8/6/2018 50+ Indian Spices List with Names, Uses & More | ReciPickr
50+ Indian Spices List with Names, Uses & More
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When people say Indian food is popular around the world, we should thank our desi chefs
who’ve skillfully blended Indian spices into their creations. Their secret spices and recipes
have made our traditional food special amongst global communities.
So, I thought it’d be interesting to talk about some of the commonly used traditional spices in
today’s post.
This way those of you who don’t know much about Indian food will also get to know a few
things about these unknown ingredients. And if you’re looking for particular names or their
usage, I think the following Indian spices list will also help you out in many ways.
Hindi is a well‑known language in India, so I’ll try to share the names of these spices in
Hindi as well as English. It will hopefully make your job much easier while selecting them in
your local grocery store.
For those who’re not aware of popular Indian masalas i.e. blend of different spices, here’s the
list of masalas for you –
Most Popular Masalas in India
Garam Masala
Pav Bhaji Masala
Tandoori Masala/Kebab Masala
Pulao/Biryani Masala
Sambar Masala
Pani Puri Masala
Chat Masala
Chole Masala/Rajma Masala
Fish Masala
Chicken Masala
Chai Masala
Alright, these Indian spices are the most commonly used masalas in all households
across this country. Of course, people from different regions also include other spices along
with the above‑mentioned masalas in their traditional recipes.
For ex. Malvani people have their mixed masalas (known as Malvani Masala), which they
use with different spices in their delicious fish curries as well as chicken curries.
Indian Spices List:
Now, let’s jump over to the list of Indian spices.
English Name Hindi Name How to use Uses
Asofoetida Hing Tempering Flavoring agent for curries.
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8/6/2018 50+ Indian Spices List with Names, Uses & More | ReciPickr
English Name Hindi Name How to use Uses
Basil Seeds Sabja Soak in water and Flavoring ingredient. Mostly
mix with other used in Falooda and other
ingredients. desserts.
Bay Leaf Tej Patta Stir‑fry in oil for a Flavoring ingredient for spicy
couple of minutes. rice and curry dishes; Also used
Dry roast for in many masalas.
masalas.
Black Cardamom Moti Elaichi/Badi Stir‑fry or Dry roast Flavoring ingredient for curries,
Eliachi/Kali Elaichi rice and dessert dishes.
Black Pepper Kali Mirch Stir‑fry or Dry roast Important flavoring agent in
majority of Indian masalas.
Black Sesame Kale Til Direct use or Dry Flavoring ingredient for some
Seeds roast vegetable curries and Indian
breads.
Caraway Seeds Shahjeera/Shahi Stir‑fry or Dry roast Flavoring ingredient in rice
Jeera preparations. Can be included in
masalas.
Cardamom Elaichi/Choti Elaichi Stir‑fry or Dry roast Important taste and flavor
enhancer for Pulaos, Biryanis
and sweet dishes. Also used as
an aromatic for certain dishes.
Carom Seeds Ajwain Stir‑fry or Dry roast Flavoring ingredient for different
dishes.
Cassia Dalchini Stir‑fry or Dry roast Useful alternative to Cinnamon.
Charoli Charoli/Chironji Stir‑fry or Direct use Flavoring ingredient. Also used
in sweets. in some Indian sweets.
Cilantro Dhaniya ke Patte Garnishing or Direct Same as Coriander Powder. The
use in some curries. leaves bring more fresh flavor to
the dishes.
Cinnamon Dalchini Stir‑fry or Dry roast Taste and Flavoring ingredient.
Basic spice in different masalas.
Sticks can also be used in some
rice and curry dishes.
Cinnamon Buds Nag Kesar Direct use Flavoring ingredient. Used in
blended spices.
Clove Laung Stir‑fry or Dry roast Important flavoring agent in
numerous Indian spice blends.
Coriander Dhaniya Stir‑fry, Dry roast or Taste and Flavor enhancer for
Direct use depending various dishes. Mostly used in
on the recipes. the form of powder.
Cubeb Kabab Chini Direct use Flavoring ingredient. Should be
used in powdered form.
Cumin Seeds Jeera Stir‑fry or Dry Roast Flavoring agent for many curries
and rice preparations. Also used
in blended masalas.
Curry Leaves Kadi Patta Tempering or Stir‑fry Flavor enhancer for vegetable
curries and dal preparations.
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8/6/2018 50+ Indian Spices List with Names, Uses & More | ReciPickr
English Name Hindi Name How to use Uses
Dry Coconut Sukha Dry roast and make a Base ingredient in blended
Nariyal/Kopra/Khopra paste with other spices required for different
spices as per the coastal curries.
requirement of your
recipe.
Dry Fenugreek Kasuri Methi Direct use, when the Flavor enhancer for Punjabi
Leaves vegetable curry is curries.
almost cooked.
Dry Ginger Soonth Direct use Mostly used in powdered
masalas for its medicinal
properties.
Dry Mango Amchoor Direct use Taste enhancer for curries.
