There are numerous spices available in India, these include black pepper, cinnamon, cloves, cardamom, ginger and nutmeg. Different regions of India have specific preferences for certain spices. For example, Kerala prefers coconut, Bengal uses mustard seeds, Gujarat uses cumin seed, Madras uses curry leaves and Tamil Nadu uses red chillies. There are many spices used in Indian cooking, and many of them are familiar to people who cook at home.
40 Indian Spices List With Names:
| Black Pepper (Kaali Mirch) | Fenugreek leaves (Kasuri Methi) | Mustard Seeds (Sarson Dana) |
Pomegranate Seeds (Anar Dana) |
Gooseberry Grass Powder (Amla Powder) |
| Dried Mango Powder (Amchoor) | Star Anise (Chakri Phool) | Poppy Seeds (Khus Khus) | Mint (Pudina) | Cumin (Jeera) |
| Red Chili/ Pepper (Laal Mirch) |
Turmeric (Haldi) | Bay Leaf (Tej Patta) |
Pine nuts (chilgoza) | Garam Masala |
| Ginger (Adrak) | Garlic (Lehsun) | Basil Seeds (Sabja) | White Pepper (Safed Mirch) | Saffron (Kesar) |
| Black Cumin (Kalonji) | Cardamom (Elaichi) | Coriander Seeds (Sabut Dhaniya) |
Black Cardamom (Badi Elaichi) | Curry Leaves (Kari Patta) |
| Asafetida (Hing) | Cinnamon (Daalchini) | Holy Basil (Tulsi) | Coriander Powder (Dhaniya Powder) | Cassia Bark (Junglee Dalchini Chaal) |
| Nutmeg (Jaiphal) | Brown Mustard (Rai) | Carom Seeds (Ajwain) | Fenugreek Seeds (Methi Dana) |
Tamarind (Imli) |
| Fennel Seeds (Saunf) | Cloves (Laung) | Mace (Javitri) | Ginger Powder (Adrak Powder) |
Sesame Seeds (Til) |
What are top 25 Indian spices & How to use them?
1.Black Pepper (Kaali Mirch)
Kaali mirch is added in whole grain or powder form. The spices in this recipe add a unique flavor and aroma to the dish. Garam masala is a common spice used in Indian cuisine, and it is an essential variety. You will most likely feel the spiciness of black pepper first, rather than any other spicy ingredient. Black pepper is an excellent source of bone health, wound healing and metabolism. Eating freshly ground black pepper gives you more health benefits than not eating black pepper at all. The antioxidants, flavoring, essential oil, and other phenolic compounds found in this product protect your cells and boost digestive health.
Laal Mirch is a common name for spices. The chili powder is a key ingredient in making dishes more spicy, flavorful, and also adding an amazing red color. It helps to make the dish look more appetizing, and it has a natural food color that enhances the appearance. If you are looking for a recipe that contains a specific spice, you can adjust the ingredients accordingly. Red pepper plays a major role in the formation of red blood cells. It helps to reduce various heart diseases. Red chilli is a great natural pain reliever.
Ginger is an essential ingredient in many Indian curries, and it is used in a variety of Indian food. Many people enjoy using garlic because it has a variety of health benefits. Garlic can add a delicious flavour to any dish and make it more enjoyable.It is also used to help reduce gas in the intestines. It can help to settle sea sickness or nausea. Ginger is an excellent anti-inflammatory which means it can reduce swelling quickly and may be helpful in improving blood sugar levels.
4. Black Cumin (Kalonji)
Kalonji belongs to the Crowfoot family and is black in color. This dish is high in antioxidants and is used in many north Indian dishes. They are a popular spice and are used in many cuisines. Kalonji has been shown to be particularly effective in lowering cholesterol. Kalonji has protective effects on its antioxidant content and ability to reduce inflammation and oxidative stress.
To cook with hing is to cook with the most aromatic spices in the world. Hing is an aromatic element that is often used to add a raw and aromatic flavour. This spice is best used while cooking curries and lentils. This spice also adds a unique flavour to the recipe, and the best part is that only a handful of hing do the job! Hing is used as a remedy of gastrointestinal disorders such as gas, and abdominal distension. It helps with chest congestion and cough relief. Hing is a powerful antidepressant that can provide relief from stress-related headaches and chronic migraine.
6. Fennel Seeds (Saunf)
Fennel is a great addition to Indian Tarkaa, and is also an important ingredient in the flavourings of madras curry dishes. Fennel seeds is a flavorful and aromatic herb that belongs to the parsley family. Many people enjoy consuming this spice after a meal, It helps to improve digestion. Indian restaurants use fennel seed as post-dinner mint. It is delicious and has a ton of health benefits, like stimulating the release of nitrite which also helps to maintain blood pressure.
