Indian Spices in Pantry Drawer

I organized most of Indian spices in the Pantry Drawer. 

(https://www.youtube.com/watch?v=lf74scRcSM4&feature=youtu.be.)

Names of commonly used spices :

Ground Cumin/Jeera Powder, Ground Fennel Powder, Rasam Powder, Turmeric Powder, Amchur Powder, Cinnamon Powder, Black Pepper Powder, Fenugreek/Methi, Fennel,Cardamom, Large Cardamom, Black Pepper, Cinnamon, Cumin, dried Curry Leaf, Mustard seed, Asafoetida, Clove, Star Anise, Bay Leaf,Coriander seeds and etc.

Dal/lentils:

Chick pea, Mung dal, Toor dal, Urad dal, chana dal and etc.

Forms of spices:
a) whole
b) chopped
c) ground
d) roasted
e) sauteed
f)  fried
g) topping

Method of use:
1) blend food to extract the nutrients.
2) added at the end as a flavoring.
3) heated in a pan with ghee or cooking oil before being added to a dish.
4) Lighter spices are added last.
5) and spices with strong flavor added first