Indian Spices: Guide & How to use them

Spices are the key ingredients for the delicious Butter chicken, mouthwatering Tikka masala, and finger-licking Vindaloo from your favorite Indian takeout restaurant. Where would Indian cuisine be without the authentic spices of their homeland?

Spices add the tarka to any meal! Without spices, your food would be bland and tasteless. So, let’s just say that spices are to food what water is to fish!

If you want to increase your knowledge of common Indian spices and their use, read on!

Spices in Indian, Pakistani, and Western Cuisine

Spices play a big part in eastern cooking, specifically Indian and Pakistani food. Many different types of spices are used here, each adding its own taste.
They often work together to create complicated flavors among other things. For instance, red chili powder can be as mild or hot as you want it depending on its degrees of spiciness while fenugreek seeds have their own distinct smell and taste; turmeric, garlic etc. are also well-known for curing properties.

Somehow, the spices in Western cuisine are still rather subdued, and they act as a means of raising or enhancing the flavor of a dish’s central ingredient. Cinnamon is an example that brings sweetness when added to desserts or any savory meal that has it added to it. On the contrary, black pepper, commonly referred to as ‘the king of spices,’ provides an acrid smell with warmth.

Key Indian Spices and Their Use

India is the land of spice and flavor. Indian cuisine is famous worldwide for its extravagant use of various spices, which add flavor, heat, color, and depth to all dishes.

The spices are often used in different combinations, making each dish unique and delicious.

Here are the most common and frequently used Indian spices.

Red Chilli Powder

Red chili powder is the most readily available and common Indian spice. It is in every pantry or spice cupboard in the country!

There are hundreds of different types of red chili powder. Your choice depends on your heat tolerance.

Kashmiri chilli powder is the mildest type, whereas Bhut Jolokia, or Ghost peppers, make the hottest.

Turmeric, Haldi Powder

Indian curries are famous for their rich saffron color. Haldi powder or turmeric is responsible for this beautiful color. Although used in very small amounts, it adds a deep color to any dish.

Turmeric is also a medicinal spice. It is anti-inflammatory and antioxidant. This is a staple spice in every Indian kitchen.

Coriander Powder, Dhania Powder

You can make coriander powder by finely grinding coriander seeds. It adds a strong, earthy, and tangy flavor and aroma. It is another staple spice used in almost all dishes.

Some dishes call for powdered coriander, while others use it coarsely crushed. Most people specifically add coriander powder to veggie dishes and curries with gravy or shorba.

You can also use coriander seeds whole. Spice rubs and marinations frequently use whole coriander seeds in the mix.

Garam Masala

Garam masala is the backbone of Indian cooking. All varieties of dishes across the Subcontinent frequently use it.

To make garam masala, you can combine various finely ground spices. The beauty is that you can use different quantities of the various spices according to your taste and preference.

Some of the spices that go into garam masala are: zeera (cumin), cinnamon, nutmeg, cardamom, tej pata, black peppercorn, and cloves. You can add other whole spices, too.

Making garam masala is easy: dry roast the combined spices, and grind to a fine powder.

You can add this garam masala to lots of dishes. My Murgh Channa and Channa Daal recipes are just two that call for it.

Cumin Seeds, Zeera

Cumin seeds look like caraway seeds, but their taste is very different. They are used in tarka, or tempering, for daal and other recipes.

When added to the oil or ghee for tarka, they sizzle, pop, and give off a delicious aroma. Cumin can also burn very quickly, so you must be careful while cooking with them.

Cinnamon, Dalchini

Cinnamon, also known as Cassia bark, is a common Indian spice. However, there are two types of cinnamon: Cassia and Ceylon. Ceylon is often less preferred due to its weaker and higher cost than Cassia.

I usually fry it at the beginning of any dish, and it adds a delicious woody and sweet flavor.

In many dishes, it is used as a ground powder. In Indian cuisine, we can use it in both sweet and savory meals.

Green Cardamom, Choti Ilaychi

Green cardamom, or choti elaichi, is one of the most versatile Indian spices. It is used in many savory and sweet dishes and has a uniquely different aroma.

People use it extensively in the Subcontinent, although it is notorious for having a bitter taste.

When using green cardamom, I fry it first before adding any other ingredient. This helps release its flavor.

Black Cardamom, Bari Elaichi

Black and green cardamom have very similar flavors. However, there is a key difference. Black cardamom pods are roasted over a flame to give them a dark color and smoky flavor.

Black cardamom is also an irreplaceable spice. I mostly use it in savory dishes such as Biryani, pulao, or keema.

