Anardana is not a well-known spice, but to many people it is immediately familiar. Quite simply, anardana is dried pomegranate seeds, and the spice retains many of the qualities of fresh pomegranate seeds (and the juice surrounding them). Like pomegranate seeds, anardana lends a sour flavor to dishes, which helps to create a richness and depth of flavor. This works especially well with blander foods, like vegetables, and the crunch of the seeds can also add an appealing texture to many foods.
27. Amchur Powder
Although it looks rather dull, aamchur powder is a fruity spice created from dried unripe mangos. The spice is also sometimes called amchoor or mango powder. The spice is viewed as a citrus-like seasoning and works best in dishes where a little acidity is desirable. This includes meals like soups, stir-fries and curries. It is an especially effective way to add sourness to a dish without adding any extra moisture.
Ajwain seeds come from the same family as cumin and dill, and the seeds are used as a spice. Typically you will find the seeds sold whole, although most people choose to grind or crush them prior to their use. This can be done by rubbing the seeds between your fingertips or by using a mortar and pestle. The flavor of ajwain is similar to thyme and cumin, although ajwain has a more pleasant and mild aftertaste.
25. Grains of Paradise
Grains of paradise are like a more intense and more wonderful version of pepper. Like pepper, they have a heat that can help make the flavors of food stand out. But at the same time, grains of paradise contain other subtle flavors that make them more interested in food than standard black pepper. The grains can even be ground in a pepper mill in the same way as regular pepper, and they can also be used to replace pepper in pretty much any recipe.