Bay Leaves

• These large, dried leaves are used mainly in meat and rice dishes. They are not meant to be eaten.

Cardamom Pods

• Used whole or in seed form, these pods are earthy, pungent and aromatic - the black pods more so than the green pods. If using whole, lightly pierce the pod husk to release the flavour of the seeds. They are not meant to be eaten.

Chillies - Fresh

• If a recipe requires fresh chillies, it is best to buy them long and slim. Bengali cooking generally uses green chillies. If you cannot stand the heat, remove the white seeds before cooking.

Chillies - Dried

• These tiny dried red chillies are extremely fiery - a few go a long way! Remove the seeds if less heat is desired. They can be used whole or crushed.

Chilli Powder

• Red chilli powder is simply ground red chillies - no other ingredients are added. This spice comes in hot or mild forms, so buy according to tolerance.

Cinnamon

• This is a sweet and aromatic spice that comes in ground or stick form. The sticks are generally used for flavouring and are not eaten.

Cloves

• This dense and earthy spice is usually used whole, often in a garam masala, to add heat (but not chilli heat) to a dish.

Coriander - Leaves, Seeds, Powder

• Fresh coriander leaves are fragrant and most frequently added to a dish towards the end of cooking to gently flavour it, or else are used as a garnish before serving. Coriander seeds are widely used either crushed, ground or whole to impart an aromatic, pungent and slightly sweet and lemony flavour to dishes. Along with ground cumin, ground coriander is a core constituent of curry powders.

Cumin - Seeds, Powder

• Light-coloured cumin seeds are used whole or ground to impart a strong flavour and aroma to Indian dishes. The rarer black cumin seeds are even more pungent. Along with ground coriander, ground cumin is a core constituent of curry powders.

Curry Leaves

• These look like bay leaves, but have a quite different flavour and aroma. They are highly aromatic and can be used in many dishes.

Curry Powder

• These ready-mixed and ground spice mixes come in numerous varieties and are a convenient way of adding flavour to curries.

Fennel Seeds

• Fennel seeds add a sweet, aniseed taste to curries and are also often chewed after a meal to freshen the breath.

Fenugreek - Seeds and Fresh

• The seeds are slightly bitter, very pungent and most frequently used as part of a spice mixture. The fresh leaves flavour both meat and vegetable dishes.

Garam Masala

• This highly aromatic mixture of spices generally incorporates equal measures of black cumin seeds, peppercorns, cloves, black cardamoms and cinnamon and adds pungency and heat to a dish. It is usually used whole, but also comes in powdered form. Powdered garam masala can be added towards the end of cooking to add heat and depth to a meat dish. Bengali whole garam masala typically incorporates 3 or 4 1-inch cinnamon sticks, 15 or 20 cardamom pods (pierce the husk slightly) and 8 or 10 whole cloves.

Garlic

• A core ingredient of many curries, along with ginger, this can be used crushed, chopped or pulped into a paste.

Ginger

• A core ingredient of many curries, along with garlic, this refreshing root can be used crushed, chopped or pulped into a paste.

Ghee

• This clarified butter has a nutty flavour and can be bought ready-made from Indian and other grocery stores. It does not need refrigeration because it contains no milk solids. Vegetable ghee - made from vegetable oil - can also be used.

Mustard Oil

• Made from mustard seeds, this oil is the most commonly used oil in Bengal. Raw, it is highly pungent and has a strong "kick" to it, but the aroma and taste turns pleasantly sweet upon heating.

Mustard Seeds

• These popular seeds add sharpness and bitterness to a dish when added in ground form. When roasted or popped whole in hot oil, however, the seeds impart an earthy and sweet taste to dishes. Yellow mustard seeds are milder and less bitter than their more popular black counterparts.

Nigella Seeds

• These aromatic seeds are mistakenly called onion seeds and give vegetable and fish dishes a sharp and tingling flavour.

Panchphoran

• This is a Bengali five-spice mixture consisting of whole cumin, whole fennel, whole fenugreek, whole nigella and whole black mustard seeds. If obtainable, whole radhuni - a small aromatic seed often only on sale in Bengal - can substitute the mustard seeds.

Peppercorns

• Black peppercorns are usually used whole with other whole spices such as cloves and cardamom pods to give heat and depth to a dish.

Saffron

• The world's most expensive spice comes from the saffron crocus and is sold as strands and powder. A little goes a long way in adding a beautiful flavour, aroma and red-orange colour to Indian dishes.

Sesame Seeds

• These seeds give dishes a slightly nutty flavour, becoming nuttier upon roasting.

Tamarind

• Sticky, dark brown tamarind paste is used to impart a sweet and sour edge to curries and chutneys.

Turmeric

• This bright yellow, bitter-tasting spice is used in its powdered form to add a distinctive yellow-orange colour and a very subtle flavour to Indian dishes.