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FAQ's
Every Indian kitchen has a box of masala which contains 7 essential Indian spices and a combination of 7 spices (or herbs) is used in the preparation of most dishes. The masala box contains freshly collected whole spices or powdered spices.
The seven spices include - Dhaniya Powder (Coriander Powder), Garam Masala (Whole Spice Mix), Haldi (Turmeric Powder), Hari Elaichi (Green Cardamom), Lal Mirch Powder (Red Chili Powder) and Sabut Jeera (Cumin Seeds or Shahjeera).
A set of five herbs is also famous in the Indian cuisine and these five herbs are used in certain alternative recipes. These are known as Panch Phoron – that is used in recipes’ prepared particularly to soothe the digestive system and cure indigestion. Panch Phoron includes Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.
To understand Indian cuisine, you must learn about the signature Indian food spices and the traditional techniques of balancing them to craft a delicacy. The earthy, aromatic, slightly nutty pot of spices cooked with raw vegetables, lentils, cereals, or meat extract adds a depth of flavour exclusive to the dish. Experts are aware of the differences between various herbs used in different types of preparations.
For instance, they know cumin seeds are earthy and roast, coriander seeds bring in citrus flavours, fennels can get you a bright floral taste, cinnamon is slightly earthy and sweet, and cardamom is a game changer for all desserts.
All basic Indian spices contain distinctive fragrant oils which break down when they are exposed to heat. These herbs mixes are versatile, and they can be added to curry pastes, barbeque rubs, juices, salads, and desserts.
The traditional cooks employ definitive techniques to avoid pairing incompatible herbs together; for instance, mustard seeds are not added to desserts or milk-based recipes, but it is roasted and sauteed with rice-yoghurt to get smoky, tangy yoghurt rice. Raw yellow mustard paste is added to fish curries cooked in mustard oil, and a small amount of citrus ingredient is added to the preparation to soothe the excessively pungent flavour.
Turmeric must be added at the start of preparation, and mustard oil must not be added to prepared vegetable or lentil curries to avoid the strong, raw aroma. The seven basic Indian spices are dhaniya powder ( coriander Powder), garam masala(whole spice mix), haldi(turmeric Powder), hari elaichi (green cardamom), lal mirch powder(red chilli powder), sabut jeera (cumin seeds) and laung(clove).
These seven Indian food spices are used in almost all preparations. The best way to use the spices is to store them properly in airtight containers; otherwise, the flavour and aroma evaporate. Desserts made from jaggery or honey are spiced with cardamom and fennel seeds to enhance the taste. Also, you can find multiple varieties of spicy milk-based meals, some made from lentils and jaggery.
Here Is The List Of The Top 7 Indian Spices
1- Corinder (Dhaniya)- Corinder or Cilantro can be used as a green garnish, and the seeds can be roasted and powdered to balance the heat. In the traditional system, the foods are categorised into hot and cold, not on the basis of the temperature but the way the body responds when taken. For instance, green or red chilly, onion, hot peppers, garlic, alcohol and caffeine increase body heat and cause sweating.
If the body does not release the heat or if you take such foods in excess in hot weather, it can lead to body odour; alternatively, herbs such as cloves, cardamom and cilantro ( or coriander seeds) reduce body odour, so they are often added to hot spicy chilly and cream based foods to balance the heat.
Coriander is not just used in vegetables or meats; it can be made into a sweet bhog called Panjiri, where the seeds are roasted in clarified butter(Ghee) and blended into powdered form with grated coconut, almonds, and jaggery or sugar, a recipe that is served during Krishna Janmashtami in the temples as offerings to Krishna.
2. Garam Masala: Numerous different compositions of Indian food spices are part of garam masala, but most come with subtle sweetness, floral notes, and a hint of heat due to the presence of black peppercorns and dry red chillies. Cinnamon, nutmeg, and mace are dominant components in all varieties of garam masala.
The basic ones contain coriander seeds, green cardamom, black peppercorn, clove, nutmeg, mace, cumin seeds and ci namon. All herbs are roasted and ground into a powder format. Before infusing it into curries, it is added to water, oil or yoghurt to get a paste.
