Indian food is known for its bold, flavorful spices. One of the things that make Indian food so unique is the variety of spices that are used. To the non-South Asian tongue, Indian cuisine is synonymous with spicy hot. However, most people don’t realize a fundamental thing about Indian cuisine. Indian dishes are full of different flavors that go beyond just heat.
Contrary to popular belief, you can’t get away with seasoning Indian food by throwing in a teaspoon of curry powder. In fact – and you might want to take a seat for this – curry powder isn’t a thing in Indian cuisine. It is a common misconception that curry powder is a staple in Indian recipes. Interestingly, this spice mix was actually conjured up by the British. This was in their quest to evoke the essence of Indian food.
It is common knowledge that salt and pepper are a staple in western cuisine. This duo often single-handedly carries the dish to success. However, the labor division of herbs and spices in Indian cuisine is more of a team effort. Every member is indispensable in giving the dish its unique and unmatchable flavor.
How to use this Spice Guide:
In this non-comprehensive guide to Indian spices and flavor, you will find a rundown of ingredients used in Indian cuisine in no particular order of importance. You’ll also learn each ingredient’s health perks. Lastly, you’ll be introduced to the appropriate usage of each herb and spice (for a serving size of 4). Most importantly, you will understand why Indian food would simply not be Indian without these ingredients. At the end of this guide, you will leave with a comprehensive idea of each ingredient’s flavor and purpose.
Take me to:
- 1. Red Chili Powder & Whole Dried Red Chili
- 2. Turmeric
- 3. Asafoetida Powder
- 4. Cumin and Coriander Powder
- 5. Black Salt Powder
- 6. Black Pepper
- 7. Green & Black Cardamom
- 8. Cinnamon
- 9. Nutmeg & Mace
- 10. Star Anise, Cloves, & Bay Leaves
- 11. Fenugreek Seeds & Fenugreek Leaves
- 12. Fennel Seeds
- 13. Cumin & Mustard Seeds
- 14. Carom Seeds & Nigella Seeds
- 15. Saffron
- 16. Tamarind
- 17. Dried Mango Powder
- 18. Kokum:
- 19. Jaggery
- 20. Garam masala
- 21. Curry Leaves
- Conclusion
- Comments
1. Red Chili Powder & Whole Dried Red Chili
English (Hindi) translation: Red Chili Powder (Lal Mirch); Whole dried Red Chili (Khadi Mirchi)
Starting off with the most well-known South Asian spice, red chili powder. Also known as ‘lal Mirch, this is a pivotal ingredient in Indian cuisine. It is derived from grinding whole red chilies to a fine powder.
This ingredient is known mainly for transforming a dish into a spicy flavor bomb. However, red chili powder is also an unsung hero regarding its health benefits. It is anti-inflammatory, maintains blood pressure levels, improves heart health, boosts cognitive function, builds immunity against diseases, and relieves nasal congestion. So the next time you’re struggling with a cold, whip up your favorite Indian dish and load it up with a healthy amount of lal mirch!
Similar to Japanese matcha, there are different grades of red chili powder. Each has its own unique purpose and place in various dishes. Although there are numerous varieties of red chili powder, two of them, in particular, are household names.
First up: Bird’s eye chili powder. This chili fits a more classic understanding of Indian cuisine as it packs a punch and lends a fiery heat to dishes. On the other hand, is Kashmiri chili powder. This gentle spice is palatable to the tongues of even Indian food virgins! It flaunts a striking vermillion red color which lends vivid vibrancy to dishes. Despite its red-hot appearance, it still maintains a mild heat. Pro tip: add a touch of water to your Kashmiri chili in a bowl before adding it to dry dishes during cooking. This prevents the powder from immediately scorching upon hitting the smoking pan. As such, it will retain its bright red hue.
How to use:
As a staple in Indian cuisine, lal mirch appears in nearly every savory Indian recipe. You’ll find it in snacks, lentil curries, vegetable stir-frys, and even rice. The optimal quantity of this ingredient is approximately 1 to 2 tsp in a serving size of 4. Sprinkle it in the preliminary stages of cooking your dish – particularly when your aromatics are being sauteed. If you’re wary of spice, rather than omitting this ingredient altogether, opt for ½ tbsp of Kashmiri or Deggi Mirch. This way, you can enjoy the flavor minus the heat!
2. Turmeric
English (Hindi) translation: Turmeric (Haldi)
Next up on the list is a new favorite in western households – turmeric. If you’ve been to your local Starbucks off-late, you’ve probably seen their swanky new drink: golden latte. A golden latte is made with milk, cinnamon, black pepper, a sweetener, and turmeric. So essentially, it’s haldi doodh.
