7 Indian Spices That You Must Store In Your Pantry

Spices hold a very special place in Indian cuisine, and without the variety of flavours, the cuisine is incomplete. Unlike other countries’ spices, the Indian variety of spices is renowned for their robust flavour and aroma that can easily enhance any dish in general. India is known to be the land of spices, and the statement is quite justified with all the myriad of dishes that accentuate the local flavours and ingredients.

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Turmeric

Turmeric is one of the basic and most common spices of Indian cuisine. Popular for its ability to add colour to your dish along with its antiseptic features. In most of the dishes you will eat in India, you will see that turmeric has been added to it. Whether it is a vegetable curry, non-vegetarian curry, or, at times, even a beverage, the golden spice turmeric finds its place. While adding turmeric to curries, one must be aware that it should be added at the early stages of the cooking process to avoid the bitter and robust smell.

Cumin

Cumin, a staple in Indian cuisine, adds a warm, earthy flavour with a hint of citrus and pepper. Its aromatic seeds are essential in both whole and ground forms. Toasting whole cumin seeds enhances their nuttiness before grinding, intensifying their flavour. Ground cumin effortlessly seasons curries, stews, and rice dishes, imparting depth and warmth. It complements vegetables, meats, and even bread, offering a distinctive aroma and taste that elevates dishes from simple to savoury. 

Coriander 

Whether in the form of whole coriander seeds or ground into a fine powder, the importance of this spice in Indian cooking will never go downhill. The flavour profile of this spice is quite mild, warm and slightly citrusy. Even this flavour is essential in all types of dishes whether vegetarian or non-vegetarian. However, you should be mindful that you should add this at the end so that the flavour is intact till the end.

Red Chilli

Red chilli powder is that adds fiery heat and vibrant colour to dishes. Its flavour ranges from moderately spicy to intensely hot, depending on the variety. To use it in cooking, start by tempering it in hot oil to release its aroma, then add it to curries, marinades, or spice blends for a bold kick. It pairs well with meats, vegetables, and legumes, enhancing flavours while imparting a characteristic warmth.

Garam Masala

Garam masala is a popular blend of various Indian whole spices that enriches dishes with its complex, warm flavour profile. Its aromatic mix typically includes cinnamon, cloves, cardamom, cumin, coriander, and peppercorns, creating a robust yet balanced taste. Use it sparingly to enhance curries, stews, and even rice dishes, adding depth without overpowering other ingredients. Toasting the blend briefly in oil or dry roasting before use intensifies its fragrance, elevating the overall culinary experience. 

Cardamom

Cardamom is an essential Indian spice renowned for its unique flavour profile, combining citrusy, minty, and spicy notes with a hint of sweetness. It adds depth to both sweet and savoury dishes alike, enhancing curries, desserts, and beverages. Whole pods are often used to infuse flavour in rice dishes and stews, while ground cardamom powder is perfect for baking and making spice blends like Garam masala. ‘

Hing

Hing, also known as asafoetida, adds a distinctive savoury and umami flavour to dishes, with hints of garlic and onion. This spice is commonly used in Indian cuisine, especially in vegetarian dishes, to mimic the flavour of onion and garlic when they're not used. To use hing, it's typically fried in hot oil or ghee to release its flavour before adding other ingredients. Just a pinch enhances lentil dishes, curries, and vegetables, making it indispensable for depth of flavour in Indian cooking.