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The 10 essential Indian spices

By SpiceIndia editors · Updated · About SpiceIndia

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Seeds of Cumin
Photo: Sanjay Acharya, CC BY-SA 4.0, via Wikimedia Commons

If you only keep ten spices, keep these. Each links to a full guide with how to use it, substitutes and storage.

The full list

The tadka starter

Cumin

Jeera

Warm, nutty and the first spice in countless dals and curries.

The everyday colour

Turmeric

Haldi

Earthy depth and golden colour in almost every dal and sabzi.

The body builder

Coriander seed

Dhania

Mild and citrusy, used generously in gravies.

The heat

Red chilli powder

Lal mirch

Choose your strength; pair with Kashmiri chilli for colour.

The South Indian starter

Mustard seed

Rai, sarson

Pops in hot oil for sambar, poha and chutneys.

The sweet one

Green cardamom

Elaichi

Floral warmth for chai, biryani and desserts.

The strong one

Cloves

Laung

A few go a long way in rice and meat dishes.

The secret weapon

Asafoetida

Hing

A pinch of hing gives dal its savoury depth.

The restaurant finish

Dried fenugreek leaves

Kasuri methi

Crushed dried fenugreek on butter chicken and dal makhani.

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