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{{short description|Variety of spices grown across the Indian subcontinent}}
{{short description|Variety of spices grown across the Indian subcontinent}}
{{Use Indian English|date=June 2013}}
{{Use Indian English|date=June 2013}}
[[File:Common Indian spices.jpg|thumb|alt=Chili powder, mustard seeds, turmeric powder, cumin seeds|Chili powder, mustard seeds, turmeric powder, cumin seeds]]
[[File:Spices in an Indian market.jpg|thumb|Spices at a [[Goa]] market]]
[[File:Spices in an Indian market.jpg|thumb|Spices at a [[Goa]] market]]
'''Indian spices''' include a variety of [[spices]] grown across the [[Indian subcontinent]] (a sub-region of [[South Asia]]). With different climates in different parts of the country, [[India]] produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some example of Indian spices.  
[[File:Indian spices with labels (garam masala components) (49684333301).jpg|thumb|Indian spices with labels (garam masala components)]]
'''Indian spices''' include a variety of [[spices]] grown across the [[Indian subcontinent]] (a sub-region of [[South Asia]]). With different climates in different parts of the country, [[India]] produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. [[Black pepper|Pepper]], [[turmeric]], [[cardamom]], and [[cumin]] are some examples of Indian spices.  


Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with [[ghee]] or [[cooking oil]] before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "[[Curry]]" refers to any dish in [[Indian cuisine]] that contains several spices blended together, whether dry or with a [[gravy]] base. However, it also refers to [[Curry tree|Curry leaves]], commonly used in South India.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with [[ghee]] (Indian clarified butter) or [[cooking oil]] before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "[[Curry]]" refers to any dish in [[Indian cuisine]] that contains several spices blended together, whether dry or with a [[gravy]] base. However, it also refers to [[Curry tree|curry leaves]], commonly used in South India.


Below is a list of spices and other flavouring substances commonly used in India.<ref>About Indian spices, "[http://www.indianspices.com/]", Indian spices</ref>
Below is a list of spices and other flavouring substances commonly used in India.<ref>About Indian spices, "[http://www.indianspices.com/]", Indian spices</ref>
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|-
|-
| <!--[[File:EXAMPLE|120px]] -->  
| <!--[[File:EXAMPLE|120px]] -->  
| [[Alkanet]] Root
| [[Alkanet]] root
|
|(Hindi: Ratanjot)
|-
|-
|  
|  
| [[Amchoor]]
| [[Amchoor]]
| Raw unripe mango is sundried and then ground to fine powder.
| Raw unripe [[mango]] is sun-dried and then ground to fine powder.
(Hindi: {{transl|hi|Amchoor|italic=no}} {{lang|hi|आमचूर}})
([[Hindi]]: {{transl|hi|Amchoor|italic=no}} {{lang|hi|आमचूर}})
|-
|-
| [[File:Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpg|120px]]
| [[File:Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpg|120px]]
| [[Asafoetida]]
| [[Asafoetida]]
| Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic.
| Intensely aromatic - flavor profile sometimes compared to that of [[Truffle|truffles]] and [[garlic]].
Used as [[Tempering (spices)|Tempering Spice]].
Used as [[Tempering (spices)|Tempering Spice]].


