"Whether you are here to prevent or heal your cancer, or to learn about spices, you are at the right place!
I don't just teach about common spices; here at TGR, we go a step further and add whole dried spices for even greater health benefits and taste!" - Somyata

Whole spices are excellent for health since they have aromatic oils in them that are still fresh and have not been grounded. 

                                   Whole Spices Used in Indian Cooking -

1. Green (Hari Elaichi) & Black Cardamom (Kali Elaichi) - These are added in the beginning to infuse the oil with flavor and get the recipe going! You can leave them in the dish and just take it out later to let the flavor mix in even more. Check out my recipe for Veg Pulao.

2. Cinnamon Sticks (Sabut Dal-Chini) - Added in rice recipes as well as curries. Just like any other whole spices, they are added at the beginning to infuse the oil and later taken out. The most beneficial is Ceylon cinnamon and that is the one I am going to link here. 

3. Cloves (Laung or Long) - Added in rice recipes like biryani and pulao. They are also added in vegetable curries. 

4. Black Peppercorns (Sabut Kali Mirch) - Same as other whole spices. Black peppercorns are great as they help the turmeric digest better simply by infusing the oil the recipe is cooked in! 

5. Nutmeg (Jaiphal) - Nutmeg is great with spinach recipes and in Indian cooking, it is used along with other whole spices and seeds at the beginning of cooking process when oil is added and once it is warm, the whole spices like cardamom, nutmeg, etc. are added to flavor.

6. Mace (Javitri) - Same as nutmeg, it is added at the beginning. Nutmeg and mace are from the same family. Once the nutmeg fruits matures and opens, red colored mace is what comes out and nutmeg (the nut). Mace can be used in rice pilafs, curries and creamy recipes to enhance the dish. Mace is also used in sweet recipes like Indian sweets, pudding, turmeric milk and teas. Mace adds a light orange hue to the recipes. 

​Both mace and nutmeg are also an important part of garam masala spice blend.

7. Star Anise (Chakr phool) - 

8. Dry Red Chilies - 

 

Seeds Used in Indian Cooking & Drinks & Deserts

1. Cumin Seeds (Jeera) - Cumin seeds are used in tempering - what is called as tadka in Indian cuisine. But the use of cumin seeds goes much beyond Indian recipes - they are used in various cuisines and since they are a great digestive, it is best to get a large size of organic cumin seeds.

2. Black Cumin Seeds (Kalongi - Nigella Sativa) - One of the most powerful anti-cancer seeds on this planet! Plz. read my article Black Seeds for Cancer & Inflammation.

3. Caraway Seeds (Ajwain) - Great digestives and flavor enhancer. Used in tempering. Read Caraway Seeds Tea Benefits. 

4. Fenugreek Seeds (Methi Dana) - Used especially in chutneys and in fermenting batter overnight. Love them! They are slightly bitter, so less is more in recipes. In India, fenugreek seeds are soaked overnight, and taken as tea in the morning - this helps for blood sugar, and healthy hair, as well as hormonal balance for both men and women. 

5. Basil Seeds (Sabja Seeds) - Used in drinks and desserts like the famous falooda recipe. Can be soaked and taken in drinks and sweet recipes. Very respected in Ayurveda for their anti-inflammatory properties. 

6. Fennel (Sauf) - Always served in Indian homes and restaurants after dinner and this is because fennel is a great digestive. It helps prevent gas, bloating and indigestion. Fennel is also used in curry recipes as well as in chutneys. 

7. Mustard Seeds (Rye) - Used in tadka as well as in chutneys, curries and rice recipes. I use them a lot for all kind of dishes from rice pilafs to lentils to curries and chutneys. Try them in my Onion Chutney Recipe.

8. Coriander Seeds (Dhaniya Seeds) - Another one that are great digestives! They are also used in falafel recipe and are great as tea for health benefits. Mix them with fennel and you have a wonderful tea for yourself! 

9. Panch Phoron (The 5-Seed Blend) -