Description: Small, hard, aromatic flower buds.
Uses: Used in biryani, meat dishes, garam masala blends, and tea.
Description: Sweet, fragrant sticks that look like small pieces of bark.
Uses: Used in both sweet and savory dishes such as desserts, biryani, and meat curries.
Description: Small green pods containing aromatic seeds.
Uses: Used in desserts, tea, biryani, and spice blends.
Description: Round, aromatic, hard seed.
Uses: Used in desserts, special meat dishes, and spice mixes.
Description: The red or orange lacy covering surrounding the nutmeg seed.
Uses: Used in biryani and garam masala for an elegant, warm flavor.
Description: Dried, fragrant leaves.
Uses: Used to flavor mashed dishes, curries, rice, and meat dishes.
Description: Dried red chilies known for their strong heat.
Uses: Used in curries, mashed dishes, and pickles.
Description: Small, round black peppercorns.
Uses: Used in soups, meat dishes, and salads for sharp spiciness.
Description: Small brown seeds with a deep earthy aroma.
Uses: Used in mashed dishes, curries, stir-fried vegetables, and the Bengali five-spice mix (Panch Foron).
Description: Sweet, aromatic green seeds.
Uses: Used in desserts, mouth fresheners (paan), and curries.
Description: Small yellowish seeds with a slightly bitter taste.
Uses: Used in pickles, lentil dishes, and vegetable curries.
Description: Small black or yellow seeds.
Uses: Widely used in fish curries and pickles.
Description: Tiny black seeds with a slightly onion-like, peppery flavor.
Uses: Used in bread, traditional sweets, and pickles.
Description: Small, round, light brown seeds with a citrusy note.
Uses: Ground or used whole in curries, meat dishes, and mashed preparations.
