Cumin
Why: Earthy base in many rice masalas
Flavour: Warm, nutty
Typical quantity: 1–2 tsp seeds per 500g rice (recipe-dependent) (adjust to taste; not a professional recipe spec).
Spice Finder
Like asking the person behind the spice counter what you need for dinner.
Green cardamom
Why: Sweet aroma in layered rice
Flavour: Floral, camphor
Typical quantity: A few pods (adjust to taste; not a professional recipe spec).
Indian bay leaf
Why: Tejpatta in dum cooking
Flavour: Woody cinnamon-clove
Typical quantity: 1–2 leaves (adjust to taste; not a professional recipe spec).
