Seeds

In this section are some of the most commonly used spices in a kitchen that are useful for both flavour and texture. In general, toasting the seeds before use enhances the flavour and gives a more 'nutty' character, often reducing any slight bitterness present.

Highlights include black cumin seeds that are widely used in Northern India and ajowan seeds that give a delicious herbal, celery flavour useful in any savoury dish from soups to pastry.