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| [[File:Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg|120px]]
| [[File:Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg|120px]]
| [[Laurus nobilis|Bay leaf]], [[Cinnamomum tamala|Indian bay leaf]]
| [[Laurus nobilis|Bay leaf]], [[Cinnamomum tamala|Indian bay leaf]]
| Both Indian bay leaf and bay leaf are similar and called as Tej Patta in Hindi. However, they are from two different species and have differences in taste.
| Both Indian bay leaf and bay leaf are similar and called Tej Patta in Hindi. However, they are from two different species and have differences in taste.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Tej Patta|italic=no}} {{lang|hi|तेज पत्ता}})
(Hindi: {{transl|hi|Tej Patta|italic=no}} {{lang|hi|तेज पत्ता}})
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| [[Black cardamom]]
| [[Black cardamom]]
| Very earthy and darkly aromatic. Often used in North Indian curries.
| Very earthy and darkly aromatic. Often used in North Indian curries.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Badi Elaichi|italic=no}} {{lang|hi|बड़ी इलाइची}})
(Hindi: {{transl|hi|Badi Elaichi|italic=no}} {{lang|hi|बड़ी इलाइची}})
|-
|-
| [[File:Black Pepper Grains.jpg|120px]]
| [[File:Black Pepper Grains.jpg|120px]]
| [[Black pepper|Black Peppercorns]]
| [[Black pepper|Black peppercorns]]
| Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala.  
| Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala.  
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Kali Miri|italic=no}} {{lang|hi|काली मरी}})
(Hindi: {{transl|hi|Kali Miri|italic=no}} {{lang|hi|काली मरी}})
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|-
|-
| [[File:Charoli.JPG|120px]]
| [[File:Charoli.JPG|120px]]
| [[Buchanania lanzan]]
| ''[[Buchanania lanzan]]''
| Also known as Charoli/ Chironji, is a type of nut particularly used in making desserts.
| Also known as Charoli/Chironji, is a type of nut particularly used in making desserts.
(Hindi: {{transl|hi|Chironji|italic=no}} {{lang|hi|चिरोन्जी}})
(Hindi: {{transl|hi|Chironji|italic=no}} {{lang|hi|चिरोन्जी}})
|-
|-
| [[File:Illustration Capparis spinosa0.jpg|120px]]
| [[File:Illustration Capparis spinosa0.jpg|120px]]
| [[Caper]]s
| [[Caper]]s
| They are also known as caper berry are immature flower buds of Capparius spinosa.
| They are immature flower buds of ''Capparius spinosa,'' also known as caper berry.
(Hindi: {{transl|hi|Kabra|italic=no}} {{lang|hi|कब्र}})
(Hindi: {{transl|hi|Kabra|italic=no}} {{lang|hi|कब्र}})
|-
|-
| [[File:Green-Yellow-Red-Pepper-2009.jpg|120px]]
| [[File:Green-Yellow-Red-Pepper-2009.jpg|120px]]
| [[Capsicum]] or [[Bell pepper|Bell Pepper]]
| [[Capsicum]] or [[bell pepper]]
|(Hindi: {{transl|hi|Shimla Mirch|italic=no}} {{lang|hi|शिमला मिर्च}})
|(Hindi: {{transl|hi|Shimla Mirch|italic=no}} {{lang|hi|शिमला मिर्च}})
|-
|-
| [[File:Black Cumin.jpg|120px]]
| [[File:Black Cumin.jpg|120px]]
| [[Caraway|Caraway Seeds]]
| [[Caraway|Caraway seeds]]
| Used as [[Tempering (spices)|Tempering Spice]].
| Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Shahijeera|italic=no}} {{lang|hi|शाहजीरा}})
(Hindi: {{transl|hi|Shahijeera|italic=no}} {{lang|hi|शाहजीरा}})
|-
|-
| [[File:Celery seed.jpg|120px]]
| [[File:Celery seed.jpg|120px]]
| [[Ajwain|Carom Seeds]]
| [[Ajwain|Carom seeds]]
|Also known as bishop's weed, they're different from Celery seeds and Radhuni seeds
|Also known as bishop's weed, they're different from celery seeds and [[Radhuni]] seeds
Used as [[Tempering (spices)|Tempering Spice]].
Used as [[Tempering (spices)|Tempering Spice]].


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|-
|-
|<!--[[File:Cinnamomum verum - Köhler–s Medizinal-Pflanzen-182.jpgEXAMPLE|120px]] -->
|<!--[[File:Cinnamomum verum - Köhler–s Medizinal-Pflanzen-182.jpgEXAMPLE|120px]] -->
| [[Cinnamomum cassia|Cassia Buds]]
| [[Cinnamomum cassia|Cassia buds]]
|Also known as [[Mesua ferrea|Mesua Ferrea]], are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.
|Also known as [[Mesua ferrea|Mesua Ferrea]], are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.
Used in [[Ayurveda]] for treating fever, vomiting, UTI, migraine etc.
Used in [[Ayurveda]] for treating fever, vomiting, [[Urinary tract infection|UTIs]], migraines etc.


