If there is one thing that defines Indian quilted food, it is the variety of vibrant spices that have been enjoyed for centuries. From the vibrant earthiness of cumin to the fiery pulse of chili, Indian spices are the heart and soul of countless dishes, tempting flavors that tempt and ignite culinary appetites At the Narayani Spices we feel a deep sense of importance under these aromatic gems, and that’s why we curated a list of the top 20+ Indian spices.

1. Turmeric (Haldi)

Turmeric is necessary for Indian cuisine. The pulverized spice turmeric has a supplementary earthy flavor. This spice is the most healthful of all the spices used in Indian cooking, and it’s an amazing shade of yellow. For a family of four, a teaspoon is usually all that is needed to flavor and color a dish. If using for health reasons, make sure your recipes call for at least a dash of black pepper. While piperine from black pepper enhances the anti-inflammatory properties of Turmeric, its benefits are not as strong without it.

1. Garam Masala

Garam Masala is the most well-known seasoning in India. In actuality, it’s a blend of several dry spices, such as tej patta, cumin, coriander, cinnamon, nutmeg, cardamom, and pepper. It is a common ingredient in many recipes, such as Chana Masala. While your sauce is simmering or your onions are frying, add one to two teaspoons. It is occasionally used as a garnish.

        See our post on preparing Garam Masala for use in Indian cooking. It should be noted that Garam Masala has the widest variety of all the spices. It’s unlike any other spice in that the list of components varies greatly from place to place, and as a result, so does the taste. Whether it’s mustard, fennel (some a lot, some not at all), or a combination of spices, this spice is almost certainly going to be a component in whatever Indian meal you consume.

1. Red Chili Powder (Lal Mirch)

Similar to cayenne pepper, Indian Red Chili is a ground spice whose heat level varies based on the growing region and method of the chilies. Its flavor is typically brighter red and more flowery than cayenne. When modulating the dish’s heat towards the finish, this is another nice ingredient to add gradually.

1. Carom (Ajwain)

Strong ingredients like Cardamom are found in many Indian recipes. Because each tiny carom fruit contains a large amount of thymol, it has a flavor that is somewhat similar to thyme but much stronger. In India, using carrom in bread is a widespread practice.

Use it sparingly in Indian cooking; when fried first, it releases a smokey flavor that harmonizes nicely with mustard, cardamom, and cumin seeds, among other strong flavors.

1. Star Anise (Chakra Phul)

Anise is harsher and less flowery tasting than fennel. Certain Garam Masala formulations contain Star Anise. It’s a great frying spice and the secret ingredient in the amazing tamarind chutney that you can get in many restaurants or order with chapatis, samosas, and other Indian street food as a side dipping sauce.

1. Nutmeg (Jaiphal)

In India, whole, grated nutmeg is a staple, especially in south Indian cooking. You can either use a sharp knife to shave the whole spice. Shave the nutmeg with a sharp knife to use this spice. The Nutmeg can also be used in a taarka step hole or broken up into bigger pieces.

To prepare masalas (spice mixtures) for Keralan chicken curries and thattukada (street vendor) foods, nutmeg is toasted and ground with coconut, sesame, poppy, and mustard seeds, among other spices, in south Indian cuisine and many other Indian dishes. 

1. Cloves (Lavang)

Anybody who has prepared an Easter ham knows about Cloves. They have strength. If you use too much, the stronger flavors will overshadow the softer ones. Depending on the cuisine, we usually use four to ten entire cloves for a family-sized supper. They are yet another crucial component of biryani. They are present in many aromatic Indian curries, all biryanis, and dishes like our Patiala chicken.

1. Black Pepper (Kali Mirch)

You’re all familiar with black pepper’s taste. It is noteworthy that, among peppers, it has a distinct sharpness. Black Pepper gives a strong, high-flavor note that no other spice can compare to, and you’re likely to taste its heat before any other spicy ingredient.

1. Fenugreek (Methi)

Fenugreek is one of the milder Indian spices. Despite their bitter taste, fenugreek seeds are incredibly beneficial to health. The leaves have a delightful perfume reminiscent of maple and are a fragrant green spice that is less likely to be harsh. Some believe this Indian spice “smells like curry.”

This may be the most important spice of all the Indian spices. Start with a teaspoon and work your way up to a few teaspoons in a family-sized meal at the end of cooking. Fenugreek seeds are also very beneficial to health.

1. Curry Leaves (Kadhipatta)

Curry Leaves are among the most intriguing Indian spices, and they’re by no means the least significant. These leaves come from the Murraya koenigii plant, and although they may be purchased dried, they are best used fresh in the first or second stage of cooking, fried together with onions and your tadka spices to add a strong, citrusy flavor.

