Indian spices and staples, one short guide each: what it does, when it goes in and how to buy good quality.
50 ingredients
Spiceहींग (Hing)
Hing is a dried resin from Ferula that smells strongly of sulfur when raw, but turns savory in hot oil. Add it to tadka for sambar, rasam, or onion- and garlic-free Jain dishes; raw lumps are more potent, while compounded hing is a ready-to-use powder.
Otherमीठा सोडा (Meetha soda)
A pinch of baking soda (meetha soda) lifts batters and speeds up chickpea or rajma cooking; too much left unreacted tastes bitter.
Spiceबड़ी इलायची (Badi elaichi)
Black cardamom (बड़ी इलायची) is the dried fruit capsule of Amomum subulatum with a strong, smoky, camphoraceous aroma; it’s used whole in rich curries and biryanis.
Spiceकाली मिर्च (Kali mirch)
Black pepper (काली मिर्च) is the dried, unripe drupes of the vine Piper nigrum. It gives a biting, warm pungency and is used whole, freshly cracked or ground across Indian cooking.
Spiceकाला नमक (Kala namak)
Kala namak is the sulfur-scented salt you finish chaats and cool summer drinks with. A pinch brings a tangy, savory edge to bhel puri, jaljeera, and raita.
Grain and riceदलिया (Daliya)
Broken wheat, or daliya, is whole raw wheat crushed into coarse pieces that keep the germ and bran. Nutty and earthy, it simmers to tenderness for dalia khichdi, lapsi, upma, and Kerala payasam.
Spiceअजवाइन (Ajwain)
Ajwain, or carom seeds, bring a pungent, thyme-like punch that cuts rich doughs and pakora batters, and wakes up dal or sabzi when bloomed in hot ghee. Use whole, or dry-roast and grind for a mellower herbal finish.
Spice blendचाट मसाला (Chaat masala)
Sprinkle चाट मसाला (Chaat masala) at the end for a sharp, chatpata kick: sour, savory, a little pungent. A fine powder that perks up chaats, fruit, and drinks.
Lentil and pulseचना दाल (Chana dal)
Split, dehusked Bengal gram that cooks to firm, creamy bites with a nutty, mildly sweet taste. Use chana dal for tadka crunch, hearty curries, and sweets like puran or payasam.
Flourसत्तू (Sattu)
Sattu (सत्तू) is a ready-to-eat roasted gram flour with a nutty, earthy taste. Stir it into cold water for sattu sharbat or pack it into spiced fillings for litti and parathe.
Spice blendछोले मसाला (Chole masala)
Chole masala (छोले मसाला) is a North Indian spice powder for chickpea curries, tangy-warm with earthy, savory depth. Add it during cooking, in the onion-tomato masala or while simmering the chickpeas.
Spiceदालचीनी (Dalchini)
Cinnamon (दालचीनी) is the dried inner bark of Cinnamomum trees, sold as rolled quills, powder and oil; it gives a warm, sweet, aromatic note to biryani, chai and sweets.
Spiceलौंग (Laung)
For biryani or pulao, fry whole laung in hot ghee at the start; for chai, simmer it. Clove is the dried flower bud of Syzygium aromaticum, with a warm, pungent aroma.
Spiceधनिया बीज (Dhaniya beej)
Coriander seeds (धनिया बीज) are the dried fruits of the herb Coriandrum sativum. You use them whole for tadka or as ground coriander powder in everyday Indian curries and spice blends.
Spiceजीरा (Jeera)
Cumin seeds — jeera (जीरा) — are the dried seeds of Cuminum cyminum used whole for tadka and ground for spice mixes; you’ll see them popped in ghee for jeera rice or blended into gravies.
Spiceसाबुत लाल मिर्च (Sabut lal mirch)
Drop whole dried red chilli (साबुत लाल मिर्च) into hot oil for tadka; it perfumes the fat with warm, smoky heat for dal, rasam, or sambar.
Spiceसोंठ (Saunth)
Saunth is dry ginger powder made from peeled, sun-dried rhizomes, ground fine for quick use. Warm, sharp, and pungent, it powers Dum Aloo, Rogan Josh, chukku kaapi, and even gond ke laddu.
