Are you tired of your Indian dishes not turning out as flavorful as you'd like? It could be because you're using these 5 spices wrong.

Cumin is not just for tempering, try dry roasting it before adding to your dishes for a deeper, nuttier flavor.

Don't just sprinkle turmeric on top, mix it with a little oil and heat it up to unlock its anti-inflammatory properties.

Coriander seeds are best when freshly ground, so invest in a mortar and pestle or a spice grinder for maximum flavor.

Garam masala is not a substitute for individual spices, use it as a finishing touch to enhance the overall flavor of your dish.

Mustard seeds are meant to be popped in hot oil, not added to cold dishes. This releases their pungent flavor and aroma.

Don't be afraid to use whole spices like cinnamon, cardamom, and cloves in your dishes. Just remember to remove them before serving.

Fenugreek seeds are bitter when used in excess, so use them sparingly and balance out with other spices like cumin and coriander.

Asafoetida is a strong spice, so use it in small quantities and always cook it in oil before adding it to your dish.

By using these 5 Indian spices correctly, you'll elevate the taste of your dishes and impress your family and friends with your culinary skills.