Spices are a typical example of being small and powerful – tiny amounts of spices can be potent enough to change the whole characteristic of a dish! No wonder experienced cooks can judge a dish just by catching whiffs of the aroma emanating from it, and tracing the key spices through it.

The best cooks are experts in the blending of spices when preparing food. If you’re in the same category as most other folks, you’ll probably be optimally well-versed in the spices but need a bit of a knowledge top-up to know them even better. This book, “Know Your Spices”, might help you do just that. Here, I have compiled some of the most commonly used spices, as well as their characteristics and what dishes they might best complement. Plus, you will also find a reasonable amount of information on other exotic spices such as star anise, dill seeds etc.

This book provides you a glimpse into the world of spices, their goodness and their value, so that the next time someone asks you why Indian food is so rich in spices, you will – surely – have an answer for them.