List of Indian spices

Indian spices includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base.

Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked.

List of Indian spices

Below is a list of spices (and other flavoring substances) commonly used in India:

* Adrak (Ginger)
* Aamchur/Amchoor powder, sour (Mango powder)
* Achar (pickle)
* Ajmud (Celery or Radhuni seed)
* Ajmoda (Parsley)
* Ajwain (Carom seed)
* Amla (Indian gooseberry)
* Anardana (Pomegranate seed)
* Badi Elaichi (Black Cardamom)
* Badam (Almond)
* Choti Elaichi (Green Cardamom)
* Chakra Phool (Star anise)
* Chironji (charoli) or (Buchanania Latifolia), a type of nut used in making deserts.
* Camiki (mango extract)
* Dalchini (cinnamon)
* Dhania (Coriander seed)
* Dhania powder (Coriander powder)
* Elaichi (Cardamom)
* Garam Masala (Spice mixture)
* Gulab Jal (Rosewater)
* Gur (unrefined sugar from the sap of the sugarcane or date palm)
* Haldi/haldi (Turmeric)
* Hara dhaniya (Coriander)
* Harad/hime (myrobalan chabulic)
* Hari Mirch (Green chili)
* Harre
* Hara miri miri (Coriander powder)
* Hing (Asafoetida)
* Imli (Tamarind)
* Jaggery (unrefined sugar from sugarcane
* Jaiphal (Nutmeg)
* Javitri (Mace)
* Jeera (Cumin) seed
* Jethimadh licorice powder
* Kachra (Capers)
* Kadipatta Curry Tree or "Sweet Neem" leaf
* Kaju Cashewnut
* Kala Namak or Sanchal Black salt
* Kali Mirch (Black peppercorn)
* Kalonji Nigella seed
* Kasoori Methi (Dried fenugreek leaf)
* Katira Gum (Gond Katira) or Tragacanth Gum.
* Kebab Cheeni Allspice
* Kesar Saffron
* Kesar miri miri Saffron pulp
* Khajur Dates
* Kokum Garcinia indica
* Khus Khus Poppy seed
* Kudampuli Garcinia Cambogia - Used in fish preparations of Kerala.
* Lahsun (Garlic)
* Lal Mirchi ( Red chili)
* Lal Mirchi powder (Red chili powder)
* Lavang (Cloves)
* Marathi Moggu
* Methi leaves (Fenugreek leaf)
* Methi seeds (Fenugreek seed)
* Sarson Tel Mustard oil
* Naaga Keshar
* Namak (Salt)
* Nimbu (Lemon)
* Nimbu (Lime)
* Pudina (Mint)
* Pyaz or Kanda (Onion)
* Kali Mirchi (Black Pepper)
* Panch Phoron
* Phathar ke phool (Black Stone Flower)
* Pilli Mirchi (Yellow Pepper)
* Safed Mirchi (White Pepper)
* Rai (Black mustard seed)
* Rai Kuria (cracked mustard seeds)
* Ratin jot (Alkanet root)
* Saji (na) phool (Citric acid)
* Sarson (mustard seed)
* Saunf/Sanchal (Fennel seed)
* Shahi Jeera (Black cumin seed)
* Sirka (Vinegar)
* Soa sag (Dill)
* Sonth (Dried ginger powder)
* Suwa or Shopa (Aniseed)
* Taj (Cinnamon)
* Tartri (Citric acid)
* Tej Patta (Malabathrum)
* Thippali (Kabab-chini, Java peppercorn)
* Til (Sesame seed)
* Tulsi (Holy Basil)
* Urad dal (Split Matpe or Beluga Beans))
* Vanilla
* Zaafraan (Saffron)
* Menthulu (Fenugreek Seeds)
* shitu (lima seed skin)
* osmanli (onion peelings)
* pudina (mint)
* Deggi Mirch, Red Chilly powder (non spicy)

ee also

*Indian cuisine
*Spice trade