A very quick picture gallery on my favourite Indian Spices. 🙂
Paanch Phoron (comprised of five spices – Fenugreek/methi seeds, Nigella seeds/Kalonji/Onion seeds, Jeera/Cumin seeds, Black Mustard seeds/Rai, and Fennel seed/Saunf in equal parts) whole spice blend used in Bangladesh, Eastern India and Southern Nepal especially in Bhojpuri, Mithila of Nepal, Bengal, Assam and Oriya in their cuisine.
Elaichi or Cardamom pods
Sabut Dhania or Guta Dhonia (Whole coriander seeds)
White sesame seeds (White Til)
Shah Jeera (Black Cumin seeds)
Whole black peppercorns (guta jhaluk in Assamese or gol mirch in Hindi)