11. Cinnamon Sticks
This light brownish bark of the cinnamon tree curls up to look like a little stick or quill. It has many thin layers and can be a bit crumbly, allowing it to be easily turned into powder.
On the other hand, a related species called cassia has been sold as cinnamon. It is harder in texture and darker in color. Its aroma is not as smooth and tasty as the true cinnamon.
12. Cloves
Cloves are native to Indonesia. They have a very strong and heavy aroma, and may be cooked whole or ground up into powder. Cloves are used in cooking, baking, beverages and even in cigarettes!
13. Cardamom
Cardamom has a very strong and powerful fragrance. It releases its aroma very quickly once the pod is broken. It is used in drinks, baking and cooking.
14. Coriander Seeds
These are the ripened dried fruit of the coriander plant. This small seed has a lemon flavor and is excellent for curries and stews.
15. Cumin Seeds
This little seed looks like rice with its husk removed. It has been described as having a combination of lemon, ginger and licorice flavors. Great in curries and stews.
16. Fennel Seeds
This aniseed-flavored spice is usually used in curries and stews. They can also be eaten raw if you have indigestion after a meal.
17. Mustard Seeds
Mustard seeds are little round black seeds. When added to hot oil, they tend pop, releasing their flavor. They are used in curries and stews, and can also be used to stir-fry green leafy Chinese vegetables.
18. Star Anise
Star anise is used to flavor curries and stews. Its name originated from its star like shape and its flavor is compared to the magnolia seed pod.