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Indian spices include a variety ofspices grown across theIndian subcontinent (a sub-region ofSouth 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, andcumin 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 withghee (Indian clarified butter) orcooking 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 inIndian cuisine that contains several spices blended together, whether dry or with agravy base. However, it also refers tocurry 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: Ratanjotरतनजोत) | |
 | Amchoor | Raw unripemango is sun-dried and then ground to fine powder. (Hindi:Amchoorआमचूर) |
 | Asafoetida | Intensely aromatic - flavor profile sometimes compared to that oftruffles andgarlic. Used as atempering spice. (Hindi:Hingहिंग, हिङ्ग) |
 | Bay leaf,Indian bay leaf | Both Indian bay leaf and bay leaf are similar and called Tejpatra or Tamalpatra (तमलपत्र) 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 Mirch काली मिर्च) |
 | Charoli | Also known as chironji, Cuddapah almond or almondette; a type of nut particularly used in making desserts. (Hindi:Chironji चिरौंजी) |
 | Capers | They are immature flower buds ofCapparius spinosa, also known as caper berry. (Hindi:Kabraकब्र) |
 | Capsicum orbell pepper | (Hindi:Shimla Mirchशिमला मिर्च) |
 | Caraway seeds | Used as a tempering spice. (Hindi:Shahijeeraशाहजीरा) |
  | Thymol/Carom seeds | Also known as bishop's weed, they are different from celery seeds andradhuni seeds Used asTempering Spice. (Hindi:Ajwainअजवायन) |
| Cassia buds | Also known asMesua ferrea; the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun. Used inAyurveda for treating fever, vomiting,UTIs, migraines, etc. Also used inChyavanprash. Used as a tempering spice. Hindi: (Maal-kangni मालकांगनी or Nagkesar नागकेसर) | |
| 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 | (Hindi: Nimbu Satनिम्बू सत) |
 | 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 ortailed 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 | (Hindi: Jeera Goli जीरा गोली) | |
 | Curry leaf orsweet neem leaf | Foliage of thecurry 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:Saunfसौंफ़, सौंफ) |
 | Fenugreek leaf | (Hindi:Methiमेथी) |
| DryFenugreek 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 (Malayalam: kudampuliകുടംപുളി)(Hindi: kudampuliकुदमपुली) |
 | 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:Lahsunलहसुन) |
.jpg) | Ginger | (Hindi:Adarakअदरक) |
 | Driedginger | Mostly powdered. (Hindi:Sonthसोंठ) |
 | Green cardamom | Malabar variety is native to Kerala. Used as a tempering spice. (Malayalam: Elamഏലം)(Hindi:Hari Elaichiहरी इलायची) |
 | Greenchili pepper | (Hindi:Hari Mirchहरी मिर्च) |
 | Indian gooseberry | It is used inChyavanprash. (Hindi:Amlaआंवला) |
_hanging_fruit_at_23_Mile%2c_Duars%2c_WB_W_IMG_5902.jpg) | Inknut | Also called haritaki. Used inAyurveda for treating chronic ulcer, diarrhea, dysentery and piles. (Hindi:Haradहरड़) |
 | Jakhya | Also called dog mustard or wild mustard. Used inGarhwali andKumaoni 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 | (Hindi: Ramtil रामतिल) | |
 | Liquorice powder | (Hindi:Mulethiमुलेठी) |
 | Mint leaves | (Hindi: Pudina पुदीना) |
 | Rose petals | (Hindi: Gulāb ke patte गुलाब के पत्ते) |
 | Long pepper | Used in South Indian cuisines. (Hindi:Pippaliपिप्पली) |
| Kaachri | (Hindi: Kaachri काचरी) | |
| Mango extract | (Hindi: Aam ka sat आम का सत) | |
| Marathi moggu | (Hindi: Kapok Bud कपोक बड, Marathi Moggu मराठी मोग्गु, or Semar सेमर) | |
 | Yellow mustard seed | Used as a tempering spice. (Hindi:Sarsonसरसों) |
 | Brownmustard seed | Used as a tempering spice. (Hindi:Raiराई) |
| Naagkeshar | Used inMaharashtrian cuisine as one of the ingredients ofgodaa 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. (Hindi: Panch Phoran पंचफोरन) |
 | Pomegranate seed | Dried and ground in the Middle East. (Hindi:Anardanaअनारदाना) |
 | Poppy seed | Very popular inWest Bengal knownposto, with no ofBengali cuisine, most popularAllu Posto (Hindi:Khas khasखसखस) |
| Pandanus (Screwpine) | (Hindi:Pulao Pattiपुलाव पत्ति/Annapoorna Pattiyaanअन्नपूर्णा पत्तियां) | |
| Radhuni Seeds/Wild celery | It is dried fruit ofTrachyspermum roxburgianum. Mostly used inBengali 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 asTempering Spice. |
| Saffron pulp | Actually, safflower concentrate. (Hindi: Kusum Ras कुसुम रस or Kusum Guda कुसुम गूदा) | |
 | 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 asTempering Spice. (Hindi:Chakra phoolचक्र फूल) |
| Sichuan Pepper | Also known as Teppal/ Tirphal. (Hindi:Teppalतेप्पल or Tirphal तीरफल) (Marathi: Tirphalतीरफळ) | |
 | Tamarind | Provides tartness in South Indian curries. (Hindi:Imliइमली) |
 | 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). |
| GumTragacanth | A thickener and coating for desserts (Hindi: Gond Katira गोंद कतिरा) | |
 | White Peppercorns | Mostly used in white, cream based gravies/curries. (Hindi:Safed Mirchसफ़ेद मिर्च or Dakhani Mirch दखनी मिर्च) |
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