Essential Indian Spices

Spices are the foundation for Indian cooking. They can transform any dish into a tasty meal and give life to even the simplest ingredients.

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I frequently get questions on what spices to use for Indian cooking and I hope this quick guide with a list of spices and their uses will be useful to everyone. My spice cabinet is filled with all sorts of spices but there are a few main spices that I often reach out for.

If you have followed my recipes, you probably already know that I pretty much use the same 4 to 6 spices for Indian cooking. The most essential Indian spices usually go in my spice box AKA "Masala Dabba".

What is a Masala Dabba?

A circular spice box, often found in many Indian homes has 6 to 7 basic spices. The assortment of spices included in the spice box varies not only from region to region but also from family to family.

When I first learned Indian Cooking, my mom gave me my first spice box with seven spices. Some of these are whole spices like cumin and mustard seeds, some in powder forms like red chili and turmeric, and one spice blend which is the quintessential garam masala.

And I know that many of you are wondering where did I get this gorgeous masala Dabba, spice box from? This beautiful spice Dabba was gifted to me by a dear friend. She got it from Willams Sonoma Store a couple of years back but sadly they have been out of stock for a while now. You may want to consider this Stainless steel masala Dabba from amazon.

What spices go in my Indian spice box

Asafetida {Hing} - Dried and powdered tree resin, asafetida is an essential spice and is usually one of the first aromatics added to hot ghee or oil. Its raw, pungent smell mellows into a musky aroma, adding smooth, umami flavors to lentils, beans, and vegetarian curries. Just a pinch goes a long way. Hing often contains wheat flour, but gluten-free versions are also available.

Cumin {Jeera} - An essential ingredient in Indian cooking, cumin adds nutty, warm flavors and dimension to countless dishes. Whole cumin seeds can be added to tempering, and roasted and ground cumin is great for adding later in the cooking process. Cumin adds an earthy tone and body to soups, stews, daals, and curries. You can also add a pinch of ground cumin to plain yogurt for a nutrient and flavor boost.

Black Mustard Seeds {Mohri / Rai} - These pungent, nutty mustard seeds add flavor to many dishes, from curries to chutneys to pickles to salads. Drop them in hot oil and wait for them to crackle and pop to release their flavor.

Ground Turmeric {Haldi} - Ground turmeric is a bright, healing spice that adds a peppery-woody taste and a deep golden color to curries. It goes into everything from drinks to curries to stir-fried vegetables, and is even used for face masks!

Kashmiri red Chili Powder {Sukhi Lal Kashmiri Mirch} - Although there are many kinds of dry red chilies used in Indian cuisine, I prefer mild Kashmiri red chile, both whole and ground, which has a brilliant red hue that adds natural food coloring and smoky flavor to curries and sauces. Be mindful of the heat level when substituting other chili powder such as cayenne pepper for Kashmiri chili powder as you will have to adjust the amount you add substantially.

Ground Coriander {Dhaniya powder} - This versatile spice has a hint of citrus and adds earthy notes to Malabar curry, vindaloo, sambar, and rasam dishes. The whole coriander seeds (from the cilantro plant) are lightly toasted and then ground with other spices for several popular spice blends. Coriander powder is popular because it adds texture to dishes and can be tasted with each bite. Coriander is often paired with cumin for just the right flavors of earthiness.

Garam Masala - Literally translates to "warm spice mix" and it is the quintessential Indian Spice Blend. It gives warmth and depth to dishes and pairs perfectly with red or green chili for a hearty, aromatic flavor. Every region (and family) across India has its own version. My mother's garam masala recipe calls for twenty-one whole roasted spices and some of which can be hard to find. So she came up with this simplified 5-ingredient garam masala with a similar authentic flavor.

Eventually, when I started to cook more and more, I slowly bought more whole spices to add to my Indian spice pantry. These whole spices can be used as-is in recipes like pulao, biryani, etc, or can be used to make other spice blends such as sambar masala, vindaloo spice blend, chana masala, biryani masala, and even chai masala just to name a few.

I like to use glass mason jars to store these additional whole and ground spices that I frequently use in my cooking.

Additional Spices Used in Indian Food

Cassia Bark {Dalchini} -Cassia bark, with its delicately sweet flavor, is similar to cinnamon sticks. Dalchini adds earthy flavors to meat and curries and is essential in making spice blends. Cassia bark is also used in Indian cooking to add a layer of intensity to tea and hot chocolate. I have called for easier-to-find cinnamon sticks in the recipes, but if you do purchase cassia bark, it can be substituted.

Green Cardamom Pods {Elaichi} - green cardamom a sweet and aromatic spice, is a must-have in Masala Chai, Indian Desserts, and is equally critical for curries and pulao. When using the whole pod, it should be removed before consuming the dish. And for desserts, discard the outer pod and use a mortar and pestle to grind the seeds into a coarse powder.

Ground Cardamom {Elaichi Powder} - This heady ground spice adds the perfect aroma to breakfast recipes and desserts. Ground cardamom is particularly handy to use, as it can be simply sprinkled over dishes during or after cooking, allowing you to forgo the time-consuming process of breaking open the pods and grinding the seeds.

