When you talk about our traditional food, the first thing that comes in mind is the variety of Indian spices.
There are so many types of spices available in India that it’s difficult to remember them all at once.
We use them in pretty much everything.
And that’s not the end!
We’ve also started using Indian spices in global cuisines.
For eg.,
Most of the Chinese food served in India today is nothing but the Indianized versions of Chinese delicacies.
Similarly, the chefs have transformed many continental dishes through different cooking techniques and traditional spices.
But I am not complaining here.
You probably won’t get so many choices of food in other countries or cultures.
And that’s the beauty of India!
However, if you are new to cooking or just starting your journey in the professional world, you might get confused with the spices and their uses in different cuisines.
Hence, I’m going to share a comprehensive list of Indian spices names and their uses in the following table.
So, let’s get started!
Indian Spices List
English Names | Hindi Names | Uses |
---|---|---|
Asafoetida | Hing | Used in Masalas, Curries, Snacks, Rice preparations |
Bay Leaf | Tej Patta | Used in Masalas, Curries, Snacks, Rice preparations |
Black Cardamom | Badi Elaichi | Used in Masalas, Curries, Snacks, Rice preparations |
Black Pepper | Kali Mirch | Mostly used in Masalas and Rice preparations |
Caraway Seeds | Shahi Jeera | Used in Masalas, Curries, Snacks, Rice preparations |
Carom Seeds | Ajwain | Used in Masalas, Curries, Snacks |
Cassia | Cassia/Dalchini | Used in Masalas, Curries, Snacks, Rice preparations |
Charoli Nuts | Chironji/Charoli | Used in Masalas and Sweets |
Cinnamon | Dalchini | Used in Masalas, Curries, Snacks, Rice preparations |
Coriander Seeds | Dhaniya | Used in mix Masalas and Curries |
Cloves | Laung | Used in Masalas, Curries, Snacks, Rice preparations |
Cubeb | Kabab Chini | Used in Masalas, Curries, and Medicines |
Cumin | Jeera | Used in Spicy Indian Curries and Rice preparations |
Curry Leaves | Kadipatta | Used in Masalas, Curries, Snacks, Rice preparations |
Dried Fenugreek Leaves | Kasuri Methi | Used in Curries |
Dried Ginger | Soonth | Used in Medicines and Masalas |
Dry Coconut | Sukha Kopra | Used in Masalas/Pastes |
Dry Mango Powder | Amchoor | Used in Masalas, Curries, Snacks, Rice preparations |
Fennel Seeds | Saunf | Used in Masalas, Curries, Snacks, Rice preparations |
Flax Seeds | Alsi | Used in Juices and Salads |
Ginger | Adrak | Used in Masalas, Curries, Snacks, Rice preparations |
Green Cardamom | Elaichi | Used in Masalas, Curries, Snacks, Rice preparations, and Sweets |
Ground Nuts | Singdana | Used in Curries, Chutneys and Sweets |
Holy Basil | Tulsi | Used in Herbal Medicines, Ayurveda Medicines, and Masalas |
Fenugreek Seeds | Methi Dana | Used in Masalas, Curries, Snacks |
Four Seeds (Watermelon, Pumpkin, Almond and Cantaloupe) | Charmagaz | Used in Curries and Sweets |
Garcinia Indica | Kokum | Used in Indian coastal curries and juices |
Garlic | Lehsun | Used in Masalas, Curries, Snacks, Rice preparations |
Green Chilies | Hari Mirch | Used in Masalas, Curries, Snacks, Rice preparations |
Indian Gooseberry | Amla/Awla | Used in Curries, Medicines |
Liquorice Sticks | Jethimadh | Used in Masalas and Medicines |
Mace | Javitri | Used in Masalas, Rice preparations |
Mesua Ferrea | Nagkesar | Used in Masalas |
Mint | Pudina | Used in Masalas, Curries, Snacks, Rice preparations |
Mustard Seeds | Rai/Sarson | Used in Curries, Snacks, Rice preparations |
Nigella Seeds | Kalonji | Used in Indian flatbreads, Curries, Snacks |
Nutmeg | Jaiphal | Used in Masalas, Curries, Snacks, Rice preparations, and Sweets |
Pine Nuts | Chilgoze | Used in Masalas, Curries, Snacks |
Pomegranate Seeds | Anaardana | Used in Masalas, Curries, Snacks, Rice preparations |
Poppy Seeds | Khas-khas | Used in Masalas |
Raisins | Kishmish | Used in Curries, Rice preparations, and Sweets |
Red Chilies | Lal Mirch | Used in Masalas, Curries, Snacks, Rice preparations |
Rock Salt | Kala Namak/Saindha Namak | Mostly used in Juices and Salads |
Saffron | Kesar | Used in Masalas, Curries, Snacks, Rice preparations, and Sweets |
Sesame Seeds | Til | Used in Curries, Snacks, Indian flatbreads, Sweets |
Sichuan Pepper | Teppal/Triphal | Used in Curries |
Star Anise | Chakri Phool | Used in Masalas, Curries, Snacks, Rice preparations |
Stone Flower | Dagad Phool/Patthar Phool | Mostly used in Masalas |
Tamarind | Imli | Used in Curries, Chutneys, Rice preparations |
Turmeric | Haldi | Used in Masalas, Curries, Snacks, Rice preparations, and Sweets |
Tea Leaf | Chai Patti | Used in Indian teas |
White Pepper | Safed Mirch | Used in Masalas |
White Vinegar | Sirka | Used in Curries and Indo-Chinese dishes |
So, what’s your favorite spice? Do let me know in the comments section below.
Most Used Indian Masalas
Indian masalas (a blend of different whole spices) are quite popular in instant cooking as well as traditional cooking.
For those who don’t know, here are some of the most used Masalas in Indian kitchens –
- Garam Masala
- Sabzi Masala
- Pav Bhaji Masala
- Chole Masala
- Chicken Masala (sometimes referred to as Sunday Masala)
- Mutton Masala
- Fish Curry Masala
- Biryani Masala
- Tandoori Masala
- Chai Spices (Chai Masala)
Tips To Use Spices In Indian Cooking
There are certain spices that need to be used carefully.
If you use them excessively, you will have to run and find something sweet to eat.
And if you use them sparingly, you won’t get the taste and flavor in your dishes.
So, here are some of the tips that you can use to utilize the spices in your daily cooking –
- Always follow the right recipe. Do not add spices by instinct or someone’s advice if you’ve just started experimenting in the kitchen.
- Use fresh spices so that you can get the maximum flavor out of them.
- Store the spices in an air-tight container. It will help them prevent from moisture as well as bugs.
- Roast the spices before using them. If you’ve some extra time to prepare the recipe, you can dry-roast the spices on medium heat. It helps in releasing the spice flavors. Note: Do not roast them for long, as the spices may turn black and will taste bitter in your recipes.
- Use Desi Ghee to balance the taste of overly spiced Biryanis and Curries.
Do you have any other tips for beginners? Share them in the comments section.
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