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    Bay Leaves
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    • Bay Leaves is related to camphor and sassafras trees.
    • It’s also recognized as sweet bay and laurel leaves.
    • Bay leaves are widely used all over the world especially within Indian and Mediterranean cuisines as a fragment of gravies and grain dishes, with beans and meats, and in blends like bouquet garni.
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    Black Cardamom
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    • Black cardamom has a strong camphor like flavor, with a smoky character which compliments curries, rice dishes, hot drinks and even desserts.
    • Its flavors and aromas derive from traditional techniques of drying over open flames.
    • Unlike green cardamom, black cardamom is rarely used in sweet dishes. It is a key ingredient is Garam Masala.
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    Black Pepper Corns
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    • Black Pepper is one of the most popular spices used in worldwide cuisines.
    • It is a common table condiment and can be used to season most savory dishes.
    • It works well with other herbs and spices, and is commonly found in spice blends.
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    Cinnamon Sticks (TUJ)
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    • Cinnamon’s sweet, spicy and warm fragrance adds pungent sweetness to your favorite baked treats.
    • You can also use it in savory dishes such as curries and stews.
    • Works well with nutmeg, ginger and allspice.
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    Coriander Seeds
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    • Coriander seeds also known as cilantro, are a common spice used to flavor a variety of international dishes.
    • Coriander seeds are used in curries, pakoras, bhajiyas, biryanis, kormas, soups, stews, and work well in pickles and chutneys.
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    Cumin Seeds
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    • Cumin is very aromatic, with a warm, spicy, slightly bitter, earthy flavor and enjoyed universally but especially in Northern African, Middle Eastern, Indian and Mexican cuisines.
    • Cumin is usually added to the start of the cooking process, toasted gently in oil or ghee before adding in other spices.
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    Fennel Seeds
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    • Fennel is very fragrant and distinctive and it’s slightly liquorice taste and anise-like flavor is most often loved with fish, in soups and salads, and with grains and vegetables, too.
    • Fennel seed can be used as an after-meal digestive aid and breathe freshener.
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    Fenugreek Seeds
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    • Fenugreek is rich in protein and both the leaves and seeds are consumed as a food.
    • They are used as a main ingredient in many curries and are also used in an array of dishes from fish, lamb, beef, vegetables, stews, pickles, chutneys and rice dishes.
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    Green Cardamom
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    • Cherished by Indian, Scandinavian, and Middle Eastern cooks, cardamom has a sweet, warm taste and is intensely fragrant.
    • Cardamom is used in different ways by different cultures, from beverages and delicate desserts to meats and curries.
    • Use carefully as it can be over powering.
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    Mustard Seeds Black
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    • Mustard seeds add warmth and heat to your dishes and are a key ingredient in curries, soups, pastes and condiments.
    • They go particularly well with fish and poultry.
    • When infused with oil or ghee they release a nutty aroma.
    • Its flavors work well with other powerful spices like garlic and chillies.
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    Nutmeg Whole
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    • Nutmeg’s warm and sweet flavor adds depth to desserts and savory dishes.
    • Nutmeg is used for flavoring many dishes, usually in ground or grated form.
    • Ground nutmeg is often used in baking and to dust over desserts.
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    Onion Seeds Black (Kalonji)
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    • Onion seeds also known as Kalonji and Nigella Seeds, have a subtle herbaceous, peppery and earthy nut like flavor.
    • Onion seeds go pleasantly well with lamb, chicken, casseroles, cauliflower, potatoes and stews.
    • Can be used in making breads, chapattis, parathas and naans.
    • They are a key ingredient in breads and flat breads throughout the Middle East.
    • They are used in making Panch Puran which is used extensively in Indian cooking.