Whole Spices, Seeds & Herbs

TRS Ajwain / Lovage Seeds are tiny ridged seeds with a sharp, thyme-like pungency — the same compound that gives thyme its bite is what you taste here. They are strong, so a pinch goes a long way.

Best for

• Paratha, puri and savoury pastry dough
• Pakora and bhajia batter
• Fish and prawn marinades, and pickles

How to cook it

Crush the seeds lightly between your palms as you add them — whole and uncrushed they give up very little. A quarter teaspoon is plenty for a batch of dough or batter. In a tempering they go into hot oil for a few seconds only, usually alongside cumin.

Pack and storage

100 g. Store in a cool, dry place, sealed after opening.

TRS Star Anise (Chakra Phool) is the dried eight-pointed seed pod with a strong, sweet liquorice aroma. One or two whole stars will carry a large pot, so it is a spice to use sparingly.

Best for

• Biryani, pulao and Hyderabadi rice dishes
• Garam masala and whole-spice blends
• Slow-cooked meat curries, stocks and braises

How to cook it

Add the whole star to hot ghee or oil at the start, with the cinnamon and cardamom, and let it perfume the fat for a few seconds before the onions go in. Leave it in while the dish cooks and fish it out before serving, or warn whoever is eating — biting into one is overpowering. Broken points work as well as whole stars.

Pack and storage

50 g. Store in a cool, dry place, sealed after opening.

LG Hing Powder (Asafoetida) is a pungent spice essential in Indian vegetarian cooking. Even a pinch adds a distinctive savoury depth to dals, curries, and pickles.