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General
26 February - 4 March
5 March - 11 March
12 March - 18 March
19 March - 25 March
26 March - 1 April
2 April - 8 April
9 April - 15 April
16 April - 22 April
23 April - 29 April
30 April - 6 May
Classification based on origin and flavour
Depending on the origin and flavour content of the spices, they can be classified as follows:
Aromatic spices: Cardamon, aniseed, clery, cumin, coriander, fenugreek and cinnamon. Pungent spices: Ginger, chilli, black pepper and mustard Phenolic spices: Clove and allspice Coloured spices: Turmeric, saffron and paprika |
Last modified: Thursday, 8 March 2012, 1:58 PM