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ChilliChicago-Area Brand The Spice Drops Launches a Concentrated Chili Oil That Makes Food Spicy Without Changing the Flavor HarvestSaffron In The Cold Desert? Ladakh Is Putting 90,000 Iranian Corms To The Test MarketsUttar Pradesh Gears Up To Become Global Hub For Spice Processing & Exports HarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop Raids HarvestKashmir Squanders Saffron ChilliChesapeake Chili Crisp? A DC-Area Chef Is Putting Unexpected Spins on the Condiment.HarvestRed Gold In Cold Desert: Iranian Corms Take Root As Ladakh Begins Saffron Farming Under 'Him Sarovar'TradeSpice market update: cumin continues its upward trend HarvestOyster Mushroom Cultivation Using Large Cardamom Residue: A Waste to Wealth Innovation by KVK Anjaw Foodde' tandoor: Chinese ex-property agent turned hawker now serves masala rendang mutton & Indian mee siam ChilliChicago-Area Brand The Spice Drops Launches a Concentrated Chili Oil That Makes Food Spicy Without Changing the Flavor HarvestSaffron In The Cold Desert? Ladakh Is Putting 90,000 Iranian Corms To The Test MarketsUttar Pradesh Gears Up To Become Global Hub For Spice Processing & Exports HarvestWhy 100 UP Farmers Are Growing Turmeric to Reduce Elephant Crop Raids HarvestKashmir Squanders Saffron ChilliChesapeake Chili Crisp? A DC-Area Chef Is Putting Unexpected Spins on the Condiment.HarvestRed Gold In Cold Desert: Iranian Corms Take Root As Ladakh Begins Saffron Farming Under 'Him Sarovar'TradeSpice market update: cumin continues its upward trend HarvestOyster Mushroom Cultivation Using Large Cardamom Residue: A Waste to Wealth Innovation by KVK Anjaw Foodde' tandoor: Chinese ex-property agent turned hawker now serves masala rendang mutton & Indian mee siam

EveryMasala

By part of the plant

Seed, bark, root, flower, fruit, pod, leaf, resin, bulb and thread: what part of the plant goes into the jar, each drawn.

SeedsCumin, coriander, mustard, fennel, nigella and sesame: small and hard, toasted whole or ground fresh.41

BarksCinnamon and cassia, rolled and dried from the inner bark of tropical trees.9

Roots and rhizomesTurmeric, ginger, galangal and horseradish: dug, boiled, dried and ground, or used fresh.22

Flowers and budsCloves, capers, saffron's crocus, rose and lavender: picked as buds or blooms and dried.8

Fruits and berriesBlack pepper, allspice, star anise, juniper, sumac and tamarind: dried fruit that carries the flavour.40

Chillies and podsCapsicum in every heat and colour, and the pods of cardamom and vanilla.63

Leaves and herbsCurry leaf, bay, basil, oregano, kaffir lime and fenugreek: aromatic leaves, fresh and dried.51

Resins and gumsAsafoetida, mastic, frankincense and myrrh: tapped from trees and plants and dried to tears and lumps.6

Bulbs and alliumsGarlic, onion powder, shallot and wild garlic: pungent bulbs used fresh and dried.2

Stigmas and threadsSaffron: the threads of the crocus flower, picked by hand.1

Blends and masalasGaram masala, ras el hanout, five-spice, za'atar and the mixes each kitchen makes its own.18

Pastes and saucesCurry pastes, harissa, gochujang, sambal and the wet ground seasonings of the world.10

Salts and seasoningsFlavoured salts, rubs, finishing seasonings and the shakers of the table.4

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.