Turmeric (Hardhar)

Turmeric lends an earthy flavor and a yellow tint to many Indian dishes. It’s also known for it’s use in Ayurvedic medicine as an anti-inflammatory and antibiotic.

Mustard Seeds (Rye)

Black mustard seeds are generally added to hot oil so they pop and release a nutty flavor. This method is used at the beginning of most dishes.

Fenugreek (Methi)

Fenugreek has a very distinct flavor and is typically used in small amounts in order to keep it from overpowering the dish. It’s also known to help with milk production in breastfeeding moms – everything I ate when my son was first born was laced with fenugreek in one way or another.

Crushed coriander and cumin (Dhana Jiru)

This cumin-coriander blend is a staple of Indian cooking. The flavor combo brings a fresh taste to many dishes.

Cumin (Jiru)

Cumin can be used as whole seeds or ground into a powder. Either way, it provides a strong earthy flavor.

Carom Seeds (Ajmo)

We call this Ajmo and it’s added mostly to dishes with beans (to help counteract the gassiness factor). It adds great flavor as well. Plus, it does wonders for stomach aches – I just take a pinch with some water when my tummy is a little uneasy.

Crushed Red Chili Powder (Laal Masala)

It isn’t Indian food without a little bit of heat. Different chili powders vary in spiciness – depending on the type of chili used. For me, the hotter the better, but if you’re not used to spice, skip it or use it only to taste.

Green Masala 

Made by crushing green chilis, ginger, garlic, and salt together, this is used to provide heat to virtually any dish. I keep it in the freezer and break off chunks whenever needed. If you’re using it more often, storing it in the fridge works as well.

Be on the lookout for more posts on recipes and how to use these flavor-packed ingredients!

Have you ever tried cooking Indian food? What are your favorite spices to use?