Used in Indian cooking, sometimes whole but usually ground, and always in generous quantities – you don’t have to be too precise in how much you use. As with similar spices it is best ground on a need to use basis, as it will lose its flavour quickly when powdered, and is better dry roasted or fried. It must one of the easiest spices to grind on account of its brittle nature. It is a major part of many curry powders, both traditional Indian and those made in the West.
