Spices
Major Indian Spices
Basic culinary spices used in everyday cooking and traditional blends.
Turmeric (Haldi) – Natural coloring agent and antioxidant.
Cumin (Jeera) – Adds earthy, warm flavor.
Coriander (Dhania) – Citrusy spice used in curries and chutneys.
Black Pepper (Kali Mirch) – Pungent spice for seasoning.
Cardamom (Elaichi) – Aromatic spice for sweets and tea.
Clove (Laung) – Strong, warm spice with medicinal properties.
Cinnamon (Dalchini) – Sweet and woody spice for curries and desserts.
Mustard Seeds (Sarson/Rai) – Used for tempering and oils.
Fenugreek (Methi) – Adds a slightly bitter, nutty taste.
Chili (Mirch) – Provides heat and color to dishes.
Leaf & Aromatic Spices
Fresh or dried herbs that enhance aroma and presentation.
Bay Leaf (Tej Patta) – Used in biryanis, curries, and soups.
Curry Leaves (Kadi Patta) – Adds distinct South Indian flavor.
Mint (Pudina) – Refreshing herb for chutneys and beverages.
Coriander Leaves (Hara Dhania) – Used as garnish for flavor and freshness.
Seed & Root-Based Spices
Strong-flavored spices used in seasoning and traditional medicine.
Fennel (Saunf) – Sweet, aromatic seed used post-meal and in masalas.
Carom Seeds (Ajwain) – Pungent seed aiding digestion.
Asafoetida (Hing) – Strong spice used in lentil dishes and pickles.
Ginger (Adrak) – Root spice for both fresh and dried use.
Garlic (Lahsun) – Pungent flavor enhancer used worldwide.
Flower, Bark & Rare Spices
Premium, aromatic spices used in gourmet and festive dishes.
Star Anise (Chakri Phool) – Licorice-flavored star-shaped spice.
Nutmeg (Jaiphal) – Warm spice for desserts and sauces.
Mace (Javitri) – Outer covering of nutmeg, aromatic and mild.
Saffron (Kesar) – Luxurious spice for color and aroma.
Tamarind (Imli) – Tangy pulp used in chutneys and curries.
Black Cardamom (Badi Elaichi) – Smoky flavor for gravies and biryanis.
Spice Blends (Masalas)
Pre-mixed spice combinations for quick and consistent flavoring.
Garam Masala – Blend of warm Indian spices for curries.
Sambar Powder – South Indian lentil-based spice mix.
Pav Bhaji Masala – Special blend for Mumbai street food.
Chaat Masala – Tangy mix for snacks and salads.
Biryani Masala – Rich, aromatic blend for rice dishes.
Panch Phoron – Traditional five-spice mix used in Bengal and Odisha.
