The Curry Club
Indian spices (Massalla) are used in Indian food in many ways. Spices may be used ground or whole, fried or roasted, dry or as paste, at the end or in the beginning of the cooking, alone or in a combination. Indian spices always should add a subtle aroma and flavour to the food rather than assault your senses. Spices most often used throughout India are Turmeric, Cumin, Black Pepper, Mustard Seeds, Cardamom, Cloves, Fennel Seeds, Ginger, Garlic, fresh Coriander and Chillies.