This is a common spice, and Indian cooking is incomplete without it! Haldi is a natural, bright yellow wood-like element. Turmeric powder is a flavorful spice with a warm, bitter, black pepper-like flavour and earthy, mustard-like aroma. This spice has great health benefits and a bright yellow colour that is unique among spices used in Indian cooking. A teaspoon is all that is needed for a dish. If used for health purposes, make sure to include a dash of black pepper in your recipes. Turmeric contains valuable bioactive compounds that have medicinal properties. It is a natural anti-inflammatory compound.
Lehsun has a strong, pleasant aroma and a robust taste, and marks their flavour. It cooks quickly and is unlikely to catch on fire. Garlic supplements are known to support the health of the immune system. Garlic may improve cholesterol levels and reduce the risk of heart disease
Elaichi is a fragrant and flavorful spice wrapped in pods. Many people love the flavour of elaichi in their pulao. It is excellently fried in hot oil at the beginning of the preparation of an Indian dish. The spice's high levels of antioxidants can prevent liver enlargement, anxiety, and even help you lose weight. Cardamom is used for bad breath and for oral health.
Cinnamon is a common ingredient found in Indian grocery stores. Cinnamon is usually fried whole at the beginning of an Indian dish, and left in. Dalchini has a slightly sweet taste. This spice is commonly used in many traditional recipes and drinks, so it is a great addition to your cooking repertoire. Cinnamon is a natural food preservative that has been shown to reduce blood pressure and increase insulin sensitivity. It can also lower blood sugar levels.
Its intense aroma is sure to add a great taste to any dish, and in moderation it can be a great addition. Adding too much flavoring will overpower other subtle flavors. You can find them in many dishes throughout India, including Biryanis and curries. They are a popular ingredient and are often enjoyed.Laung is a delicious addition to dishes with black pepper. Cloves may help promote oral health, which could help kill harmful bacteria.
Sabut Dhaniya is a versatile spice that can be used in many different dishes. Both sabut dhaniya and dhaniya powder are available in the market, and there are many different ways to cook them. This spice gives the dish a beautiful texture and is often added with cumin, which complement each other. This seed has a strong citrus and woody scent, and is often used in dishes like in Madras and Vindaloo. Grinding the seed just before adding it to a sauce results in the best flavor.
Holy basil is an easy herb to grow in the kitchen garden, and its leaves can be used to make a variety of dishes. Holy basil is a popular ingredient in hair and skin care products for its anti-inflammatory and antiseptic properties. Holy basil is a popular culinary herb used to add flavor to meats, fish, and chicken.Its strong aroma is best enjoyed fresh, but it can also be stored in the refrigerator for a few days.
14. Carom Seeds (Ajwain)
Ajwain looks similar to cumin seeds but has a strong scent. It has a strong herb smell and a taste that is a mix of oregano and anise. Carom is a common seasoning in breads in India, and it can be used in moderation to add a smoky flavor. It balances well with other assertive flavors like cumin seeds, mustard seeds, and cardamom. Carom seeds have powerful medicinal properties such as antifungal and antibacterial properties.
Anardana is a common souring agent used in Indian and Persian cuisine. It is a powerful flavor enhancer that can add a distinctive and delicious flavor to foods. Slow air drying makes it more molasses-like than fresh pomegranate, adding depth of flavor and brightness. While other spices are best used as finishing touches, anardana can be used to enrich a sauce or braising liquid for as long as you like. It only gets better with time.
Mint is used in a variety of ways for fresh leaves, paste, or dried form. Spearmint is the preferred variety for most culinary purposes. It imparts a characteristic earthy flavor that is often desired in these dishes. Dried mint is less desirable than fresh mint in recipes because it loses flavor and color over time. Mint is a great choice for people who are feeling sick, because it helps to alleviate cold and flu symptoms, and can help to reduce fever.
Black cardamom seeds have a similar scent to green ones, and they're one of the most essential spices on our list. The key difference is that before they are used in food, they are dried over a fire, which gives them a smoky flavor. Which has been used in many dishes.
Nutmeg is a common ingredient in Indian cuisine, and it is especially common in south Indian cuisine. When used in its whole form, a sharp knife can be used to shave it. Jaifal is an internal species of mace and has a sweet taste, it is paired with saffron most times that gives them a warm flavor. It is used in making many Indian dessert recipes and ice creams, so you can be sure that it will be delicious.
