Complete Indian Spices List: Essential Guide to Whole Spices & Masalas | Phoran
Deepa ShahShare
By Deepa Shah | Iron Pounded spice expert & founder of Phoran Masala
This is a reference guide to the essential Indian spices — organised by category, with Hindi names, flavour profiles, and primary uses. Bookmark it for your kitchen.
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Part 1: Essential Whole Spices
Whole spices are used in two ways: bloomed in hot fat (tadka/tempering) at the start of cooking, or dry-roasted and ground for masala blends. They last 2–4 years when stored correctly.
| English Name | Hindi Name | Flavour | Primary Use |
|---|---|---|---|
| Cumin Seeds | Jeera | Earthy, warm, slightly bitter | Tadka base, rice, dal, ground into masalas |
| Black Mustard Seeds | Kali Rai / Sarson | Sharp, pungent, nutty when popped | South Indian tadka, pickles, sambar |
| Green Cardamom | Elaichi | Floral, sweet, intensely aromatic | Biryani, chai, sweets, garam masala |
| Black Cardamom | Badi Elaichi / Kali Elaichi | Smoky, camphor-like, medicinal | Meat curries, biryani, dal makhani |
| Cloves | Laung | Intense, sweet-spicy, numbing | Biryani, garam masala, chai, meat curries |
| Cinnamon | Dalchini | Sweet, warm, woody | Biryani, garam masala, pulao, kheer |
| Black Pepper | Kali Mirch | Sharp, pungent, clean heat | Rasam, garam masala, marinades, general seasoning |
| Star Anise | Chakra Phool | Liquorice-like, sweet, anise | Biryani, Mughlai curries, garam masala |
| Fenugreek Seeds | Methi Dana | Bitter, slightly maple-like | Pickles, dal, Rajasthani cooking, curry powders |
| Fennel Seeds | Saunf | Sweet, anise, cooling | Kashmiri cooking, mouth freshener, digestive |
| Carom Seeds | Ajwain | Sharp, thyme-like, medicinal | Bread dough, pakoras, digestive preparations |
| Bay Leaves | Tej Patta | Subtle, herbal, slightly floral | Biryani, pulao, curries (removed before serving) |
| Dry Red Chillies | Sukhi Lal Mirch | Heat + colour (varies by variety) | Tadka, ground masalas, pickles |
| Coriander Seeds | Dhaniya | Citrusy, warm, mild | Ground for curries, chutneys, masala blends |
| Poppy Seeds | Khus Khus | Nutty, mild, creamy | Kormas, Mughlai curries, thickening gravies |
| Sesame Seeds | Til | Nutty, rich | Til chikki, chutneys, Maharashtra cooking |
| Shahi Jeera | Shahi Jeera / Kala Jeera | Darker, more complex than regular cumin | Biryani, Mughlai dishes, Kashmir cooking |
Part 2: Essential Ground Spices
Ground spices deliver immediate flavour. They are more convenient but lose potency faster than whole spices — use within 6–12 months of opening.
| English Name | Hindi Name | Flavour | Primary Use |
|---|---|---|---|
| Turmeric Powder | Haldi | Earthy, slightly bitter, musky | Colour and base flavour in almost all Indian cooking |
| Kashmiri Red Chilli Powder | Kashmiri Mirch | Mild heat, deep red colour | Colour in butter chicken, tandoori, rogan josh |
| Reshampatti Chilli Powder | Reshampatti Mirch | Extreme heat, bright red | Saoji, Kolhapuri, any high-heat dish |
| Coriander Powder | Dhaniya Powder | Mild, citrusy, slightly sweet | Base spice in virtually all curries |
| Cumin Powder | Jeera Powder | Earthy, warm | Curries, raita, chutneys, chaat masala |
| Amchur | Amchur / Khatai | Sour, fruity, tangy | Chaat, aloo dishes, marinades (substitute for lemon) |
| Hing | Hing / Asafoetida | Pungent raw, onion-garlic when cooked | Dal tadka, vegetarian dishes, digestive aid |
| Nutmeg | Jaiphal | Warm, sweet, slightly woody | Garam masala, biryani, Mughlai sweets |
| Mace | Javitri | Similar to nutmeg, more delicate | Biryani, Mughlai cooking, garam masala |
| Kasuri Methi | Kasuri Methi | Bitter, herbal, slightly sweet when cooked | Butter chicken, paneer dishes, dal |
| Paprika / Degi Mirch | Degi Mirch | Mild, sweet, bright red | Colour in curries, tandoori (milder than Kashmiri) |
Part 3: Essential Masala Blends
Pre-made blends save time and deliver consistent flavour when made from quality ingredients. These are the ones every Indian kitchen needs.