Haldi doodh has been a household remedy for infections in Indian households for decades! As children, our mums would hand us a tall steel glass of yellowish milk when we’d catch a cold or fall down and scrape our knees. So despite not liking the taste of this drink back then, haldi doodh is a godsend.
What lends this milky concoction its healing properties is turmeric – or haldi. This orange-yellow spice powder comes from the root of Curcuma longa. Turmeric must be consumed with black pepper to activate benefits of Turmeric. It then imparts powerful anti-inflammatory effects, helps improve memory and attention, lowers our risk of heart disease, alleviates arthritis pain, and delays aging.
How to use:
Turmeric Powder: Like red chili powder, turmeric is a staple in Indian cuisine. In fact, it is practically impossible to find any savory dish that doesn’t use it. However, the dried version of this spice is used sparingly due to its warm, bitter, and peppery flavor. You’d generally sprinkle and gently fry ½ tsp of it in the preliminary stages of cooking your dish.
Turmeric Root: The fresh variety of this ingredient – turmeric root- is less commonly used. Due to its appearance, it is often confused with ginger. And similar to ginger, fresh turmeric has a mildly pungent yet bright flavor. Due to fresh turmeric’s subtler flavor profile, it is used in larger quantities in recipes. It is a star ingredient in Ambahaldad (or Kacchi Haldi aur Adrak ka Achar), Rajasthani Haldi ki Sabzi, and Madras Coconut Curry. This ingredient imparts a robust zing and distinct golden pigment to these dishes!
3. Asafoetida Powder
English (Hindi) translation: Asafoetida Powder (Hing)
Have you ever walked past a particular aisle in your local Indian grocery store and stopped to wonder where that awful smell just came from? Don’t worry! I promise no one let one rip while no one was looking. Instead, that smell primarily came from the sulfur compounds in the neatly arranged rows of hing bottles near you.
Wondering what hing is? It’s known as asafoetida in English. Quite the mouthful, so let’s stick to ‘hing.’
Ah, hing. The secret weapon transforms you from Amateur Indian Food Enthusiast to a True Blue Indian Food Expert who understands the intricacies of South Asian cooking.
Hing truly is a sneaky little ingredient. It has the transformative power of taking your dishes from “this is yummy” to “this tastes just like how mom used to make them.” Did I mention you only need to use a pinch of it? Now, you might wonder why you’ve never heard of this ingredient if it is that monumental. Well – it’s likely because hing is often left off ingredient lists in recipe blogs due to its inaccessibility.
Hing tends to be paired with its good friends, turmeric or cumin. Together, they provide a savory, umami note to lentil and vegetable-based dishes. Hing may be pungent-smelling straight out of the bottle. But upon cooking, this peculiar powder acquires a garlic-like flavor.
The best part? Besides being delicious, hing is high in antioxidants, is excellent for digestion, and eases blood pressure, asthma symptoms, and blood sugar levels. Some studies have even found it to have anti-cancer effects!
How to use:
Start your dish as one starts off most Indian dishes – with some sort of fat and cumin/mustard seeds in a pan. Now, add a pinch of hing as soon as the seeds begin to crackle. Then, without waiting further, throw in the rest of the ingredients. You have to do this before the fine hing powder gets a chance to burn!
4. Cumin and Coriander Powder
English (Hindi) translation: Cumin Powder (Jeera Powder); Coriander (Dhania Powder)
You’ve never seen best friends like these two.
Cumin powder and coriander powder are outstanding South Asian ingredients derived from grinding their whole seed counterparts. Known as jeera and dhaniya powder, these spices have strong personalities. Yet, they are surprisingly versatile. Due to this, they blend into the depths of any dish without calling too much attention to themselves.
Cumin and coriander powder are often mistaken for each other due to their similar brownish hue. In reality, they have vastly different flavor profiles that make them complementary ingredients. Cumin has an earthy and warm flavor. In contrast, coriander powder is fresh-tasting with a floral, slightly sweet, almost lemony tang.
Together, jeera and dhaniya powder tackle the numerous health obstacles we run into every day. These spices promote digestion, offer a rich source of iron and antioxidants, help with diabetes, prevent food-borne illnesses, fight inflammation and infections, augment hair and skin health, prevent vision disorders, and cure mouth ulcers. I can attest to that last one! I’ve definitely been handed a glassful of water mixed with dhaniya-jeera powder whenever I complained of soreness in my mouth.
