Spice Rack
Here is a list spices, herbs, and other ingredients used in Pakistani  cooking.
aromatic ginger (ground)
bay leaves
black cumin seeds
black mustard seeds
black peppercorns (whole & ground)
besan (chick pea flour)
cardamom (whole pods & ground)
cinnamon (sticks & ground)
chilli powder
cloves (whole & ground)
coriander (seeds & ground)
cummin (seeds & ground)
curry powder
fennel (seeds & ground)
fenugreek (whole seeds & ground)
garam masala (buy at an international food store or make your own click here)
garlic (whole cloves, paste, or chopped in jar is fine)
ghee
ginger (used fresh whole or paste in jar is fine)
mace (ground)
nutmeg (whole and ground)
rose water or rose essence
Spanish saffron
turmeric (ground)
These herbs can be used fresh or dried ( but fresh really is the best)
cilantro
mint
parsley
Rice
The best rice to use in Pakistani cooking is Basmati rice, which has a distinct "popcorn" like aroma.  It can be found in most grocery stores but I've found it to be very highly priced there.  The best place to buy it is at an international-type food store.
Other
Yogurt  - always use plain, unflavoured yogurt, preferably with a sour flavour, like Greek yogurt or goat-milk yogurt.
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amy aziz
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