Spiceसौंफ (Saunf)
Sweet, aromatic fennel seeds (saunf) you bloom in tadka, grind for Kashmiri gravies, and chew after meals; gentle licorice notes that refresh a dish and your palate.
Spiceमेथी दाना (Methi dana)
Bitter at first, fenugreek seeds (मेथी दाना) turn warm and nutty when lightly roasted. Use them whole in tadka, pickles, and Panch Phoron, or ground in sambar powder and rasam powder.
Grain and riceरागी (Ragi)
Ragi, the small grain of Eleusine coracana, cooks as whole grain, flour, or flakes. Earthy raw, pleasantly nutty when roasted; think ragi mudde, koozh/ambali, mandua ki roti, and quick halwa or laddus.
गरम मसाला (Garam masala)
Your finishing spice for rich curries and pulao: a roasted blend of black pepper, cloves, cinnamon or cassia, cardamom, cumin, coriander, and nutmeg or mace. Sprinkle at the end, or temper whole khada garam masala for a deep base.
Spice blendगोडा मसाला (Goda masala)
Maharashtra’s goda masala is a dark, slow-roasted blend with sesame, dried coconut and dagad phool. Add during cooking or finish with a small pinch for warm, nutty, earthy aroma in amti, masale bhat, bharli vangi and matki usal.
Spiceछोटी इलायची (Chhoti elaichi)
Whole pods of green cardamom, chhoti elaichi, go in early for tadka or chai; powder goes in at the end for kheer and halwa. Choose plump, pale olive-green pods with sticky, fragrant seeds.
Grain and riceइडली चावल (Idli chawal)
Parboiled short- to medium-grain rice that gives soft, spongy idlis and a steady fermented batter for dosa, uttapam and paniyaram.
Spiceतेज पत्ता (Tej patta)
Indian bay leaf (तेज पत्ता) is the dried aromatic foliage of Cinnamomum tamala, sold and used whole. It gives slow-cooked curries and rice a warm, sweet, cinnamon- and clove-like aroma.
Spiceकश्मीरी लाल मिर्च (Kashmiri lal mirch)
Kashmiri red chilli (कश्मीरी लाल मिर्च) is the dried ripe pod of Capsicum annuum prized for its deep red colour and mild heat; available as whole dried pods, bright crimson powder or a rehydrated paste.
Spiceकसूरी मेथी (Kasuri methi)
Kasuri methi are sun-dried fenugreek leaves with an earthy, gently bitter aroma that rounds off rich gravies. Sprinkle at the end, or knead into dough for methi parathas and theplas.
Spice blendकिचन किंग मसाला (Kitchen king masala)
Kitchen king masala is a warm, savory, earthy Indian spice blend. Stir it into the sautéed onion-tomato base for paneer, dry sabzi, chana, or rajma.
Spiceजावित्री (Javitri)
Javitri, the dried lacy aril of nutmeg, brings a warm, aromatic lift. Add a blade to tadka or biryani, or use the reddish-orange powder in kebab marinades and finishing garam masala.
Lentil and pulseमसूर दाल (Masoor dal)
Masoor dal is the split, dehusked lentil that turns tender fast with a gentle earthy, lightly nutty taste. It takes tadka of garlic, cumin and dried chillies beautifully.
Lentil and pulseमूंग दाल (Moong dal)
Split, dehulled mung bean (Vigna radiata), moong dal has a mild nutty taste that deepens when dry-roasted and is used for khichdi, cheela and halwa.
Spiceराई (Rai)
Pop rai in hot oil for a nutty tadka, or grind mustard seeds into a sharp paste for gravies. Essential in South Indian tempering and Bengali Shorshe Ilish.
Spiceकलौंजी (Kalonji)
Small, matte-black seeds from Nigella sativa, called kalonji. Use them whole for tadka, doughs, flatbreads, pickles, and panch phoron; toasting softens their raw bitterness into a warm, oregano-pepper aroma.
Spiceजायफल (Jaiphal)
Jaiphal is a warm, sweet-aromatic spice that you grate over a dish at the end or mix into sweets and batters. Whole or ground, it adds a nutty, woody depth.
