Raw Spices

Indian cuisine is characterised by its various spices, heavily used in multiple ways in its traditional recipes. A subtle shift in cooking technique can make the same flavouring taste entirely different, as can the order in which they are used. Curious? We’ve profiled some of the most commonly used spices in India.

List of Spices

• Long Chillies Stemless/ With Stem
• Round Chillies
• Kashmiri Chillies
• Turmeric Bulb/ Finger
• Long Cumin Seeds (Jeera)
• Fennel Seeds (Sombu)
• Fenugreek Seeds (Methi)
• Coriander Seeds (Dhania)
• Mustard Big
• Mustard Small
• Mustard Yellow
• Black Pepper
• Cloves
• Cinnamon Stick
• Tukmaria (Sabja)
• Cardamom (Black Elaichi/ Green Elaichi)
• Black Kokum
• Dried Ginger
• Karunjeeragam – Black Cumin
• Kasturi Manjal Powder/ Stick
• Star Anise
• Fenugreek Leaves (Methi)
• Bay Leaves
• Dried Curry Leaves