Ten spices that do most of the work in this kitchen. Each entry covers what the spice tastes like, how to use it, and what Ayurveda says it does in the body.
The Ten
- Cardamom — sweet and cooling. Lifts heaviness without sharpening it.
- Cumin — earthy, warming. Pulls a dish into focus.
- Ginger — sharp, warming. Wakes a sluggish meal up.
- Turmeric — bitter and earthy. Quietly underwrites almost every Indian pot.
- Coriander — mild, cooling. Brings the rest of the spice rack into balance.
- Fenugreek — bitter, slightly sweet. Holds a dish together from underneath.
- Ajwain — sharp, like thyme with the volume turned up.
- Asafoetida — pungent resin. Sharp raw, savoury once it meets hot ghee.
- Black pepper — clean, pungent heat. Opens a dish up rather than crowding it.
- Cinnamon — sweet, warming bark. Softens the edges of a dish.
