Note: The spices with stars next to them are the ones most commonly used and if you're a beginner, these are the ones to start with. You can find many of them at the grocery store but they will be much cheaper at an Indian (or other ethnic) Grocer.
Powdered – powdered spices are typically added just before the main element (meat or vegetable) of the dish is added to the dish so that the meat or vegetable will absorb the spices.
Asafetida/Hing – A very strong smelling spice.
Amchoor – Raw mango powder. This has a sour taste and is often used to flavor vegetable dishes.
*Chili powder – This adds the spice to Indian cooking. Be careful! I often use about half of the amount called for when cooking for non-Indian guests.
*Coriander – Most important spice in Indian cooking. It has a sweet woody, spicy aroma with a subtle under tone of pine and pepper. The taste is sweet mellow and warm. Due to its mild flavor, coriander is often used in larger amounts than other spices.
*Cumin – Second most important spice in Indian cooking. It has a very distinctive, strong aroma and a rich earthy warm taste.
*Turmeric/Haldi - Mainly used for the yellow color and medicinal attributes. Turmeric has amazing antiseptic qualities. It can also stain counter tops and clothes .
*Garam Masala – The “magic spice.” It adds flavor and fragrance to many Indian dishes. It is a combination of various spices. Garam masala is commonly added at the very end of cooking just before the dish is served.
Seeds- The seed spices are typically the first thing used in Indian cooking. They are added to the oil at the very beginning after it is hot.
Aniseed/Fennel seeds – Used to flavor pickles, chutneys and curries. Very efficient digestive and mouth freshener and is often chewed after meals.
Cardamom/Elaichi – Available in three types- black, green and white (white and green are most common). The green and white can be used in both sweet and savory dishes while the black is only used in savory dishes.
Coriander - It has a sweet woody, spicy aroma with a subtle under tone of pine and pepper. The taste is sweet mellow and warm.
Cumin - It has a very distinctive, strong aroma and a rich earthy warm taste.
*Cloves – Typically used whole
Fenugreek/Methi seeds- Typically used whole
*Mustard seeds
Peppercorns – Typically used whole
Poppy seeds – These are ground to a paste and used a lot in East Indian cooking.
Other:
Bay leaves – These are used in curries and also to neutralize strong odors in cooking.
*Dry Red Chilies – These add the fire to a dish. Be careful how many you use, test and taste as you go. To cut out some of the heat, you can remove some of the seeds from the chilies.
Fresh Green Chilies – These are very spicy and can be sued as an alternative to dry red chilies or red chili powder. They look very similar to another pepper sold at American grocery stores but they are not the same.
Cinnamon – Typically used whole
*Curry leaves- Curry leaf is the parsley of South India. It has a powerful fragrance that merges popcorn, lemongrass and roasted nuts. Curry leaves are thought to have antibacterial and antifungal properties and to help prevent or control diabetes. They can be eaten but are often plucked from the dish and set to the side.
*Garlic – Unless the recipe calls for whole garlic (as in # cloves), you can save a lot of time by using garlic paste. This can be purchased at the Indian grocery store or you can make your own using a food processor. You can also combine the amount of ginger and garlic called for in a dish and use ginger garlic paste instead.
*Ginger - You can save a lot of time by using ginger paste. This can be purchased at the Indian grocery store or you can make your own using a food processor. You can also combine the amount of ginger and garlic called for in a dish and use ginger garlic paste instead.
Mint leaves – Commonly used in chutneys.
Saffron – A very expensive spice. It is the dried stigma of a flower. Saffron has a beautiful aroma (rich and musky, honeyed smell). The taste is very delicate. It adds a brilliant golden yellow color to dishes.
Tamarind - Fruit from the Tamarind tree. It is sour and acidic and is often used as a component of savory dishes. It is typically soaked and then the water in which it has been soaked is used for cooking.
