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After that period of time, they begin to lose their flavour or potency.

Chilli powder

There are hundreds of varieties of chillies and many are used in various blends. Chilli powder blends vary which means that the heat will be different in each brand. Chilli powder is often a spice mixture containing various ratios of dried ground chilli peppers along with one or two other spices. The correct use of chilli powder is vital to Indian cooking. If you add too much, the chilli will overpower the other flavours in the dish.

Coriander is one of the most important spices in Indian cookery. Coriander leaves and ground coriander are very different in taste to one another. The leaves have a mild, distinctive flavour of ginger and citrus. Whole seeds are used in pickling and the ground variety is used in spice blends such as garam masala. Ground coriander has a mild but distinctive flavour similar to a blend of lemon and sage.

Cumin

Cumin is the second most popular spice in the world after black pepper. The combination of cumin and coriander gives a characteristic aroma to much of India’s food. There is quite a difference in taste between whole cumin seed and ground cumin. Ground cumin always appears to be slightly sweeter and aromatic. Cumin has an earthy, warm pungent aroma, and tastes pungent spicy and sweet, with a bitter edge. Cumin is also used in many Indian spice blends. It’s endlessly versatile.

Garam Masala

The name means a mixture of spices and its literal translation is hot spice. The blending of spices is fundamental to Indian cookery. There are infinite different combinations, and every one imparts its own distinctive flavours. Blends of garam masala vary enormously, according to local or regional tastes. For example in Northern Indian cooking, cardamom, cinnamon, cloves and back pepper feature in it. Unlike other spices, garam masala can also be sprinkled on a dish as a seasoning.

Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The roots are boiled or steamed then dried and ground – the most widely available form – to a deep yellow powder. It is mildly aromatic and tastes pungent, bitter and earthy. Don’t use it as a substitute for saffron – the colour might be similar but the flavour is entirely different. Turmeric’s rich orange yellow colour adds to the appearance of any dish but needs to be used sparingly. It is a significant ingredient is most commercial curry powders.