Dhania seeds are the foundation of garam masala. This can be made using as few as five or as many as 15 different spices; but never without dhania. Roasting or heating the seeds in a dry pan heightens the flavour and makes them crisp enough to grind to a powder.The fenugreek plant comes from the east but is cultivated almost everywhere. The dried herb is known asBoth the leaves and seeds are used to make curries.
Part of the ginger family, galangal is a rhizome that resembles ginger root. Though it looks like ginger, it is not used as a substitute. Also known as China Root or India Root, galangal has a peppery taste and is used fresh or dried.Originally from Southeast Asia, it is used in many Asian cultures in cuisine and medicinally. It is used widely in Thai and Vietnamese food. The tea of infused galangal is sometimes used as a remedy for nausea and sea sickness.
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