| Masala | Character | When to Add | Best For |
|---|---|---|---|
| Garam Masala | Warm, aromatic, complex | Last 2–5 minutes | Finishing all curries, biryani, dal |
| Biryani Masala | Aromatic, layered, complex | In marinade + mid-cook | Biryani, pulao, aromatic rice dishes |
| Chai Masala | Warming, sweet-spicy | With tea leaves | Masala chai, milk-based drinks |
| Pav Bhaji Masala | Tangy, balanced, moderate heat | Mid-cook | Pav bhaji, aloo sabzi, masala toast |
| Chole Masala | Bold, tangy, dark | Mid-cook | Chole, chickpea dishes |
| Malvani Masala | Spicy, coconut, coastal | Mid-cook | Malvani chicken/fish, Konkan curries |
| Kitchen King | All-purpose, rounded | Mid-cook | Everyday vegetables, paneer, quick curries |
| Sambhar Masala | Tangy, lentil-forward | Mid-cook | Sambar, South Indian lentil soups |
Part 4: The 10 Must-Have Spices for Every Indian Kitchen
If you are starting from scratch, these are the 10 spices that cover 80% of Indian cooking:
- Turmeric (Haldi) — in every curry, dal, and marinade
- Kashmiri Red Chilli Powder — colour without heat
- Coriander Powder (Dhaniya) — the base of most curries
- Cumin Seeds (Jeera) — tadka foundation
- Black Mustard Seeds (Rai) — South Indian tadka, pickles
- Green Cardamom (Elaichi) — biryani, chai, sweets
- Black Pepper (Kali Mirch) — seasoning, rasam, garam masala
- Cloves (Laung) — biryani, garam masala, chai
- Garam Masala — finishing spice for everything
- Fennel Seeds (Saunf) — Kashmiri cooking, digestive
How to Build Your Spice Collection Progressively
Week 1 (foundation): Turmeric, Kashmiri chilli, coriander powder, cumin seeds, garam masala. These 5 cover dal, basic curries, and most everyday cooking.
Week 2 (expand): Mustard seeds, green cardamom, cloves, black pepper, fennel seeds. Now you can do biryani, chai, and South Indian tadka.
Week 3 (regional): Add the masala blend for your most-cooked cuisine — Malvani masala for coastal cooking, biryani masala for rice dishes, pav bhaji masala for Mumbai street food.
Advanced: Fenugreek seeds, carom seeds, shahi jeera, hing (asafoetida), amchur, stone flower (dagad phool) for Maharashtrian cooking.
FAQ
Q: What is the difference between jeera and shahi jeera?
Regular cumin (jeera) is the standard variety used in tadka across all of India. Shahi jeera (kala jeera) is a darker, thinner variety with a more complex, slightly bitter flavour used in biryani and Mughlai cooking. They are not interchangeable in dishes where shahi jeera is specified.
Q: Is hing (asafoetida) essential?
For vegetarian Indian cooking, yes — particularly dal and legume dishes. Raw hing smells intensely unpleasant (sulphur compounds), but when added to hot oil it transforms into a savoury, onion-garlic-like flavour that is irreplaceable. Use only a tiny pinch.
Q: Can I substitute coriander seeds with coriander powder?
Yes in most cases — use half the quantity of powder compared to seeds. However, freshly toasted and ground coriander seeds have a more vivid flavour than pre-ground powder.
Q: Which spices should I refrigerate?
Most spices should not be refrigerated — condensation damages them. Exceptions: red chilli powder and paprika in hot climates (prevents rancidity and colour loss), green cardamom pods if storing for 6+ months. See our full spice storage guide →
