This segment of Indian spices covers all local spices which add flavours, colours and healing properties into every dish. The spices are available in different forms, from whole, ground to seeds. The whole spices, like black cloves, bay leaves and green cardamom are used whole in the preparation of rice dishes, fish dishes and other Indian dishes. Each dish is prepared in combination of whole and ground spices. Everyday cooked curries and gravies are flavoured using ground Indian spices, such as red chilli powder, turmeric powder and coriander seed powder. The seed spices, like fenugreek seed and mustard seeds are used in tempering.