1. Coriander (Dhaniya)
Flavor: Citrusy, Nutty, Mildly Sweet
Used In: Curries, Chutneys, Spice Mixes
Region: Pan-India
Traditional Use: Aids digestion and cools the body

Coriander seeds and leaves are widely used across Indian cuisines. The seeds have a warm, nutty flavor and are often dry-roasted or ground to release their aroma. The fresh leaves, known as cilantro, are used as garnishes or in chutneys. Coriander is both a culinary staple and a medicinal herb, known for its digestive and cooling properties.

Fun Fact: Coriander seeds are often used in pickling spices and spice blends like garam masala!

2. Bay Leaf (Tej Patta)
Flavor: Herbal, Slightly Bitter, Floral
Used In: Biryanis, Kormas, Stews
Region: North and East India
Traditional Use: Enhances aroma and supports digestion

Bay leaves lend a subtle depth and aroma to slow-cooked dishes. Indian bay leaves (Cinnamomum tamala) are distinct from Mediterranean ones, with notes similar to cinnamon and clove. Used whole in tempering or simmering, they’re removed before serving.

Fun Fact: Indian bay leaves come from a different plant than Western bay leaves and have a more cinnamon-like flavor!

3. Mint (Pudina)
Flavor: Cool, Refreshing, Slightly Sweet
Used In: Chutneys, Raitas, Biryanis
Region: Pan-India
Traditional Use: Cools the body, aids digestion

Mint is a beloved herb in Indian cooking, especially during hot summers. It adds freshness to chutneys, drinks, and rice dishes. Used both fresh and dried, it’s prized for its digestive and anti-inflammatory benefits.

Fun Fact: Mint chutney is a must-have condiment with Indian street food like samosas and pakoras!

4. Curry Leaves (Kadi Patta)
Flavor: Earthy, Citrusy, Slightly Bitter
Used In: South Indian Curries, Chutneys, Tempering
Region: South India
Traditional Use: Aids digestion and improves appetite

Curry leaves are an essential component of South Indian cooking, often fried in oil at the start of a dish to release their aroma. They lend a signature flavor to dals, chutneys, and sabzis, and are often used fresh.

Fun Fact: Curry leaves are not the same as curry powder — they’re a fresh herb used for their own unique flavor!

5. Clove (Laung)
Flavor: Warm, Pungent, Sweet
Used In: Biryani, Masala Chai, Spice Blends
Region: South India
Traditional Use: Dental pain relief, antiseptic

Cloves are dried flower buds known for their intense aroma and warming properties. Used whole or ground, they’re found in garam masala and spice mixes, as well as in sweet dishes like kheer.

Fun Fact: Clove oil is still used in many Indian households as a remedy for toothaches!

6. Cinnamon (Dalchini)
Flavor: Sweet, Woody, Spicy
Used In: Curries, Desserts, Masala Chai
Region: South India, Sri Lanka
Traditional Use: Blood sugar regulation and circulation support

Cinnamon adds a sweet warmth to both savory and sweet dishes. Indian cuisine often uses the rougher, more intense cassia variety. It’s a key ingredient in garam masala and festive desserts.

Fun Fact: True cinnamon and cassia are both used in Indian kitchens — but cassia is more common!

7. Turmeric (Haldi)
Flavor: Earthy, Bitter, Warm
Used In: Curries, Pickles, Rice
Region: Pan-India
Traditional Use: Anti-inflammatory, antiseptic

Turmeric is the golden heart of Indian cuisine and traditional medicine. Its rich yellow color and earthy aroma are instantly recognizable. A staple in almost every Indian dish, it is also revered for its healing properties in Ayurveda.

Fun Fact: Turmeric paste is traditionally applied to the skin in Indian weddings for a glowing complexion!

8. Cardamom (Elaichi)
Flavor: Sweet, Floral, Slightly Spicy
Used In: Desserts, Chai, Biryanis
Region: Kerala, Karnataka
Traditional Use: Freshens breath, aids digestion

Green cardamom pods are a fragrant staple in Indian sweets and beverages. They’re often crushed and added to tea or rice dishes. Black cardamom, with a smokier flavor, is used in robust curries and stews.

Fun Fact: Cardamom is known as the "Queen of Spices" in India!

9. Black Pepper (Kali Mirch)
Flavor: Pungent, Sharp, Woody
Used In: Spice Blends, Soups, Marinades
Region: Kerala
Traditional Use: Enhances absorption of nutrients

Black pepper has been traded globally for centuries and is native to the Western Ghats. Whole or ground, it adds a spicy kick to Indian and global cuisines. It’s also used medicinally in various home remedies.

Fun Fact: Once called “black gold,” pepper was used as currency in ancient trade!

10. Nutmeg & Mace (Jaiphal & Javitri)
Flavor: Warm, Nutty, Sweet (Mace is more floral)
Used In: Spice Mixes, Sweets, Mughlai Dishes
Region: Kerala
Traditional Use: Sleep aid, digestive tonic

Nutmeg is the seed, and mace is the lacy outer covering. Both are used in small quantities to flavor rich dishes and desserts. Mace is lighter and more aromatic, while nutmeg is deeper and nuttier.

Fun Fact: Mace was once more valued than nutmeg for its color and delicate aroma!

11. Cumin (Jeera)
Flavor: Warm, Earthy, Nutty
Used In: Curries, Rice, Spice Blends
Region: Rajasthan, Gujarat
Traditional Use: Aids digestion, boosts metabolism

Cumin seeds are often roasted or tempered in hot oil to release their aroma. They add depth to dals, vegetables, and rice dishes. Ground cumin is a base flavor in Indian cooking.

