The world of spices can be a little overwhelming to the uninitiated.
Even the average supermarket has so many options to choose from it can make the mind boggle a little.
Here’s an introduction to the most important spices in my collection.
If you stock up from this list you’ll have everything you need to get going with the curries in this class.
1. black pepper
I can’t imagine life without black pepper. Even back in my backpacker days, I managed to find space to carry a little disposable pepper grinder so I would have fresh pepper for my very budget picnics and hostel cooked meals.
2. ground cumin
A wonderfully versatile spice that is used in pretty much most cuisines including Indian, Asian, North African and Mexican.
3. dried chilli flakes
There are so many options when it comes to chilli, but my favourite is easily dried chilli flakes made from the super-hot Thai bird’s eye chillis. I prefer these flakes because they pack a flavour punch and can also be called upon for a bit of visual interest.
4. ground coriander
Ground coriander is made from the seeds of the coriander (or cilantro) plant. Its flavour is sweet and fragrant and it compliments the majority of other spices. It’s commonly used in Moroccan food and in curry blends. It’s also used in sweet spice blends and can make a great change from cinnamon for apple pie or crumble.
5. garam marsala
My go-to spice blend when I feel like a bit of Indian flavour.
6. curry powder
A good quality curry powder works wonders for quick simple curries. I like Keens brand but any good quality spice provider will be able to sort you out. A madras style curry powder is probably the most versatile.
7. ground turmeric
With it’s crazy bright yellow colour, it’s hard to ignore turmeric. Apart from the colour it adds a unique almost sharp flavour to curry that contrasts the earthiness of cumin and coriander
8. smoked sweet paprika
There’s nothing like this Spanish staple to add a smoky touch of something special to your cooking. It’s often used in chorizo. I like to think it adds a kind of ‘ghost of chorizo’ flavour without the pork. Wonderful anywhere you’re using tomato or red peppers.
9. cinnamon
Tossing up here whether to go with ground cinnamon or the cute cigar-shaped cinnamon quills. Given that I don’t have a spice grinder, will probably have to stick with the ground offering. But will miss the visual appeal of a cinnamon stick simmering in a stew or tajine.
10. mustard seeds
Not something I use very often, but sometimes you just need a little mustardy flavour boost. If you didn’t have mustard seeds in the house, some good wholegrain mustard would be an acceptable substitute.
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