3. Cumin Seeds or Sabut Jeera (or Shahjeera)– Cumin and Coriander are a must-have spice combo. If you do not want to add complex spices, you can just use turmeric, cumin, and coriander powder to add earthy, mild flavours. These are low in heat and found in all chutneys, spicy foods, and curry blends. Roasted powdered cumin is added for additional fragrance on top of tangy recipes such as dahi bhallas, gol gappe and chaat. Shahjeera or Syah Jeera is a slightly different version of the same that comes in darker shades.
4. Haldi(Turmeric Powder): Turmeric, which is a distinct yellow colour, is added to most Indian lentils, vegetables, and curries. A pinch of turmeric intensifies the flavours of most dishes.
5. Hari Elaichi(Green Cardamom)—Whole green cardamom and seed powder are added to beverages and desserts. These are often added to sweets to balance the overwhelming feeling of saturation after a multi-course or high-fat meal. Further, you get a warm herbal, citrusy, spicy, and minty taste, which is not just impressive but also lightens up the mood, especially when consumed after lunch or dinner. At the same time, whole black cardamom has an intense impact, and it gives a smoky texture to meat, rice and chicken dishes.
6. Lal mirch powder(Red Chilli powder)—There are many varieties of red chilli powder added to everyday Indian foods. Some are spicy, and others are just red and diluted.
7. Laung(Clove) - Cloves are unopened flower buds that enhance the pungent zest to dish up the devour.
Nowadays, most Indian restaurants prepare the famous curries with red chillies, tomatoes, nuts and cream, but traditionally, basic masala paste was specifically ground for each variety of vegetable or meat; for instance, fish curries were cooked in chilly or citrusy gravies or coconut milk or mustard where cloves, cinnamon or cardamom are avoided. In contrast, the meats and biriyanis were infused with aromatic herbs such as cardamom, bay leaves and cinnamon.
Modern restaurants often create a nutty, rich, velvety tomato version of fish, chicken, meat, or everyday vegetables. Such nutty buttery onion, tomato, chilli, garlic, and ginger gravies with a large portion of garam masala are part of all get-togethers, unlike modern restaurants', traditional curries were flowy and soupy with intensely herbal flavours, where onion, nuts, creams, or tomatoes were excluded.
Street foods such as samosas, dahi bhalla, and chaat blends burst with spicy tangy zest. Topped with tamarind and green sauces, they present sweet, salty, crunchy, and savoury sensations. They are often prepared with green chillies, green coriander, and fresh mint, while the typical heating species are avoided in such foods.
The most common five Indian food spices used in Indian cuisine are called Panch Phoron, which is known to soothe the digestive system. It contains cumin, brown mustard, fenugreek, nigella sativa, and fennel seeds.
In most regional cuisines, Indian food spices such as cinnamon, cloves, fennel seeds, and coriander seeds are toasted and ground before use. A harmonious blend of herbs is chosen to avoid an intense, repelling aroma. Some milk-based beverages are made with cardamom and saffron, and acidic herbs are not added to such recipes. Essential Indian spices enhance the warmness of milk, yet you do not feel overwhelmed with the flavours of cream.
Indian food spices are added in the right portion to balance the external climatic heat. Cinnamon, cardamom, saffron, and nutmeg are added in a smaller amount than coriander powder or fennel in most recipes. Since the South Indian climate is known for high temperatures and humidity, foods are prepared with coconut milk and coconut oil instead of mustard oil.
Most essential Indian spices enhance the flavours of foods, herbs work as preservatives, and some herbs can be used to break down fat or protein. Herbs are classified into heating or cooling agents.
For instance, green cardamom can be used as a tea blend, whereas black cardamom with large dark brown pods is avoided in sweet dishes and only added to meat, lentils or vegetable curries. Green cardamom, ginger and cinnamon are comforting spices added to sweets and milk-based drinks with almonds and cashews.
