I don’t use any soy sauce, mayonnaise, mustard or any of the store bought sauces/condiments/marinade mix.

But I am a huge fan of spices and herbs.

My pantry is full of them. Most of the spices are in ground form. Nowadays I like the seeds version better.

Grind the pan roasted seeds in a spice grinder or using mortar and pestle and the whole house is filled with the aromatic smell. Below is a sample of the spice kit that I use regularly to marinade meat dishes to making my own chai latte.

Garam Masala Spice Kit:

• coriander seeds
• cardamom seeds and pods
• cumin seeds
• cinnamon sticks
• brown mustard seeds
• black peppercorns
• cloves
• nutmegs

Other spices that I regularly use: turmeric (powder and raw), ground paprika, ground chilli powder, lesser galangal (or sand ginger), candle nut, ginger (powder and raw).

Coriander, cumin and turmeric are the most basic and versatile spices for creating savoury dishes. Coriander is pretty versatile and I like it best with chicken. Get the whole seeds and grind them before cooking to obtain its lemony citrus flavor at its best.

Cumin has a distinct and stronger aroma. Even the ground powdery version. I use it often in beef or lamb dishes.

I use turmeric often due to its anti-inflammatory property. its flavor easily blend into couscous, eggs or vegetable dishes.

Ginger is great with beef, steamed fish or in blended green juices. The raw version works best in cooking while powdered ginger is typically used in baking.
If you are looking for a mild taste of ginger, choose a young one, as the older it gets, the stronger the flavor.