7 Essential Spices in the Indian Spice Box

Indian food is popular around the world, but it’s not just about chicken tikka masala and naan bread! Indian cuisine with its array of vegetables, flatbreads and curries spans 20+ types of local cuisines hailing from different regions and provinces. While each of these individual regions has its own ethnic variations, there are certain spices that are common to all Indian cooking. We personally also use some of the Indian spices in our Western recipes.

Traditionally in Indian households, dry spices, especially spice powders are kept in a round box containing approximately seven smaller containers, also called Indian spice box. These seven spices are used daily in the kitchen and vary from household to household. In Hindi, the box is called ‘masala-dan,’ where ‘masala’ means spice and ‘dan’ is the container or box.

Salt (Namak)

As in all cuisines, salt is an important condiment in Indian recipes besides the seven essential spices. The most used type is the regular white fine-grain table salt or cooking salt, and this is added during the cooking process. Pink Himalayan salt, though healthier with its mineral composition, is expensive for daily cooking and therefore not the preferred choice. ‘Kala namak’ or black salt, is a pinkish-grey salt often used in recipes such as fried fritters, chutneys, and sauces that need a special tangy flavour. 

Turmeric (Haldi)

Turmeric is one of the healthiest and most beneficial spices for its anti-inflammatory properties. It is widely used in Indian cooking for the bright yellow colour it imparts to the food. Turmeric is strong and pungent and should be used moderately to give an earthy flavour, yet not make the food bitter. Be aware that turmeric will make anything you touch with it yellow! Always use gloves when dicing, chopping or using fresh turmeric. Our chicken spread with turmeric is a good example of how to use this spice in western cuisine.

Cumin (Jeera)

Cumin is used in two ways. The cumin seeds are first added to hot oil before any other ingredient. When they pop and change colour from light to dark brown, the cumin flavour is released into the oil and leaves a warm and earthy taste. For anyone who doesn’t like the crunchiness of the whole spice, cumin powder can be used as well. This spice is quite versatile and can be used in any vegetable or meat recipe. Whole cumin, along with other whole spices are also used as a tempering for pilafs and lentils.

Coriander (Dhania)

Coriander seeds are rarely used whole as they tend to to taste bitter and coriander seed powder is the preferred form. Like cumin, coriander powder is an important ingredient for vegetables and meat and should be roasted or added to hot oil for the fragrance and flavours to emerge. Take care to use the correct amount of coriander powder to avoid a bitter taste.

Red chilli (Lal Mirch)

Indian food is often known for its spiciness. While certain regional foods are high on the spice (chilli) meter, most recipes allow for adjustment according to individual chilli tolerance. Although chilli powder is made from dried red chillies, spiciness will vary depending on how hot the chillies are. Chilli powder labelled as ‘red chilli powder’ tends to be spicy and should be used in moderation or just as a sprinkling. Red chilli powder imparts a reddish hue to the appearance of the food as well. It is recommended to add the chilli powder after the main ingredients are already in the wok or pan as chilli burns very quickly when added to hot oil.  ‘Kashmiri mirch’ (Kashmiri red chilli) is a variety that’s lower on the spice meter (akin to paprika) but imparts a richer red colour to the food. On the other hand, ‘deghi mirch’ is a smoother variety, yet pungent and hot. So, choose your powders and chillies wisely depending on your palate.

Whole spices (Khada masala)

Indian recipes use many whole spices like black cardamom (badi elaichi), green cardamom (choti elaichi), cloves (laung), cinnamon (dal chini), star anise (chakra phool). These spices are usually added straight into hot oil and when the colours change, the flavours bloom. Thereafter, other ingredients from the recipe are added. These whole spices are retained as part of the dish until it is served, and it is completely acceptable to leave these on the side of your plate as not everyone likes to bite into them.

Garam Masala 

This is the versatile spice powder that brings out the flavour of meat (mainly lamb, mutton or chicken). A sprinkling of it in vegetables, potatoes and rice-based recipes enhances the fragrance and taste of the food. Garam masala (meaning heat rather than chilli) doesn’t increase the spiciness but brings forth a warm (hot) earthy flavour. However, if too much is used, it will bring about a harsh peppery taste. Garam masala powder is a combination of the whole spices listed above that have been lightly roasted and then ground into powder. The usual contents are cumin seeds, coriander seeds, black cardamom, black pepper, whole cinnamon, cloves and nutmeg. While it can be used as a final sprinkling and garnish, it’s best used during the process of cooking.

Mustard Seeds (rai/sarson)

The seeds of the mustard plant are used in some Indian recipes, and mainly to temper. When a small amount is put into hot oil, the seeds crackle and flavour the oil. This tempering is used to prepare lentils, vegetables, and rice pilaf. Mustard seeds are often used in pickles, chutneys and for fermenting vegetables.

Tips for using Indian spices

Indian recipes usually involve a high level of roasting, browning, and frying. Stir-fried or al dente cooking doesn’t normally exist in the Indian cooking repertoire. Hence, it is best to add spices during the cooking process to ensure there is no raw after-taste in the mouth.

3 ways to use Indian spices

• Heat oil in a wok, add the whole spices, followed by the vegetables/meat, and then add the powdered spices.
• Sometimes, the powdered spices can be added at the same time as the other ingredients to ensure that the spice powders don’t burn.
• Tempering in hot oil, preferably ghee (clarified butter), and added at the end as a final garnish.