1. Mustard Seeds (Rai)

Mustard Seeds, whether they are brown, yellow, or black, are a staple in Indian cuisine. They give many curries a nutty, pungent flavor, and like many of the other whole Spices we’ve discussed, they are frequently preferred for frying in oil at the start of a recipe’s preparation.

1. Cardamom (Kali Ilayachi)

One of the most important Spices on our list is black Cardamom seeds, which smell much like green ones do. The main distinction is that they are dried over a fire before being used in cooking, giving them a blackened and smoky flavor.

The distinct aroma of Black Cardamom cannot be replicated. They’re used in many recipes. Typically, just one or two full black cardamom pods are used in recipes that serve four people. These are frequently used in biryani, an Indian dish.

1. Fennel (Saunf)

Anise and fennel are quite similar to black licorice. Fennel is an essential element for flavoring madras and other curries, and it tastes fantastic as a complete spice in taarka. Candied fennel seed is a common after-dinner mint used in Indian eateries.

1. Cinnamon (Dalchini)

The majority of Indian grocery stores carry cassia bark as an ingredient. It may be used in the same manner as cinnamon because it is related. So this is true for cassia as well as Cinnamon. Indian dishes typically use entire cinnamon and cassia bark that are fried at the start and then added later.

1. Asafoetida (Hing)

One of our favorite Indian seasonings is Asafoetida (hing). One of the world’s most potent and aromatic spices is hing, which is used in cooking.

Hing must always be added to a hot pan of oil or butter when using it. Before adding onions, Garlic, or Ginger, let it sear for a few seconds, 5 to 20. You should use around a quarter to a half teaspoon of hing for a dinner for four. Ensure that it is kept in a sealed container. Visit our Narayani Spices blog entry to learn more about this spice.

1. Garlic (Lahsun)

How on earth is Garlic included in an Indian Spice list? It’s neither specifically Indian, nor is it a spice, but it’s a necessary part of Indian cooking.

Four to ten cloves of Garlic, according to the size of commercial garlic, can provide an excellent, substantial taste in a recipe for four people. Add it right at the beginning when you start frying your onions for a gentler taste, or add it later, after the onions are tender, to give the Garlic less time to cook, for a stronger flavor.

1. Ginger (Adarek)

Of all the Spices used in Indian Cooking, Ginger is the most important component for the majority of curries and forms half of the formula for the paste that is used in most Indian dishes. You can use dried spices just fine. It’s even called for in certain recipes. Ginger and/or garlic paste are used in most Indian recipes. If you don’t have any, chop or grate a 1-2 inch piece of raw ginger and saute it with your garlic until your onions have become clear. Ensure that the Ginger has been peeled beforehand.

1. Cumin (Jira)

A mainstay of Indian cuisine and curries, cumin seed has a flavor profile somewhat similar to that of caraway or dill. In general, it is better to utilize cumin seeds whole and to fry them in oil before adding them to a dish (a procedure known as taarka).

Cumin seeds will brown in around 15 seconds when heated at a higher temperature. When they begin to pop, you will know they are done; just be careful not to burn them. Another important spice used in India is ground cumin powder, which is one of the main components of garam masala spice blend.

1. Coriander

One of the most important spices on our list is Coriander, which is the seed of cilantro.

This seed is used in numerous recipes, such as Vindaloo and Madras, and has a citrusy scent with undertones of wood and leaves. The greatest usage for coriander seeds is to ground them into a powder right before adding them to a sauce.

1. Bay Leaves (Tej Patta)

Tej Patta is used much the same way as European bay in Indian cookery. Included whole, it is often cooked for the entire meal before being taken out right before serving. It has an aromatic flavor that tastes like cloves and cinnamon.

Usually used at the start of a meal, Tej Patta leaves are browned slightly and combined with cardamom pods, mustard seeds, cumin seeds, and other frying spices.

1. Saffron

The precious and opulent Spice Saffron, sometimes referred to as the “king of spices,” is made from the delicate stigma of the Crocus sativus flower. Saffron, which has a strong flowery scent and a vivid scarlet color, gives food depth and richness even when used little. Saffron has been valued for its culinary, medicinal, and ceremonial applications due to its long history and cultural importance. Saffron is renowned across the world for its distinct and refined flavor profile, which is used to enhance the richness of Persian rice dishes and flavor paella in Spain. It is one of the most costly spices in the world because of its labor-intensive harvesting method, which entails meticulously hand-picking the fragile stigma from each bloom.