Spices Of India – India is a land of rich culture, exquisite food, and – most prominently – spices. From cumin to turmeric and cardamom, Indian spices have a distinct flavor unmatched in their intensity and complexity.
Let me help you take a tour of India’s many spices, discover the history behind their names, explore how they are used in cooking, and find out which places in India they are famous for!
History of Spices in Indian Cuisine
The history of spices in Indian cuisine is long and storied, dating back centuries to when the first traders arrived on the subcontinent. India was known for its spices long before the rest of the world caught on to their culinary and medicinal value—and today, these same spices are an integral part of Indian cooking.
Cumin, cardamom, cloves, and black pepper are just a few spices used in Indian cuisine for centuries. These days, however, there is an even wider variety of spices available to Indian cooks, thanks to the globalization of the spice trade. Turmeric, ginger, cinnamon, and nutmeg are common ingredients in Indian dishes.
No matter what combination of spices is used, they all play an essential role in giving Indian food its signature flavor. That’s why when you visit India, you’ll find that each region has its unique take on traditional dishes—all thanks to the different types of spices available in that area.
So next time you’re cooking up a curry or tikka masala at home, take a moment to appreciate the long history of these delicious spices—and the many different ways they can be used to create a truly authentic Indian meal.
SPICES OF INDIA
Here is a list of the Best 101 Spices In India
- Ajwain (Carom seeds): Used to add a spicy and slightly bitter flavor to dishes like pakoras, chutneys, and curries. It is also believed to aid digestion.
- Allspice: Aromatic spice that tastes like a blend of cinnamon, clove, and nutmeg. It is used in Indian dishes like biryani, garam masala, and meat stews.
- Amchur (Dried Mango Powder): Adds a tangy, sour flavor to chutneys, marinades, and meat rubs. It is also used as a natural tenderizer in meat dishes.
- Anardana (Dried Pomegranate Seeds): Used to add a sour flavor to dishes like chaat, salads, and chutneys. It is also believed to aid digestion.
- Asafoetida (Hing): Used as a substitute for onion and garlic in dishes like dal, vegetables, and pickles. It has a strong, pungent flavor and aroma.
- Bay leaves (Tej Patta): Used in biryanis, curries, and stews for their aromatic and slightly bitter flavor. It is also used in some Ayurvedic medicines.
- Black cardamom (Badi Elaichi): Used to add a smoky, earthy flavor to meat dishes like kebabs, curries, and biryanis.
- Black cumin (Shah Jeera): Used to add a nutty and slightly sweet flavor to biryanis, pilafs, and curries. It is also used to aid digestion.
- Black pepper (Kali Mirch) adds heat and a spicy flavor to dishes like curries, soups, and marinades.
- Caraway seeds (Shahi Jeera): Used to add a warm, slightly sweet flavor to dishes like biryanis, stews, and meat rubs.
- Cardamom (Elaichi): Used in sweet and savory dishes to add a floral and slightly sweet flavor. It is used in chai tea, desserts, and curries.
- Cayenne pepper (Lal Mirch): Used to add heat and bright red color to dishes like curries, sauces, and marinades.
- Celery seeds (Ajmoda): Used to add a slightly bitter and earthy flavor to dishes like vegetable stir-fries, pickles, and soups.
- Chaat masala: A blend of spices adds a tangy and slightly sweet flavor to Indian street foods like chaat, salads, and fruit.
- Chilli powder: A blend of ground red chilies adds heat and color to dishes like curries, soups, and marinades.
- Cinnamon (Dalchini): Used to add a sweet and warm flavor to dishes like desserts, biryanis, and curries. It is also used in some Ayurvedic medicines.
- Cloves (Laung): Used to add a warm, sweet, and slightly bitter flavor to dishes like biryanis, meat stews, and chai tea.
- Coriander (Dhania): Used in seed and leaf form to add a fresh and slightly sweet flavor to dishes like chutneys, curries, and salads.
