Black pepper, commonly referred to as “black gold,” is a fantastic seasoning for stews, soups, snacks, and rich gravies. It was once considered as being so valuable that ancient communities used it as currency.
Give your curries a pinch of this wonderful tiny spice for a delicious aroma and well-balanced flavour. Use only a small amount of fenugreek because it has a strong flavour that could make the food taste bitter.
No Indian cuisine, from curries to chutneys, would be complete without a mustard tempering. To extract the whole flavour, crackle it in hot oil. You may also dry roast and powder it to make a crunchy snack mix.
Fennel 
