Indian Spices and Herbs in Cooking

Cumin is a key ingredient in garam masala, along with coriander, black pepper, cloves, and cinnamon.

Coriander is the dominant herb in chicken tikka masala, providing a fresh and citrusy flavor.

Paprika, especially smoked paprika, imparts a smoky and earthy flavor to dishes like tandoori chicken.

Bay leaf is a crucial ingredient in biryani, contributing its distinct aroma and flavor.

Cardamom is widely used in Indian desserts, adding a warm and sweet flavor.

Mint is the primary herb used in lassi, providing a cooling and refreshing flavor.

Mustard seeds, particularly black mustard seeds, contribute a pungent and slightly bitter flavor to dishes like vindaloo.

Coriander is the main herb used in naan, providing a fresh and herbaceous flavor.

Turmeric is known for its vibrant yellow color and earthy flavor, commonly used in dishes like dal and curries.

Mint is the primary herb used in pani puri, providing a refreshing and cooling flavor.

Mustard seeds, particularly yellow mustard seeds, are commonly used in Indian pickles, imparting a tangy and spicy flavor.

Coriander is the main herb used in samosas, providing a fresh and herbaceous flavor.

Chili peppers, particularly varieties like cayenne and habanero, are known for their intense heat and are used sparingly in dishes like vindaloo and phaal.

Coriander is the primary herb used in aloo gobi, providing a fresh and herbaceous flavor.

Cardamom is commonly used in Indian curries, adding a warm and slightly sweet flavor.