The mystery of spices

Cumin: Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand. Cumin is a key component in both chili powder and curry powderThe flavour of cumin plays a major role in Cuban, Mexican, Thai, Vietnamese, and Indian cuisines. Cumin seeds are often ground up before being added to dishes. Cumin seeds are also often "toasted" by being heated and maybe slightly browned in something like a "dry" (= no oil) frying pan to help release their essence.

Mustard Seeds: Mustard seeds are the small seeds of the various mustard plants. The seeds are about 1 mm in diameter, and may be colored from yellowish white to black. In India they are often used whole, and are quickly fried in oil until they pop to impart a flavor to the oil. courtesy:wiki

Cloves: Cloves have historically been used in Indian cuisine both in the north and south. It is used in the whole form or ground form in different recipes.

courtesy : wiki

Cardamom: Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking. It is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavour. courtesy : wiki

Cinnamon/Cassia:

Star Anise: Chinese Star Anise is a major component of Garam Masala Powder. It is used as a spice in preparation of Biryani in Andhra Pradesh, a south Indian State.