Kashmiri recipes, such as Roganjosh, are made with only three herbs: red chilli, dry ginger powder, and fennel seeds (or powdered fennel seeds). It is considered a savoury dish presented for special occasions.
The classic meals were made from locally grown Indigenous biodiversity, vegetables and fruits collected as a medley of seasonal unripe beans, bananas, sweet potatoes, banana stems, lotus stems, coconuts and other delicacies designed to please the palates those invited to the in-house feast prepared by home cooks.
For everyday household meals, freshly picked greens, beans, lentils, and cereals (rice, wheat, maise, barley, and other regional fermented grains) were sauteed with a pinch of pepper, cumin, turmeric, mustard seeds, and coriander powder. A small amount of raw mangoes, tamarind, and chillies was added later to the preparation for additional sweet, sour, and tangy flavours.
Essential Indian spices are used to marinate foods before cooking, so the regular vegetable fry may not contain much spice, but butter, chicken, tikka masala, pulao, and kofta may contain a complex amalgamation of turmeric, garam masala, coriander, cumin, peppercorn, bay leaf, and others.
Indian everyday street foods, e.g. bhel puri, samosa, gol gappe, or breakfast dishes like kachori, paratha, dosa, pav bhaji or wada pave, kathi rolls, poha are made from simple chilly powder, dry mango powder, green mint, coriander powder and leaves, cumin and asafetida and boiled potatoes. One may not find cinnamon, clove, or cardamom in street recipes, but they are added to desserts like payasam, halwa(Kesari), and milk dishes.
Most street appetisers, deep-fried vegetable fritters, and snacks have tantalising tastes have local cultural influences. South Indian dosas, idlis, and vadas, often served with sambar, are made from regional sambar masala and have a unique composition.
Paneer, lentils, and rich, creamy, buttery curries are served for lunch or dinner, and they contain garam masala, ginger –garlic, tomato and chilly paste and also cinnamon, black pepper, clove, or cardamom are other species.
Spicy Indian food tastes are enhanced with cumin, turmeric, fennel, ginger –garlic and other herbs. The amount of spicy red chilli determines the spiciness, and you can get many levels of spiciness in the different types of red chillies, and you can choose it depending on the heat tolerance required.
Cayenne pepper and cloves have intense flavours, and they are rubbed on meats or fish for marination, but it may not increase the spiciness.
The most spicy is the Phaal curry prepared with the bhot jholakia chillies, which are the hottest in the world. Such a level of spiciness is added only to chicken or meat curries, not to vegetables or lentils. Most green vegetable preparations contain a small quantity of fresh green chillies, while red chillies powders are added to curries and soupy recipes.
Pork Vindaloo is another spicy recipe made from red chillies, cloves, cumin, black pepper, and other herbs that can take you on a fiery ride.
Some regional South Indian foods contain gun powder, which is basically lentil powder sprinkled over dosa or rice. It bursts with a spicy flavour and contains chillies, lentils, cumin seeds, and garlic. Some of the most spicy chillies are added to Kolhapuri, Rista (the Kashmiri recipe), and Andhra chilli chicken varieties. Kozhi curry is widely eaten in Kerala, and it is one of the spiciest curries of all.
Black pepper powder is sprinkled on certain recipes, but its sharpness is different from the typical red chilli.
Masala or spices are a blend of specific combinations used in the preparation of Indian meals. Spices are used to prepare curries with basic ingredients such as lentils, potatoes, spinach, or meat. The famous creamy, bright orange tomato-based curry tikka masala is spicier than butter chicken, but the preparation techniques are similar.
Some essential Indian spices are extensively used in kormas and kofta curries. Kormas are creamy, fragrant versions in which meat or vegetables are braised in coconut milk, and cashew or almond paste is added to the curry. One of the sweetest versions of korma with added flavours is navratan korma.
Malai kofta is another version of paneer potato dumplings served with a creamy, velvety sauce prepared from chillies, tomatoes, ginger, and garlic paste. It contains herbs with sweet flavours such as cinnamon, clove, or cardamom, turmeric, cumin, coriander, and golden pungent stigmas of saffron.
