Use spices such as saffron or turmeric (curcuma) to add colours.
Or you can use powdered spices such as ground cinnamon.
Do not use hot spices such as pepper.
The judicious use of spices such as za'atar, ras-al-hanout and harissa elevate many vegetables to headline act.
A 2-3 cup volume is desirable as a small 1 cup is fine for very small use strong spices such as cloves.
Many, if not most, examples of the seasonal style see brewers using a heavy hand with spices such as cinnamon, allspice, cloves and nutmeg.
When cooking, think about using spices that help calm the gut and aid digestion such as ginger, fennel and mint.
Buy whole spices (such as cumin seeds) and grind them in a clean coffee grinder before you use them.
Some curry blends are common and some are regional or specialised, such as including or omitting spices such as ginger, asafetida, nutmeg, mustard, kencur root, etc. Ras el Hanout is another well known compound spice blend, used frequently for many north African & middle eastern dishes.
Principal crops include rice, coconuts, betel (areca nuts), fruits, and spices (such as turmeric).
