India is well know for its food and different cuisines, each kind of food has different flavours, aroma. The credit to the taste of Indian food just goes to traditional raw spices, each spice has its own speciality and essence.
Since centuries, spices have been the soul of Indian cuisine. Spices such as coriander, turmeric, red chili, black pepper, cinnamon, cardamom, black pepper, cassia, clove, others like cashew nut, walnut, ginger, turmeric, organic oils, coconut sesame etc are indistinguishable part of our food and culture.
The cuisine of India is characterized by classy and clever use of various spices and herbs. Be it a plain daal to tasty, veg pulao all cooked with an amalgamation of various spices. Spices are generally dried and often ground or grated into a powder before use but small seeds, such as fennel and mustard seeds are used both whole and in powder form. On other hand there are many kinds of spices which are available in paste form even, these spices are even very high in taste, and provide a special aroma to the food.
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