The masala dabba, opened and labelled

Earthy, faintly bitter, musky-warm

Nutty, smoky when toasted, slightly bitter raw

Citrusy, floral, mildly sweet

Eucalyptus-bright, sweet, resinous

Woody, resinous, sharply hot at the finish

Direct, sharp heat with a fruity backnote

Sweet, mild, deeply red

Nose-tingling when ground raw; nutty when popped in oil

Maple-sweet then distinctly bitter

Hay-sweet, savoury, unmistakably 'restaurant'

Sulphurous raw; onion-garlic savoury once bloomed in fat

Citrus-resin, unrepeatable when fresh

Five whole seeds — sweet fennel over bitter fenugreek

Oniony, faintly peppery, crunchy

Plummy, tart, cooling

Deep, dark, fruit-sour with a molasses edge

Clove, cinnamon, cardamom, mace — heat in the ayurvedic, not chilli, sense

Coconut, sesame and stone flower — sweet-smoky

Thyme-like, sharp, medicinal

Honeyed, hay-like, faintly metallic

Fruity for a second, then a long slow burn

Toasted, oily, mineral

Bright, hot, lemony

Citrus peel with a numbing tingle