Turmeric is the root of a tropical plant related to ginger and has been used in cooking since 600 B.C. Native to the Orient it is also grown in India and the Caribbean. As a spice it is known for its pungent flavor and the intense yellow-orange color it adds to food. Turmeric is used very often in East Indian cooking and is an essential ingredient in curry

Mace tastes and smells like a more intense version of nutmeg. That’s because mace is the outer, bright red membrane that covers the nutmeg seed. After being removed from the seed and then dried, it changes to a gentle yellow-orange color. Mace is used in all types of cooking and is used to flavor both sweet and savory dishes. Capacity: 1.2 oz

Roasting cumin seed prior to grinding releases their essential oils and enhances their flavor. This aromatic spice is essential to curry dishes and bean or meat based chili. apacity: 2 oz

Roasting cumin seed prior to grinding releases their essential oils and enhances their flavor. This aromatic spice is essential to curry dishes and bean or meat based chili.

Use this finely ground, almost powdery salt (which is actually pink in color) as a “finishing” salt: sprinkle it lightly on cooked foods to brighten and enhance flavors.

Pepper, in one form or another, is a prized spice used throughout the world in both savory and sweet dishes. Freshly ground Tellicherry peppercorns, considered one of the best peppers, is pungent and hot, and is essential to building a flavor base when cooking. Capacity: 3 oz

Cloves, small reddish-black and nail shaped, are the dried, unopened flower buds of the tropical evergreen clove tree. They are considered one of the world’s most important spices and can be used whole or ground to flavor a variety of dishes ranging from savory to sweet. Capacity: 2 oz

These tiny brown mustard seeds add pungent spice to Indian dishes where they are commonly left whole and roasted to enhance their flavor.