How to use:
Cumin powder is best used with coriander powder in stir-fries, marinades, curries, and soups. Adding them directly into hot oil/ghee will instantly bloom the spices. Doing this brings out a more buttery, deep flavor. Alternatively, sprinkling these spices towards the end of the cooking process will create a barely-there, light flavor. Recipes will generally call for around 1 tbsp of cumin powder and 1½ tbsp of coriander powder. Feel free to go a little heavier for strongly-flavored dishes, though!
Cumin powder makes an excellent solo addition to raw salads, raita (a yogurt condiment), and chaats (Indian street snacks). Meanwhile, coriander powder is generally not added to no-cook dishes.
5. Black Salt Powder
English (Hindi) translation: Black Salt (Kala Namak)
Lately, vegan cooking is gaining popularity worldwide- and on the internet. With this, food bloggers on Instagram and TikTok incorporate one foreign ingredient into their recipes: Kala namak.
Kala namak, translated to black salt in English, is kiln-fired rock salt. Like hing, it has a pungent, sulfurous smell. This sulfurous scent is reminiscent of a distinct eggy flavor. Due to this, black salt has found a place in the landscape of vegan cooking as an egg substitute.
However, in traditional Indian cuisine, Kala namak has a very different function. You may have heard of the 5 pillars of flavor – sweet, savory, sour, bitter, and umami. But I now present to you the sixth: ‘chatpata.’
‘Chatpata’ is an indescribable South Asian flavor. It best encapsulates a vivacious marriage between savory, sweet, sour, tangy, and spicy. This is the ingredient responsible for separating the multidimensional taste of Thai cuisine from the ‘chatpata’ flavor of Indian food. Thus, it is an ingredient common in street snacks – a flavor bomb known for waking up the tastebuds. Such snacks include masala peanuts, Pani puri, papdi chaat, Dahi vada, chatpata aloo, aloo Tikki chaat, and bhelpuri.
Kala namak is believed to be better than regular table salt due to its lower sodium content. It is also more nutritious due to the high concentration of minerals in it. Research is yet to support the claim that black salt has health benefits. However, the first-hand experiences of many Indian grandmas will attest to the ingredient’s ability to aid digestion, relieve bloating, and alleviate constipation.
How to use:
The usage of black salt is simple. Scatter about ¼ tsp – or roughly 2 pinches – of it into your dish. Be sure not to apply high heat to it. Do not substitute table salt completely for black salt either. Instead, use the latter as a flavor-enhancer in your dishes.
6. Black Pepper
English (Hindi) translation: Black Pepper (Kalee Mirch)
Black pepper has a permanent home on the dining table of many Western households. Yet, ironically, this ingredient has its origins firmly planted in Kerala, a state in South India.
Black pepper is rarely ever a solo star in Indian cuisine. Instead, it plays a supporting, critical role in garam masala – which we will discuss later. This is our first spice in this list that is often utilized whole rather than ground.
Fun fact: pepper mills are common in Italian restaurants and western homes. However, they are uncommon in South Asian households. Instead, you are more likely to find whole spices grounded using a mortar and pestle – or in an electric spice grinder. This is usually done in small batches when called for in a recipe. A few pinches of this freshly-ground black pepper will amp up the heat in salads, raitas, or even meat and paneer marinades.
If you live in a humid environment, black pepper is best-stored whole in an airtight container in a cool, dry spot – preferably the fridge. The purpose of this is to retain its kick over time. This will also preserve pepper’s beneficial properties, such as its ability to relieve nasal congestion, alleviate joint swelling, improve blood sugar metabolism, and promote gut health.
How to use:
The flavor of whole black peppercorns is best extracted by tempering a couple of them in hot ghee. You could do this as the first step in cooking dishes such as pulao, biryani, and meat or vegetable curries. The other way is to prepare tempering (For more info, see What is Tadka here) as a finishing touch poured over dal and sambar right before serving. This lends an irresistible peppery fragrance to the dish without any heat from the spice. Of course, this is perfect for people uncomfortable with high heat levels.
7. Green & Black Cardamom
English (Hindi) translation: Cardamom (elaichi)
Ever ravenously dug into a plate of biryani, eager to discover what unique zing your next bite will bring – only to accidentally bite into a dreadful pod of seeds? You guessed it – that’s elaichi.
Elachi, more commonly known as cardamom in English, is most popular in North Indian cuisine. A little-known fact is that these pods originate from the Southern region of India. They’re utterly underappreciated for their ability to correct digestive ailments, fight harmful bacteria, keep acne in check and even ease anxiety. Elaichi may be despised for its uninvited guest appearance in certain dishes. However, it adds a unique touch to dishes irreplicable with substitutes.
