List of Indian spices

Last updated March 14, 2024

Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to curry leaves, commonly used in South India.

Below is a list of spices and other flavouring substances commonly used in India.^[1]

Image	Standard English	Notes
	Alkanet root	(Hindi: Ratanjot)
	Amchoor	Raw unripe mango is sun-dried and then ground to fine powder. (Hindi: Amchoorआमचूर)
	Asafoetida	Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic. Used as a tempering spice. (Hindi: Hingहिंग)
	Bay leaf, Indian bay leaf	Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have differences in taste. Used as a tempering spice. (Hindi: Tej Pattaतेज पत्ता)
	Black cardamom	Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice. (Hindi: Badi Elaichiबड़ी इलाइची)
	Black peppercorns	Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as a tempering spice. (Hindi: Kali Miriकाली मरी)
	Charoli	Also known as chironji, Cuddapah almond or almondette; a type of nut particularly used in making desserts. (Hindi: Chironjiचिरोन्जी)
	Capers	They are immature flower buds of Capparius spinosa, also known as caper berry. (Hindi: Kabraकब्र)
	Capsicum or bell pepper	(Hindi: Shimla Mirchशिमला मिर्च)
	Caraway seeds	Used as a tempering spice. (Hindi: Shahijeeraशाहजीरा)
	Carom seeds	Also known as bishop's weed, they are different from celery seeds and radhuni seeds Used as a tempering spice. (Hindi: Ajwainअजवायन)
	Cassia buds	Also known as Mesua ferrea; the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun. Used in Ayurveda for treating fever, vomiting, UTIs, migraines, etc. Also used in Chyavanprash. Used as a tempering spice.
	Char magaz	A mixture of four types of melon seed kernels (watermelon, cantaloupe, cucumber, pumpkin). (Hindi: Char Magazचार मगज)
	Cinnamon	Grown commercially in Kerala in southern India. Two types, cassia (common) and royal. Used as a tempering spice. (Hindi: Dalchiniदालचीनी)
	Citric acid
	Cloves	Kerala, Tamil Nadu, and Karnataka are largest producers in India. Used as Tempering Spice. (Hindi: Laungलौंग)
	Coriander seed	Also used in powdered form. Used as a tempering spice. (Hindi: Sabut Dhaniyaसाबुत धनिया)
	Cubeb or tailed pepper	Tastes of clove with added bitterness with a persistent mild numbing sensation (Hindi: Sheetal Cheeniशीतलचीनी/Kabab Cheeniकबाब चीनी)
	Cumin seed	Used as a tempering spice. (Hindi: Jeeraजीरा)
	Cumin seed ground into balls
	Curry leaf or sweet neem leaf	Foliage of the curry tree. Cannot retain flavour when dried. Only used fresh. (Hindi: Kari Pattaकरी पत्ता)
	Fennel seed	Used as natural mouth-freshener. Used as a tempering spice. (Hindi: Saunfसौंफ)
	Fenugreek leaf	(Hindi: Methiमेथी)
	Dry Fenugreek leaves	It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end. (Hindi: Kasuri Methiकसूरी मेथी)
	Fenugreek seed	Used as a tempering spice. (Hindi: Methi danaमेथी दाना)
	Garcinia gummi-gutta	Used in fish preparations in Kerala
	Garam masala	Blend of eight or more warming spices. Each family has its own recipe. (Hindi: Garam Masalaगरम मसाला)
	Garcinia indica	Used mainly in Maharashtrian Konkan and Gujarati cuisine. It has a sour taste with a faintly sweet aroma. (Hindi: Kokamकोकम)
	Garlic	(Hindi: Lassonलहसुन)
	Ginger	(Hindi: Adarakअदरक)
	Dried ginger	mostly powdered (Hindi: Sonthसोंठ)
	Green cardamom	Malabar variety is native to Kerala. Used as a tempering spice. (Hindi: Hari Elaichiहरी इलायची)
	Green chili pepper	(Hindi: Hari Mirchहरी मिर्च)
	Indian gooseberry	It is used in Chyavanprash. (Hindi: Amlaआंवला)
	Inknut	Also called haritaki. Used in Ayurveda for treating chronic ulcer, diarrhea, dysentery and piles. (Hindi: Haradहरड़)
	Jakhya	Also called dog mustard or wild mustard. Used in Garhwali and Kumaoni styles of cuisines. Tasteless and odorless when uncooked; earthy and crunchy when crackled in oil. (Hindi: Jakhyaजख्या)
	Black Stone Flower	It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine. (Hindi: Pathar phoolपत्थर फूल)
	Guizotia abyssinica	Kaaral/khuraasni/raamtill
	Liquorice powder	(Hindi: Mulethiमुलेठी)
	Mint leaves
	Rose petals
	Long pepper	Used in South Indian cuisines. (Hindi: Pippaliपिप्पली)
	Kaachri
	Mango extract
	Marathi moggu
	Yellow mustard seed	Used as a tempering spice. (Hindi: Sarsonसरसों)
	Brown mustard seed	Used as a tempering spice. (Hindi: Raiराइ)
	Naagkeshar	Used in Maharashtrian cuisine as one of the ingredients of godaa masaalaa. (Hindi: Nagkesharनागकेसर)
	Nigella seed	Gives smoky, nutty flavor; dry-roasted or used as a tempering spice (Hindi: Kalonjiकलौंजी)
	Nutmeg	(Hindi: jaayaphal जायफल)
	Mace	Mace is the outer covering of nutmeg nut and has a similar aroma. (Hindi: Javitriजावित्री)
	Panch phoron	This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices.
	Pomegranate seed	Dried and ground in the Middle East. (Hindi: Anardanaअनारदाना)
	Poppy seed	Very popular in West Bengal known posto, with no of Bengali cuisine, most popular Allu Posto (Hindi: Khas khasखसखस)
	Pandanus (Screwpine)	(Hindi: Pulao Pattiपुलाव पत्ति/ Annapoorna Pattiyaanअन्नपूर्णा पत्तियां)
	Radhuni Seeds/Wild celery	It is dried fruit of Trachyspermum roxburgianum. Mostly used in Bengali Cuisine. (Hindi: Ajmodअजमोद)
	Red Chili Pepper	(Hindi: Lal Mirchलाल मिर्च) Bhut Jolokia (Arunachal Pradesh, Assam, Manipur, and Nagaland). KashmiriMirch (Kashmir). Guntur Sannam (Andhra Pradesh). Jwala Chilli (Gujarat). Byadagi (Karnataka and Tamil Nadu). Ramnad Mundu/Gundu (Tamil Nadu and Andhra Pradesh). Dhani (Manipur and Mizoram). Kanthari (Manipur, Mizoram, Tamil Nadu, and Kerala). Warangal Chappatta (Telangana). Used as Tempering Spice.
	Saffron pulp	Actually, safflower concentrate
	Saffron	World's most expensive spice. Used for flavouring rice & desserts. (Hindi: Kesarकेसर)
	Sesame seed	Black Sesame seed (Hindi: Kala Tilकाला तिल) White Sesame seed (Hindi: Tilतिल)
	Star Anise	Exotic, Chinese-influenced flavours Used as Tempering Spice. (Hindi: Chakra phoolचक्र फूल)
	Sichuan Pepper	Also known as Teppal/ Tirphal. (Hindi: Tirphalतिरपाल)
	Tamarind	Provides tartness in South Indian curries. (Hindi: Imliइमली)
	Thymol/carom seed	Used as Tempering Spice. (Hindi: Ajwainअजवायन)
	Turmeric	It is used extensively in Indian cooking. It is also often used as a colourant. It has a warm, peppery taste with musky, earthy undertones. Raw Turmeric (Hindi: Kachi Haldiकच्ची हल्दी). Dry Turmeric (Hindi: Sukhi Haldiसूखा हल्दी). Ground Turmeric (Hindi: Haldiहल्दी).
	Gum Tragacanth	A thickener and coating for desserts
	White Peppercorns	Mostly used in white, cream based gravies/curries. (Hindi: Safed Mirchसफेद मिर्च)

