Indian cuisine is famous for its bold, complex flavours, and the secret lies in its rich use of spices. From everyday curries to festive biryanis, a handful of key spices form the backbone of most Indian dishes.
1. Red Chili (Lal Mirch)
Red chili adds heat and colour to Indian food in both whole and powdered forms. The level of heat varies depending on the variety (Kashmiri, Byadgi, Guntur, etc.).
How it’s used: Whole dried red chilies are used in tempering and pickles. Red chili powder is added to curries, dals, and snacks to control spiciness. Has a much sharper, more intense heat that can easily overpower a dish if used in the same quantity.
2. Turmeric (Haldi)
Turmeric is the golden spice that gives Indian curries their vibrant yellow colour. It has a warm, earthy, slightly bitter flavour and is used in almost every savoury dish, from dals and sabzis to rice and meat curries.
How it’s used: A pinch of turmeric powder is added at the beginning of cooking (often with oil) to flavour the base of curries and dals. It’s also used in marinades for meat and paneer, and in traditional home remedies like “golden milk” (haldi doodh) for its anti‑inflammatory properties.
3. Cumin (Jeera)
Cumin seeds (jeera) are small, brown, crescent‑shaped seeds with a warm, nutty, slightly peppery aroma. They are one of the most essential spices in Indian cooking.
How it’s used: Whole cumin seeds are usually tempered in hot oil or ghee at the start of cooking (tadka) to release their flavour, then onions, tomatoes, and other ingredients are added. Ground cumin is used in spice mixes like garam masala and in dry masalas for curries and snacks.
4. Coriander (Dhania)
Coriander seeds are light brown, round seeds with a citrusy, slightly sweet, and floral flavour. They are the most widely used spice in Indian kitchens, both whole and ground.
How it’s used: Whole coriander seeds are often dry‑roasted and ground to make curry powders and masalas. Ground coriander is a key ingredient in most curries, dals, and vegetable dishes, adding a mild, rounded flavour that balances heat and acidity.
5. Mustard Seeds (Rai / Sarson)
Mustard seeds are tiny, round seeds that come in black, brown, and yellow varieties. They have a pungent, slightly bitter taste when raw, but become nutty and aromatic when cooked in oil.
How it’s used: In South Indian and Bengali cooking, mustard seeds are typically tempered in hot oil until they pop, then used as a base for sambar, rasam, and vegetable stir‑fries (sabzis). They are also used in pickles and chutneys.
6. Fenugreek Seeds (Methi Dana)
Fenugreek seeds are small, hard, yellowish‑brown seeds with a strong, slightly bitter, maple‑like aroma. They are used sparingly because of their intense flavour.
How it’s used: A few fenugreek seeds are often tempered in oil at the start of cooking, especially in Punjabi and South Indian dishes like aloo methi and sambar. They are also used in spice blends and pickles. Fenugreek leaves (kasuri methi) are dried and crumbled into curries for a distinct “curry” aroma.
7. Asafoetida (Hing)
Asafoetida is a pungent, resinous gum that smells strong when raw but develops a savoury, onion‑garlic flavour when cooked. It is commonly used in small quantities in vegetarian cooking.
How it’s used: A pinch of hing powder is added to hot oil or tempering, especially in dals, sabzis, and lentil dishes, to enhance flavour and aid digestion. It is a popular substitute for onion and garlic in Jain and some vegetarian diets.
8. Cardamom (Elaichi)
Cardamom comes in green and black varieties. Green cardamom is sweet, floral, and aromatic, while black cardamom is larger, smoky, and more intense.
How it’s used: Green cardamom is used in sweets, rice dishes like biryani, and masala chai. Whole pods are often lightly crushed and added to rice or desserts, then removed before serving. Black cardamom is used in rich meat curries and biryanis for a smoky depth.
9. Cloves (Laung)
Cloves are small, nail‑shaped dried flower buds with a strong, sweet, and slightly bitter flavour. They are very potent, so only a few are used at a time.
How it’s used: Whole cloves are used in rice dishes (biryani, pulao), meat curries, and masala chai. They are also a key ingredient in garam masala and other spice blends. Cloves are usually removed before serving.