Like bell peppers, green and black cardamom come from the same parent plant. They’re just harvested at different stages: the green before it matures and the black after. Though these spices look similar, the purpose and flavor of green and black cardamom are different. Green cardamom is smaller and finds a home in traditional Indian sweets. Conversely, black cardamom is larger and pairs better with savory dishes.
Green cardamom possesses an ambrosian floral flavor. This flavor is delectable in desserts such as kheer (sweet rice pudding), halwa (semolina pudding), and gulab jamun (fried dough balls soaked in sticky syrup). On the other hand, black cardamom has pungent and smokey notes. These shine through in savory North Indian fare like Kadai Paneer, Dal Makhani, Murgh Musallam, Pindi Chole, and Bombay Biryani.
How to use:
Often sold in whole pods, cardamom is best-stored whole and ground by hand with a mortar and pestle. Again, this is to retain its freshness and fragrance. In desserts, sprinkle green cardamom powder as a finishing touch, ensuring that little heat is applied to the ingredient. For black cardamom, gently fry it with other spices while building the flavor base for savory dishes. Resist the temptation of convenience that pre-ground cardamom powder offers. Its flavor is likely dead and won’t do any magic for your dish.
Beware, though. These dishes may sound scrummy, but both varieties of cardamom pack a punch! You only need about ¼ tsp – or the equivalent of the seeds from 3-4 pods, grounded – to add dimension to your dish.
8. Cinnamon
English (Hindi) translation: Cinnamon (Dalcheeni or Dalchini)
Cinnamon is indispensable in Christmas and fall-themed treats like apple pie, cinnamon rolls, and pumpkin-spiced lattes. Similarly, it is an absolute favorite in Indian food as well. Though criticized as an overrated spice, cinnamon offers more than just flavor. It is also loaded with antioxidants, has anti-inflammatory properties, lowers the risk of heart disease, has a powerful anti-diabetic effect, and fights HIV. Like the holiday season, it’s the gift that keeps on giving.
Did you know the Hindi word for ‘cinnamon’, ‘dalchini’, translates directly to lentil sugar? Rest assured. This sweet-smelling spice has no traces of sugar or lentils in it. It does accentuate both dals and desserts with equal aplomb, though!
Like black pepper, cinnamon is another crucial ingredient in garam masala. It is a strong spice with a delightfully sweet scent and an unexpectedly bitter flavor. The distinctive spicy-sweet kick of this ingredient makes it a lovely addition to chai. It also fares well in desserts like kulfi and gujiya. Interestingly, it assimilates into savory dishes just as spectacularly. It is a star ingredient in specific lentils such as Dal Palak, non-vegetarian curries like Keralan Fish Stew, Rogan Josh, and Chettinad Chicken, as well as rice dishes like pulao and biryani.
How to use:
Cinnamon is excellent purchased as whole sticks or in its powdered form. Unlike cardamom and black pepper, the ground variety of this spice stands the test of time in your kitchen cabinet. Like black peppercorns, cinnamon sticks should be tempered in hot ghee or oil to extract their sweet, woody, citrusy notes. Ground cinnamon should be used sparingly – around ⅓ tsp – and gently fried with the base ingredients of a dish to bring out its full flavor. If you’re a masala chai enthusiast, skip the powder. Instead, throw in 1 stick of cinnamon with your chai patti (tea leaves) as it’s brewing. The finished product will be reminiscent of cinnamon without having an overpowering cinnamony taste.
9. Nutmeg & Mace
English (Hindi) translation: Nutmeg (Jaayphal); Mace (Gada)
While we’re on the train of spices that are western favorites, we would be remiss not to mention nutmeg – and its lesser-known sibling, mace. Both spices come from the seed of the native Indonesian evergreen tree. However, while nutmeg is the inner seed, mace is the red, lace-like substance that envelopes the seed.
The warm, nutty flavor of nutmeg makes it an exquisite – but not staple – addition to Indian cuisine. It appears in sweets such as Dried Fruit Barfi, Pongal, and Mohanthal. It is also added to savory recipes, like Lauki Ke Kofte and Sabzi ka Salan.
Mace has a flavor best described as a cross between nutmeg, cinnamon, and black pepper. This means it is generally restricted to usage in savory appetizers and entrees. Examples include Lahori Aloo, South Indian Biryani, and Dum Dahi Methi Murgh. The intensity of nutmeg means you only need to sprinkle a pinch of it into your dish. Whereas the subtlety of mace allows you to use up to 2 whole blades of it.
