4.     Fennel Seeds (Saunf) - Often used in spice blends. Experience: sweet, licorice-like aroma.

5.      Fenugreek Seeds (Methi) - Oten used in Indian, Middle Eastern, and North Africa cuisines. Experience: Bitter, nutty, and maple-syrup-like aroma

6.     Green Cardamom (Hari Elaichi) - Essential for chai tea, rice dishes and curries

Experience: Sweet and aromatic; used in both savory dishes and desserts.

7.       Caraway Seeds (Shahi Jeera) - Common in European, Middle Eastern, and North Africa cuisines. Experience: Intense, earthly, warm and bitter flavor, often used in pulao and curries.

8.      Carom Seeds (Ajwain) - Often added to breads, curries, and fried snacks to aid digestion. Experience: sharp pungent, thyme-like aroma and bitter flavor.

9.     Black Cardamom (Badi Elaichi) - essential for hearty Indian curries, rice dishes (biriyani) and stews with. Experience: Robust smoky, camphor-like aroma; used in slow-cooked dishes

10. Nigella Seeds (Kalonji) - Essential for flavoring naan, curries, root vegetables, and pickles for a crunch and pungent aroma. Experience: Oregano-like, nutty, slightly bitter and onion-like flavor