Food & Drink 

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The spice is right

Is your spice cupboard a no-go zone? Is it crammed full of things you never use, out-of-date bags, pots and boxes you’ve had since 1999? Or even 1989? Time to start again, says Nadine Abensur

First, decide what kind of food you like.

If it’s Indian, Moroccan or Middle Eastern, you’ll need:

• coriander seeds, whole and ground
• mustard seeds, yellow and black
• turmeric
• cumin seeds, whole and ground
• cardamom, green and black
• garam masala, ready made
• fenugreek seeds
• anise, star anise
• ginger
• whole cloves
• cinnamon powder and bark/or cassia
• saffron
• nutmeg
• ground pepper
• chilli powder, dried chillis
• bay leaf
• blades of mace
• paprika

The following ‘minor’ spices are also used quite frequently:

• fennel seeds
• caraway seeds
• lovage seed
• nigella (wild onion) seeds
• black cumin seed
• asafoetida
• curry leaf, dried
• fenugreek leaf (methi) dried

If it’s Thai, try:

• lemongrass
• limes
• thai basil
• kaffir lime leaves
• green chillies
• ginger or galangal
• garlic
• fresh coriander
• coconut milk (tinned)
• Thai fish sauce (‘nam pla’)

Next page: powders and pastes

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