A Beginner's Guide to Everyday Indian Spices

The ten spices every kitchen should have.

Turmeric, red chilli, coriander, cumin and mustard seeds form the base of most South Indian cooking. Add fenugreek, asafoetida, pepper, cinnamon and cardamom and you can cook almost anything.

Store spices in airtight steel containers away from sunlight and buy whole spices in small quantities for the best aroma.

A traditional anjarai petti keeps your daily spices together within reach of the stove.