- Cumin (Jeera): Used to add a warm and earthy flavor to dishes like dals, curries, and stir-fries. It is also used to aid digestion.
- Curry leaves (Kadi Patta): Used to add a slightly bitter and earthy flavor to dishes like curries, soups, and chutneys.
- Dill seeds (Suva Dana): Used to add a slightly sweet and tangy flavor to dishes like vegetable stir-fries, pickles, and salads.
- Fennel seeds (Saunf): Used to add a sweet and slightly anise-like flavor to dishes like desserts, biryanis, and vegetable stir-fries. It is also used to aid digestion.
- Fenugreek (Methi): Used in seed and leaf form to add a slightly bitter and nutty flavor to dishes like dals, curries, and vegetable stir-fries. It is also believed to have medicinal properties.
- Garam masala: A blend of warm spices like cinnamon, cardamom, and cloves used to flavor dishes like curries, stews, and biryanis.
- Garlic (Lehsun): Used to add a spicy and slightly sweet flavor to dishes like curries, sauces, and meat rubs.
- Ginger (Adrak): Used to add a warm and slightly spicy flavor to dishes like curries, marinades, and chai tea. It is also believed to have medicinal properties.
- Green cardamom (Choti Elaichi): Used in sweet and savory dishes to add a floral and slightly sweet flavor. It is used in desserts, chai tea, and curries.
- Ground nutmeg (Jaiphal): Used to add a warm and slightly sweet flavor to dishes like desserts, chai tea, and meat stews.
- Haldi (Turmeric): Used to add bright yellow color and slightly earthy flavor to dishes like curries, rice, and vegetable stir-fries. It is also believed to have medicinal properties.
- Jaggery (Gur): A natural sweetener made from sugarcane juice, used in desserts, chai tea, and vegetable stir-fries.
- Kalonji (Nigella seeds): Used to add a slightly bitter and nutty flavor to dishes like pickles, curries, and bread.
- Kewra water: A fragrant water made from pandanus flowers, used to add a floral and slightly sweet flavor to dishes like biryanis, desserts, and drinks.
- Kokum: Dried fruit adds a sour flavor to dishes like curries, chutneys, and drinks. It is also believed to have medicinal properties.
- Mace (Javitri): Used to add a warm and slightly sweet flavor to dishes like desserts, biryanis, and meat stews.
- Mango powder (Amchur): Adds a tangy, sour flavor to chutneys, marinades, and meat rubs. It is also used as a natural tenderizer in meat dishes.
- Mint (Pudina): Used in fresh and dried forms, adding a fresh and slightly sweet flavor to chutneys, salads, and raitas.
- Mustard seeds (Rai): Used to add a slightly bitter and spicy flavor to dishes like pickles, curries, and vegetable stir-fries.
- Nigella seeds (Kalonji): Used to add a slightly bitter and nutty flavor to dishes like pickles, curries, and bread.
- Nutmeg (Jaiphal): Used to add a warm and slightly sweet flavor to dishes like desserts, chai tea, and meat stews.
- Paprika adds a mildly sweet and smoky flavor to dishes like marinades, rubs, and soups.
- Peppercorns (Kali Mirch) add a slightly spicy and pungent flavor to dishes like curries, marinades, and vegetable stir-fries.
- Red chili powder (Lal Mirch) adds a spicy and pungent flavor to dishes like curries, marinades, and meat rubs.
- Saffron (Kesar): Used to add a sweet, floral flavor and yellow color to dishes like biryanis, desserts, and drinks.
- Star anise (Chakra Phool): Used to add a licorice-like flavor to dishes like desserts, chai tea, and vegetable stir-fries.
- Tamarind (Imli): Used to add a sour and slightly sweet flavor to dishes like chutneys, curries, and drinks.
- Thyme (Ajwain): Used to add a slightly floral and earthy flavor to dishes like soups, stews, and meat rubs.
