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Indian Spices
Shop Spices
Shop Spices and
Flavorings
Our online
store carries over 100 spices and spice blends including whole Garam masala blend and
Panch Poran spice blend, mango powder and tamarind paste to add a sour taste to curries.
We have outlines below on how to use spices for Indian cooking.
Shop online for Spices and Flavorings from India
Indian
Pantry Spices
Below is a list of spices (and other flavoring substances) commonly used in India
Aadoo (Ginger)
Aamchur/Amchoor
powder, sour (Mango powder)
Achar (pickle)
Adrak -
Ginger
Ajmud (Celery or Radhuni seed)
Ajmoda (Parsley)
Ajwain (Carom
seed)
Amla (Indian gooseberry)
Anardana
(Pomegranate seed)
Bazil (spicepowder)
Badi Elaichi
- Black Cardamom
Badam (Almond)
Choti Elaichi
(Green cardamom)
Chakra Phool (Star anise)
Chironji (Charoli), a type of nut particularly used in making desserts.
Camiki (mango extract)
Dalchini
(cinnamon)
Dhania
(Coriander seed)
Dhania powder (Coriander powder)
Elaichi
(Cardamom)
Garam Masala (Spice mixture)
Gulab Jal (Rosewater)
Gur (unrefined sugar from the sap of the sugarcane or date palm)
Haldi/haldi
(Turmeric)
Hara dhaniya (Coriander)
Harad/hime (myrobalan chabulic)
Hari Mirch (Green chili)
Harre
Hing
(Asafoetida)
Imli (Tamarind)
Jaggery (unrefined sugar from sugarcane)
Jaiphal (Nutmeg)
Javitri (Mace)
Jeera (Cumin) seed
Jeera Powder
Jethimadh licorice powder
Kachra (Capers)
Kadipatta Curry Tree or Sweet Neem leaf
Kaju Cashewnut
Kala Namak or
Sanchal Black salt
Kali Mirch
(Black peppercorn)
Kalonji
Nigella seed
Kasoori Methi
(Dried fenugreek leaf)
Katira Gum (Gond Katira) or Tragacanth Gum.
Kebab Cheeni Allspice
Kesar Saffron
Kesar miri miri Saffron pulp
Khajur Dates
Kokum Garcinia indica
Khus Khus
Poppy seed
Kudampuli Garcinia gummi-gutta - Used in fish preparations of Kerala.
Lahsun (Garlic)
Lal Mirchi (
Red chili)
Lal Mirchi powder (Red chili powder)
Lavang
(Cloves)
Marathi Moggu
Methi leaves
(Fenugreek leaf)
Methi seeds
(Fenugreek seed)
Sarson Tel Mustard oil
Naaga Keshar
Namak (Salt)
Nimbu (Lemon)
Nimbu (Lime)
Pudina (Mint)
Pyaz or Ganda
(Onion)
Kali Mirchi (Black Pepper)
Panch Phoron
Phathar ke phool (Black Stone Flower)
Pilli Mirchi (Yellow Pepper)
Safed Mirchi (White Pepper)
Rai (Black
mustard seed)
Rai Kuria (cracked mustard seeds)
Ratin jot (Alkanet root)
Saji (na) phool (Citric acid)
Sarson (mustard seed)
Saunf/Sanchal
(Fennel seed)
Shahi Jeera (Black cumin seed)
Sirka (Vinegar)
Soa sag (Dill)
Sonth (Dried ginger powder)
Suwa or Shopa (Aniseed)
Taj (Cinnamon)
Tartri (Citric acid)
Tej Patta (Malabathrum)
Thippali (Kabab-chini, Java peppercorn)
Til (Sesame
seed)
Tulsi (Holy Basil)
Urad dal (Split Matpe or Beluga Beans))
Vanilla
Zaafraan (Saffron)
Menthulu (Fenugreek Seeds)
shitu (lima seed skin)
osmanli (onion peelings)
pudina (mint)
Deggi Mirch, Red Chilly powder (non spicy)
Indian
Spices
The mastery of Indian spices define Indian Cuisine. The Indian cook use
spices for color, aroma, and flavor and health - in virtually every dish. It is common for
Indian cooks to begin a recipe by frying whole and ground spices in ghee to release the
flavor. They also make a paste of spices by grinding them with a small amount of water.
Essential Indian Spices for Cooking
Turmeric: This colorful ground spice gives many Indian foods--especially grains and
sauces--their lovely golden orange color. It's often used in combination with other spices
(and sparingly), because it's a bit bitter.
Cardamom: Cardamom is aromatic and delicious in both sweet and savory Indian dishes, like
meat curries, rice dishes, and desserts. Cardamom coffee--made with cardamom pods, coffee
beans, milk and sugar--is an Indian treat. Indian cooks tend to prefer the delicate flavor
of unbleached green cardamom.
Garam Masala: A spice mixture is called a masala in India. There are many variations on
this blend, with each Indian cook developing his or her own unique recipe. The traditional
blend includes both hot and sweet spices, like cardamom, cinnamon, cumin, cloves, black
pepper, and nutmeg. In some areas, star anise and fennel are also included. Garam masala
is fairly strong, so use it sparingly at first. Sprinkle it--just before serving--over
meats, vegetables, and pulses.
