How to use Spices and Herbs in cooking?

Cooking with spices and herbs has been done since ancient times. Most spices, are dry-roasted and ground to release their essential oils before being ground into spice mixes. They are packed with nutrients and some spices and herbs can be used as alternative medicine as well. Nowadays they are revolutionizing modern food preparation. Not just for adding unique flavours to our food, Spices, and herbs even add colour and variety as well. In fact, several spices and herbs can replace or reduce salt and sugar in foods.

Spices and Herbs

Here is a list of different Spices and Herbs:

Dill Seeds, Fennel Seeds, Coriander Seeds, Cumin Seeds, Fenugreek Seeds, Anatto Food Colour, Ajwain Seed or Carom Seeds, Black Cumin Seeds, Turmeric Finger, Jaggery, Cane Jaggery Powder, Kalonji or Onion seeds, Sesbania Seeds, Cassia Tora Seeds, Cassia Tora Splits, Sunhemp Seeds, Basil Seeds, Senna Leaves, Heena Powder.