Spices
Cumin
Warm, earthy spice used in curries, rice, and spice blends.
Turmeric
Golden-yellow spice with earthy flavor, valued for health benefits.
Asafoetida
Strong aromatic spice, enhances flavor in dals and curries.
Fennel Seed
Sweet, aromatic seeds used for flavoring and digestion.
Nutmeg
Warm, slightly sweet spice used in desserts and savory dishes.
Ginger
Spicy, pungent root, used fresh or dried in cooking and remedies.
Star Anise
Star-shaped spice with a sweet licorice flavor, used in biryanis.
Tej Patta
Aromatic leaf used in rice, curries, and soups.
Cardamon
Fragrant pods with sweet-spicy flavor, used in sweets and teas.
Clove
Strong, pungent spice used in curries, rice, and herbal remedies.
Black Pepper
Sharp, spicy seasoning known as the “King of Spices.”
Cinnamon
Sweet, woody spice used in desserts and aromatic dishes.
Mace
Delicate spice from nutmeg covering, adds warm aroma to dishes.
Ajwain
Pungent seeds with thyme-like flavor, aids digestion.
Carom Seed
Same as Ajwain, strong flavor, used in parathas and snacks.
Fenugreek
Bitter-sweet seeds used in curries, pickles, and spice blends.
Coriander
Fresh leaves or seeds with citrusy flavor, used in cooking.
Garam Masala
Blend of aromatic spices, adds depth to Indian dishes.
Mustard Seed
Tiny, pungent seeds used for tempering and pickles.
Coriander Seed
Warm, citrus-flavored seeds used in curries and spice mixes.
Mustanrd Seed Rai
Another name for mustard seeds, widely used in Indian tempering.
Curry Leaves
Aromatic leaves, essential for South Indian cooking.
saffron
Precious spice with golden color and rich aroma, used in biryani and sweets.