- Turmeric (Haldi): Used to add bright yellow color and slightly earthy flavor to dishes like curries, rice, and vegetable stir-fries. It is also believed to have medicinal properties.
- Vanilla: Used to add a sweet and floral flavor to desserts, drinks, and baked goods.
- White pepper (Safed Mirch): Used to add a slightly spicy and pungent flavor to dishes like soups, stews, and meat rubs.
- Ajwain (Carom seeds): Used to add a slightly bitter and pungent flavor to dishes like parathas, bread, and vegetable stir-fries. It is also believed to aid digestion.
- Asafoetida (Hing): Used to add a pungent and slightly earthy flavor to dishes like curries, dals, and pickles.
- Black salt (Kala Namak): Used to add a slightly sulfurous and smoky flavor to dishes like chaat, raitas, and chutneys.
- Caraway seeds (Shahi Jeera) add a slightly sweet and earthy flavor to dishes like biryanis, bread, and meat stews.
- Cinnamon (Dalchini): Used to add a sweet and slightly warm flavor to dishes like desserts, chai tea, and vegetable stir-fries.
- Cloves (Laung): Used to add a warm and slightly sweet flavor to dishes like curries, biryanis, and meat stews.
- Coriander seeds (Dhania): Used to add a slightly sweet and nutty flavor to dishes like curries, marinades, and vegetable stir-fries.
- Cumin seeds (Jeera): Used to add a warm and slightly earthy flavor to dishes like curries, dals, and vegetable stir-fries.
- Dried ginger (Saunth): Used to add a warm and slightly spicy flavor to dishes like teas, marinades, and meat rubs.
- Epazote (Vilayati Ajwain): Used to add a slightly bitter and spicy flavor to dishes like beans, soups, and stews.
- Fennel seeds (Saunf): Used to add a sweet and slightly licorice-like flavor to dishes like desserts, teas, and meat stews.
- Fenugreek seeds (Methi): Used to add a slightly bitter and nutty flavor to dishes like curries, dals, and vegetable stir-fries.
- Garam Masala: A blend of spices, including cinnamon, cardamom, cloves, cumin, and coriander, used to add a warm and complex flavor to dishes like curries, biryanis, and meat stews.
- Garlic (Lehsun): Used to add a pungent and slightly sweet flavor to dishes like curries, marinades, and meat rubs.
- Green cardamom (Choti Elaichi): Used to add a sweet and slightly floral flavor to dishes like desserts, chai tea, and meat stews.
- Kachri powder: Used to tenderize the meat and add a slightly sour flavor to dishes like curries, marinades, and meat rubs.
- Kalonji (Black cumin seeds): Used to add a slightly bitter and spicy flavor to dishes like naan bread, pickles, and vegetable stir-fries.
- Kasuri methi (Dried fenugreek leaves): Used to add a slightly bitter and nutty flavor to dishes like curries, dals, and vegetable stir-fries.
- Mango powder (Amchur): Used to add a sour and slightly sweet flavor to dishes like chutneys, curries, and marinades.
- Mint (Pudina): Used to add a cool and slightly sweet flavor to dishes like chutneys, raitas, and teas.
- Mustard seeds (Sarson): Used to add a slightly bitter and spicy flavor to dishes like pickles, marinades, and vegetable stir-fries.
- Nigella seeds (Kalonji): Used to add a slightly bitter and spicy flavor to dishes like naan bread, pickles, and vegetable stir-fries.
- Nutmeg (Jaiphal): Used to add a warm and slightly sweet flavor to dishes like desserts, chai tea, and vegetable stir-fries.
- Onion seeds (Kalonji): Used to add a slightly bitter and spicy flavor to dishes like pickles, bread, and vegetable stir-fries.
- Pomegranate seeds (Anardana): Used to add a sour and slightly sweet flavor to dishes like chutneys, curries, and marinades.
