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🌍 Spices by Region 🇮🇳 India India is known for bold, complex spice blends. Common spices: Turmeric Cumin (whole & ground) Coriander Mustard seeds Cardamom (green & black) Cloves Cinnamon Fenugreek Asafoetida (hing) Red chili powder Garam masala (a blend) ➡️ Used in: Curries, dals, biryanis, masala chai 🇲🇽 Mexico Mexican cuisine uses earthy, warm … Read more

🛍️ Buying Spices 1. Whole vs. Ground Whole spices (e.g., cumin seeds, black peppercorns, cloves) last much longer and retain flavor better. Grind them as needed. Ground spices are more convenient but lose potency faster. Buy in small amounts if you don’t use them often. 2. Where to Buy Specialty spice stores or ethnic markets … Read more

🌱 Seed-Based Spices Cumin Coriander Fennel Mustard seeds Fenugreek Nigella Caraway Cardamom (also a pod) 🌿 Leaf-Based (Herbal) Spices (Note: These are often called herbs, but can be dried and used as spices) Bay leaves Curry leaves Thyme (when dried) Oregano Basil Mint 🌼 Flower or Bud-Based Spices Cloves Saffron Chamomile (used in teas and … Read more

Spices are parts of plants (such as seeds, bark, roots, or fruits) that are used to flavor, color, or preserve food. Unlike herbs, which come from the leafy green part of the plant, spices often come from other parts and are usually dried. 🌿 Common Types of Spices Spice Plant Part Used Flavor Profile Common … Read more