Fenugreek, Methi

If there is ever a scent unique to India, it has to be fenugreek or methi. The fenugreek seed is bitter, but the leaves have a mild flavor. You could even call this a herb!

When added at the end of cooking, it gives a delicious aroma to any savory dish. Home cooks and chefs use it frequently in meaty dishes.

Mustard Seeds, Rai

Mustard seeds come in different colors: red, yellow, or brown. Whatever the color, mustard seeds are another favorite among Indian spices.

Frying the seeds for a few minutes helps release their aroma. Mustard seeds give a sharp and nutty flavor and add to the curry flavor of savory dishes.

Cloves, Laung

Laung or cloves are a popular Indian spice. Cloves are used frequently while cooking Biryani, Qorma, or meaty dishes. They have a very overpowering flavor, so it’s best not to use too much. I add only about 3-4 cloves in most of my dishes.

I use cloves in savory meals, but some desserts also call for cloves.

Nutmeg, Jaifal

Nutmeg looks like a hard walnut in the shell. While cooking you can either shave it or grind it and use it as a powder. I sometimes leave it whole and discard it after I’m done cooking.

Qorma is one of the dishes flavored with nutmeg. Garam masala also contains ground nutmeg.

Mace, Javitri

Nutmeg seeds are encased in a dried, leaf-like structure called mace, so their flavors are very similar. However, mace is much stronger than nutmeg. Even one single leaf of mace is enough to spice a dish.

Carom, Ajwain

People often confuse carom with thyme. It has a very strong taste, and each tiny seed of ajwain is very strong, so be very careful when using it!

I usually grind it and use it as a powder. Several savory dishes, such as Fish Curry, or snacks like Pakora and samosa, can be enhanced by adding them.

Ajwain is also added to tarkas for daal recipes.

Fennel, Saunf

Fennel or saunf has a range of different uses in Indian cuisine. Saunf is used to flavor curries, desserts, and teas. It is quite similar in aroma and flavor to Star Anise. Saunf also has medicinal use. It’s helpful for people suffering from anemia or stomach problems.

Star Anise

Star anise has a taste similar to fennel. I use it to prepare garam masala and several chutneys and curries.

You can steep it in hot water to make a healthy and delicious tea.

Black Pepper

Who doesn’t know the flavour of black pepper? People use it worldwide making it a common spice. Black pepper has a unique kick you can taste before tasting any other flavor. Its heat is unique and earthy.

Curry Leaves, Curry Patta

Another tarka spice or herb is curry leaves.  Curry leaves taste best when used fresh instead of dried. I like to let the leaves sizzle in hot oil for a few minutes before adding the next ingredient.

The leaves add a sharp almost acidic flavour to any curry.

Tez Patta

You can compare Tez patta to the Bay leaf. It is used in much the same way, too. I like to add Tez patta at the start of cooking and remove it when the dish is complete. I love adding it to the Tarkas for Daal recipes.

Garlic, Lehsun

You might be asking yourself if garlic is a spice. No, it’s not. But, it is so widely used in Indian cooking that I had to include it in this list! Most people always have a garlic and ginger paste jar in their fridge.

Garlic is a staple Indian ingredient. It’s added to meat to reduce the odor and veggies to add more flavor.

Ginger, Adrak

Ginger and garlic are used together in most Indian recipes. It can be used dried or fresh. In the popular ginger-garlic paste, the ratio of ginger is kept less than that of the garlic. This is because ginger has an overpowering taste.

Ginger also has great medicinal value. It is an anti-inflammatory to treat throat infections, reduce indigestion, and improve overall health.

Mango Powder, Aamchoor

Aamchoor, or mango powder, is made from sun-dried mangoes. The mangoes are ground to a fine powder. When used in any recipe, it gives a delicious sour taste. It is used in chaats, samosa fillings, and naan fillings.

How to Use Indian Spices During Cooking

Marination

In Indian cuisine, marinations of all types usually begin with yogurt as the base. I often flavor the yogurt with spices like red chili powder, turmeric, coriander powder, and cumin. Recipes such as Chicken tikka, Butter chicken, and Kachay Keeme ke Kebab all use a range of different spices for an authentic taste.

Frying

Several recipes call for frying the spices in oil before adding any other ingredient, which allows the spices to become fragrant.

Adding Spices to the Gravy

I add spices to the tomatoes and onions when making a curry. Then, I let the gravy simmer for about 8-10 minutes. The spices added at this stage usually include red chili powder, turmeric, coriander powder, and salt. At this stage, you can also add garam masala. You can also add it at the end if you prefer.

Pakistani Spices

If you are not familiar with Asia, Pakistan, and India are neighbors. Since both countries have a long history, they have several similarities—and food and drink are one of them!

