October 6, 2009
This photo taken Sept. 20, 2009 shows Chickpeas in Coconut Sauce. Freshly ground blends of pan-roasted chilies and coriander seeds provide a burst of flavor in this Chickpeas in Coconut Sauce an curry that can be served during Diwali, the Hindu celebration of lights. (AP Photo/Larry Crowe)
When fat is cut from recipes, flavor can follow. That's when spices become the key to making lighter foods taste great. And if you want to get the most out of your spices, it's best to follow a few simple tips.