Spice blendपंच फोरन (Panch phoron)
An Eastern Indian five-seed whole spice mix of equal parts cumin, black or brown mustard, fenugreek, nigella and fennel, used for tadka. It perfumes the oil with pungent, earthy, sweet-bitter notes for labra, panchmishali torkari, dalma and tangy chutneys.
Spice blendपाव भाजी मसाला (Pav bhaji masala)
A finely ground, aromatic spice blend for Mumbai’s pav bhaji and tawa pulao with warm, pungent and sour notes from roasted spices and dried mango powder. Stir it into onions and tomatoes while cooking, then finish with a light sprinkle or a butter tadka.
Grain and riceबाजरा (Bajra)
Bajra, or pearl millet, brings a deep earthy, nutty taste to rotla, bhakri, khichdi and Tamil kambu koozh. Cook whole, cracked, as flakes, or milled as bajra atta; cracked grain usually needs 1 cup to 3–4 cups liquid.
Spice blendअचार मसाला (Achar masala)
A coarse, pungent Indian spice blend of split mustard, fenugreek, fennel, nigella, turmeric, chilli and hing. Use it in pickles and achari dishes, in marinades, tadka, or during cooking.
Grain and riceपोहा (Poha)
Flattened, parboiled rice rolled into dry flakes, पोहा drinks up tadka and steams soft in the pan. Choose thick flakes for Kanda Poha; thin works for chivda.
Spice blendरसम पाउडर (Rasam powder)
Rasam powder is a South Indian dry spice blend of roasted coriander, cumin, black pepper and dried red chilies, often with a bit of toor dal or chana dal. Add it while boiling the tamarind, tomato and dal broth for rasam so the spices fully infuse.
Spiceलाल मिर्च पाउडर (Lal mirch powder)
Ground dried ripe pods of Capsicum, red chilli powder (लाल मिर्च पाउडर) is the everyday red spice that gives curries, sambars and pickles their heat and colour.
Spiceकेसर (Kesar)
Kesar brings a sweet-floral aroma, warm earthy notes, and a golden hue to biryani, kahwa, and mithai. Infuse the threads in warm milk or syrup, then add at the finish.
Spice blendसांबर पाउडर (Sambar powder)
Aromatic, nutty, and fiery, sambar powder (सांबर पाउडर) is the South Indian blend for sambar and tamarind-heavy curries, added during cooking so the spices meld with the vegetables.
Grain and riceसूजी (Suji)
Toast suji till it smells nutty, then stream it into hot liquid while stirring for lump-free upma or halwa. This is the grainy wheat rava you reach for every week.
Grain and riceसोना मसूरी चावल (Sona masoori chawal)
Aromatic, lightweight medium-grain rice that cooks clean and subtly sweet. Everyday South Indian table rice that sits well with sambar, rasam, or curd rice.
Grain and riceज्वार (Jowar)
Jowar is an ancient, gluten-free grain with a mild, earthy taste that turns nutty when roasted. Use whole kernels or flour; for bhakri or jolada rotti, mix the flour with hot water before shaping.
Spiceचक्र फूल (Chakra phool)
Use chakra phool for a sweet, warm aroma: bloom whole stars in tadka, simmer them in gravies or rice water, or finish with a pinch of the powder for that gentle licorice note.
Spiceपत्थर फूल (Patthar phool)
Patthar phool (stone flower) is an edible lichen sold whole and dried. Fry it gently in oil or ghee to bring out an earthy, smoky aroma for Chettinad curries, Goda/Kala masala, and Awadhi potli masala.
Lentil and pulseअरहर दाल (Arhar dal)
Toor dal, अरहर दाल (Arhar dal), is the dried, split pigeon pea that gives sambar, rasam and dal tadka their body. Nutty and mildly earthy, it cooks soft and takes on a ghee–cumin–hing tadka beautifully.
Spiceहल्दी (Haldi)
Turmeric, or haldi (हल्दी), is the familiar orange-yellow spice from the underground rhizome of Curcuma longa used for colour and a warm, earthy note in dals, sabzis and curries.
Every claim is checked against a second, independent search. Anything uncertain is left out.
Nothing is published until an editor has read it. Traditional uses also need a qualified reviewer.
Traditional uses are kept apart from cooking advice, with cautions, and never sold as treatment.