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Deep ochre turmeric with an earthy perfume.
Sun-dried seeds, stone-ground for a citrusy finish.
Bright colour, balanced heat.
Roasted-cumin warmth for raita, chaas and dal.
Whole cumin seeds for the first crackle of a tadka.
Small black mustard seeds that pop in hot oil.
Sweet, cooling fennel for cooking and after meals.
A pinch of resinous depth.
