Ground Spices

Ground spices, or spice powders, are the working layer of South Asian cooking. They go in after the onions have softened, usually with a splash of water so they cook without scorching, and they give a curry its colour and depth. The big four are chilli powder, turmeric powder, coriander powder and cumin, and most home cooks keep a masala dabba of them within reach of the hob.

Beyond those, the range covers mild, deep red Kashmiri chilli powder for colour, black and white pepper, ginger and garlic powders, sweet warm spices such as cinnamon and elachi, and sour ones like amchoor. Asafoetida needs only a pinch in hot oil to flavour a whole pan of dal.

Ground spice saves time and melts smoothly into a gravy, while whole spice keeps its aroma far longer and can be toasted before grinding. Most kitchens keep the daily four ready ground and buy the rarer ones whole. Small packets suit a spice you want for one recipe, and bigger bags make sense for chilli, turmeric and coriander if you cook curry most days.

Powders fade faster than seeds, so decant a large bag into a sealed jar, keep the rest folded tight in a cool cupboard, and aim to use it within a few months of opening. For seeds to toast and grind yourself, see the whole spices in the same spices and masalas department.