These spices’ unique benefits are their ability to detoxify the body, alleviate oral conditions, reduce insomnia, prevent leukemia, and improve blood circulation. But, the quantity of these spices in recipes tends to be small. To reap the full benefits of these ingredients, try this recipe. Stir about ¼ tsp ground nutmeg and mace into warm, sweetened milk or a lightly-brewed tea. It makes for a great drink, particularly in the mornings and nights.
How to use:
Nutmeg and mace, without debate, have to be purchased whole and broken down at home. Can’t take our word for it? Just drive to your local grocery store and look for powdered mace or nutmeg. Most likely, you won’t find it because these spices lose their flavor entirely when pre-ground and stored even for short durations. The best way to grind these spices is to gently roast them whole. Then, process them in a spice grinder once cooled. Pro tip: nutmeg is best grounded by grating it with a microplane or a lemon zester.
10. Star Anise, Cloves, & Bay Leaves
English (Hindi) translation: Star Anice (Chakra Phool); Cloves (Laung); Bay Leaves (Tej Patta)
Star anise, cloves, and bay leaves are the holy trinity of whole spices, star anise, cloves. They will rarely be found independently in their powdered form. Instead, they make for excellent supporting players in garam masala.
There is a reason you usually see these spices together. On their own, each ingredient leaves something to be desired and craves balance. Star anise has a sweet, licorice flavor. Cloves have an intense, astringent sensation. Bay leaves have a pine-like, spearmint quality. Yet, when used together, these form a zing that is remarkably wholesome in its flavor profile.
This trio is used in curries, lentils, rice dishes, and several regional delights. You’ll find these spices in Maharashtrian Kala Chana, Zarda Pulao, Dal Bati Churma, Mushroom Masala, Dal Makhani, Rajasthani Kadhi Pakoda, Kashmiri Dum Aloo, and Badshahi Khichdi.
While these ingredients often steal the show, their unique health benefits cannot be ignored. For example, Star anise has antimicrobial, antiviral, antibacterial, and antifungal properties! In addition, cloves possess anti-cancer qualities, kill bacteria (which makes them an excellent flu remedy), improve liver health, reduce stomach ulcers, and promote bone health. Lastly, bay leaves are an excellent source of vitamin A, vitamin B6, and vitamin C.
How to use:
They are often used as a trio in tempering in the initial step of a recipe – similar to black peppercorns and cinnamon sticks. Just grab 2 star anise, 5-6 cloves, and 1-2 bay leaves and drop them into warm ghee or oil. Now, patiently wait for a minute or two as the spices infuse into the fat. The delightful aromas will flood your kitchen and envelop your home’s atmosphere.
11. Fenugreek Seeds & Fenugreek Leaves
English (Hindi) translation: Fresh Fenugreek (Methi); Fenugreek Seeds (Methi Daana); Fenugreek Leaves (Kasoori Methi or Kasuri Methi)
I must admit, this ingredient is understandably unpopular. Fenugreek is a plant with green leaves, white flowers, and little pods encasing tiny, golden seeds. Kasoori methi is derived from drying the green leaves of the plant. Meanwhile, fenugreek seeds are procured from the pods.
Don’t be mistaken, though. Despite coming from the same plant, fenugreek leaves and seeds have strikingly contrasting flavors.
Fresh Fenugreek leaves, or methi, have a bitter taste when consumed fresh. However, these leaves develop a sweet, herbal aroma when dried and preserved for later use. I’m talking about Kasuri methi! On the other hand, Fenugreek seeds are incredibly bitter when consumed raw. Upon cooking, they transform into a more palatable, subtle bittersweet flavor.
How to use:
Kasuri Methi has one of the most unique methods of usage. First, it is placed into your hand and gently crushed between two palms by rubbing the palms. Then, finally, you sprinkle it into the almost cooked dish as a finishing touch. The crushing of the leaves is a non-negotiable step. It releases the flavor of the Kasuri methi and imparts a grassy, maple-like, umami note to the final product. Unique in every sense of the word.
Kasuri methi is often used in North Indian dishes. It is a must in fan favorites such as Paneer Tikka Masala, Malai Kofta, Rajma, Palak Paneer, Darbari Dal, and Tandoori Gobi. The herbal grassiness of Kasuri methi balances out the luxurious mouthfeel in these rich recipes. Don’t be tempted to use more than just a teaspoon, though! Kasuri methi will single-handedly overpower the taste of your dish if overdone.
Fenugreek seeds, unlike Kasuri methi, are not extensively used in Indian cooking. They are regarded more for their medicinal value. This golden seed lowers blood sugar levels and cholesterol, boosts testosterone, increases milk production in breastfeeding mothers, and even soothes menstrual cramps. First, soak these seeds in hot water for 30 minutes (or room temperature water overnight). After that, consume them raw on an empty stomach. Tip: you may want to swallow them whole instead of chewing them. They are incredibly bitter.