10. Cinnamon (Dalchini)
Cinnamon is the dried inner bark of a tree, rolled into sticks (quills). It has a warm, sweet, woody flavour and is used in both savoury and sweet dishes.
How it’s used: Whole cinnamon sticks are used in biryanis, curries, and rice dishes. Ground cinnamon is used in desserts, spiced milk, and spice mixes like garam masala. It pairs well with cardamom, cloves, and nutmeg.
11. Black Pepper (Kali Mirch)
Black pepper is the dried berry of the pepper plant, with a sharp, pungent, and slightly woody heat. It is one of the oldest and most widely used spices in India.
How it’s used: Whole black peppercorns are used in spice blends and pickles. Freshly ground pepper is added to curries, dals, and stir‑fries for heat and aroma. It is also a key ingredient in garam masala.
12. Fennel Seeds (Saunf)
Fennel seeds are small, greenish‑brown seeds with a sweet, licorice‑like flavour. They are commonly used in North and South Indian cooking.
How it’s used: Fennel seeds are used in tempering, spice blends, and rice dishes. They are also eaten after meals as a digestive aid and mouth freshener. In some regions, they are added to tea and sweets.
13. Nutmeg (Jaiphal) & Mace (Javitri)
Nutmeg is the seed of a tropical tree, while mace is the red, lacy covering around the seed. Both have a warm, sweet, slightly nutty flavour.
How they’re used: A small pinch of grated nutmeg or mace is used in rich curries, biryanis, desserts, and spiced milk. They are also key ingredients in garam masala and are used sparingly because of their strong flavour.
14. Carom Seeds (Ajwain)
Carom seeds (ajwain) are tiny, oval seeds with a strong, pungent, thyme‑like aroma. They are known for their digestive properties.
How it’s used: Ajwain is commonly used in parathas, pakoras, and other fried snacks. It is also added to dals and vegetable dishes, especially when making food for someone with an upset stomach.
15. Garam Masala (The Spice Blend)
Garam masala is not a single spice, but a fragrant blend of ground spices like cumin, coriander, cardamom, cloves, cinnamon, black pepper, and nutmeg. The exact mix varies by region and family.
How it’s used: Garam masala is usually added towards the end of cooking to preserve its aroma. It is used in curries, biryanis, and meat dishes to add warmth and depth. A pinch can also be sprinkled on dals or rice for extra flavour.
16. Bay Leaf (Tej Patta)
Bay leaf is a dried leaf with a subtle, floral, slightly minty aroma. It is used whole and removed before serving.
How it’s used: Bay leaves are added to rice dishes (biryani, pulao), curries, and dals during cooking. They are also used in tempering and spice blends to add a mild, aromatic note.
17. Curry Leaves (Kadi Patta)
Curry leaves are small, dark green leaves from the curry tree, with a unique citrusy, slightly bitter aroma.
How it’s used: Fresh curry leaves are typically tempered in hot oil with mustard seeds and used as a base for South Indian dishes like sambar, rasam, and vegetable stir‑fries. Dried leaves can be used, but fresh ones give the best flavour.
Tips for Using Indian Spices
1. Buy whole when possible: Whole spices (seeds, pods, bark) stay fresh longer and can be dry‑roasted and ground at home for maximum flavour.
2. Use a tadka (tempering): Heating spices in oil or ghee at the start or end of cooking releases their essential oils and enhances the dish.
3. Store properly: Keep spices in airtight containers, away from heat and light, to preserve their aroma and potency.
4. Start small: Many Indian spices are strong; begin with small amounts and adjust to taste, especially with fenugreek, asafoetida, and red chili.
Mastering a few common Indian spices opens the door to a world of delicious home‑cooked Indian food. Once you get comfortable with turmeric, cumin, coriander, and a few others, you can confidently make dals, curries, biryanis, and snacks that taste just like the ones from a traditional Indian kitchen. Keep a small spice box of Koushalya Spices Export Company, and soon these spices will become second nature in your daily cooking.