Black Peppercorns {Kali Mirch} -These berries, which grow on climbing vines, are native to southern India. The unripe green berries are harvested when they ripen and turn red and are then dried to what we commonly see in grocery stores. Black peppercorns, added whole or ground, impart intense aroma, depth, and heat to foods. This integral spice is used in seasoning blends, such as garam masala, and is a must-have in your pantry.

Dried Fenugreek Leaves {Kasoori Methi} - This fragrant dried herb has a slightly bitter taste but adds complex sweetness and that restaurant-style flavor to curries. It is often used in North Indian curries as a garnish along with cream. Just before adding the dried fenugreek leaves to dishes like butter chicken or mushroom masala, crush them between the palms of your hands to release the aromatics. There is no good substitute for these leaves; you can skip them in a pinch but never replace them with whole or ground fenugreek seeds, which have a different flavor profile.

Saffron {Kesar} -A must-have spice for Indian desserts, saffron, a crimson stigma from the saffron crocus, must be handpicked. Grown in the Kashmir Valley, it takes hundreds of thousands of stigma to produce a pound of saffron, making it the most expensive spice in the world. Saffron adds an intense aroma, a floral flavor, and a gorgeous golden color to curries, biryanis, and desserts. Here are some of my favorite recipes using saffron - Chicken Biryani, Cardamom and Saffron trifle, and Risotto!

Nutmeg {Jaiphal} - Inner seed of mace/jaipatri, sweet and aromatic nutmeg adds warm notes to sweet dishes. It pairs well with green cardamom and saffron. Some of the desserts that I love adding nutmeg are - Tilachi Poli, Puran Poli, Besan Ladoo and Ukadiche Modak

Cloves{ Laung} - These aromatic flower buds are harvested from the evergreen clove tree. They lend a slightly sweet yet pungent aroma to Indian cuisine. You’ll often find cloves paired with cinnamon and black pepper for a perfect spice blend.

Fenugreek Seeds {Methi dana} - These small mustard-yellow seeds are usually dry-roasted or fried in oil or ghee in a tempering (tadka) to reduce the bitterness. This bittersweet spice has an undertone of maple syrup and works really well with coriander, cumin, and red chile powder. Try adding just a small amount of fenugreek seeds to your tadka for lentils and fish curries that also use tangy tamarind.

Black Cumin Seeds {Shah Jeera} - With anise-like flavors, black cumin seeds are milder than regular cumin seeds and are used in making garam masala and rice dishes. Often confused with nigella seeds or caraway seeds, shah jeera has a smoky, earthy taste. In lieu of shah jeera, regular cumin seeds can be substituted.

Indian Bay Leaves {Tej Patta} - Tej Patta, which translates to “pungent leaves,” are Indian bay leaves that originate on the southern slopes of the Himalayas. They are an integral ingredient in many North Indian dishes and are very different from European laurel bay leaves. These olive-green leaves are larger with three veins running through them, and have a milder aroma, similar to that of cinnamon bark.

Fennel Seeds {Badi Shep}  - Fennel Seeds are sweet, anise-flavored morsels of flavor and can be used for cooking and also as an after-dinner digestive or mint.

Dry Mango Powder {Amchur}  - Amchur is a fruity sour ground spice made from unripe sun-dried mangoes. Amchur is frequently added to curries like chana masala as well as in the filling for popular parathas such as palak paneer paratha or aloo parathas for an earthy-tangy flavor.

Loving all the spices? Want to know a few more? Check out my mom's garam masala recipe with a lot more complex flavors and learn about some more spices such as star anise, mace, and black cardamom!

Where to buy Indian spices?

I often get questions about the best place to buy spices. I buy most of my Indian spices from local Indian grocery stores in New Jersey. Several grocery chains like Patel Brothers, carry spices from many brands and I like Swad, Deep, and Rani brands. I also love shopping at Kalyustan's a huge spice store in NYC.

Recently I have also bought spices from some online vendors and here are some of my favorite online resources:

• Rani Brand on amazon
• Penzeys
• Spicewalla

How to store Spices

Spices are best stored in air-tight containers away from direct sunlight. I have a dedicated spice drawer in my kitchen that I use to store my spice box and individual glass jars filled with extra spices. You can also store spices in cabinets or pantry as long as it's cool and dry.

Do spices expire?

Although spices do not go bad, over time they lose their potency which affects the flavors. Ground spices lose their flavor more quickly than whole spices. So it is a good idea to get whole spices in larger quantities and then make ground spices or spice blends in smaller amounts. Usually, ground spices stay good for 4 to 6 months and whole spices are good for a year.

This is all for now! I will keep updating with new spices as I experiment with them. Hope you find this essential Indian spice guide useful. Please do share it with your family and friends.

Ready to try some Indian recipes? Here are some recipes that I recommend you start with:

• Spicy Potato Curry - Batata Bhaji
• Simple Chicken Korma
• Authentic Chicken Biryani
• Easy Shrimp Curry
• Kheema Pulao

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