Spices are used in different forms: whole, chopped, ground,
roasted, sautéed, fried, and as topping. They blend food to extract
the nutrients and bind them in a palatable form. Some spices are
added at the end as a flavouring and are typically heated in a pan
with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with
strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several
spices blended together, whether dry or with a gravy base. However, it also refers to Curry leaves,
commonly used in South India.