11.   Then came the paan, a concoction of a betel leaf wrapped around a toothpastelike mixture of betelnut and whole spices.

12.   Tie whole spices in a spice bag.

13.   Toasting the whole spices before grinding them gives the finished curry a rich, multidimensional character.

14.   Whole spices and bay leaves should be added at the beginning of cooking.

15.   Whole spices can last for years if kept in a cool, dark, dry place.