You can find ajwain - Carmon seeds in almost every Indian and Pakistani kitchen because of common use of this spice in most dishes. Ajwain is commonly used for its strong taste and smell in tadka - heating in oil and powered over lentils and soups. 

Cumin is the most common spice in almost all Indian and Pakistani dishes. Use of cumin is mostly a starting point for many curries, where cumin seeds are added to hot oil to release aromatic flavours. Onion, ginger, garlic and tomatoes are added along with other spices to make a uniform base for many meat and vegetable curries. 

Clove is essential to spice used in most Indian & Pakistani food especially curries. The clove adds strong taste to the curries and takes away the smell of meats. Two to three cloves are enough for Ikg of meat. Too much added to the dishes can spoil the taste. 

Cinnamon sticks and powder are extensively used in Middle Eastern and Indian food because of its strong medicinal properties and aromatic flavours. Use of cinnamon in sweets is used to counterbalance the effect of excessive consumption of sugar. Cinnamon helps lower and maintain a healthy blood sugar level.

Cardamom is a sweet-smelling herb commonly used in many Indian, Pakistan and Middle Eastern dishes. With strong fragrant properties, cardamom makes an essential part of many sweets and an essential ingredient to herbal teas.