Fenugreek seeds are one of the main spices used in Indian cuisine, with a sweet, nutty flavor. Cooking can transform this bitterness into a sweetness and depth of flavor in saucy dishes. Whole fenugreek seeds can also be slightly crushed and used to make an herbal tea that is full of health benefits.
It always enhances the sour flavor in dishes. It's a common Indian seasoning, and it's extremely sour—making it a great addition to dishes. Amchoor is a key ingredient in many dishes for its tangy flavor and enhanced taste. It is always best to use this spice for the preparation of pickles, chutneys, spreads, and soups.
Cumin seed is a spice with a flavor profile that is a little like caraway or dill, and it is a staple of Indian cooking and curries. Cumin seeds are best used whole when frying in oil, and they add a delicious flavor to dishes. It can be used both as seeds and as powder. Jira is commonly added to lentils and vegetable dishes to give a nutty flavor.
There is no other spice as expensive as saffron. Its unique flavor and aroma make it a favorite among those who enjoy honey-based dishes. When ground, they produce a reddish-brown powder. saffron is used to color rice, sweets, puddings, sauces and soups in a bright yellow color. One pinch is enough to bring both color and flavor.
This herb is a popular flavor in South India and is often used in Southeast Asian cuisine. Although curry leaves are not a common ingredient in many cooking recipes, their subtle flavor is unmistakable and gives dishes a more robust flavor. You can try growing a curry leaf plant yourself, but make sure it's not the Mediterranean curry plant.
The pod contains a sticky pulp that encloses one to ten shiny black seeds. The pulp used as a flavoring for its sweet, sour, fruity aroma and taste is a common ingredient in many food products. The dried pods are available in some Indian stores. Tamarind water is a common treatment for bronchial disorders and a sore throat is usually improved by gargling.
25. Bay Leaf (Tej Patta)
In Indian cooking, Tej Patta is used in much the same way as European bay. It is a fragrant spice that is used to flavor dishes. It is included as a whole leaf and is usually cooked for the length of the dish, removed just before serving. Its aroma is reminiscent of cinnamon and cloves. Tej patta leaves are a common addition to North Indian dishes, and they are often fried with spices such as mustard seeds, cumin seeds, and cardamom pods. They are an important part of this cuisine.
What is an Indian spice box called?
The spice box custom, which is often passed down from family to family, is distinctly Indian. Despite the fact that the box and the contents of the box can differ significantly, there are a few basic spices that are found in every masala box. Indian spice boxes are a simple and effective way to store and access spices along with the kitchen storage containers used in everyday Indian cooking.The idea behind Indian spice boxes is that you keep them next to your stove. Masala dabbas are common in Indian households, and they always contain the six to seven essential spices. The spice box's contents vary from family to family, so you're sure to find something you like. Most spice boxes are made of stainless steel or wood. You can buy Indian spices and spice boxes online, and you'll have everything you need to season your food regularly.
How to clean Wooden spice box?
There is one type of wooden product that is very popular today- the Wooden spice Box. But do you know that it is essential to keep its cleanliness in order? Otherwise, the spice may become spoiled? Herbs during monsoon can often get damaged by moisture.Use Wet Clothes:
Many people clean the wooden spice box with a wet cloth. This shouldn't ever be done in the rainy season, because moisture doesn't let it dry quickly and spoils the spices. First, make sure to squeeze the cloth well. After this, clean the bottom of the box thoroughly. After cleaning the inside part, the box will be in the sun until it’s fully dry.
Use Vinegar:
You can use vinegar to get rid of the stains on the wooden spice box. for this- Prepare the mixture by adding two to three tablespoons of vinegar to a cup of water. Now let's get this box sprayed well inside and outside. We'll leave it for a while to let the mixture do its job. Clean it with a brush, wipe it with a clean cloth and keep it under the sun.
Conclusion:
Indian spices include a variety of spices that are indigenous to the Indian subcontinent. Different parts of India have different climates, which affects the spices that are grown there. India produces a variety of spices specifically from the regions in which they are grown. Spices are added in order of their most intense flavor, with lighter spices added last.There are numerous spices available in India, these include black pepper, cinnamon, cloves, cardamom, ginger and nutmeg. Different parts of India have different preferences for specific spices. Above is a 40 Indian spices list given for your preference. The spice box custom, which is often passed down from family to family, is distinctly Indian in nature.There is one type of wooden product that is very popular today- the Wooden spice Box. Most spice boxes are made of stainless steel or wood. You can buy Indian spices and spice boxes online, and you'll have everything you need to add flavor to your food regularly. There is now ample evidence that spices and herbs also have medicinal values.