Oh, I’ve been meaning to buy Anjum Anand’s book, and keep forgetting to stick it on the list. Your comment reminded me. :) I loved her cooking show. We got it briefly here in India when we still had the BBC Entertainment channel on cable.
I use the green ones, personally. You can use one of the others if you want to, but I love the green ones (there are very subtle differences between the varieties) and stick to using them for everything.
Ha, yes. Dabbas are awesome. I have my grandmother’s old one. ^_^
Provided the whole spices in question are vacuum-sealed and then stashed in an airtight container, they do last longer than ground spices. Having said that, I’ve found that the longer certain whole spices (such as cardamom) sit around, the less potent they are.
Oh gosh, yes. Coffee grinders can easily choke on big chunks of cassia.
Coriander is so polarising; some people taste soap, and others do not, so I left it out of this spice roundup. Personally, I love coriander and use it all the time.
One of my favourite cookbooks! Madhur Jaffrey’s ‘An Invitation to Indian Cooking’ was the first cookbook I ever owned. My mum’s old copy was getting dog eared and starting to look a little shabby, so she gave teenage me her copy and bought herself a new one. It was fascinating!
It depends on the cook; I make my own garam masala for instance. But spices are used in Indian cooking apart from spice mixes, which is what I focused on here.