Its also used in [[Chyavanprash]].
It's also used in [[Chyavanprash]].


Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Nagkeshar|italic=no}} {{lang|hi|नागकेसर}})
|-
|-
|<!--[[File:EXAMPLE|120px]] -->
|<!--[[File:EXAMPLE|120px]] -->
| Char Magaz
| Char Magaz
| Its a mixture of four types of melon seed kernels (watermelon, cantaloupe, cucumber and pumpkin).
| It's a mixture of four types of melon seed kernels ([[Watermelon]], [[Cantaloupe]], [[Cucumber]], [[Pumpkin]]).
(Hindi: {{transl|hi|Char Magaz|italic=no}} {{lang|hi|चार मगज}})
(Hindi: {{transl|hi|Char Magaz|italic=no}} {{lang|hi|चार मगज}})
|-
|-
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| [[Cinnamon]]
| [[Cinnamon]]
| Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.
| Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Dalchini|italic=no}} {{lang|hi|दालचीनी}})
(Hindi: {{transl|hi|Dalchini|italic=no}} {{lang|hi|दालचीनी}})
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| [[File:Citric acid glass bottle.jpg|120px]]
| [[File:Citric acid glass bottle.jpg|120px]]
| [[Citric acid]]
| [[Citric acid]]
|
|-
|-
| [[File:ClovesDried.jpg|120px]]
| [[File:ClovesDried.jpg|120px]]
| [[Clove]]s
| [[Clove]]s
| Kerala, Tamil Nadu, and Karnataka are largest producers in India.
| Kerala, Tamil Nadu, and Karnataka are largest producers in India.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Laung|italic=no}} {{lang|hi|लौंग}})
(Hindi: {{transl|hi|Laung|italic=no}} {{lang|hi|लौंग}})
|-
|-
| [[File:Coriander.png|120px]]
| [[File:Coriander.png|120px]]
| [[Coriander]] Seed
| [[Coriander]] seed
|Is also used in powdered form.
|Is also used in powdered form.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Sabut Dhaniya|italic=no}} {{lang|hi|साबुत धनिया}})
(Hindi: {{transl|hi|Sabut Dhaniya|italic=no}} {{lang|hi|साबुत धनिया}})
|-
|-
| [[File:Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpg|120px]]
| [[File:Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpg|120px]]
| Cubeb or [[Piper cubeba|Tailed Pepper]]
| Cubeb or [[Piper cubeba|tailed pepper]]
| Tastes of clove with added bitterness with a persistent mild numbing sensation
| Tastes of clove with added bitterness with a persistent mild numbing sensation
(Hindi: {{transl|hi|Sheetal Chini|italic=no}} {{lang|hi|शीतलचीनी}} / {{transl|hi|Kabab chini|italic=no}} {{lang|hi|कबाब चीनी}})
(Hindi: {{transl|hi|Sheetal Cheeni|italic=no}} {{lang|hi|शीतलचीनी}}/{{transl|hi|Kabab Cheeni|italic=no}} {{lang|hi|कबाब चीनी}})
|-
|-
| [[File:Sa cumin.jpg|120px]]
| [[File:Sa cumin.jpg|120px]]
| [[Cumin]] seed
| [[Cumin]] seed
|Used as [[Tempering (spices)|Tempering Spice]].
|Used as Tempering Spice.


