Indian spices are very famous in the world since ancient days. English, Portuguese, Dutch etc travel to India for the trading of Spices.
Indian cuisine is known for its use of a wide variety of spices. These spices not only add flavour to dishes but also have medicinal properties. They are used in various forms such as whole, ground, roasted, fried, and as a paste.
Indian cuisine also uses a variety of herbs such as curry leaves, mint, and cilantro. These herbs add freshness and flavour to dishes and are used in various forms such as fresh, dried, and as a paste.
Some commonly used spices in Indian cooking include turmeric, cumin, coriander, ginger, and cinnamon. Other popular spices include cardamom, cloves, mustard seeds, fenugreek, and black pepper.
Here is the list of Indian spices with the Name
Find here the 19 Indian Spices along with a brief description of their flavour and uses:
1. Asafoetida: Asafoetida is called Hing in the Hindi language. It is a resin obtained from the rhizome of a plant that belongs to the ferula family. It has a strong, pungent smell and a bitter, slightly sulfurous taste. A small pinch of Hing is used as a flavouring agent and also as a digestive aid. It is a very common ingredient in many Indian recipes.
2. Black pepper: It is known as Kali Mirch in India. This spice is widely used in Indian cuisine. Black Pepper is known for its strong, pungent flavour. It is actually a dried fruit of a tropical vine. black pepper is used in a variety of dishes such as curries, meat dishes, and rice dishes.
3. Cardamom (Green) – Cardamom has a sweet, floral flavour and is often used in sweet dishes, such as desserts and chai tea. It is also used in savoury dishes, such as rice and meat dishes. Cardamom is native to the Indian subcontinent and is one of the most expensive spices in the world.
4. Cardamom (Black)– Hindi Name “kali ilayachi”. It is a type of cardamom that is commonly used in Indian cuisine. It is larger and has a more intense, smoky flavour than green cardamom. Black cardamom is used in both sweet and savoury dishes and is often used to flavour rice dishes, curries, and meat dishes. It is also used in traditional Ayurvedic medicine to treat respiratory and digestive issues.
5. Cloves – Cloves have a warm, sweet, and slightly bitter flavour and are often used in spice blends, such as garam masala. They are also used to enhance the taste of rice dishes, meat dishes, and desserts. Cloves are native to the Moluccas (also known as the Spice Islands) in Indonesia and were once a highly prized spice in ancient Rome and China.
6. Cumin – Cumin has a warm, earthy flavour and is often used in spice blends, such as chaat masala and garam masala. It is also used to flavour lentil dishes, meat dishes, and vegetables. Cumin is native to the eastern Mediterranean and is one of the oldest spices known to humanity.
7. Coriander – Coriander has a citrusy, slightly sweet flavour and is often used in spice blends, such as garam masala and dhania jeera. To enhance the flavour of rice dishes, lentil dishes, and vegetables it is commonly used. Coriander is native to the eastern Mediterranean and is mentioned in the Bible and the Quran as a valuable spice.
8. Fenugreek – Fenugreek has a nutty, slightly bitter flavour. it is often used in spice blends, such as panch phoran and garam masala. It is used to flavour vegetables, lentils, and meat dishes. Fenugreek is used for centuries in traditional medicine for its various health benefits.
9. Ginger: Adrak is a Hindi name for this popular spice. It is a type of root that is widely used for its medicinal properties and as a spice in cooking. It has a strong, pungent aroma and a warm, slightly spicy flavour. In Indian cuisine, ginger is used in a variety of dishes such as curries, marinades, chutneys, and soups.
Ginger tea is one most popular tea in India, which is commonly consumed to relieve nausea and other digestive issues.
10. Garlic: In India, it is known as Lahasun in Hindi. it is Another popular spice is used in Indian cuisine. It is a member of the Allium family. Garlic has a strong, pungent aroma and a savoury, slightly spicy flavour.
Indian cuisine plays an important role. without garlic dishes are incomplete. Garlic is used for both its flavour and its medicinal properties. . Garlic is used in a variety of dishes such as curries, marinades, and chutneys.
11. Mustard seeds – Mustard seeds have a pungent, slightly bitter flavour and are often used in spice blends, such as mustard oil and Panch Phoran. They are also used to flavour vegetables and pickles. Mustard seeds are native to the eastern Mediterranean and have been cultivated for over 3,000 years.
12. Mango powder- Amchoor is a Hindi Name of This Spice. It is made from dried and ground unripe green mangoes. Mango Powder has a tangy and slightly sweet flavour. That’s why it is used to add a sour taste to dishes.
13. Nutmeg– Known as Jaiphal in the Hindi language. This popular spice is the seed of the nutmeg tree. Nutmeg has a warm, sweet flavour with a slightly bitter undertone. In Indian cooking, nutmeg is used to flavour a variety of dishes. It is used to add a distinctly warm and sweet flavour to Indian food.
14. Star anise: Hindi name of Star Anise is Chakra Phul. This is a kind of dried fruit of a small evergreen tree. The fruit has a star-shaped appearance and it has a strong, liquorice-like flavour.
Star anise is used to flavour a variety of dishes such as curries, meat dishes, and rice dishes. It is also a key ingredient in many traditional spice blends, such as Garam masala.
15. Tej Patta: it is also known as Indian bay leaf. Tej Patta is a dark green leaf that has a strong, aromatic and fragrant smell. Its flavour is similar to that of cinnamon and cloves.
It is an important ingredient for garam masala- a popular spice mix used in Indian cooking. Tej Patta is used to flavour soups, stews, and biryanis. It is mostly used in Northern Indian and Bengali cuisine.
16. Turmeric – Turmeric has a warm, slightly bitter flavour and is often used to give dishes a yellow colour. It is commonly used in spice blends, such as garam masala, and is also used to flavour rice dishes, lentil dishes, and vegetables. Turmeric is native to the Indian subcontinent and has been used for centuries in traditional medicine and Ayurveda for its various health benefits.
17. Saffron – Saffron has a pungent, slightly sweet flavour. it is often used to flavour and colour rice dishes, such as biryani and paella. It is also used in sweet dishes, such as desserts and liqueurs. Saffron is native to the eastern Mediterranean and is one of the most expensive spices in the world.
18. Cinnamon – Cinnamon has a warm, sweet, and slightly woody flavour and is often used in sweet dishes, such as desserts and chai tea. It is also used in savoury dishes, such as curries and rice dishes. Cinnamon is native to Sri Lanka.
19. Mace – Mace has a warm, sweet, and slightly nutty flavour. It is one of the important ingredients in spice blends, such as “garam masala”. It is also used to flavour desserts, such as cakes and pastries. Mace is native to the Spice Islands (Moluccas) in Indonesia.
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