This list of spices lists the Indian spices that are commonly used in Indian cooking.
These spices come from different parts of plants. Flowers, seeds, leaves, stems, fruits etc.
Indian Masala – Indian Spices
This Indian masala page refers to Indian spices mix. The word masala means spice, spices. The word ‘masala’ may refer to a dry spice mix or a wet spice blend/paste.
You may find a list of spices with Indian names on our Indian spices page.
Masala is either used in the powder form or in a paste form.
For fresh masala paste, fresh spices are used such as green chilies, fresh ginger root, garlic pods, fresh coriander leaves(cilantro), curry leaves, fresh grated coconut etc.
For dry masala powder, the dry spices are used. The spices are dry roasted or roasted with a little oil. This roasting is done to remove moisture and to bring out the flavors. Each spice is roasted separately so that they are roasted properly.
Then the roasted spices are ground together to form a fine powder. The blended masala flavor is very inviting. These roasted masala powders last longer, up to one year. You should store them in airtight containers.
Generally there is not need to put them in the fridge. So you can make them in advance and use them when you need to.
The spices used as ingredient in the masala and their proportions differ according to the dish being cooked, recipe, region and of course personal taste.
The North Indians use onions and tomatoes along with spices to make fresh masala paste whereas the South Indian recipes use fresh coconut along with the spices a lot.
You need a neat way to store your spices. In India, a stainless steel spice box with seven small containers is used to store the spices that are used regularly.
You may also use spice racks. With the see through jars, you can pick up quickly the spice you need. This spice racks are space saving too. There is also have one that you can mount on the wall.
Indian Masala Recipes For You
- Indian spices list – List of spices used in indian cooking.
- Garam Masala Recipe – used for many savory dishes.
- Rasam Powder – South Indian Rasam – Served with rice or as an appetizer
- Sambar Powder – Spice mix for the South Indian Sambar Recipe.
- Chat Maslala – Spice powder to use with fruit snacks, a variety of chaats, juices, salads.
- More about Hing – Asafoetida – Asafetida – More info about hing.
These masala powders are used In Curry Recipes such as:
- palak paneer
- Tomato Curry
- Onion Curry
- Mung Bean Curry
- ChickPea Curry-Chana Masala
In Rice Recipes such as pulav and
- Khichadi – Beans and rice recipe
In breads(roti) and snacks recipes such as
- Masala Poori
- Palak Poori.
So use the masala recipes below and Make some masalas of your own and use them when you want.
The spices include
barks such as cinnamon,
leaves such as bay leaf, curry leaf,
flowers such as star anise,
seeds such as coriander etc.
If we have missed mentioning any spices, please let us know using this contact form.
Indian Spice shop
List of Spices
Ajwain – Ajave – Carom seeds
Ajwain, known as ova, owa, ovam, om kaalu etc. in Indian languages.
Ajwain is good for digestion. It ia used in breads, in the covering of samosa and kachori.
It is hot in taste. Just take a pinch in your mouth after a meal. You may mix it with fennel seeds (somph) and use it as a digestive or mouth freshener.
Asafoetida – Asafetida – In Indian languages known as Hing, Hingu, ingu, perungayam. Read more about Asafoetida – Asafetida.
Cumin seeds – In Indian languages known as Jira, Zira, Jire, Jeerige
Black Peppercorn Seeds – In Indian languages known as Sabut kali mirch, kali miri, kale mire, kari mensu, kalu menasu
Coriander seeds – In Indian languages known as Saboot Dhania, Dhane, Kothambari beeja
fenugreek – methi seedsFenugreek/ Foenugreek Seeds – In Indian languages known as Methidana, Methi, Menthe kalu, menthya
Allspice – Kebab cheeni
Anise Seeds, Aniseed, Sweet Cumin – In Indian languages known as Saunf, sompu, Badishep, shepa
Bay leaf – bay leaves – In Indian languages known as Tej patta, Tamal patri, Pulav yele, masala yele, patre
Black Cardamom – In Indian languages known as Badi Elaichi, moti elaichi, Masala Veldoda, veldode, Dodda Yelakki
Caraway Seeds, Black Cumin – In Indian languages known as Kala jeera, shah jeera, shahjeere
Cardamom – In Indian languages known as elaichi seeds, choti Elaichi, Veldoda, veldode, velchi, Yelakki, yalakki
Celery seeds – In Indian languages known as Ajmod,Shalari, Ajmud, Randhuni, Ajmoda
Cinnamon – In Indian languages known as Dalchini, chakke
Cloves – In Indian languages known as Lavang, Laung, Lavanga
Cumin,sweet cumin –
Dill Seed – In Indian languages known as Savaa / Soa, Shepu, sabasige, sabbasige
Fennel – Large Cumin, Sweet Fennel – In Indian languages known as saunf, sompu, shepa, badishope, Dodda jeerige
Dry ginger – In Indian languages known as saunth, sunth, ona sunti
Licorice Root, Sweetroot, Liquorice – In Indian languages known as Jeshthamadh
Mace – In Indian languages known as javitri, jaypatri, javitri
Mustard Seed – In Indian languages known as rai,sarso, Rai, mohari, Mohori, Sasive kalu
Nutmeg – In Indian languages known as jaiphal, jajikayi
Dry red guntur chiliDry guntur red chili is hot in taste but does not give dark red color to the dish.
Dry red byadgi chiliDry byadgi chili has wrinkled skin .
It is not very hot in taste but gives good red color to the dish.
Dry red round chili
Red Chili powder – In Indian languages known as Lal Mirch powder, Lal mirchi pud, lal tikhat, , Kempu Menasinkai pudi, kempu mensupudi
Onion seeds, nigella, black caraway seeds – In Indian languages known as
karle – कारळे – khursani
White peppercorn – In Indian languages known as Safed mirch
poppy seeds khuskhus/khaskhasPoppy Seeds – In Indian languages known as ghasghase, khaskhas, khuskhus
Saffron strands – In Indian languages known as kesar, jaffaran, zaffaran, kesari
Star Anise – In Indian languages known as Badal Phool / Ananasphal / chakra phool, Hoovu, chakra maggi
Tamarind fresh
Tamarind driedFresh Tamarind and dried tamarind – In Indian languages known as Imli, Chinch, Hunse hannu , puli
Green Chili Pepper – In Indian languages known as Hari Mirch, Hirvi mirchi, Hasi Menasinkai, hasi mensu
Chile Pepper – red – In Indian languages known as Lal Mirch, Lal mirchi, Kempu Menasinkai, hasi kempu mensu
Fresh coriander, Cilantro, Chinese /Japanese Parsley – In Indian languages known as Hara Dhania, Hirvi Kothimbir, Kothambari soppu
Curry leaves – In Indian languages known as Kadhi patta, kadi patta, Kadhilimb, Karibevu soppu
Garlic – In Indian languages known as Lasan,Lahasan, Lasun, Bellulli
Ginger – fresh – In Indian languages known as Adrak, Ale, Alla, Hasi sunti
Turmeric rootTurmeric root – In Indian languages known as Haldi, Oli Halad, Arishina beru
Turmeric powder – In Indian languages known as Haldi, Halad pavdar, Arishina pudi