Cassia bark (dal chini): It is similar to a cinnamon stick, and is often known as cinnamon bark. In flavor, wise cassia is sweeter and has a stronger flavor then cinnamon. It is more commonly used in Indian and Chinese cooking. ...
My Pantry
Kashmiri red chili
Kashmiri red chili powder (Deghi mirch): This spice is known to be a mild chili powder, but it still packs a punch. Kashmiri red chili when ground up has a beautiful vibrant red color, it is great to use when making tandoori chicken because it gives that natural and a ton of flavor. Kashmiri whole red chilies can also be used either in stir fry's or soaked in hot water and ground into a smooth paste to use in marinades. ...
Fennel seeds
Fennel seeds(Sauf): The seeds have a sweet Liquorice flavor. The roasted fennel seeds are often used as a breath freshener after a meal and to help with digestion. It can be used whole or ground up as a powder. Fennel seeds are commonly used in southern Europe and Asia. ...
Coriander Seeds
Coriander seeds (Dhania): The seeds can be used whole or most commonly they are often ground up into a powder to use in various Indian dishes. They add a nice citrus note to the dishes. I suggest that you always buy the coriander seeds whole. If you require ground coriander than just roast seeds on low heat on a dry pan for a few minutes and grind it up in a spice blender. ...