An aromatic spice member native to India and a member of the ginger family, these whole cardamom pods have a warm and slightly sweet flavor. They can be used whole: slightly crush the pods and add to curries or stews. Use the seeds alone, lightly c

rushed,

This mild spice cooking sauce is so thick, it's almost a paste. In India, Tikka is a popular type of kabob. Brush this sauce on meats before skewering for a taste of India. Includes the classic spices found in many Indian cuisines: coriander, tamarind, an

This blend of "warm" spices from northern India is used in many dishes and is considered one of the characteristic spice blends of India. Includes cumin, black pepper, cinnamon, cloves, coriander, and cardamom. Use to flavor curries; also livens rice, bea

This is one of the most important spice seeds used in Indian cooking. Roasting cumin brings out different nuances of flavor. When crushed coarsely and sprinkled over a variety of dishes, it adds delicate aroma and taste.

This aromatic spice is made from the dried amber seeds of a plant in the parsley family, with a nutty flavor and complex aroma. Use in a wide range of Indian dishes, such as lentil dals, curries, and raita, a cooling yogurt/cucumber sauce.

One of the oldest herbs known to man, basil adds a fragrant aroma and zest to many dishes. Use this dried sweet basil for tomato sauces; combine with garlic and butter for a basting chicken or fish; add to salad dressings or sprinkle over cooked vegetable

Spice mix to make a rich marinade for a leg roast. To make the marinade, mix onions, ginger, garlic, tomatoes and the masala with beaten yogurt. Marinate the leg of meat in this and set aside. Bake the leg at 200 degrees, periodically basting it with oil.

This sweet spice is of vital importance to the pastry chef, and of no small significance to the savory kitchen either. When combined with rich meats and complex spice blends, cinnamon adds warm, exotic flavors. Add cinnamon sticks to hot drinks, sweetened

Korean food is renowned for its garlicky spice-this potent blend captures all the fiery flavors in an easily used sauce. Add chili-garlic sauce to salads, soups, marinades, and sauces for distinctive Korean flavor. For a zesty salad with flavors to cu

Used extensively in Chinese and Indian cooking, five-spice powder is a harmonious blend of flavors. Cinnamon, fennel seed, cloves, anise, ginger, and licorice root combine for a broad, aromatic, spicy-sweet taste. It adds distinctive Chinese or Indian flavor to meats.

This bitter, orange-colored spice gives color and flavor to curry powders and Indian dishes. Turmeric comes from the root of a plant related to ginger. It has a bitter, pungent flavor and bright color, and is often referred to as "poor man's saffron" as i

Though its name may sound like a blend, allspice is actually a single, complexly flavored spice. The dark, brown, pea-sized berries of an evergreen tree, allspice has a strong, aromatic character, combining the flavors of nutmeg, cinnamon, and cloves. Use

A convienent and easy way to add ginger to cooking.

A spicy cooking sauce from Goa, in southwestern India; vindaloo was given to India by the Portuguese. Vindaloo is flavored with the "black spices" (coriander, cumin, black pepper), chiles, tomatoes, and vinegar (the Portuguese sailors had a taste for th

Curry sauce can be used in just about all Indian food.

Jalfrezi is a complex, aromatic sauce, from the Kashmiri region of northern India. Flavored with red and green peppers, garlic, tomatoes, and fragrant Indian spices, it is mildly sweet, with strong hints of coriander and cumin. Best served with chicken, o

An essential flavor for the Thai kitchen, this liquid tamarind concentrate is ready to add to soups or drinks without additional preparation. Tamarind has an intensely sweet-sour citrus flavor, but usually requires soaking and mashing before it can be use

Canned coconut milk, can be used for cooking or for making desserts.

An essential staple in Southeast Asian cooking, coconut milk is the unsweetened, processed liquid made from grated coconuts. Used in both sweet and savory creations, coconut milk contributes tropical flavor and body. Add to soups, sweets, curries, and sti