Fenugreek seed
For its fenugreek's distinctive sweet smell, Fenugreek seed are frequently encountered in the cuisines of the Indian Subcontinent, used both whole and powdered in the preparation ofpickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor. It is cultivated worldwide as a semiarid crop. It is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets.
Nutmeg
Comes from the seed of the nutmeg fruit, Nutmeg has more robust flavor than mace. It is used for flavoring many dishes associated with sweet and spicy dishes, such as pies, puddings, custards, cookies and spice cakes. Usually in ground or grated form, Nutmeg is best grated fresh in a nutmeg grater. In Indian cuisine, nutmeg is used in many sweet, as well as savory dish, especially those in Mughlai cuisine. It is used in small quantities in garam masala. In Indonesian cuisine, nutmeg is used in various dishes, mainly in many soups, such as soto soup, baso soup or sup kambing. In Middle Eastern cuisine, ground nutmeg is often used as a spice for savory dishes.
Saffron
One of the world’s most expensive spices, saffron is used for coloring and flavoring sweet and savory food. It is from the orange-red dried stigmas of a small purple flower called the Crocus Sativus. It imparts a very pleasing flavor as well as a golden yellow color. In Indian cooking it is one of the most essential, especially in sweets and in savory dishes like Biryani, and Pulaos. The threads get crushed just before using. It should be stored in airtight environment, and kept in a cool, dark place for up to 6 months or in the refrigerator. From Spain in the west to India in the east, yearly more than 250,000 kg saffron are produced worldwide, and among that Iran is responsible for around 90–93% of its global production.