List of Indian spices

List of Indian Spices

Indian cuisine is renowned for its diverse range of spices. These spices, known as masala in Hindi, are used individually or in combination to impart distinct flavors and aromas to various dishes. This article provides a comprehensive list of Indian spices, their uses, and their significance in Indian cooking.

Common Indian Spices

Turmeric (Haldi): Turmeric is a bright yellow spice derived from the root of the Curcuma longa plant. It is used for its color and earthy flavor in many Indian dishes, and has significant Ayurvedic medicinal properties.

Cumin (Jeera): Cumin seeds are used for their distinctive aroma and flavor. They are typically roasted or used in their ground form in a variety of Indian dishes.

Coriander (Dhania): Coriander seeds are used as a spice, while its leaves are used as a herb. It has a lemony citrus flavor and is used in a wide range of dishes.

Cardamom (Elaichi): Cardamom is a highly aromatic spice used in both sweet and savory dishes. It is also a key ingredient in masala chai.

Clove (Laung): Clove is a pungent spice used in a variety of dishes for its strong flavor and aroma. It is also used in traditional Indian medicine.

Black Pepper (Kali Mirch): Known as the king of spices, black pepper is used for its hot, pungent flavor.

Mustard seeds (Rai): Mustard seeds are used for their strong, pungent flavor. They are often used in tempering.

Fenugreek (Methi): Fenugreek seeds are used for their bitter flavor, while the leaves are used as a herb.

Asafoetida (Hing): Asafoetida is a resinous gum with a strong, pungent smell. It is used in small quantities to enhance the flavor of dishes.

Red Chili Powder (Lal Mirch): Red chili powder is used to add heat and color to Indian dishes.

Rare and Unique Indian Spices

Star Anise (Chakra Phool): Star Anise is used in biryanis and masala chai for its sweet, anise-like flavor.

Mace (Javitri): Mace is the outer covering of the nutmeg seed, and is used for its delicate flavor.

Nutmeg (Jaiphal): Nutmeg is used in sweet and savory dishes for its warm, sweet flavor.

Saffron (Kesar): Saffron is a highly prized spice used for its color and flavor in a variety of dishes, including biryanis and sweets.

Black Cardamom (Badi Elaichi): Black cardamom has a smoky flavor and aroma, and is used in savory dishes.

Fennel Seeds (Saunf): Fennel seeds have a sweet, anise-like flavor and are often used as a mouth freshener.

See Also

• Indian cuisine
• Ayurveda
• Masala chai
• Biryani

This is a non-exhaustive food and drink related list.