12. Fennel Seeds
English (Hindi) translation: Fennel Seeds (Saunf)
If you’ve ever spotted customers sneaking a spoonful of colored seeds from a bowl on their way out of an Indian restaurant – congratulations! You’ve witnessed an integral part of the desi (Indian) experience. Those seeds are mukhwas, a South Asian after-meal snack or mouth freshener. Mukhwas is consumed for its digestive (and delicious) properties and to eliminate the onion-garlic smell from the mouth.
Fennel originates in Southern Europe and is used traditionally in Italian cuisine. But it is just as commonly used in Indian cuisine. Fennel’s candy-like appearance at said restaurants and dessert-like licorice flavor are deceiving. Contradictorily, Saunf is more frequently used in savory Indian cuisine. You’ll likely find fennel seeds in a conservative quantity of roughly 1 tsp in various appetizers and main curries. Examples are Punjabi Samosas, Achari Paneer, Tinda Aur Saunf ki Sabzi, Banarsi Dum Aloo, Achari Baingan, Dahi Bhindi, Mug Dal ni Kachori, Gatte ka Pulao, and Mango Pickle.
As mentioned earlier, Saunf is a superstar for its ability to aid digestion and keep bad breath at bay. In addition, it also alleviates asthma, purifies the blood, clears our skin, and may even combat cancer.
How to use:
Fennel seeds’ no-fuss versatility makes them an easy addition to any dish. Saunf can be used whole to be kneaded into a dough or grounded into a spice mix or paste for a gravy base. You could even use it whole in a tempering – the possibilities are endless.
13. Cumin & Mustard Seeds
English (Hindi) translation: Cumin Seeds (Jeera); Mustard Seeds (Rai)
Mustard and cumin seeds are the two most frequently used ingredients in tempering (Tadka). If you’ve been confused this whole time about what tempering means – I’ve got just the guide for you.
Tempering is a cooking technique used in various regions of South Asia. This technique utilizes whole spices, ground spices, and seeds. These ingredients are fried and infused briefly in hot oil, ghee, or butter to extract their essential oils and enhance their flavors. This integral step can be performed at the beginning of cooking a dish. After this, you would add the recipe’s other aromatic ingredients – such as onions, garlic, ginger, and tomatoes. Alternatively, it can be done as the finishing garnish of a dish, where you’d pour the tempering, oil, and all, atop a serving dish.
Most of the Indian curries, dals and lentil dishes are tempered with Cumin and/or Mustard seeds.
Despite this small volume, these ingredients relieve headaches, improve digestive, cardiovascular, and bone health, prevent aging, fight parasites, boost memory, and treat diarrhea.
How to use:
Many Indian mums all over the world call these seeds’ Rai-Jeera’. This duo is usually dropped into a little bit of hot ghee or oil, where it begins crackling. This step is quickly followed up with a dash of hing to complete the tempering process. Rai-jeera is often used together in regional cuisines such as Gujarati, Maharashtrian, and Hyderabadi cuisine. However, rai-jeera tends to be used individually in other cuisines, such as Rajasthani, Punjabi, and Chettinad.
Cumin and mustard seeds are crucial in Indian cuisine but are used in conservative quantities – around ½ tsp each.
14. Carom Seeds & Nigella Seeds
English (Hindi) translation: Carom seeds (Ajwain); Nigella Seeds (Kalonji orKalonjee)
Native to Iran and Turkey, carom seeds are a staple in any South Asian home. But, funnily, kids will often turn up their noses at it. This is because its pungent, bitter flavor is dominant in the herbal drinks they’re forced to consume by their mothers when sick. Ask an Indian grandmother what a ‘carom seed’ is, and you’ll be met with a confused stare. Much more commonly known as ajwain in Indian households, carom seeds occupy less space in the culinary scope of India. Instead, they are talked about more in their medicinal arena. This is due to its ability to fight bacteria, indigestion, ulcers, inflammation, and the flu.
Unlike ajwain, kalonji has a pleasant flavor reminiscent of onion and oregano. This makes it a more versatile ingredient. It is a common addition to curries and stir-frys such as Achari Paneer, Bhindi Do Pyaza, Hyderabadi Bagara Baingan, Mirchi ka Salan, and Aloo Gobi.
Kalonji originates from Turkey, Syria, and Iraq and is derived from the seeds of the flowering plant Nigella sativa. It effectively lowers cholesterol, kills harmful bacteria, protects the liver, and aids in blood sugar regulation.