Both Pakistan and India have very similar food. Maybe the key difference between both is that most Indians are vegetarians, while Pakistani folk love meat!

Therefore, the spices used in Pakistani cooking are almost identical to the ones used in Indian foods. Some of these are:

• Turmeric or haldi
• Red chilli powder
• Red chilli flakes
• Coriander powder
• Mace
• Nutmeg
• Cloves
• Green cardamom
• Black cardamom
• Bay leaves
• Curry leaves
• Garam masala

You get the idea!

How to Use Pakistani Spices During Cooking

Adding Spices to Gravies/Shorba

Gravies or curries are the most commonly cooked meals in Pakistan. Spices are added to the masala after the onions and tomatoes have been fried and broken down. This mixture of onions, tomatoes, and spices is the masala or the base for all gravies and shorbas.

The spices add taste and depth to the dish. After being added to the masala, they are simmered on low heat to release their taste and aroma.

Adding Spices to Tarka

A tarka is the tempering added to deals at the end of cooking. This usually consists of onions, whole spices, and some crushed spices, which are tempered in ghee and then added to the cooked daal.

The spices and ghee add a unique flavour to the daal.

Western Spices

It’s common knowledge that Asia has always been the land of exotic spices! Western cooking lacked flavor until spices were first introduced in the 1600s.

Western and European cuisines generally use very few spices, allowing the flavor of the main ingredients to shine through. Furthermore, several herbs are also used in Western cooking.

Key Western Spices and Their Use

Can you imagine how boring Western cuisine must have been without spices and herbs?

Today, they are a vital part of all food. Although you may not notice them, they add much-needed flavor and depth.

Every dish contains spices and herbs. Without these ingredients, food would be bland and tasteless. Here’s a list of the leading spices used in Western cooking.

Salt & Pepper

Salt and pepper are the most common and oldest seasonings in the West. They balance salt and spice perfectly; you cannot flavor any dish without them. In fact, people call black pepper powder the ‘king of spices.’

AllSpice

Don’t get confused by the name. Allspice is not a mixture of spices. It is a dried berry or fruit. We can use it whole or ground.

Several savoury and sweet dishes call for allspice. Furthermore, it can be used to make drinks, too.

Cinnamon

Cinnamon comes in whole sticks or ground as a powder. Its sweet, pungent aroma pairs well with baked beans, sweet potatoes, fruit dishes, cakes, cookies, and desserts. But, whenever using cinnamon, be sure not to add too much so as not to overpower the dish with it.

Cloves

Cloves come whole and ground. They have a zesty, warm, sweet aroma. There are several ways to use cloves.

Marinades, stocks, sauces, meat, and barbecue dishes all use cloves.

Several sweet breads, cookies, and desserts also use them.

Coriander

We can use coriander fresh, dried, or ground to a fine powder. It has a slightly lemony flavour and a strong aroma. Gravies, curries, marinades, and meat dishes call for ground coriander.

Additionally, I often use coriander leaves as garnish.

Cumin

Cumin is made from dried seeds of a flowering plant related to parsley. It is used worldwide in various cultures. Cumin can be used both as a ground powder and whole.

It has a very earthy and musky flavour. It is used in curries and gravies.

Paprika

We dry and grind red peppers to make vibrant red powder paprika. The peppers can be red bell peppers, capsicum, or different varieties of red chili peppers, which is why paprika powder can have varying spice levels.

People use paprika for its color and flavor. More importantly, stews, marinades, soups, and meat and poultry dishes are enhanced by it.

Cayenne Pepper

Cayenne pepper is another variety of dried and ground red bell pepper. Although it is a variation of paprika, cayenne powder has a kick to it which paprika does not. It helps to add heat and spice. Soups, stews, marinades, and various meat dishes require cayenne pepper.

Basil

Technically, basil is a herb. But, it is used widely across different cuisines. In Western cuisine, we most frequently use sweet basil from among the many basil varieties.

Furthermore, basil is an important part of Italian cooking. From pesto to salads, pizzas, and pasta, countless dishes use basil.

 Thyme

Thyme is an equally important herb in French and other European dishes. Its earthy flavour pairs well with meat and poultry. Many different tomato sauces and soups also call for thyme.

Moreover, thyme combines well with other herbs, such as oregano, rosemary, and basil.

Oregano

Oregano is probably one of the most famous herbs. It is widely known for its use as a pizza topper. It has a mellow and earthy aroma and adds a unique taste. But it isn’t only used as a topping on pizza; it can also be added to fresh salsa or salads, burritos, and enchiladas, as well as to marinations of meat and poultry. It is also widely used in Mediterranean dishes.

