These are some of the most commonly used spices in Indian Cusine. For the amateur cooks, We have mentioned each spice with a picture for you to easily understand that, and know the importance of that particular spice.

turmeric

Turmeric

Turmeric is used in powder form in almost all vegetable preparations.It adds color and is also used to preserve pickles for a longer period of time.

tamarind

Tamarind

Tamarind is used for preparation of certain vegetables such as eggplant which is naturally alkaline. It helps to balance the taste of some of the spicy hot dishes.

saffron

Saffron

Saffron is an expensive sweet spice. They are tiny red flowers of the saffron tree that are used in desserts. They are aromatic, taste good, and add color to the dish.

Red Chillies

Red Chillies

Red Chilies are very spicy and used in dry form. It is ground to a paste with other ingredients or sautéed lightly in oil and cooked with vegetables, it is also used as a garnish. The degree of spiciness varies depending on which part of India or the world it is from. Smaller ones are spicier than the bigger ones.

Poppy seeds

Poppy seeds

Poppy seeds are used in a few spice and sweet dishes.

Pepper

Pepper

Black Pepper is used as fresh seeds. Fresh black pepper is used in dishes for the spicy taste, split pepper that is not fine ground is used to garnish our soups as well. It lists among the top for its healing properties.

Nutmeg

Nutmeg

Nutmeg is a taste enhancer and used in desserts. Just a pinch is what is usually recommended for use on any preparation.

Nigella seeds

Nigella seeds

part from being a wonderful medicine, kalonji is a superb spice, used to flavour a variety of traditional dishes including pickles.

Mustard

Mustard

Mustard seeds are used to garnish. It has a good taste and aroma.

Mint

Mint

Mint is used to make chutneys all over India. High in medicinal properties.

Melon seeds

Melon seeds

The melon seeds are used in baking, dressing of bread cake, confectionery, supari, sweets, refreshing drinks and snack foods. They can also be directly consumed after roasting.

Mango powder

Mango powder

Mango Powder is used in dry form to add some natural tart taste to preparations. It is basically raw mango sliced up, dried and powdered.

Mace or Jadikai pathiri

Mace or Jadikai pathiri

Mace is similar to nutmeg. It is also used as a taste enhancer.

Green chillies

Green chillies

Green Chilies are used fresh. They are very spicy, and add taste and smell. Similar to the red kind, small chillies are hotter than the bigger chillies.

Ginger

Ginger

Ginger is used in many preparations. The fresh form is used in dishes as a part of everyday cooking. The dry form is used in herbal medicines. It has a spicy flavor, again high in the list for its natural healing properties.

Garlic

Garlic

Garlic is used in many of the northern Indian and some of the southern Indian dishes. It is part of the normal diet in many homes because of its health benefits.

Garam masala

Garam masala

Garam Masala is a mix of several dry ingredients. Sometimes toasted and ground to a fne powder, it can also be used as a powdered mix of many raw ingredients. Each blend brings a unique taste.

Fenugreek

Fenugreek

Fenugreek is used sparingly in dishes. It has excellent curative properties. It is used as dry seeds or fresh leaves.

Fennel

Fennel

Fennel Seeds are used in dishes mainly introduced by the Persians. Eg. Kurma. They have a strong smell and flavor, also great for digestion.

Dried ginger or sukku

Dried ginger or sukku

Ginger is used in many preparations. The fresh form is used in dishes as a part of everyday cooking. The dry form is used in herbal medicines. It has a spicy flavor, again high in the list for its natural healing properties.

Curry leaves

Curry leaves

Coriander and Curry Leaves are used fresh to garnish the dish right before serving, ground with other spices, or to make chutneys. Dry coriander seeds are sautéed lightly in oil and ground with other spices. Both are rich in nutrients and used in herbal medicines.

Cumin seeds

Cumin seeds

Cumin is used in the seed form in some dishes. It is used in a powdered form in many others. Cumin has a strong taste and smell.

Corriander

Corriander

Coriander and Curry Leaves are used fresh to garnish the dish right before serving, ground with other spices, or to make chutneys. Dry coriander seeds are sautéed lightly in oil and ground with other spices. Both are rich in nutrients and used in herbal medicines.

Cloves

Cloves

Clove is a strong, spicy ingredient used very minimally in northern Indian dishes, rarely used in southern cooking.

Cinnamon

Cinnamon

Cinnamon is also a more prominent spice in northern Indian cooking.

Carom seeds

Carom seeds

Carom is used in some northern Indian dishes especially in pickles. In the south, they are used in natural ayurvedic preparations. They look exactly like cumin but have a stronger smell like thyme, and also have a distinct taste. It has excellent medicinal properties.

Cardamom

Cardamom

Cardamom is used to garnish desserts. It is a sweet spice, has a sweet aroma and is used both in North and South Indian desserts.

Asafoetida

Asafoetida

Asafoetida is used as a taste enhancer. It also possesses medicinal properties.