masala

Spices are aromatic substances derived from plants, used to enhance the flavor, color, and aroma of food. They are typically obtained from roots, seeds, bark, or fruits and have been valued for centuries for their culinary, medicinal, and preservative properties. Common Spices and Their Uses Turmeric – Bright yellow spice with an earthy flavor, commonly used in Indian and Southeast Asian cuisine. Known for its anti-inflammatory properties. Cumin – Earthy, warm spice made from dried seeds, used in curries, stews, and spice blends. Cinnamon – Sweet and woody spice from tree bark, popular in desserts and beverages. Cloves – Strong, pungent spice with a slightly sweet flavor, used in baking, spice blends, and medicinal remedies. Black Pepper – Sharp and pungent spice, widely used in savory dishes worldwide. Cardamom – Sweet, floral spice often used in Indian and Middle Eastern dishes, as well as teas and desserts. Chili Powder – Ground dried chilies, used to add heat and spice to dishes. Ginger – Spicy and slightly sweet root, used fresh or dried in cooking, baking, and teas. Nutmeg – Warm and slightly nutty spice, commonly used in desserts, soups, and spice blends. Mustard Seeds – Tiny, pungent seeds used in pickling, curries, and condiments