Powder
Dry Pomegranate Anardana Direct use Flavoring ingredient for curries.
Seeds
Fennel Seeds Saunf Stir‑fry or Dry roast Aromatic and Flavor enhancer
for curries. Important spice in
many masalas.
Fenugreek Seeds Methi Dana Tempering or Stir‑fry Base ingredient for different
styles of Tadkas. Can be used in
blended masalas.
Flax Seeds Alsi Direct use Flavor enhancer for juices,
salads, etc. Should be used in
powdered form.
Four Seeds Char Magaz Direct use Mostly used in vegetable curries
(Almonds, and sweets preparations.
Pumpkin, Enhances flavor of the dish.
Cantaloupe and
Watermelon)
Indian Gooseberry Amla/Awala Stir‑fry or Direct use Can be used in whole as well as
as per the recipes. powdered form. Improves taste
of the dish.
Garlic Lahsun Stir‑fry or Direct use Basic ingredient for lots of
Indian curries and rice dishes.
Ginger Adrak Stir‑fry or Direct use Basic ingredient for lots of
Indian curries and rice dishes.
Green/Black Kishmish Direct use Particularly used in sweet
Raisins dishes and some of the royal
curry or rice preparations for its
taste.
Green Chillies Hari Mirch Direct use Taste enhancer for innumerable
spicy dishes.
Ground Nuts Singdana Direct use or Dry Flavor enhancer for chutneys
roast and curries.
Kokum Kokum/Ratambi Direct use in curries Taste enhancer for lip‑smacking
Malvani and Goan curries.
Licorice Sticks Jethimadh Direct use Used in regional spice blends
for its medicinal properties.
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8/6/2018 50+ Indian Spices List with Names, Uses & More | ReciPickr
English Name Hindi Name How to use Uses
Lotus Seeds Makhana/Phool Direct use Used in Kheer preparations as
Makhana taste enhancer.
Mace Javitri Stir‑fry till aroma Important ingredient in most of
comes out. the masalas. Used as a taste
and flavoring agent.
Mint Pudina Direct use for Aromatic and Flavor enhancer
chutneys and for several rice preparations,
garnishing. chutneys and stuffed
parathas/rotis.
Mustard Seeds Sarson/Rai Tempering Important tempering ingredient.
Nigella Seeds Kalaunji Direct use Flavor enhancer for some
Punjabi curries as well as rotis.
Nutmeg Jaifal Direct use or Stir‑fry One of the most important
ingredients in many spice
mixtures. Brings amazing flavor
to various preparations.
Pine Nuts Chilgoze Direct use Flavoring and Taste enhancer
for different dishes.
Poppy Seeds Khas Khas Dry roast Used in some regional blended
masalas for its taste and flavor.
Pulses Dal Tempering Used as a flavoring agent in
Indian curries.
Rock Salt Kala Direct use Flavoring ingredient for various
Namak/Saindhav dishes. Sometimes used as an
Namak alternative to regular salt.
Red Chillies Lal Mirch Tempering, Stir‑fry Basic ingredient for majority of
as well as Direct use. Indian spices, though people
use different chillies as per their
availability.
Rose Water Gulab Jal Direct use Aromatic.
Saffron Strands Kesar/Keshar Dissolve in water or Coloring and Flavoring agent.
warm milk.
Screw Pine Kevda Water/Kewra Direct use Aromatic and Flavoring agent
Essence Jal
Sichuan Pepper Teppal/Triphal Direct use Flavoring spice for fish curries.
Star Anise Chakra Direct use, Dry roast Mostly used in various spice
Phool/Badiyan or Stir‑fry blends. Can be used in
vegetable Pulaos. Imparts great
flavors to your dishes.
Stone Flower Dagad Phool Direct use in Mostly used in blended
powdered form. masalas. Provides unique flavor,
which is not found in other
spices.
Tamarind Imli Direct use as a fine Taste and Flavor enhancer for
paste. curries and chutneys.
Tea Leaf Chai Patti Direct use in boiling Used in herbal teas for its
water. medicinal value.
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8/6/2018 50+ Indian Spices List with Names, Uses & More | ReciPickr
English Name Hindi Name How to use Uses
Turmeric Powder Haldi Powder Direct use Color Enhancer and Anti‑
Bacterial ingredient in different
marinations.
White Pepper Safed Mirch Direct use or Dry Flavoring ingredient. Could be
roast used as an alternative to Black
Pepper.
White Sesame Safed Til Direct use or Dry Taste and Flavor enhancer.
Seeds roast
White Vinegar Sirka Direct use Alternative to Tamarind, Kokum,
Lemon and other sour
ingredients. Generally used in
North‑East Indian and Goan
dishes.
Conclusion
Now, that’s a quite huge list of spices! I didn’t know we use so many spices in our dishes.
We’re really fortunate that we can use any of these spices and enhance the flavor, taste, and
aroma of our preparations.
Like our previous generations, I believe we should also treasure this beautiful gift of nature
and share with the new generations. It will only help make our food culture more rich with
new additions from different cultures around the world.
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