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Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.

<span class="mw-page-title-main">Garam masala</span> South Asian spice mix

Garam masala is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Curry powder is a spice mix originating from British India, not to be confused with the native spice mix of garam masala.

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.

<span class="mw-page-title-main">Samosa</span> Fried or baked pastry with a savoury filling

A samosa is a fried South Asian pastry with a savoury filling, including ingredients such as spiced potatoes, onions, peas, meat, or fish. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas.

Pilaf, pilav or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.

Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.

Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.

Biryani is a mixed rice dish most popular in South Asia. It is made with rice, some type of meat and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables for the meat. Sometimes eggs and/or potatoes are added.

Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. The original Haleem, which is different from this variety, is an ancient Iranian dish served with wheat, meat, cinnamon, and sugar that remains popular in Iran. Popular variations of haleem include keşkek in Turkey, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; harisa in the Arab world and Armenia; halim in Afghanistan, Iran, West Bengal, in Mauritius and Bangladesh; and khichra in Pakistan and India.

Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.

Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.

Chicken curry or curry/curriedchicken is a South Asian dish originating from India. It is common in the Indian subcontinent, Caribbean, Arabian Peninsula, Southeast Asia, Great Britain, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Rājmā, also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of the regular diet in Northern India, Nepal and Punjab province of Pakistan. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. Rajma Chawal is kidney beans served with boiled rice.

Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.

Masala chai is a popular beverage throughout South Asia, originating in the early modern Indian subcontinent. Chai is made by brewing black tea in milk and water and then sweetening with sugar. Adding aromatic herbs and spices creates chai, although chai is often prepared unspiced.

Mutton curry is a dish that is prepared from goat meat and vegetables. The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean.

In Indian cuisine, dal, paruppu, or pappu are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.

Vada, vadai, wada, or bara is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.

References

↑ About Indian spices, "", Indian spices

External links

"Glossary Pakistani & Indian Spices (Masala)". Direct Advert Media LLC. Retrieved 2 October 2013.
Gantzer, Hugh; Gantzer, Colleen (2014). SpiceStory. Spices Board of India. ISBN 9789383098385.
Raghavan, Susheela (2006). Handbook of Spices, Seasonings, and Flavorings (2nd ed.). Hoboken: CRC Press. ISBN 9781420004366.

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[1] About Indian spices, "", Indian spices

[1]

List of Indian spices

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