Indian spices list with names included –
1. Cumin(jeera): Cumin is an earthy, flavoursome spice used to prepare rice and vegetables. It is also combined with cardamom, coriander, and turmeric and added to meat dishes.
2. Nutmeg(jaiphal) and mace (javitri): Nutmeg is a warm, woody, intensely floral herb that is added to butter, steamed green vegetables, curries, and cakes.
3. Saffron (kesar) -It is collected from crocus flowers. It adds a yellow colour to recipes such as pulao and teas.
4. Mustard seeds (sarson dana)— Black and yellow mustard seeds are used in tempering with green chillies in most South Indian recipes. They bring a strong, smoky flavour to the table. In North India, raw mustard paste is added to vegetables or fish curries for a unique smoky flavour.
5. Kashmiri Red chilli powder (kashmiri lal mirch)— It is added to create a unique tangy red, yet not very spicy, texture. Fennel powder and red chilli powder are added to meat and dum aloo recipes.
6. Dry ginger powder (saunth)— Dry ginger or sauth gives a warm, zesty flavour to meals. It is added to gravies and soups to soothe the throat and make the meal feel warm, especially in cold climates.
7. Fennel powder(sauf)— Fennel seeds are added to many desserts, yoghurt-based Kashmiri Yakhni, and other recipes.
8. Asafoetida— A pinch of Asafoetida is added to many Indian recipes, as it is believed to enhance digestion. It is alkaline and aids in digestion.
9. Cloves (laung) – Cloves are warm, sweet, and aromatic, adding a complex flavour to the recipe.
10. Cinnamon sticks(dalchini) — They are used as savoury. They give a woody flavour when added to meat curries or rice biriyanis.
11. Cardamom(elaichi) - It adds sweet, floral notes to recipes. It can be green or black. Green is added to cakes, beverages, and desserts, and black to curries.
12. Caraway or Black Jeera (shahi Jeera) – Caraway seeds are added to meat and rice for a rustic, tangy, nutty flavour.
13. Bay leaves (tej patta)— Both clove leaves and bay leaves can be added to meal preparations made for a feast. They impart unique flavours, and they are often removed before serving. It is spicy and warming, often added to rice preparations, meat stews and casseroles.
14. Star Anise(badiyan)— Also known as Badiyan, it is added to rice preparations for a delightful twist in flavour.
15. Black pepper(kali mirch)— Black pepper is a versatile spice that adds a unique zest to oily fish, eggs, and vegetable curries.
16. Fenugreek seeds(methi)— Fenugreek seeds are nutty and earthy with a hint of bitterness. They are added to vegetable curries, pickles, and sambar.
17. Curry(Curry patta) - Curry leaves are prominently used in South Indian cuisine, and they impart an aromatic kick to the recipe.
18. Nigella sativa (kalonji): Nigella seeds add piquancy to dishes. They can be added to parathas or Indian curries.
19. Carom seeds(ajwain) – Caraway or Ajwain seeds are strongly flavoured and added to bread and lentils.
20. Dry raw mango powder (amchur) – It is a zesty, tangy powdered form of raw mango added to get a sweet-sour zing.
In most Indian kitchens, a masala box is used to store spices that are used in everyday cooking, and the seven most common spices stored in a Masala box are – cumin seeds, coriander powder, turmeric powder, mustard seeds, red chilly powder, garam masala and black pepper.
Curry leaves, grated coconut, tamarind, dry mango, whole red chillies, bay leaves and jaggery powder are often stored in different boxes to avoid contamination and to separate the herbs with a shorter shelf life. Honey, nigella sativa, fenugreek seeds, carom seeds, and black salt have a longer shelf life, but black salt can catch moisture, and it must be stored in a different box.
Another set of Indian food spices boxes contains nutmeg, cloves, cardamom, cinnamon, asafetida, and black pepper, which are not added to all recipes. Yet, they must be carefully stored in an airtight container because flavour evaporates quickly if they are left open for long.
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