A Guide to Essential Indian Spices and Herbs

Garam masala is a key spice blend in Indian cuisine. The spices are often dry-roasted before being ground to enhance their flavors and aromas. Garam masala is versatile and can be used in both vegetarian and non-vegetarian dishes, such as curries, stews, rice dishes, and more.

Cinnamon, Cardamom, Cloves and many other spices are blended together to form a smooth powder. It's important to note that garam masala is usually added towards the end of the cooking process to preserve its aromatic properties. 

Turmeric is a highly important and widely used spice in Indian cuisine, especially for color. Turmeric is known for its vibrant yellow-orange color. It imparts a rich hue to dishes, giving them an appealing and appetizing appearance.

Turmeric has been a staple in Indian cooking for centuries, deeply rooted in the country's culinary traditions. In traditional Indian medicine (Ayurveda), turmeric is used for its medicinal properties and is believed to have various health benefits.

Fenugreek is another spice that holds importance in Indian cuisine. It has a slightly bitter taste and various forms can be used in cooking, including as whole seeds, ground spice, or fresh leaves.

Usually, enugreek seeds are often included in the tempering or tadka used to flavor oil or ghee at the beginning of cooking. The seeds used in tempering the oil/ghee release a distinct aroma when they splutter in hot oil.

Moreover, ground fenugreek seeds are a component of many spice blends, such as curry powder and garam masala, providing depth of flavor to any dish.

Ajwain, also known as carom seeds, is a spice commonly used in Indian cuisine. It has a strong, distinctive flavor with a hint of thyme and a slightly bitter taste. These, like fenugreek seeds, are often used in tempering (tadka) at the beginning of cooking.

Ajwain is added to hot oil or ghee especially while cooking vegetables such as spinaches and other greens, where it releases its aroma and flavor.

It is a popular addition to various Indian snacks. It is often used in the batter for deep-fried snacks like pakoras (fritters) and bhajis.

Black mustard seeds are tiny seeds that come from the mustard plant. These seeds have a pungent, slightly bitter taste and are used in various forms in Indian recipes. Mustard seeds are commonly used in making pickles, contributing to both flavor and texture. 

They are added to temper vegetables and other foods where they sizzle and release their distinct aroma. This has been applied to enhance the taste of dal, curries, and various other dishes. Mustard seeds is also used in the preparation of chutneys and sauces.

Cumin is a fundamental spice in Indian cooking. These seeds have a warm, earthy flavor with a slightly nutty undertone. Cumin is a key ingredient in various spice blends, including garam masala and curry powder. These blends are used to season a wide range of Indian dishes.

Apart from being an important part of the general curry powder, cumin seeds are also used in the tempering or tadka process.

Most importantly, ground cumin or whole cumin seeds are essential components of many Indian curry recipes. This is because cumin adds depth and richness to the flavor profile of the curry.

Dhania or coriander is another inherent part of curry powder besides Jeera/cumin. So, coriander powder is a common ingredient in curry preparations. It adds depth and a mild sweetness to the overall flavor profile of the dish.

Apart from seeds, fresh coriander leaves are a common garnish in Indian dishes. They add a burst of freshness and a mild, citrusy flavor to various curries, chutneys, and salads. Not so common, coriander may be used in tempering some dishes as well.

Red chili powder is a spice made from dried, ground red chili peppers. The chili powder is a fundamental spice in curry preparations. It adds heat and imparts a rich red color to the dish, enhancing the overall flavor profile.

Red chili powder is also a common ingredient in various spice blends used in Indian cooking, such as garam masala and curry powder. The use of red chili powder is also common in spice rubs and marinades for meats and vegetables.

Cloves are dried flower buds of the Syzygium aromaticum tree and have a warm, sweet, and aromatic flavor. Cloves have a distinctive and powerful fragrance that is instantly recognizable. The scent is characterized by a combination of sweetness, spiciness, and a hint of bitterness.

Cloves are a key ingredient in garam masala, a popular spice blend used in Indian cooking.

These are commonly used in biryanis and rice dishes in which their aromatic flavors get vibrantly infused. Cloves are also a key spice in chai (spiced tea) where they add a warm and slightly pungent note to the tea.

Cardamom is a highly aromatic spice widely used in Indian cuisine. There are two main types of cardamom: green cardamom and black cardamom.

Both of these varieties are used for their unique and pleasant fragrance. It is an important part of Garam Masala. Cardamom has a unique use in Indian desserts and sweets.

It imparts a distinctive and aromatic flavor to dishes like kheer (rice pudding), gulab jamun, and various types of halwa. Cardamom is also a key ingredient in masala chai, biryani, curries and gravies.

