Once you know the spicing rules, you can be forever released from the tedium of having to follow recipes. Spices can bring adventure to humdrum ingredients that you already have. You can inject new life to the potatoes that huddle all lonesome in your pantry, or those leftover steamed veggies you brought home from eating out last night. No limits: with spices, you can be free.

The spice tutorial
OK, class, now we're going to play a game called 'Let's Pretend.' Here's how it goes: I suggest a real-life dinner scenario and your job is to imagine it. Pretty simple, really.

Ready? Let's pretend that one day you come home with your tummy grumbling for a good n' hot souped-up meal. Delivery or take-out just doesn't fit into your financial or caloric budget. (Not tonight, anyway.) You fling open your cupboard doors with desperate abandon, only to discover that it is empty, empty, empty -- except for some minute rice, pasta, and a can of tomato soup. Disheartening, indeed. (You with me?)

Fear not! For because you've invested in a trusty array of spices, this is not a problem but a creative challenge. With the aid of your spices, there is a spectrum of possible solutions limited only by your imagination. Following are three possibilities...

The spice cabinet
The good news about cooking with Indian spices? The variety is limitless. The bad news? The variety is limitless. So where does one begin?

Below are the most commonly used spices when referring to the spicing-style of northern India, which is where most Indian restaurants outside of India originate from. Chances are, if you've ventured into an Indian restaurant, it's been North Indian-style. (These are also the spices used in the included recipes.)

• cumin seeds and cumin powder -- It is best to buy the seeds only and grind a batch to store as powder. Many recipes call for the use of both.
• coriander powder -- You may want to buy the seeds and grind them into powder for maximum flavor. However, the seeds are seldom used whole, so it's OK to just buy the powder.
• black mustard seeds -- If you're in an absolute emergency, you may substitute with the supermarket yellow variety. It just won't be as cool.
• green cardamom pods -- The secret ingredient in Chai. Even at Starbucks.
• dried chile pods -- Get the common 'finger' or 'Thai' variety. Removing the seeds will diminish their heat.
• turmeric -- This powder adds the brilliant orange-gold color associated with curries.
• whole cloves -- They look like gothic nails. Use sparingly -- these guys are powerful.
• cinnamon sticks -- Believe it or not, in India, cinnamon is used in all sorts of dishes except desserts.