How to use:
Like rai-jeera, carom seeds may be used in tempering. This is often done with another outstanding Indian ingredient – nigella seeds (or kalonji). However, the more widespread use of this duo is in doughs and batters. This could be in the form of aloo parathas, theplas, and deep-fried pakoras. Just 1 tbsp of ajwain and kalonji mix is enough to lend a textural crunch and a sharp flavor zing that cuts through the otherwise doughy texture of these snacks.
15. Saffron
English (Hindi) translation: Saffron (Kesar)
Saffron is touted as the most expensive spice in the entire world. It is derived from the threads of the flower Crocus Sativus and was first cultivated in Greece. This luxurious spice is grown today in Iran, Morocco, Spain, and India. With an incredibly labor-intensive production process, it is no wonder that this spice goes at $1000 per kilogram.
Justifying its astronomical price is also its flavor. Saffron flaunts a complex profile comprising sweet, honey-like floral notes and musky, earthy, hay-like nuances. This multidimensional yet gentle flavor makes it a welcome addition to savory and sweet Indian cuisine. Its usage in entrees tends to be limited – namely, to biryani, Pulao, and Kofta. But it is used far more frequently in desserts. This is because its inherently sweet scent is a natural combination with the pillars of Indian desserts: milk, cream, cardamom, dry fruits, and sugar. Some delicacies that enjoy a saffron-stained golden hue are Kesar-Pista Kulfi, Kesari Bhaat, Mango Murabba, Shrikhand, Falooda, and even Lassi.
Saffron contains disease-preventing antioxidants, potassium, copper, magnesium, selenium, iron, zinc, vitamins A, C, and folic acid. It also includes components that can have therapeutic applications in traditional medicine, such as antidepressants, antiseptics, and anticonvulsants.
How to use:
The perfect way of utilizing Safron is by soaking 5-6 strands in 2-3 tbsp of warm milk for 30 minutes. Next, gently crush the strands with the back of a spoon. Lastly, pour this mixture into your dish during the last 5 minutes of its cooking process.
16. Tamarind
English (Hindi) translation: Tamarind (Imli)
Let’s talk souring agents. Interestingly, Indian cuisine does not limit itself to lemon, limes, and citric acid for brightness in its food. Instead, this cuisine forays into underutilized sources of acidity – tamarind, amchur powder (or dried mango powder), and Kokum. These contribute to the multilayered flavor profile of South Asian food and add piquancy to Indian cuisine. Each of the three has a home in specific regional Indian cuisine.
All three souring agents have a high concentration of vitamin C, which stimulates detoxification, improves eyesight, prevents scurvy, provides natural antibacterial, antimicrobial, and anti-diabetic benefits, eases indigestion, and regulates blood sugar.
Tamarind is a pod of fruit native to Asia and Africa. This fruit has hints of caramel, molasses, and lime upon ripening. The intensely sweet-sour yet enjoyable flavor truly leaves you wanting more. It is most popularly added to delicious South Indian recipes such as Tamarind Rice, Sambar, Coriander Pachadi, Rasam, and Tamarind Upma. But its flavor is most noticeable in street food – specifically, in Khajur-Imli ki Chutney (date and tamarind sauce).
How to use:
A safe amount to use is roughly 2 tbsp of tamarind pulp. To make this pulp, pour hot water over the tamarind and let it sit for 45 minutes. Upon cooling, rub the fruit between your fingers to separate the flesh from the seeds. Do this until you’ve attained a thick and pulpy mixture. Next, strain out the seeds, and you’re good to go!
17. Dried Mango Powder
English (Hindi) translation: Dried Mango Powder (Amchur Powder)
Amchur powder, unlike tamarind, has no sweetness. Instead, it has a predominantly tart, fruity, citrusy flavor profile. This acidity cuts through the cloying sweetness of any dish.
How to use:
Like many other Indian ingredients, Amchur is best added in a quantity of 1-2 tsp towards the end of cooking. You’ll find this zesty ingredient in meat and vegetable marinades, certain stir-fried sabzis, or a garnish sprinkled on deep-fried snacks.
18. Kokum:
English (Hindi) translation: Kokum (Kokum)
Kokum is the dried peel of the fruit borne from the “Indian Butter Tree.” This deep-red colored peel may have a deceptively sweet aroma. But be warned, it actually has a sharply acidic, borderline metallic flavor.
How to use:
The proper way to extract Kokum’s goodness is by soaking the peel in water for a few hours. Follow this by straining the mixture. Most regional recipes use Kokum in small quantities of 3-6 peels. Kokum adds the perfect zing to these regional dishes: Konkan Sol Kadhi, Gujarati Dal Dhokli, Assamese Fish Tenga, and Maharashtrian Dalimbi Usal.
