Indian Spices – List


Do you wonder why Indian cuisines are world famous? That is because they are enriched in colors, taste, and flavor. India is known as the ‘spice land’, India ranks among the few of the countries in the world for their praiseworthy cuisines and diversities in food. What makes them so unique from different cuisines? It’s for the use of aromatic Indian spices. Those spices make the dishes colorful, aromatic and savory.

Indian Spices

India is well-known for its wide variety of spices, be it for the awesome colors that they lend to the mouth-watering aroma of the dishes. Also, they’re wealthy in medicinal values. So in each element, Indian spices are great in the world. Let’s see the list of Indian spices.


One of the most commonly used spices in India. Turmeric is used in dried dust form in almost every Indian dish. After coriander, cumin is the spice which stands second richest in medicinal value. It has a strong flavor and is correctly used to eliminate the fishy odor in fish curries. It also has a bit of smelly touch in its aroma, and it lends the beautiful golden yellow coloration to all the dishes. This is the most used common essential Indian spice.

Black Pepper

This is a spice originated in Western Ghats regions of India, and it lends the food a moderate fragrance together with spiciness. It desires to be roasted and then grounder before adding to the dish.

Coriander Seeds

Small seeds like cumin, coriander are wealthy in various medicinal properties, and it’s far golden yellow in. The smell is a bit citrusy and it is fried in oil before the main curry is cooked. It also can be roasted or used within the entire shape of Indian curries.


The types of cinnamon mostly used in India are Chinese cinnamon, which is surely cassia bark. Genuine cinnamon is rarely special than cassia because the smell lends to the dish lighter, so it needs to be brought in a greater amount. It can be used in the entire form or in ground form.


This Indian spice gives a completely rich south Indian flavor to any curry, as it contains a musky tinge to it. It must be given in the right portion as this spice is high in aroma, and it also tastes somehow sour if given in a heavy component.


This spice is again used in dust and in the complete form, and it lends the signature smoky flavor to Indian dishes. It must be roasted and freshly ground before adding to the dish, to get the essence satisfactory.


This is an acknowledged flavoring agent that adds a smelly taste to all kinds of dishes. It is great for the purpose of treating various stomach associated conditions. It is also really powerful in treating asthma, cough, and different respiratory diseases.


These are like a little black bud, used in dishes for flavor and aroma. Cloves have great uses in splendor and personal hygiene products such as toothpaste, body oils, soaps, because of their healing residences. Mostly used in Indian spice curries. The stem and flower buds of the plant are used to extract oils that are used in some of the medicines. It heals major stomach distresses, like intestinal gas, diarrhea, and nausea.

Indian spices are now getting organic, as we have come to know about the goodness of natural food items, be that Indian organic groceries or Indian organic spices, they’re better in every way than their artificial versions.

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