Published Jul 18, 2024
Turmeric, derived from the Curcuma longa root, contains curcumin, which may reduce swelling. With a warm, bitter taste, it's often used to flavour or colour curry powders, mustards, and cheeses.
Also known as Jeera in India, cumin is integral to curries, Mexican and Moroccan dishes. It's a key component in spice blends like garam masala, which is used whole or ground. Toasting enhances its aromatic profile.
Green cardamom offers a sweet, floral flavour, perfect for both sweet and savoury dishes like biryanis and desserts. It's also known for its digestive benefits and anti-inflammatory properties.
Coriander is rich in vitamins, minerals, and antioxidants, offering health benefits. Its vitamin K content supports blood clotting and bone health, aiding in the prevention of conditions like osteoporosis.
Asafoetida, or hing, is renowned in Indian cuisine for its intense aroma and ability to impart a smooth, umami flavour to dishes. Beyond its culinary use, it's valued for aiding digestion and offering anti-inflammatory benefits.
Fenugreek seeds and leaves contribute a bittersweet flavour to dishes. Popular in Indian, Middle Eastern, and Mediterranean cuisines, fenugreek aids appetite control and helps regulate blood sugar levels.