Cinnamon, known as "dalchini" in Hindi, is a popular and aromatic spice that is widely used in Indian cuisine. It is obtained from the bark of trees belonging to the Cinnamomum family. Cinnamon adds a sweet and warm flavor to dishes and is used in various forms in Indian cooking.

As discussed in earlier spices, cinnamon also has significant use in masala blends, biryanis, curries, gravies and spiced tea. Besides these culinary applications, cinnamon is commonly used in Indian desserts and sweets. It adds a sweet and aromatic touch to dishes like kheer (rice pudding), halwa, and gulab jamun.

Black pepper is obtained from the berries of the Piper nigrum plant and has a sharp, pungent flavor. This spice is employed in various forms in Indian cooking, and it plays a crucial role in enhancing the taste of dishes.

Black pepper's sharp and pungent flavor profile is used to enhance the taste of spice blends, used in vegetables and curries. Black pepper is used in the tempering of vegetable stir-fries, adding a layer of heat and flavor to the dish. 

Curry leaves are an essential and aromatic herb used in Indian cooking. They come from the curry tree (Murraya koenigii). The flavor of curry leaves is often described as a combination of citrusy, nutty, slightly bitter, and reminiscent of curry spice blends.

Curry leaves are the most commonly used spice in the tempering or tadka process, in daily cooking mainly in lentil dishes (dal). This process involves adding the leaves to hot oil or ghee at the beginning of cooking. This imparts a unique aroma to the dish.

Asafoetida, known as "hing" in Hindi, is a pungent and resinous spice. It comes from the resin of the Ferula assafoetida plant and has a strong and distinctive aroma. It is often used as a flavor enhancer, adding a unique umami and savory taste to dishes. It has a strong, pungent flavor that mellows when cooked and blends well with other spices.

Nutmeg is a spice that comes from the seed of the Myristica fragrans tree. It has a warm, sweet, and aromatic flavor with a hint of nuttiness. In Indian cuisine, nutmeg is used in various ways to enhance the taste of both sweet and savory dishes.

Nutmeg is commonly used in the preparation of Indian sweets and desserts. Nutmeg is also used in the seasoning of certain baked goods, such as cakes, cookies, and bread. Besides these distinct uses, they are common ingredients of garam masala and spice blends.

Saffron is a highly prized and luxurious spice. It is known for its vibrant color, distinct flavor, and aromatic qualities. Saffron is a key ingredient in many Indian sweets and desserts where it adds both color and a fragrant aroma.

Saffron is commonly added to milk-based beverages, such as saffron-infused milk or saffron-flavored lassi (yogurt-based drink). Saffron is used to infuse its flavor into syrups and sherbets, ice creams, curries, gravies, biryanis and pulaos.

Garlic and ginger go hand in hand in Indian cuisine and are homemade. This spice is a blend of fresh garlic cloves and ginger, processed into a smooth paste. This paste is widely used in a variety of Indian dishes, contributing flavor, aroma, and a distinctive taste.

Garlic and ginger paste is a key component in the base of many Indian curries and gravies. The paste is often used in marinades for meats, poultry, and seafood to tenderize the proteins. Wherever used, Garlic & Ginger Paste adds aroma and richness making dishes flavorful. 

Fennel seeds are small, oval-shaped seeds come from the fennel plant. These seeds have a sweet and licorice-like flavor. Fennel seeds are a component of some spice blends used in Indian cooking. They contribute a subtle sweetness and aroma to blends like garam masala.

Fennel seeds are also included in some recipes for pickles and chutneys, providing a unique aromatic note.

These spices are also consumed as a mouth freshener after meals. They are even coated with sugar or various spices and herbs to enhance their flavor.

Bay leaves are commonly used as a spice in Indian cooking. Bay leaves come from the bay laurel tree and have a distinct aroma and flavor. Bay leaves are used as a whole in Indian curries and gravies during the cooking process. They contribute a subtle, earthy flavor and aroma to the dish.

Bay leaves are an important ingredient in pulao(pilaf), biryanis and other rice dishes. They are also used in Indian soups and stews to enhance the overall flavor of the broth. Wherever used, these leaves contribute a subtle, earthy flavor and aroma to the dish.

Nigella seeds have a distinct flavor that is a combination of onion, oregano, and black pepper. Nigella seeds are frequently used in the tempering process (tadka) at the beginning of cooking, such as in the preparation of vegetarian and lentil-based dishes.

Nigella seeds are sometimes added to flavored rice dishes, such as pulao or biryani, to provide an aromatic and savory element. Nigella seeds are also a common ingredient in pickles and chutneys. They contribute a unique flavor and complement the other spices in these condiments.