Spices cover whole seeds, individual powders and masala blends that shape Indian cooking. Turmeric, cumin, coriander, chilli, cardamom, cinnamon and garam masala are combined differently for an everyday dal, a creamy curry or fragrant rice. There is no need to use many at once. Cumin, turmeric and ground coriander make a recognisable base for vegetables or pulses, then you can introduce cardamom, cinnamon or masalas with more confidence. Fresh, well-kept spices make more difference than adding a large number of different jars.

Cumin and mustard seeds are commonly warmed first in oil or ghee to make a tadka, while turmeric and ground coriander cook with onion, ginger and tomato. Add garam masala near the end so its aroma remains clear. If you are starting out, buy a few spices and notice how each changes the same curry.

Opaque, tightly closed jars preserve their fragrance better than a shelf beside the hob. Indian Flavours delivers spices from Barcelona across Spain and Portugal.