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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi - Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka - Konkani - Mangalorean

East India Bengali – Oriya

North-East India Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Sindhi - Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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Indian spices

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.

Indian spices are often heated in a pan with oil to instensify the flavor before adding other ingredients.

Contents 1 A to G 2 H to K 3 L to Q 4 R to Z

• Aadrak (Ginger)
• Aamchur powder (Mango powder)
• Achar (pickle)
• Ajumd (Celery seed)
• Ajmoda (Parsley)
• Ajwain (Carom seed )
• Amla (Emblica)
• Anardana (Pomegranate seed)
• Badi Elaichi (Black Cardamom)
• Badam (Almond)
• Elaichi (Cardamom)
• Cassia
• Chakra Phool (Star anise)
• Chironji (charoli)
• Dalchini (Cinnamon)
• Dhania (Coriander seed)
• Dhania powder (Coriander powder)
• Garam Masala (Spice mixture)
• Gulab Jal (Rosewater)
• Gur (unrefined sugar from the sap of the sugarcane or date palm)

• Haldi/haldhi (Turmeric)
• Hara dhaniya (Coriander)
• Harad/himej (myrobalan chabulic)
• Hari Mirch (Green chili)
• Hing (Asafoetida)
• Imli (Tamarind)
• Jaggery (unrefined sugar from sugarcane)
• Jaiphal (Nutmeg)
• Javitri (Mace)
• Jeera (Cumin seed)
• Jethimadh (lucorose powder)
• Kadipatta (Curry Tree or Sweet Neem leaf)
• Kaju ( Cashewnut)
• Kala Namak or Sanchal (Black salt)
• Kali Mirch (Black peppercorn)
• Kalonji (Nigella seed)
• Kastoori Methi (Dried fenugreek leaf)
• Kebab Cheeni (Allspice)
• Kesar (Saffron)
• Khajur (Dates)
• khopra (Coconut)
• (black) Kokum (Garcinia indica)
• Khus Khus (Poppy seed)

• Lahsun (Garlic)
• Lal Mirchi ( Red chili)
• Lal Mirchi powder (Red chili powder)
• Lavang (Cloves)
• Masala (Spice mixture)
• Mausammi (Sweet lime)
• Methi leaves (Fenugreek leaf)
• Methi seeds (Fenugreek seed)
• Mustard oil
• Namak (Salt)
• Nimbu (Lemon)
• Nimbu (Lime)
• Nutmeg
• Pudina (Mint)
• Kali Mirchi (Black Pepper)
• Pilli Mirchi (Yellow Pepper)
• Safed Mirchi (White Pepper)

• Rai (Black mustard seed)
• Rai Kuria (cracked mustard seeds)
• Ratin jot (Alkanet root)
• Saji (na) phool (??)
• Saunf/Sanchal (Fennel seed)
• Shahi Jeera (Black cumin seed)
• Sirka (Vinegar)
• Soa sag (Dill)
• Suwa or Shopa (Aniseed)
• Tartri (Citric acid)
• Tej Patta (Bay leaf)
• Til (Sesame seed)
• Tulsi (Holy Basil)
• Vanilla