Indian spices bring flavour, aroma, colour and warmth to everyday Indian food. Some of the most common Indian spices are cumin, turmeric, coriander, mustard seeds, chilli, cardamom, cinnamon and cloves.

You do not need a cupboard full of spices to start cooking Indian food. A few everyday spices can help you make dal, sabzi, curries, rice dishes, snacks and many family meals. Buy Indian Spices Online in Sydney.

This simple Indian spices list explains the common names, flavours and uses of spices you are likely to find in an Indian kitchen.

Indian Spices List at a Glance

 

Spice names can change between Indian languages and regions, so you may see more than one name or spelling for the same spice.

1. Turmeric or Haldi

Turmeric is one of the most common spices used in Indian cooking. It has a bright yellow colour and a mild, earthy taste.

It is often added to dal, vegetable dishes, curries and rice. Only a small amount is usually needed.

Best for: dal, sabzi, curries, rice and marinades.

2. Cumin or Jeera

Cumin has a warm and earthy flavour.

You can buy it as whole cumin seeds or ground cumin powder. Whole jeera is often added to hot oil or ghee at the start of cooking. Ground cumin is commonly mixed with other powdered spices.

Jeera is used in many dishes, from simple dal to jeera rice.

Best for: tadka, dal, curries, vegetables and rice.

3. Coriander or Dhaniya

Coriander seeds and coriander powder are widely used in Indian food.

Ground coriander has a mild flavour and works well with cumin, turmeric and chilli powder. It is common in curry bases, vegetables and marinades.

Fresh coriander leaves are also widely used in Indian cooking, but they are used differently from coriander seeds and powder.

Best for: curries, sabzi, marinades and spice mixes.

4. Mustard Seeds or Rai

Mustard seeds are small but full of flavour.

They are often added to hot oil at the start of cooking. As they heat, the seeds begin to pop and release their flavour into the oil.

Mustard seeds are common in tadka, pickles and many vegetable dishes.

Best for: tadka, dal, pickles and vegetables.

5. Red Chilli Powder or Lal Mirch

Red chilli powder adds heat and colour to food.

Different chilli powders can have very different levels of heat. Some are mainly used for colour, while others can make a dish very spicy.

Start with a small amount and add more if needed.

Best for: curries, dal, vegetables, marinades and snacks.

Read Also: Check Indian Shopping Lists

6. Black Pepper or Kali Mirch

Black pepper has a sharp and warm flavour.

It can be used whole or freshly ground. Kali mirch works well in curries, soups, marinades and spice blends.

Freshly ground black pepper can give food a stronger aroma.

Best for: curries, soups, marinades and spice mixes.

7. Green Cardamom or Choti Elaichi

Green cardamom has a sweet and fresh aroma.

The whole pod can be added to rice and curries, while the small seeds inside can be ground and used in sweets or drinks.

It is also one of the familiar flavours found in masala chai.

Best for: chai, kheer, sweets, pulao, biryani and curries.

8. Black Cardamom or Badi Elaichi

Black cardamom is larger than green cardamom and has a deeper, smoky flavour.

It is usually used in savoury dishes rather than sweets.

One or two pods can add a rich aroma to biryani, pulao and slow-cooked curries.

Best for: biryani, pulao and rich curries.

9. Cinnamon or Dalchini

Cinnamon has a warm and slightly sweet flavour.

Whole cinnamon is often cooked with other spices such as cloves and cardamom. It works especially well in rice dishes, curries and chai.

Best for: biryani, pulao, curries, chai and desserts.

10. Cloves or Laung

Cloves have a strong smell and flavour, so only a small amount is normally needed.

They are commonly used with cinnamon and cardamom to add warmth to rice dishes and rich curries.

Best for: biryani, pulao, curries and masala chai.

11. Fenugreek Seeds or Methi Dana

Fenugreek seeds have a strong, slightly bitter taste.

They are often used in small amounts in pickles, dal, vegetable dishes and some curry recipes.

Because the flavour is strong, it is better to follow the amount given in a recipe instead of adding too much.

Best for: pickles, dal, vegetables and curries.

12. Kasuri Methi

Kasuri methi is dried fenugreek leaf.

It has a strong aroma and is often crushed between the hands before being added to a dish.

It is popular in paneer dishes, creamy curries, dal and tomato-based gravies.

Best for: paneer dishes, curries and dal.

13. Fennel Seeds or Saunf

Fennel seeds have a fresh, slightly sweet flavour.

They can be used whole or ground and are found in some curries and spice blends.

Saunf is also sometimes used in tea or served after meals.

Best for: curries, spice mixes and tea.

