Description of common spices

Shrimp paste - made from salted, dried shrimps or prawns. Salty and very strong flavour.

Chillies - fresh green or red, big and small. Same with sun dried chillies, this is normally red. If you need a mild curry but still would like to use chillies, remove the seeds before use. Despite being 'hot' chillies tend to increase appetite and cool down body temperature.
I was surprised to see warnings about handling chillies on supermarket packs, that said though chillie juice on sensetive skin can be very painful, don't rub your eyes and wash your hands BEFORE as well after going to the toilet

Chilli powder - mild, medium and hot. Adds a rich red colour to dishes. Thickens gravy. Contains vitamin C and helps with the digestive process.

Garlic - has a strong flavour. Peel and crush, pound or slice thinly. To make an Asian dip, pound garlic, mix with light soy sauce; if you want it spicy, add thinly sliced chillies with the seeds. Makes a delicious side dish. Also if forced to attend a social event but wish to be left alone, eat lots of garlic before you venture out!.

Ginger - a root vegetable, use fresh for best flavour. Can be sliced thinly or pounded. Quite a pleasant aroma. Aids indigestion. Helps prevent sea sickness or feelings of nausea. Can be used to make ginger tea. The skin is scraped before use.

Lemon grass - this is a fragrant, tropical grass. Used in cooking rice and also some meat dishes.

Tamarind - comes as a paste or concentrated sauce. Take a little, dilute it with water before use. Can't find tamarind ? Use lemon juice or vinegar instead. Tamarind has laxative properties.

Turmeric - comes from a plant similar to ginger. Gives a rich yellow colour to food. Has antiseptic properties. Indians ladies grate turmeric on a rough stone and apply this all over their bodies after a shower.

Garam masala - this is a blend of various herbs and spices that provide heat for the body. Can be used at the beginning or sprinkled over at the end of cooking. Adds flavour to food.

Coriander - can be found as fresh leaves, seeds or ground into a paste. Has a lovely aroma. Can be used as a garnish or finely chopped and sprinkled over cooked food or added into curries. Makes a delicious chutney. Contains diuretic properties.

Paprika - provides a rich red colour to food. It is not spicy. Obtained from dried and ground ripe red peppers.

Mustard seeds - can be used whole or crushed. Tastes peppery, usually used to cook vegetables.

Nutmeg - ground or whole. Creates a sweet and nutty flavour to both sweet and savoury dishes. Used just before removing food from stove.

Amchoor - dried mango slices in powder form. Gives a tangy flavour when sprinkled over cooked food.

Cloves - a dried flower bud. Has a hot taste. Fry for a few minutes in oil. Can be used as a breath freshener. Has analgesic properties.

Star anise - tastes like liquorice. Cooked in oil first, can be also be used as a garnish.

Cumin - can be fresh, ground, crushed or roasted. Helps digestion. White cumin (jintan putih) and sweet cumin (jintan manis) is fennel seed as we know it here. Fennel seeds have an aniseed flavour.

Black peppercorns - can be used whole, powdered or crushed. It is spicy. Also used when preserving.

Green cardamoms - aromatic and spicy. Slightly bitter. Used in both sweet and savoury dishes. Also used to make spiced tea.

Cinnamon - a dried bark, gives a sweetish taste to food. It is fried for a few minutes in oil at the beginning to release its sweet fragrance. If in ground form, used at the end.

Cooking oils - Ghee (clarified butter), unsalted butter, peanut, vegetable or sunflower oil.

Garnishes

Fried onion - can be bought from supermarkets

Spring onion - thinly cut and sprinkled over

Diced cucumbers - arrange on the side

Chillies - slice thinly and either sprinkle over or place a few slices on the side

Egg - beat an egg and make a thin omelette . Cut into thin strips and sprinkle over Tomatoes - place a couple of sliced tomatoes on the side