- Poppy seeds (Khus Khus): Used to add a slightly nutty and earthy flavor to dishes like curries, bread, and desserts.
- Rock salt (Sendha Namak): Used in fasting dishes, rock salt is a less refined salt that is slightly less salty than regular table salt.
- Rose petals (Gulab): Used to add a sweet and floral flavor to desserts, teas, and drinks.
- Sichuan pepper (Timur): Used to add a slightly citrusy and numbing flavor to dishes like soups, stews, and meat rubs.
- Yellow mustard seeds (Pili Sarson): Used to add a slightly bitter and pungent flavor to dishes like pickles, marinades, and vegetable stir-fries.
- Star Anise (Chakra Phool): Used to add a warm and slightly sweet flavor to dishes like curries, biryanis, and meat stews.
- Tamarind (Imli): Used to add a sour and slightly sweet flavor to dishes like chutneys, curries, and marinades.
- Thyme (Ajwain): Used to add a slightly minty and earthy flavor to dishes like meat stews, soups, and vegetable stir-fries.
- Turmeric (Haldi): Used to add bright yellow color and a slightly bitter and earthy flavor to dishes like curries, rice dishes, and vegetable stir-fries.
- White pepper (Safed Mirch): Used to add a slightly spicy and pungent flavor to dishes like white sauces, soups, and marinades.
- Bay leaves (Tej Patta): Used to add a slightly floral and earthy flavor to dishes like soups, stews, and meat rubs.
- Caraway seeds (Shahjeera): Used to add a slightly nutty and earthy flavor to bread, rice dishes, and vegetable stir-fries.
- Carom seeds (Ajwain): Used to add a slightly minty and earthy flavor to dishes like bread, vegetable stir-fries, and chutneys.
- Celery seeds (Ajwain): Used to add a slightly bitter and earthy flavor to dishes like pickles, marinades, and vegetable stir-fries.
- Cinnamon (Dalchini): Used to add a warm and slightly sweet flavor to dishes like desserts, chai tea, and meat stews.
- Cloves (Laung): Used to add a warm and slightly sweet flavor to dishes like desserts, chai tea, and meat stews.
- Coriander seeds (Dhania): Used to add a slightly sweet and citrusy flavor to dishes like curries, rice dishes, and vegetable stir-fries.
- Cumin seeds (Jeera): Used to add a slightly nutty and earthy flavor to dishes like curries, rice dishes, and meat stews.
- Curry leaves (Kadi Patta): Used to add a slightly citrusy and earthy flavor to dishes like curries, rice dishes, and vegetable stir-fries.
- Dill seeds (Suva): Used to add a slightly sweet and tangy flavor to dishes like bread, pickles, and vegetable stir-fries.
- Mace (Javitri): Used to add a warm and slightly sweet flavor to dishes like desserts, chai tea, and meat stews.
- Mustard oil (Sarson ka tel): Used as a cooking oil and flavoring in dishes like pickles, marinades, and vegetable stir-fries.
- Red chili powder (Lal Mirch): Used to add a spicy and slightly smoky flavor to dishes like curries, rice dishes, and meat rubs.
- Saffron (Kesar): Used to add a warm and slightly floral flavor and a bright yellow color to dishes like desserts, rice dishes, and drinks.
- White sesame seeds (Til): Used to add a slightly nutty and earthy flavor to dishes like bread, pickles, and stir-fries.
- Cassia bark (Darchini): Used to add a warm and slightly sweet flavor to dishes like desserts, chai tea, and meat stews.
- Galangal (Kulanjan): Used to add a slightly spicy and earthy flavor to dishes like soups, curries, and meat stews.
Conclusion – Spices of India
Spices are a vital part of India’s culture and cuisine, and this tour has given us an insight into the incredible variety available across the country. From history to uses to famous names associated with them, we have explored a range of spices from all over India. We hope you have learned something new about some of your favorite spices and have been inspired to explore more flavors in your cooking!
