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Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India-produces a variety of spices, many of which are native to the Subcontinent, while others-were imported from similar climates and have since been cultivated locally for-centuries. Spices are used in different forms: whole, chopped, ground, roasted, sauteed,fried, and as topping. They blend food to extract the nutrients and bind them in a palatable-form. Some spices are added at the end as a flavouring and are typically heated in a pan-with ghee or cooking oil before being added to a dish. Lighter spices are added last, and-spices with strong flavour should be added first. "Curry" is not a spice, but a term used by-Western people and refers to any dish in Indian cuisine that contains several spices blended-together, whether dry or with a gravy base.