Curry leaves are aromatic herbs used in South Indian cooking. The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length. These aromatic leaves have a lemon scent and a distinct, pungent taste that has been compared to anise and lemongrass.
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Green cardamom is one of the most expensive spices by weight but little is needed to impart flavour. The spice has a very warm aroma and pungent taste which it can retain for a very long time. So many Indian dishes and tea are incomplete without cardamon.
Hard candy from sugar.
Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.
Coriander seed, which are actually the dried fruit of the coriander plant, is used as a spice. Typically used ground, coriander seed has a spicy, citrus flavor. Coriander seed is used extensively in Indian, Middle Eastern and Asian cuisines. Whole coriander seed is sometimes used in pickling and brining.