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The spice rack

All spices

Asafoetida

Hing

Very pungent raw, but mellow, savoury and onion-garlic-like once fried.

Black cardamom

Badi elaichi

Smoky, camphor-like and earthy, nothing like green cardamom.

Black cumin

Shahi jeera

Sweeter and more delicate than regular cumin.

Black salt

Kala namak

Salty and sulphurous, a little like boiled egg.

Carom seeds

Ajwain

Strong, thyme-like and slightly bitter.

Cinnamon and cassia

Dalchini

Sweet and woody. Most "dalchini" sold in India is cassia, which is stronger and thicker than true cinnamon.

Cloves

Laung

Strong, warm, sweet and numbing.

Coriander seed

Dhania

Mild, citrusy and slightly sweet. It rounds out stronger spices rather than standing out.

Cumin

Jeera

Warm, earthy and nutty, with a slightly bitter edge that turns sweet and toasty when the seeds sizzle in oil.

Curry leaves

Kadi patta

Citrusy, nutty and aromatic. Nothing to do with curry powder.

Dried coconut

Nariyal, khopra

Sweet and nutty; roasted coconut is deep and toasty.

Dried fenugreek leaves

Kasuri methi

Savoury, slightly bitter and intensely aromatic, with a smell like celery and maple.

Dry ginger

Saunth

Warm, sharp and more pungent than fresh ginger.

Fenugreek seed

Methi dana

Bitter and maple-like. Used in small amounts, it gives depth that is hard to place.

Indian bay leaf

Tej patta

Warm and slightly clove-like, different from the European bay laurel.

Jaggery

Gur

Molasses-like sweetness.

Kapok buds

Marathi moggu

Mustardy and pepper-like.

Kokum

Kokum

Sour and fruity with a purple colour.

Long pepper

Pippali

Hot and sweetly aromatic, more complex than black pepper.

Mace

Javitri

Like a lighter, more delicate nutmeg.

Mustard seed

Rai, sarson

Pungent and nutty when popped in oil; sharp and hot when ground raw.

Nutmeg

Jaiphal

Sweet, warm and nutty.

Red chilli powder

Lal mirch

Hot, with heat that varies widely between brands and chilli varieties.

Saffron

Kesar

Honeyed, floral and slightly bitter, with a golden colour.

Star anise

Chakri phool

Sweet and liquorice-like.

Stone flower

Dagad phool

Earthy and woody when fried; almost no smell raw.

Tamarind

Imli

Tangy, fruity and slightly sweet.

Turmeric

Haldi

Earthy, slightly bitter and musky. It is used more for its colour and depth than for a strong flavour.