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.