Indian species include a variety of cpices grown across the Indian subcontinent. With different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms, whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable from. Some spices are added at the end as flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added last, and spices with strong flavour should be added first. "Curry" is not a spice, but in Indian cuisine that contains several apices blended togather, whether dry or with a gravy base.
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