Chillies are the dried ripe fruits of the species of the Solanaceae family. Out of 20 wild species, five are cultivated, with Capsicum annum being the most widely grown. India is the largest producer of chillies in the world.
Fenugreek seeds are hard, stony, yellowish brown and angular. They have a warm and penetrating aroma, which becomes more pronounced on roasting. Fenugreek leaves a strong bitter aftertaste.
Turmeric comes from the root of Curcuma longa, leafy plant in the ginger family. The root (rhizome) has a tough brown skin and bright orange flesh. Whole turmeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.
Fennel, which grows well in mild climates, is an oval, green or yellowish brown dried aromatic ripe fruit of an herbaceous plant called Foeniculum Vulgare, a member of Parsley family. As a thumb rule, a bright green colour seed indicates a good quality.
Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder.