Common Spices and Herbs in Indian Cuisine

Cardamom is a highly prized spice in Indian cuisine, known for its warm, slightly sweet, and aromatic flavor. It is often used in garam masala, a spice blend commonly used in Indian cooking.

Panch phoron is a Bengali five-spice blend that typically consists of mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, and nigella seeds. It is often used in tempering dishes or as a garnish.

Lemon grass is a herb with a distinct citrusy flavor and aroma. It is often used in Indian cooking, particularly in soups, curries, and stir-fries, to add a refreshing and tangy touch.

Cumin is a key ingredient in garam masala, a spice blend commonly used in Indian cooking. It provides a warm, earthy, and slightly bitter flavor to the blend.

Fenugreek is a spice with a pungent and slightly bitter flavor. It is often used in curries, pickles, and spice blends. It is also known for its medicinal properties.

Amchoor, also known as dried mango powder, is the main ingredient in chat masala. It provides a tangy and sour flavor to the blend, which is commonly used in chaat dishes and as a seasoning for fruits and vegetables.

Mint is a herb with a refreshing and cooling flavor. It is often used in Indian cooking to balance the heat of spicy dishes. It is also commonly used in chutneys, raitas, and as a garnish.

Red chilies are the primary ingredient in sambar powder, a spice blend commonly used in South Indian cuisine. It provides a spicy and pungent flavor to the blend, which is used in sambar, a lentil-based stew.

Nutmeg is a spice with a warm, sweet, and slightly smoky flavor. It is often used in biryanis, pulaos, and other rice dishes. It is also commonly used in desserts and spice blends.

Tamarind is the main ingredient in rasam powder, a spice blend commonly used in South Indian cuisine. It provides a tangy and sour flavor to the blend, which is used in rasam, a lentil-based soup.

Curry leaves are a herb with a slightly bitter and earthy flavor. They are often used in Indian cooking, particularly in South Indian dishes. They are commonly used in curries, stir-fries, and as a garnish.

Cumin is a key ingredient in garam masala, a spice blend commonly used in Indian cooking. It provides a warm, earthy, and slightly bitter flavor to the blend.

Fenugreek is a spice with a pungent and slightly bitter flavor. It is often used in curries, pickles, and spice blends. It is also known for its medicinal properties.

Amchoor, also known as dried mango powder, is the main ingredient in chat masala. It provides a tangy and sour flavor to the blend, which is commonly used in chaat dishes and as a seasoning for fruits and vegetables.

Mint is a herb with a refreshing and cooling flavor. It is often used in Indian cooking to balance the heat of spicy dishes. It is also commonly used in chutneys, raitas, and as a garnish.