19. Jaggery
English (Hindi) translation: Jaggery (Gur or Gud)
A sweetener gaining popularity in the health world as a white sugar replacement is jaggery – or Gur. Native to Asia and Africa, Gur is known for being an unrefined sugar product. Its gorgeous yellow hue and rock-like texture make Gur look like unearthed gold.
But what separates Gur from plain ol’ sugar is not just its micronutrients and health benefits. It’s also its flavor. The minerally-sweet and ever-so-slightly salty profile of jaggery add more than just sweetness to a dish. It also lends dimension. Instead of throwing a chunk of jaggery willy-nilly into the cooking pan, thy following- caramelize the jaggery with other aromatics in some ghee or oil. Do this until it begins breaking down into a dark, fragrant syrup. This remarkable ingredient has the potential to add so much depth to a dish when used correctly. But, of course, how much you add depends on your personal taste and threshold for sweetness.
Its versatility makes it a barely noticeable addition to potentially every meal of the day. You’d find it in the Jaggery Dosas at breakfast and in the Gur ki Roti at lunch. At teatime, you might notice its flavor in Pana Vellam Chai. If that wasn’t enough, the Chicken Curry at dinner and Malpuas at dessert also incorporate jaggery into their recipes. A real treat at any time of the day.
20. Garam masala
English (Hindi) translation: Garam Masala (Garam Masala)
Lastly, we arrive at the mother of all spices: garam masala. This ingredient is the most well-known Indian spice apart from “curry powder.” Garam masala is a blend of coriander seeds, cumin seeds, green and black cardamom, Ceylon cinnamon, cloves, black peppercorns, fennel seeds, star anise, mace, nutmeg, and bay leaf. These spices are gently roasted whole before being ground into a fine powder.
Many non-South Asians may not know that every Indian household has its unique recipe for garam masala. These recipes are one-of-its-kind due to the varied ratios of the components. However, these households and their respective cultures are unified by one thing: garam masala is a must-have ingredient in nearly every regional Indian cuisine.
Each individual ingredient of this mix has its unique health benefits. But as a whole, garam masala is a magical blend that, according to our Indian ancestors, provides warmth to the body, detoxifies it, and balances the energies in our body.
Garam Masala is used in Awadhi Anda Curry, Gujarati Masala Khichdi, Punjabi Bharwan Karela, Lucknowi Galouti Kebabs, South Indian Rasam, Manglorean Tendli and Chana Masala, Maharashtrian Masala Bhaat, Rajasthani Moong Dal Kachori – the list is endless.
How to use:
This spice blend has a robust flavor. As such, it is sprinkled sparingly in a quantity of ¼ to ½ tsp towards the end of the cooking process. This does wonder in retaining its pleasantly sharp spiciness. Pro Tip: Do not add Garam Masala in the hot oil or ghee as it will instantly burn the spices and ruin the taste.
21. Curry Leaves
English (Hindi) translation: Curry Leaves (Kadhi Patta or Mitho Limdo)
Indian cuisine is known for its spices and curry leaves are no exception. Curry leaves add a unique flavor to Indian dishes that are both spicy and aromatic. When used properly, they can really enhance the taste of your food.
Curry leaves have a distinctive taste and aroma that can really elevate a dish. When used fresh, they have a slightly sour, citrusy flavor that pairs well with spicy dishes. Dried curry leaves have a more intense flavor and are often used in powder form to add a depth of flavor to curries and other dishes.
Curry leaves also help to create a more vibrant color in dishes. When cooked, they release their natural pigment, which can lend a beautiful green hue to food.
Curry leaves are a good source of vitamins A and C, as well as minerals like iron and calcium. They also contain antioxidants that can help boost your immune system. Curry leaves are known for their health benefits. They can aid digestion, reduce inflammation and help control blood sugar levels.
How to use:
Curry leaves are often used as a flavoring agent in Indian cooking. To get the most flavor out of them, fry them in oil until they are slightly browned. This will release their essential oils and provide a delicious flavor to your dish. Curry leaves can also be used to flavor soups and stews. Simply add a few leaves to the pot when you are cooking your soup or stew. This will infuse the curry flavor into the dish.
Conclusion
Now that we’ve looked at the most essential spices for Indian cooking, you might find cooking an Indian meal less intimidating. Indian cuisine may have complicated flavors, but once you can name and understand the individual spices we use, you’ll see that it’s really not that difficult to prepare.
Do you have any questions about any of the spices? Have you found this article helpful? Please leave a comment below.
Good luck – and happy cooking!
