Welcome to Forefortunes

Turmeric, a ground spice with a warm, earthy flavor, plays a subtle yet vital role in Indian cooking. Among the many spices used, turmeric stands out for its impressive health benefits and its vibrant golden-yellow color. Typically, just a teaspoon is enough to flavor and color a dish for a family of four.

Cumin seed is a staple spice in Indian cooking, offering a warm, slightly nutty flavor reminiscent of caraway or dill. It’s commonly used whole and fried in oil at the beginning of a dish—a technique known as taarka.

Cardamom is a fragrant spice with a complex flavor—sweet, citrusy, and slightly minty. It's used extensively in Indian cooking, both in savory dishes like biryanis and curries, and in sweets and chai (spiced tea). There are two main types: green cardamom, which is more common and delicately aromatic, and black cardamom, which has a bolder, smokier flavor. Green cardamom pods are often used whole, crushed to release their tiny black seeds, or ground into powder.

Coriander seed is a versatile spice used throughout Indian cooking, known for its warm, citrusy flavor with a hint of sweetness. The seeds are often toasted and ground to release their aromatic oils, and they form the base of many spice blends and curry powders. Whole seeds can also be used in pickling or added to hot oil at the start of cooking to flavor the dish.

Cilantro refers to the fresh leaves of the coriander plant and is a staple herb in Indian cooking. It has a bright, citrusy flavor that adds a fresh contrast to rich and spicy dishes. Cilantro is typically added at the end of cooking or used as a garnish to preserve its delicate flavor and vibrant green color. It’s also a key ingredient in green chutneys and fresh relishes.

Garam masala is a classic Indian spice blend, known for its warm, aromatic, and slightly sweet flavor. Unlike other spices that are used during cooking, garam masala is often added toward the end of a dish or even sprinkled on top just before serving to preserve its fragrant qualities. The exact mix varies by region and household, but it typically includes ground spices such as cumin, coriander, cardamom, cinnamon, cloves, black pepper, and nutmeg.

Ginger is a pungent, warming spice widely used in Indian cooking, both in its fresh and dried (ground) forms. Fresh ginger has a sharp, zesty flavor with citrus and peppery notes, and it's often grated or crushed into a paste—commonly paired with garlic—as the flavor base for curries, dals, and stir-fries.

Garlic is a foundational ingredient in Indian cooking, prized for its bold, pungent flavor and unmistakable aroma. It’s typically used fresh—crushed, minced, or blended—to build the base of many dishes, often alongside ginger in the essential ginger-garlic paste. This combination is sautéed in oil early in the cooking process to create a rich, deeply savory foundation for curries, dals, and stir-fries.

Asafoetida, known as hing in Indian cooking, is a potent spice with a strong, sulfurous aroma when raw, but it mellows into a smooth, savory, almost onion-garlic flavor when cooked. Derived from the resin of a plant in the fennel family, it’s typically used in powdered form and must be sautéed briefly in hot oil or ghee to release its full flavor. It is especially important in vegetarian and Jain cooking, where onion and garlic are avoided. Just a pinch is enough—it's highly concentrated.

Fenugreek, known as methi in Indian cooking, has a distinctive, slightly bitter taste with a maple-like aroma. Both the seeds and leaves are used in Indian cuisine. The seeds are often dry-roasted or fried briefly in oil to reduce their bitterness and release their nutty, aromatic flavor—commonly added to curries, pickles, and spice blends.

Bay leaves are aromatic leaves used in Indian cooking to add a subtle, earthy fragrance to dishes. They’re typically added whole to hot oil or ghee at the beginning of cooking to infuse curries, rice dishes like biryani, and stews with their mild, herbal flavor. Unlike many other spices, bay leaves are not eaten but are removed before serving.

Cinnamon is a beloved spice in Indian cuisine, known for its warm, sweet, and slightly spicy flavor. The sticks are often used in whole form and added early in cooking, where they slowly release their aromatic oils, enhancing curries, rice dishes, and stews. Ground cinnamon is also a common addition to spice blends like garam masala and chai masala, as well as in desserts and sweets.

Star anise is a striking spice, recognizable for its star-shaped pods, each containing small, shiny seeds. With its sweet, licorice-like flavor and hints of warm, spicy notes, star anise is often used in Indian cooking to add complexity to both savory and sweet dishes. It’s typically added whole to hot oil or ghee, allowing its flavor to infuse curries, biryanis, and stews.

Fennel is a sweet, aromatic spice with a mild licorice flavor, widely used in Indian cooking. Both the seeds and the bulb of the fennel plant are edible, though in Indian cuisine, the seeds are more commonly used. Fennel seeds are often dry-roasted or added directly to hot oil or ghee at the start of cooking, where they release their sweet, slightly aniseed-like flavor, enhancing curries, rice dishes, and vegetable preparations.

Carom seeds, also called ajwain, are small, oval-shaped seeds with a strong, pungent flavor that’s often compared to thyme or oregano, but with a sharper, spicier edge. Commonly used in Indian cooking, ajwain is especially popular in parathas, naan, and samosas,

Cloves are small, dried flower buds with a strong, warm, and aromatic flavor, often described as sweet and slightly bitter with hints of spice and pepper. In Indian cuisine, cloves are commonly used whole, either fried in hot oil or added to stews, biryanis, and curries to infuse them with their distinctive flavor. They’re also a key ingredient in spice blends like garam masala and chai masala.

Mustard seeds are small, round seeds that come in various colors, including yellow, brown, and black, each with a distinct flavor. Yellow mustard seeds are milder and commonly used in Indian cooking, while brown and black mustard seeds have a sharper, more pungent heat.

Black pepper is one of the most versatile and widely used spices in Indian cooking, known for its sharp, pungent heat and aromatic flavor. It is made from the dried fruit of the Piper nigrum plant and is typically used freshly ground to preserve its intense, vibrant heat. Black pepper is often added at the end of cooking to retain its flavor, or it can be used in tempering, where it is briefly fried in oil to release its aromatic oils.

Indian red chili is a crucial spice in Indian cooking, known for its bright red color and varying levels of heat. These chilies come in different varieties, from mild to extremely hot, and are often used in both whole and ground forms. Whole dried red chilies are typically added to hot oil at the beginning of cooking, where they infuse dishes with both heat and deep, smoky flavors.