Read Also: Indian Grocery Useful in Daily Cooking

14. Ajwain

Ajwain, also known as carom seeds, has a strong and distinct flavour.

It is often added to dough and savoury snacks. A small amount is usually enough.

You may find ajwain in paratha, puri, pakora and other Indian snacks.

Best for: Indian breads and savoury snacks.

15. Hing or Asafoetida

Hing has a very strong smell before it is cooked, so it is normally used in very small amounts.

It is often added to hot oil or ghee during tadka and is common in dal, lentil and vegetable dishes.

Keep hing tightly sealed when storing it.

Best for: dal, chickpeas, lentils, vegetables and tadka.

Buying Indian Spices Online in Sydney

Keeping a few everyday Indian spices at home can make weekly cooking much easier.

India in Sydney offers Indian spices, masalas and other grocery essentials online, including products for everyday curries, dal, rice dishes, snacks and family meals.

You can shop Indian spices and masalas online and add other grocery essentials such as atta, rice, dal, oil, ghee and snacks to your order.

India in Sydney provides Indian grocery delivery to Sydney suburbs. Delivery availability can depend on your area or postcode.

Check Indian grocery delivery areas in Sydney before ordering.

What Are the Basic Spices Needed for Indian Cooking?

You do not need all 15 spices when you are just starting.

A simple beginner spice box can start with:

• Turmeric for colour and an earthy flavour
  
• Cumin for tadka, rice and curries
  
• Coriander powder for everyday curry bases
  
• Chilli powder for heat and colour
  
• Mustard seeds for tadka and vegetable dishes
  
• Garam masala for adding a warm spice blend to many dishes

Once you start cooking more recipes, you can add cardamom, cinnamon, cloves, kasuri methi, hing, fennel and other spices.

This is usually easier than buying every Indian spice at once..

Whole Spices vs Ground Spices

Indian cooking often uses both whole and ground spices.

Whole spices

Whole spices include cumin seeds, mustard seeds, cardamom pods, cloves and cinnamon sticks.

They are often added to warm oil or ghee at the start of cooking so their flavour can move into the oil.

Ground spices

Ground spices include turmeric, chilli powder, coriander powder and cumin powder. They mix easily into onions, tomatoes, curries, dal and vegetables. Some spices, such as cumin and coriander, are available both whole and ground.

Which Spices Are Used for Common Indian Dishes?

Different recipes use different combinations, but this quick guide can help you understand how common Indian spices are used.

 

These are common examples rather than fixed rules. Recipes change between regions, families and cooking styles.

What Is Garam Masala?

Garam masala is a spice blend, not one individual spice.

The exact mix can change between brands, regions and family recipes. It may include spices such as cumin, coriander, cardamom, cinnamon, cloves and black pepper.

Because different garam masalas can taste different, it is useful to start with the amount suggested in your recipe and adjust from there.

How to Store Indian Spices

Keep your spices in a dry place away from direct sunlight, heat and steam.

Use containers with tight lids and always use a clean, dry spoon.

Whole spices often keep their aroma longer than ground spices. Powdered spices are convenient for everyday cooking, but their aroma can slowly fade after opening.

You do not need a special spice box to start. Clean, sealed jars are enough.

Frequently Asked Questions

1. What are the most common Indian spices?

Some of the most common Indian spices are cumin, turmeric, coriander, chilli powder, mustard seeds, cardamom, cinnamon, cloves and black pepper. The exact spices used depend on the dish, region and cooking style.

2. What spices should a beginner buy for Indian cooking?

A beginner can start with turmeric, cumin, coriander powder, chilli powder, mustard seeds and garam masala. These can be used across many simple Indian dishes.

3. What spices are used in Indian cooking?

Indian cooking uses many whole and ground spices. Common examples include turmeric, cumin, coriander, mustard seeds, chilli, cardamom, cinnamon, cloves, black pepper, fenugreek, ajwain and hing.

4. Is garam masala the same as curry powder?

No. Garam masala is an Indian spice blend that can contain ingredients such as cumin, coriander, cardamom, cinnamon, cloves and black pepper. Curry powder is a different type of spice blend, and its ingredients can vary.

5. Are all Indian spices hot?

No. Many Indian spices are not hot at all. Cumin, coriander, turmeric, cardamom and cinnamon add flavour and aroma without making food very spicy. Chilli is one of the main ingredients used when heat is wanted.

6. Where can I buy Indian spices online in Sydney?

You can order Indian spices, masalas and other Indian grocery essentials online from India in Sydney. Delivery is available to selected Sydney suburbs, so check your postcode or delivery area before ordering.