An aromatic spice that really throws its weight around, cardamom is especially good in desserts and is a must in biryanis and chais, too. If I’m cooking just for myself I’ll bite into the pods to crush them before cooking; otherwise, shell them, remove the seeds and crush them in a pestle and mortar. Pre-ground isn’t as easy to find and it loses freshness quickly. The amount of seeds per pod does vary, so be prepared to adjust the amount used every time you cook with this spice. Cardamom is a healing digestive tonic, helping to reduce bloating, nausea and gas. Its cleansing qualities also help dissolve mucus and detox the lymphatic system.

While most bitter foods are cold in quality, fenugreek or methi is heating, so it is perfect for stoking the digestive fire. The seeds are often roasted to reduce bitterness and enhance flavour. Fenugreek combines well with fennel, cumin, coriander, turmeric and ginger. It is used in dosas to add viscosity and hold carbon dioxide as the batter ferments, to give you a lighter pancake.

This is the second most-used spice in the world. It adds a distinctive flavour to everything from curries to pickles. It’s an amazing  digestive aid, helping with gas, bloating, sluggish digestion and poor absorption of nutrients. It also has purifying properties, improves circulation and the metabolism. Its heating and drying qualities are ideal for spring, as it helps clear mucus. It’s also great for menstruating women (helping with cramps) and new mothers
(promoting the flow of breast milk). It’s always best to buy the whole seed and grind it fresh when you need to use it.