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What are the rules of Indian spices?

According to this article (http://www.slate.com/id/3529/) many of the chefs are influenced by Indian cooking, but they are not trained in it, sometimes use bad spices. As an example we mention that you should never use raw turmeric. Personally, I did not know about turmeric. I wonder what else I have to learn. Wikipedia (http://en.wikipedia.org/wiki/Indian_food) lists some of the spices India's important in the kitchen black pepper hot mustard cumin, turmeric, fenugreek seeds ginger cilantro (leaves and "seeds" are actually fruit) asafoetida cardamom cinnamon nutmeg cloves bay leaf sprig of mint leaf curry saffron essence of rose petal What rules or tips you occur for the use of these spices? I imagine that some of heat required to release its flavor, while others should be added near the end of cooking to preserve its freshness? Perhaps some should be removed from food after cooking, while others may stay in?

Indian foods are basically two bases. 1) base is Onions 2) It is based mustard seeds Never mix togather Onions and mustard seeds. Since non-Indian food is spicy wine perfact for it though, to soften the taste of curry many "butter milk with spices" or diluted yougart. Bon apatite!

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