Fennel Seeds: Cooks in North India use these tasty, licorice-like seeds to flavor meat,
chicken, and vegetables. You'll also find fennel in Bengali five spice. Fry the whole
seeds in oil, or roast and grind them. Indians also chew on the seeds to aid digestion and
freshen the breath after a meal.
Curry Powder: In India, the word curry is used for a flavorful dish of meats, fish, and/or
vegetables and a spicy sauce. Indian cooks generally make their own curry spice blends
from whole and ground spices to suit whatever dish they're preparing. You can make your
own, too, and so individualize your Indian dishes. But when you're in the mood for
convenience, a quality prepared curry powder will fit the bill nicely.
Cumin: A staple in North India, cumin is used for its strong flavor; it often plays
against the heat of chilies. Use ground cumin or fry the whole seeds in oil. They're also
often roasted and ground. Cumin is very popular in curries, raitas, salads, and chutneys,
and it's one of the spices in Bengali five spice.
Mustard Seed: Indian cooks in South and West India rely on mustard seed (often partnered
with chilies) for its strong, distinctive flavor. Often the seeds are fried in oil, which
gives them a nutty, rather than hot, taste. (The seeds pop when fried.) Brown mustard seed
is more potent than yellow, but either can be used in Indian recipes.
Asafoedita: This powerfully aromatic, distinctive spice--called "hing" in
India--is used to flavor Indian pickles and dhals, as well as other savory dishes. It's
often found alongside fenugreek. Fry just a pinch (it's potent) in hot oil, and then add
other ingredients.
Cayenne: Use cayenne to add warmth and the color of fire to any savory Indian dish or
spice blend. You may see it listed as red chili powder blend in Indian recipes. Use it
sparingly at first! Place a shaker of cayenne on the table, for those who like to pump up
the heat in their meals.
Chilies: These pungent peppers are used to enliven meats, vegetables, pulses (peas, beans,
and lentils), and dressings. They're found in curries, especially in South India. You'll
want to experiment with different varieties, for different effects.
Coriander: Indian cooks use coriander to add sweetness to recipes, especially in Southern
India. You'll find its cooling, slightly lemony taste in chicken, egg, and meat dishes, as
well as desserts.
Star Anise: Sweet and aromatic, star anise gives a licorice-like hint to curry blends and
garam masala. It's often found in Indian meat and poultry recipes. Try it in Indian soups
and stews, and with fruits.
Fenugreek Seeds: Excellent in vegetarian dishes, fenugreek seeds are found in Northern and
Southern Indian cooking. The seeds are strong and bitter, so use them sparingly. (They
become even more bitter if burned, so cook them carefully.) You'll find fenugreek in
pickled dishes, curries and curry powder blends, fish curries, sambar (a lentil stew) and
Bengali five spice.
Black Pepper: Before the introduction of chilies to India, black pepper was relied upon to
provide Indian food with its bite. Native to India, it's still a staple in Indian cuisine,
and you'll find it in most savory dishes.
Cinnamon: Delicious in coconut milk and with fruits and other beverages and desserts,
cinnamon is also used to add flavor and aroma to meat and rice dishes and chutneys.
Cinnamon is a key ingredient in the Indian spice blend garam masala. When using whole
cinnamon sticks in your Indian recipe, be sure to remove them before serving.
Cilantro: Used both as a garnish and flavoring in Indian foods, some say cilantro is an
acquired taste. If so, Indian cuisine can coax you. You'll find it in salads, sauces,
soups, and many other dishes. Its flavor is potent, but it diminishes some with cooking.
Cloves: Indian cooks often use whole cloves for flavor and aroma, with savory foods like
meat and with sweets, too. Many recipes call for whole rather than ground cloves; remember
to remove the whole cloves before serving your dish. Indians also use roasted and ground
cloves, and they suck on whole cloves to freshen the breath.
Nutmeg: In Indian cooking, nutmeg is often grated onto sweets. It's also found in the
spice blend garam masala. Nutmeg is similar to mace, but with a more delicate, sweet
taste.
Saffron: For unique color, flavor, and aroma, Indian cooks often include saffron in
light-colored dishes, like desserts and grain recipes. (Indian spiced rice, or biryani,
often contains saffron.) To release the flavor fully, very gently dry roast the exquisite
spice in a cast iron frying pan before adding it to your recipe.
Garlic: Garlic is a staple in most (but not all) areas of India. You'll find it in recipes
for curries, fish, poultry, and meat--often combined with onions and chilies. Most Indian
recipes call for fresh garlic, but for convenience you may want to stock up on dried
garlic flakes, powder and/or granules.
Ginger: Found mainly in North Indian cuisine, the sweet, warm, peppery taste of ginger
appears in coconut milk stews, chutneys, and fish, poultry, and meat curries. Grate your
own ginger root as needed, or use powdered ginger for convenience.
Onions: Onion are the basis of many curries, and they're found in much of India's cuisine
(though some sects prohibit the use of both garlic and onions). For convenience, stock up
onion flakes, granules and/or powder.
__________________________
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