This is a list of spices commonly used in Indian cuisine.
Curry is not listed, as it is not actually a spice, but rather it is a term which refers to any Indian dish eaten with rice, or more commonly, any dish with a gravy base.
Curry is not listed, as it is not actually a spice, but rather it is a term which refers to any Indian dish eaten with rice, or more commonly, any dish with a gravy base.
Indian spices are often heated in a pan with oil to intensify the flavor before adding other ingredients.
Aadrak (Ginger)
Aamchur/Amchoor powder (Mango powder)
Achar (pickle)
Ajmud (Celery or Radhuni seed)
Ajmoda (Parsley)
Ajwain (Carom seed)
Amla (Emblica) Gooseberry
Anardana (Pomegranate seed)
Badi Elaichi (Black Cardamom)
Badam (Almond)
Choti Elaichi (Green Cardamom)
Chakra Phool (Star anise)
Chironji (charoli)
Camiki (mango extract)
Dalchini (cinnamon)
Dhania (Coriander seed)
Dhania powder (Coriander powder)
Elaichi (Cardamom)
Garam Masala (Spice mixture)
Gulab Jal (Rosewater)
Gur (unrefined sugar from the sap of the sugarcane or date palm)
Haldi/haldi (Turmeric)
Hara dhaniya (Coriander)
Harad/hime (myrobalan chabulic)
Hari Mirch (Green chili)
Harre
Hara miri miri (Coriander powder)
Hing (Asafoetida)
Imli (Tamarind)
Jaggery (unrefined sugar from sugarcane
Jaiphal (Nutmeg)
Javitri (Mace)
Jeera (Cumin) seed
Jethimadh licorice powder
Kachra (Capers)
Kadipatta Curry Tree or Sweet Neem leaf
Kaju Cashewnut
Kala Namak or Sanchal Black salt
Kali Mirch (Black peppercorn)
Kalonji Nigella seed
Kasoori Methi (Dried fenugreek leaf)
Katira Gum (Gond Katira)
Kebab Cheeni Allspice
Kesar Saffron
Kesar miri miri Saffron pulp
Khajur Dates
Kokum Garcinia indica
Khus Khus Poppy seed
Kudampuli Garcinia Cambogia - Used in fish preparations of Kerala.
Lahsun (Garlic)
Lal Mirchi ( Red chili)
Lal Mirchi powder (Red chili powder)
Lavang (Cloves)
Marathi Moggu
Mausammi (Sweet lime)
Methi leaves (Fenugreek leaf)
Methi seeds (Fenugreek seed)
Mustard oil
Naaga Keshar
Namak (Salt)
Nimbu (Lemon)
Nimbu (Lime)
Pudina (Mint)
Pyaz or Kanda (Onion)
Kali Mirchi (Black Pepper)
Panch Phoron
Phathar ke phool (Black Stone Flower)
Pilli Mirchi (Yellow Pepper)
Safed Mirchi (White Pepper)
Rai (Black mustard seed)
Rai Kuria (cracked mustard seeds)
Ratin jot (Alkanet root)
Saji (na) phool (Citric acid)
Sarson (mustard seed)
Saunf/Sanchal (Fennel seed)
Shahi Jeera (Black cumin seed)
Sirka (Vinegar)
Soa sag (Dill)
Sonth (Dried ginger powder)
Suwa or Shopa (Aniseed)
Taj (Cinnamon)
Tartri (Citric acid)
Tej Patta (Malabathrum)
Thippali (Kabab-chini, Java peppercorn)
Til (Sesame seed)
Tulsi (Holy Basil)
Vanilla
Zaafraan (Saffron)
Menthulu (Fenugreek Seeds)
shitu (lima seed skin)
osmanli (onion peelings)
pudina (mint)
Aamchur/Amchoor powder (Mango powder)
Achar (pickle)
Ajmud (Celery or Radhuni seed)
Ajmoda (Parsley)
Ajwain (Carom seed)
Amla (Emblica) Gooseberry
Anardana (Pomegranate seed)
Badi Elaichi (Black Cardamom)
Badam (Almond)
Choti Elaichi (Green Cardamom)
Chakra Phool (Star anise)
Chironji (charoli)
Camiki (mango extract)
Dalchini (cinnamon)
Dhania (Coriander seed)
Dhania powder (Coriander powder)
Elaichi (Cardamom)
Garam Masala (Spice mixture)
Gulab Jal (Rosewater)
Gur (unrefined sugar from the sap of the sugarcane or date palm)
Haldi/haldi (Turmeric)
Hara dhaniya (Coriander)
Harad/hime (myrobalan chabulic)
Hari Mirch (Green chili)
Harre
Hara miri miri (Coriander powder)
Hing (Asafoetida)
Imli (Tamarind)
Jaggery (unrefined sugar from sugarcane
Jaiphal (Nutmeg)
Javitri (Mace)
Jeera (Cumin) seed
Jethimadh licorice powder
Kachra (Capers)
Kadipatta Curry Tree or Sweet Neem leaf
Kaju Cashewnut
Kala Namak or Sanchal Black salt
Kali Mirch (Black peppercorn)
Kalonji Nigella seed
Kasoori Methi (Dried fenugreek leaf)
Katira Gum (Gond Katira)
Kebab Cheeni Allspice
Kesar Saffron
Kesar miri miri Saffron pulp
Khajur Dates
Kokum Garcinia indica
Khus Khus Poppy seed
Kudampuli Garcinia Cambogia - Used in fish preparations of Kerala.
Lahsun (Garlic)
Lal Mirchi ( Red chili)
Lal Mirchi powder (Red chili powder)
Lavang (Cloves)
Marathi Moggu
Mausammi (Sweet lime)
Methi leaves (Fenugreek leaf)
Methi seeds (Fenugreek seed)
Mustard oil
Naaga Keshar
Namak (Salt)
Nimbu (Lemon)
Nimbu (Lime)
Pudina (Mint)
Pyaz or Kanda (Onion)
Kali Mirchi (Black Pepper)
Panch Phoron
Phathar ke phool (Black Stone Flower)
Pilli Mirchi (Yellow Pepper)
Safed Mirchi (White Pepper)
Rai (Black mustard seed)
Rai Kuria (cracked mustard seeds)
Ratin jot (Alkanet root)
Saji (na) phool (Citric acid)
Sarson (mustard seed)
Saunf/Sanchal (Fennel seed)
Shahi Jeera (Black cumin seed)
Sirka (Vinegar)
Soa sag (Dill)
Sonth (Dried ginger powder)
Suwa or Shopa (Aniseed)
Taj (Cinnamon)
Tartri (Citric acid)
Tej Patta (Malabathrum)
Thippali (Kabab-chini, Java peppercorn)
Til (Sesame seed)
Tulsi (Holy Basil)
Vanilla
Zaafraan (Saffron)
Menthulu (Fenugreek Seeds)
shitu (lima seed skin)
osmanli (onion peelings)
pudina (mint)
Regional cuisines
North India
Punjabi – Uttar Pradeshi –Rajasthani – Mughlai -Pahadi – Bhojpuri –Benarasi – BihariKashmiri
Punjabi – Uttar Pradeshi –Rajasthani – Mughlai -Pahadi – Bhojpuri –Benarasi – BihariKashmiri
Other
Indian Chinese – Nepali –History – Jain (Satvika) –Anglo-Indian – Sindhi –Chettinad – Udupi –Fast food
Indian Chinese – Nepali –History – Jain (Satvika) –Anglo-Indian – Sindhi –Chettinad – Udupi –Fast food
SpicesCondiments
