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Indian Spices

Indian spices are the soul of Indian cuisine. Masala, in hindi, means spices both single spices and a blend of spices.Using Indian spices is like creating a painting. The color palette is the Indian spice box. From the box you can choose primary Indian spices like coriander, cumin, yellow turmeric, red chili pepper or bring out more vibrancy with aromatic spices or ' Indian Garam Masala Spices". The Garam masala is a blend of Indian spices which includes cardamom, cinnamon, cloves and black pepper. Masala may be in dry, roasted ground or paste form.

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Indian Spices Recipes

Indian Spices in food are used subtly and although Indian food is not bland, most Indian dishes are delicately spiced to enhance the flavor of the main cooking ingredient. Indian spices should not be used to drown out the flavor of the main ingredient but enhance and support it. Curry powder is the definition of fine spices roasted, combined and ground dry. Fresh ground spices are the order of the day in an Indian home and will be chosen according to the nature of the dish, season, and family. Indian spices make it easy to cook vegan, vegetarian, gourmet and healthy foods.

Indian spices are used to flavor food but also to add color, aroma to foods. Ancient Ayurvedic food and nutritional system uses Indian spices for curative and therapeutic needs.

1. Spices are full of antioxidants and is used both for prevention and curing ailments.   Ginger prevents dyspepsia, garlic reduces cholesterol and hypertension, and fenugreek is a good resistance builder. Pepper is often served as antihistamines, turmeric is used for burns, stomach ulcers and for glow of the skin.
2. Preserving Foods: Spices have been used to make the food last longer.
3. Aiding Digestion: In India fragrant fennel, cardamom or cloves are mixed with sugar for helping digest the food. . Not only are they great mouth fresheners, but they aid digestion, prevent heartburn. Other spices like asafetida and ginger counteract flatulence and colic, and are added to lentils to help digest them.
4.  Balancing Tastes and Properties of Food: Each spice has a property-not just a taste property, but a warm or cooling property to it, along with many others. Indian cooks use this to change properties of foods by using this knowledge of spices into their cooking.

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list of ethnic
Indian Spices
and blends in our online store with links for convenient shopping and cooking Indian food from India's various culinary regions

Buy Dal Masala SpicesCoconut Lentil or Dal SpicesSweet and Sour Dal Spice MixSambhar Lentil Soup SpicesBiryani Masala Spices for Rice, Chicken & LambChicken Tandoori Masala Grilling SpicesChicken Tikka Masala SpicesMadras Curry Powder All Purpose SpiceChicken Curry Indian SpicesMeat Curry Indian SpicesFish and Seafood Indian Spices, Spices MixCoconut Spice Malabar BlendPotato Hash SpicesHimalyan Herbal Spices fom India's North West frontier,  Rajmah Spices - Kashmiri Spices for Beans and StewsGobi Aloo Spices from Uttar PradeshBhindi Masala SpicesBengali Sukta Vegetable SpicesCoconut Thoran Spices For VegetablesCorn, Pizza and Grilled Meat Garnish SpicesCoconut Madras Poriyal Spices For VegetablesAlmond, Cardamom, Saffron Sugar Topping for Fruit,Yogurt and Lattes,   Spicy Curry SpicesGoan Vindaloo SpicesRaita Mix- Indian Yogurt SpicesShish KabobGaram Masala Whole Indian SpicesGaram Masala Powder, All Purpose Indian SpicesRoganjosh Meat Spices from Kashmir (Roghan, Rogan Josh, Roghanjosh),   Stir Fry SpiceSubzi Vegetable Spices,   Regal Pilaf Whole Spice Aromatic Blend With Nuts For Basmati Rice . Enjoy

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Popular Indian Spices

Indian Spices And How They Are Used - A Primer

Curry leaves (Chalcas koenigii) - they release a lemony fragrance to dishes and is an important herb in Indian cooking. Indian Name: Kari patta, Kareapela, Karuveppilai, Karuvepila, Katneem, Bursunga, Bowala, Karepeku, Karivepaku, Girinimba, Suravi

Chilly (Powder/fresh/dried) - adds punjent, hot and spicy vibrancy to food. Indian Name: Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala Ujjvala, Mirapakaya

Cardamom Pods (eliachi) - sophisticaed aroma, taste and fragrance are released when cooking with cardamom, use to flavor curries, masala chai and certain vegetables and Indian desserts and is one of the spices in Garam masala. Indian Name: Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai

Cinnamon (Cinnamomum verum) - Used for its sweet flavor and aroma. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai, vegetables and Indian desserts. Indian Name: Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu

Clove (Eugenia caryophyllata) - Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses its flavor and is used to flavor curries, masala chai and certain vegetables. Indian Name: Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu

Black Pepper (Kala Mirchi) - Black pepper are used in Indian cuisine at all stages of the cooking process and as a table condiment.  Indian Name: Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan, Krishnadi, Savyamu, Miriyalu

Ginger (Rhizoma Zingiberis) - A basic but not essential Indian spice, used for its warming properties and wonderful aroma and taste.  Indian Name: Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam, Ingee

Tamarind (Pulpa Tamarindorum) - The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south indian cuisine and is normally used as a replacement for tomatoes.  Indian Name: Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii

Fenugreek (Semen Foenugraeci) - This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, bitter taste. After turmeric it has the most medically useful item in the Indian kitchen. If it is burnt it gets very bitter and should be thrown away.  Indian Name: Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam, Mentikura, Mentula

list of single
Indian Spices
in our online store with links for convenient shopping and cooking Indian food from Indian recipes for both North Indian and South Indian cuisines

Buy Mace PowderWhole NutmegFried OnionsSaffron Threads (Azafrán, Za'faran)Asafetida Asafoetida, Hing CompoundMustard Seeds, Black (Rai)Black Pepper PowderCardamom Pods Green (Cardamon)Cayenne or Red Chili PowderTurmeric PowderCoriander Seeds WholeCoriander Seed PowderCumin Seeds WholeCumin PowderFennel Seeds WholeCloves Whole,   Fenugreek Seeds Whole (Methi, Shambalileh)Mango Powder GreenPoppy Seeds,   Ajwain SeedsBlack Salt or Rock Salt or Kala NamakRound Chilies WholePomegranate Seeds (Anardana)Cinnamon Malabar SticksGinger PowderCardamom Pods Black or BrownBlack Pepper WholeSesame Seeds WhiteNigella Seeds (Kalonji or Onion Seeds)Sesame Seeds NaturalCardamom (Green) SeedsCardamom (Green) PowderNutmeg PowderFennel PowderClove PowderKala JeeraStar Anise WholeCrushed Chilies  . Enjoy

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