This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi - Bihari – Bhojpuri – Kashmiri Punjabi – Rajasthani – Uttar Pradeshi Mughlai – more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – more..

East India Bengali – Oriya

North-East India Assamese – Naga – Sikkimese – Tripuri

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi

Other Indian Chinese – Nepali Jain (Satvika) – Anglo-Indian – Sindhi Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette Indian chefs – Cookbook: Cuisine of India

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Indian spices includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base.

Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked.

List of Indian spices

Below is a list of spices (and other flavoring substances) commonly used in India:

• Adrak (Ginger)
• Aamchur/Amchoor powder, sour (Mango powder)
• Achar (pickle)
• Ajmud (Celery or Radhuni seed)
• Ajmoda (Parsley)
• Ajwain (Carom seed)
• Amla (Indian gooseberry)
• Anardana (Pomegranate seed)
• Badi Elaichi (Black Cardamom)
• Badam (Almond)
• Choti Elaichi (Green Cardamom)
• Chakra Phool (Star anise)
• Chironji (charoli) or (Buchanania Latifolia), a type of nut used in making deserts.
• 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) or Tragacanth Gum.
• 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
• Methi leaves (Fenugreek leaf)
• Methi seeds (Fenugreek seed)
• Sarson Tel 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)
• Urad dal (Split Matpe or Beluga Beans))
• Vanilla
• Zaafraan (Saffron)
• Menthulu (Fenugreek Seeds)
• shitu (lima seed skin)
• osmanli (onion peelings)
• pudina (mint)
• Deggi Mirch, Red Chilly powder (non spicy)

See also

• Indian cuisine
• Spice trade