Fenugreek

Fenugreek is used both as a herb (the leaves) and as a spice (the seed, also known as methi). It is a common ingredient in hot curries like bhuna, jalfrezi, dopiaza, madras and vindaloo.

Mustard seed

Mustard seeds are from the mustard plant, a member of the cruciferous vegetable family and related to broccoli, Brussels sprouts and cabbage. There are many different varieties of mustard plants but only three primary types used for its seeds: black mustard (Brassica nigra), white mustard (Brassica alba) and brown mustard (Brassica juncea).

Turmeric

Turmeric is part of the ginger family and like ginger, it is a rhizome; a horizontal stem of a plant that grows underground. Generally speaking, it is valued more for its colour than its flavour (turmeric is the oldest natural food dye in the world) but it is used extensively in South Asian and Middle Eastern cooking. Turmeric grows wild in South Asia and has an earthy, slightly bitter taste, not too dissimilar from saffron and for this reason it is often used as an alternative to the far more expensive spice. Its mustardy smell and hot and peppery flavour make it a popular choice for most curry bases and powders.   Uses Due to its…