List of Pakistani spices

List of Pakistani Spices

Pakistani cuisine is known for its rich and diverse flavors, which are largely attributed to the use of various spices. This article provides a comprehensive list of spices commonly used in Pakistani cuisine.

Spices

Cumin (Zeera)

Cumin is a common spice in Pakistani cuisine, used in a variety of dishes for its distinctive aroma and flavor. It is often used in the preparation of curries, biryani, and pulao.

Coriander (Dhania)

Coriander is another staple spice in Pakistani cuisine. Both the seeds and leaves are used in cooking for their unique flavor. It is commonly used in curries, chutneys, and marinades.

Turmeric (Haldi)

Turmeric is a bright yellow spice that is used for its color and medicinal properties. It is a key ingredient in many Pakistani dishes, including curries, stews, and rice dishes.

Red Chili Powder (Lal Mirch)

Red Chili Powder is used to add heat and color to Pakistani dishes. It is a key ingredient in many curries, stews, and grilled meats.

Garam Masala

Garam Masala is a blend of several spices, including cumin, coriander, cardamom, cinnamon, and cloves. It is used to add warmth and depth of flavor to a variety of dishes.

Cardamom (Elaichi)

Cardamom is a fragrant spice used in both sweet and savory Pakistani dishes. It is often used in desserts, teas, and certain savory dishes like biryani.

Clove (Laung)

Clove is a spice with a strong, pungent flavor and aroma. It is used in a variety of dishes, including curries, pilaf, and desserts.

Black Pepper (Kali Mirch)

Black Pepper is used to add a mild heat and flavor to various dishes. It is commonly used in meat dishes, soups, and stews.

Fenugreek (Methi)

Fenugreek is a spice with a slightly bitter taste. It is used in the preparation of pickles, curries, and dals.

See Also

• Pakistani cuisine
• Indian spices
• List of herbs and spices

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