Many Asians confuse oregano with Ajwain, but they are not the same. Ajwain, also known as carrom seeds, comes from a different species of plant.

Parsley

Parsley is another widely used herb. It is most often used fresh as a garnish, but it is also added to pasta, sauces, salads, meat dishes, and vegetables. Its peppery flavor goes very well with fresh vegetables and meaty dishes.

People believe they can substitute parsley for coriander, because of their similarity. But they both taste very different! Coriander leaves have a much stronger smell than parsley. In fact, basil, oregano, or thyme make a much better substitute for parsley than coriander.

Bay Leaves

Bay leaves most commonly flavor soups, stews, and brines. Dishes with extended cooking or simmering time release the bay leaf’s flavor.

Bay leaves have a very herby flavor, similar to thyme and oregano. However, many chefs also think they have a minty aroma.

Ginger

Root ginger or fresh ginger has an earthy flavour and adds a zesty kick. Ginger has many medicinal benefits, including being a brilliant antioxidant and anti-inflammatory.

I use ground ginger, fresh or dried, in marinades, soups, gravies, curries, and meat dishes. I also occasionally slice it thinly for garnish. When dried and ground, ginger becomes a spice.

Garliic

Where would we be without garlic? Garlic has got to be one of the most commonly used spices in the world. It’s been used as a seasoning for hundreds of years. It has an aromatic and slightly acidic taste

Western Spices and Their Use in Cooking

Marination

Marination is one of the most common steps of Western cuisine. Many meat, poultry, and vegetable recipes have a marinating process.

Marination lets the spices and herbs to release their flavor, and help make meat juicy and tender

Adding Spices to Soups and Gravies

Soups and gravies have a deep and complex flavor, which comes from the mixture of various spices and herbs.

Spices and herbs are added generously to soups and gravies to increase their flavor. Because soups and gravies usually cook for a long time, the flavor of herbs and spices can infuse well in them.

Adding Herbs as a Garnish or Topping

Cooks often use parsley, oregano, thyme, and several other herbs and spices as garnishes or toppings for salads, pasta, pizza, and various other dishes.

Fusion Cooking and Spice Blending

Fusion cooking, or fusion cuisine, is a unique addition to the culinary world. It is almost like ‘free-style cooking’ because it mixes elements from different parts of the world, making new dishes. Fusion cuisine is all about experimenting with different ingredients, techniques, and flavors to produce unique meals. 

For example, Asian-style pasta is a fusion dish. Pasta which is a well-known Italian dish, is combined with spices from Asia. The result? A delicious new meal!

Another example is Korean-style fried chicken, between burger buns, which gives a regular chicken burger a modern Korean twist!

Fusion cuisine is modern, hip, and fun. The possibilities for new tastes and dishes are endless!

Roasting Spices for Extra Flavor

Roasting spices is a culinary technique that adds extra flavor to your dishes. When you roast spices, the heat releases their essential oils, which are responsible for their aroma and flavor.

Benefits of Roasting Spices:

• Intensifies Flavor: Roasting helps intensify the flavor of the spices.
• Releases Oils: The heat releases the oils trapped inside the spices, which carry the essence of their flavor.
• Adds Depth: It adds a depth of flavor that raw spices cannot provide.

How to Roast Spices:

Choose Whole Spices: Whole spices retain natural oils better than ground spices.
Use a Dry Pan: Add spices to a cold pan without oil.
Medium Heat: Heat the pan over medium heat, stirring or shaking the spices often until they become fragrant.
Watch for Browning: Once the spices start to brown, remove them from the heat immediately to prevent burning.
Grind After Roasting: Let them cool, and then grind them.

Storage Tips

Spices should be kept in cool dark places at all times. Whole spices, however, have longer shelf life than ground ones, but after six months they lose their flavor. Never store spices near a heat source like a stove because they will quickly lose flavor.

Here are some tips for storing spices so they retain their flavor best:

• Airtight Containers: Store spices in air-tight containers.
• Reduce Air Space: If you buy bulk, transfer to a smaller jar to minimize air exposure.
  Dark Jars: Store them in darker-colored jars to protect spices from light.
  Cool, Dry Place: Keep spices in a dark, cool, dry space away from heat sources like the stove.
  Avoid Moisture: Never sprinkle spices directly from the container over a steaming pot, because they can become moist and lose their flavor.

Conclusion

I hope this in-depth post on spices from all over the world has given you all the information you need to use the hundreds and thousands of spices available to us!

You can always experiment with different flavorings, spices, and herbs to find what taste you find best.

Spices, seasonings, and herbs are a treasure trove of mouthwatering flavor! Follow my recipes from various cuisines to explore and enjoy various flavors and seasonings!