(Hindi: {{transl|hi|Jeera|italic=no}} {{lang|hi|जीरा}})
(Hindi: {{transl|hi|Jeera|italic=no}} {{lang|hi|जीरा}})
|-
|-
| <!--[[File:EXAMPLE|120px]] -->  
| <!--[[File:EXAMPLE|120px]] -->  
| [[Cumin]] seed ground into balls
| [[Cumin]] seed ground into balls  
|
|-
|-
| [[File:Murraya koenigii leaves - curry leaves.jpg|120px]]
| [[File:Murraya koenigii leaves - curry leaves.jpg|120px]]
| Curry Leaf or [[Azadirachta indica|sweet neem]] leaf
| Curry leaf or [[Azadirachta indica|sweet neem]] leaf
| are the foliage of the [[Curry tree]].
| Foliage of the [[curry tree]].
Cannot retain flavour when dried. Only used fresh. (Hindi: {{transl|hi|Kari Patta|italic=no}} {{lang|hi|करी पत्ता}})
Cannot retain flavour when dried. Only used fresh. (Hindi: {{transl|hi|Kari Patta|italic=no}} {{lang|hi|करी पत्ता}})
|-
|-
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| [[Fennel]] seed
| [[Fennel]] seed
|Used as natural mouth-freshener.
|Used as natural mouth-freshener.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Saunf|italic=no}} {{lang|hi|सौंफ}})
(Hindi: {{transl|hi|Saunf|italic=no}} {{lang|hi|सौंफ}})
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|-
|-
|
|
|Dry [[Fenugreek]] leves
|Dry [[Fenugreek]] leaves
|It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end.
|It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end.
(Hindi: {{transl|hi|Kasuri Methi|italic=no}} {{lang|hi|कसूरी मेथी}})
(Hindi: {{transl|hi|Kasuri Methi|italic=no}} {{lang|hi|कसूरी मेथी}})
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| [[File:Fenugreek-methi-seeds.jpg|120px]]
| [[File:Fenugreek-methi-seeds.jpg|120px]]
| [[Fenugreek]] seed
| [[Fenugreek]] seed
|Used as [[Tempering (spices)|Tempering Spice]].
|Used as Tempering Spice.
(Hindi: {{transl|hi|Methi dana|italic=no}} {{lang|hi|मेथी दाना}})
(Hindi: {{transl|hi|Methi dana|italic=no}} {{lang|hi|मेथी दाना}})
|-
|-
| [[File:Assam-fruit-1-1.jpg|120px]]
| [[File:Assam-fruit-1-1.jpg|120px]]
| [[Gambooge|Garcinia gummi-gutta]]
| [[Gambooge|''Garcinia gummi-gutta'']]
| Used in fish preparations of Kerala
| Used in fish preparations in Kerala
|-
|-
| [[File:Garam Masala new 2008-1.jpg|120px]]
| [[File:Garam Masala new 2008-1.jpg|120px]]
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| [[File:Ingwer 2 fcm.jpg|120px]]
| [[File:Ingwer 2 fcm.jpg|120px]]
| [[Ginger]]
| [[Ginger]]
|(Hindi: {{transl|hi|Adrakh|italic=no}} {{lang|hi|अदरक}})
|(Hindi: {{transl|hi|Adarak|italic=no}} {{lang|hi|अदरक}})
|-
|-
| [[File:Ginger powder.JPG|120px]]
| [[File:Ginger powder.JPG|120px]]
| Dried [[ginger]]
| Dried [[ginger]]
| mostly powdered
| mostly powdered
(Hindi: {{transl|hi|Sount|italic=no}} {{lang|hi|सोंठ}})
(Hindi: {{transl|hi|Sonth|italic=no}} {{lang|hi|सोंठ}})
|-
|-
| [[File:Cardamone.jpg|120px]]
| [[File:Cardamone.jpg|120px]]
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| [[File:Heap of Jakhya on a White Surface.jpg|120px]]
| [[File:Heap of Jakhya on a White Surface.jpg|120px]]
| [[Jakhya]]
| [[Jakhya]]
| Also called dog mustard or wild mustard. Used in [[Garhwali people|Garhwali]] and [[Kumauni cuisine|Kumaoni]] styles of cuisines.
| Also called dog mustard or wild mustard. Used in [[Garhwali people|Garhwali]] and [[Kumauni cuisine|Kumaoni]] styles of cuisines.
Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.
Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.