Fun Fact: Roasted cumin powder is a must in Indian buttermilk (chaas)!

12. Garlic (Lahsun)
Flavor: Pungent, Savory, Slightly Sweet when Roasted
Used In: Curries, Pickles, Marinades
Region: Pan-India
Traditional Use: Antibacterial, heart health

Garlic is a bold base flavor in Indian savory cooking. Often sautéed with onions and tomatoes, it’s essential in dishes from Punjab to Tamil Nadu. It’s also consumed raw as a health tonic.

Fun Fact: In Ayurveda, garlic is considered a natural antibiotic!

13. Ginger (Adrak)
Flavor: Spicy, Warming, Peppery
Used In: Curries, Chai, Pickles
Region: Northeast India, Kerala
Traditional Use: Anti-nausea, anti-inflammatory

Fresh ginger adds zing to everything from masala chai to curries. It’s also used in dry form (sonth) in spice blends and Ayurvedic formulations.

Fun Fact: India is the largest producer of ginger in the world!

14. Mustard (Sarson/Rai)
Flavor: Pungent, Nutty, Spicy
Used In: Pickles, Tempering, Mustard Oil
Region: North and East India
Traditional Use: Stimulates digestion and circulation

Mustard seeds are used whole, ground, or as mustard oil. The seeds are fried in hot oil until they pop, releasing a sharp, nutty flavor. Mustard oil is widely used in Bengali and Punjabi cooking.

Fun Fact: Mustard is one of the few spices used both as a seed and an oil in Indian cuisine!

15. Tulsi (Holy Basil)
Flavor: Peppery, Herbal, Slightly Sweet
Used In: Herbal Teas, Ayurvedic Tonics
Region: Pan-India (especially in homes)
Traditional Use: Sacred herb, immunity booster

Tulsi is revered in Indian households and Ayurveda. Though not a culinary herb in the conventional sense, it’s used in herbal teas and medicines. Its spiritual significance is immense.

Fun Fact: Almost every traditional Indian home has a tulsi plant in the courtyard!

16. Ajwain (Carom Seeds)
Flavor: Sharp, Thyme-like, Slightly Bitter
Used In: Parathas, Fritters, Pickles
Region: North India
Traditional Use: Relieves bloating and indigestion

Ajwain has a strong, distinctive aroma and is often added to doughs and batters. It’s especially common in snacks and fried foods.

Fun Fact: A pinch of ajwain with warm

17. Chilly (Mirch) Flavor: Spicy, Fiery, Pungent
Used In: Virtually all savory Indian dishes
Region: Andhra Pradesh, Rajasthan
Traditional Use: Stimulates appetite and blood flow

Green and red chillies are central to Indian cooking, offering both heat and flavor. Dried red chillies are often tempered in oil for a smoky kick.

Fun Fact: India is the largest consumer and exporter of chillies in the world!

18. Fennel (Saunf) Flavor: Sweet, Licorice-like, Cool
Used In: Spice Mixes, Mouth Fresheners, Teas
Region: Punjab, Gujarat
Traditional Use: Aids digestion and freshens breath

Fennel seeds are often chewed after meals and used in spice blends and sweet pickles. Their cooling effect makes them perfect for summer dishes.

Fun Fact: Fennel seeds are often sugar-coated and served at restaurants as a natural mouth freshener!

19. Saffron (Kesar)

Flavor: Floral, Earthy, Slightly Sweet
Used In: Sweets, Rice, Milk-based Drinks
Region: Kashmir
Traditional Use: Mood enhancer, skin brightener

Saffron is one of the world’s most precious spices. Just a few strands add color and aroma to dishes like kheer and biryani. It’s also used in Ayurvedic formulations.

Fun Fact: It takes around 75,000 saffron flowers to produce just one pound of saffron!

20. Nigella (Kalonji)

Flavor: Onion-like, Nutty, Slightly Bitter
Used In: Breads, Pickles, Spice Mixes
Region: North India, Bengal
Traditional Use: Anti-inflammatory and antioxidant properties

Nigella seeds are often sprinkled on naan, added to spice blends like panch phoron, or used in pickles. They lend a unique flavor and texture.

Fun Fact: Though sometimes called "black cumin," kalonji has a completely different flavor and origin!

21. Asafoetida (Hing)

Flavor: Pungent (raw), Umami-like (when cooked)
Used In: Dals, Curries, Pickles
Region: North and South India
Traditional Use: Aids digestion and relieves flatulence

Derived from a resin, hing is used in tiny amounts and fried in oil to mellow its strong aroma. It’s especially important in vegetarian dishes, enhancing savory depth.

Fun Fact: Asafoetida is known as the “food of the gods” in some Indian texts due to its powerful medicinal qualities!

 

22. Amchur (Dry Mango Powder)
Flavor: Tangy, Fruity, Slightly Sweet
Used In: Chaat, Dry Sabzi, Chana Masala
Region: North India
Traditional Use: Digestive aid in Ayurveda

Amchur is a spice powder made from dried unripe mangoes. It adds a sharp, citrusy punch to dishes, making it a favorite in North Indian street food and home cooking alike. Often used when fresh mango or lemon isn't available, it's a pantry staple that balances flavor and acidity beautifully. The fine, pale powder not only enhances taste but also contributes to the digestive qualities of a dish. Traditionally prepared by sun-drying unripe mango slices and grinding them into powder, amchur has been a key souring agent in North Indian kitchens for generations. It brings brightness and depth to otherwise mild or earthy dishes, making it a subtle yet powerful addition.

Fun Fact: Used as a tangy substitute for lemon juice in many Indian dishes!