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|-  
|-  
|
|
| [[Kaaral/Khuraasni/Raamtill]]
|[[Guizotia abyssinica]]
|[[Kaaral/Khuraasni/Raamtill]]
|-
|-
| [[File:Liquiritiae radix suessholzwurzel.jpg|120px]]
| [[File:Liquiritiae radix suessholzwurzel.jpg|120px]]
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|  
|  
| [[Kaachri]]
| [[Kaachri]]
|
|-
|-
| <!--[[File:EXAMPLE|120px]] -->  
| <!--[[File:EXAMPLE|120px]] -->  
| [[Mango]] Extract
| [[Mango]] Extract  
|
|-  
|-  
|  
|  
| [[Marathi Moggu]]  
| [[Marathi Moggu]]  
|
|-
|-
| [[File:Mustard.png|120px]]
| [[File:Mustard.png|120px]]
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|Used as [[Tempering (spices)|Tempering Spice]].
|Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Rai|italic=no}} {{lang|hi|राइ}})
(Hindi: {{transl|hi|Rai|italic=no}} {{lang|hi|राइ}})
|-
|
|[[Naagkeshar]]
|Used in [[Maharashtrian cuisine]] as one of the ingredients of [[Godaa Masaalaa]].
(Hindi: {{transl|hi|Nagkeshar|italic=no}} {{lang|hi|नागकेसर}})
|-
|-
| [[File:Nigella Sativa Seed.jpg|120px]]
| [[File:Nigella Sativa Seed.jpg|120px]]
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|-
|-
|
|
|Radhuni Seeds/ Wild celery
|[[Radhuni]] Seeds/Wild celery
|It is dried fruit of [[Trachyspermum roxburghianum|Trachyspermum roxburgianum.]]
|It is dried fruit of [[Trachyspermum roxburghianum|Trachyspermum roxburgianum.]]
Mostly used in Begali cuisine.
Mostly used in [[Bengali Cuisine]].


(Hindi: {{transl|hi|Ajmod|italic=no}} {{lang|hi|अजमोद}})
(Hindi: {{transl|hi|Ajmod|italic=no}} {{lang|hi|अजमोद}})
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| [[File:Sa white sesame seeds.jpg|120px]]
| [[File:Sa white sesame seeds.jpg|120px]]
| [[Sesame seed]]
| [[Sesame seed]]
|Black Sesame seed (Hindi: {{transl|hi|Kala Til|italic=no}} {{lang|hi|काला तिल}}/{{transl|hi|Ramtil|italic=no}} {{lang|hi|रामतिल}})
|Black Sesame seed (Hindi: {{transl|hi|Kala Til|italic=no}} {{lang|hi|काला तिल}})
White Sesame seed (Hindi: {{transl|hi|Til|italic=no}} {{lang|hi|तिल}})
White Sesame seed (Hindi: {{transl|hi|Til|italic=no}} {{lang|hi|तिल}})
|-
|-
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* {{cite web|title=Glossary Pakistani & Indian Spices (Masala)|url=http://www.khanapakana.com/article/c15decd5-50c1-48b2-8773-85cdc5686eee/glossary-pakistani-indian-spices-masala-|publisher=Direct Advert Media LLC|access-date=2 October 2013}}  
* {{cite web|title=Glossary Pakistani & Indian Spices (Masala)|url=http://www.khanapakana.com/article/c15decd5-50c1-48b2-8773-85cdc5686eee/glossary-pakistani-indian-spices-masala-|publisher=Direct Advert Media LLC|access-date=2 October 2013}}  
* {{cite web|title=Best Indian Spices (Alco Spices)|url=https://alcoeats.com/|publisher=Alco Eats|access-date=6 August 2021}}


* {{cite book
* {{cite book
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