10 Common Spices Used In Indian Food & How To Use Them
Indian food is renowned for its bold and diverse flavours, which has led to it becoming one of the most loved cuisines around the globe. Whether you prefer sizzling chicken tikka skewers, a spicy lamb jalfrezi, or a fragrant lentil dahl, there really is something for everybody when it comes to Indian cuisine. How can the flavours be so diverse yet so delicious? Well, it’s all in the spices! The spices used in Indian food are essential for creating the irresistible dishes that we have all grown so fond of.
There are thought to be over 60 spices commonly used in Indian cuisine, with some of the most commonly used including turmeric, cumin, coriander, cardamom, and ginger. The combination of these different spices, along with others like nutmeg, mustard seeds and fenugreek, contribute to the rich and vibrant flavours that are synonymous with Indian dishes.
Today, we are going to look at 10 of the most common spices used when cooking Indian cuisine, and how they can best be used when preparing food.
List Of Common Spices In Indian Food
The following list contains 10 of the most commonly used spices in Indian food:
- Garam masala
- Turmeric
- Coriander
- Ginger
- Cumin
- Cardamom (green & black)
- Nutmeg
- Fenugreek
- Mustard seeds
- Black peppercorns
We will now take a closer look at these 10 spices to learn more about why they are so brilliant, and how you can use them to best effect when cooking Indian cuisine.
1. Garam Masala
Garam masala is widely regarded as the most popular spices used in Indian cuisine. It is a fragrant blend of spices that adds depth and complexity to a dish. The mix of spices in garam masala can vary, but typically it would contain the following:
- Black peppercorns
- Cardamon
- Cinnamon
- Cloves
- Cumin
- Coriander seeds
- Nutmeg
- Mustard seeds
Garam masala can be used at various stages when cooking a dish; adding it early infuses the entire dish with a deep flavour, while a dash at the end offers a burst of flavour and aroma. If you want the flavour of garam masala to be more pronounced in your dish, you should try adding a pinch towards the end of cooking.
2. Turmeric
Turmeric's golden hue isn't just aesthetic; it carries a wealth of health benefits. Made from dried turmeric root, it boasts anti-inflammatory and antioxidant properties, due to the presence of curcumin - its active compound.
Tumeric has a distinct flavour which is earthy and bold. As such, you typically only need to use a teaspoon to enhance flavour and colour when preparing a dish. Turmeric is often paired with a sweeter ingredient or spice to help balance out its earthy aroma and is used in many popular Indian dishes such as vindaloo curry and biryani.
3. Coriander
Coriander seeds and leaves are staples in Indian kitchens, both bringing a unique dimension to dishes. Coriander seeds have a slightly citrusy flavour with a crunchy texture, whereas coriander leaves are often used as a garnish to add a burst of freshness to a dish. When it comes to coriander seeds, they are usually used in the form of ground spice or whole seeds. Ground coriander is a versatile spice, which is found in many traditional Indian recipes; popular in curries, stews, and spice blends like garam masala. For a more mellow taste, it is recommended to add ground coriander earlier in the cooking process.
4. Ginger
Ginger is a popular spice that is frequently used across many different cuisines. Known for its zingy taste and health benefits, ginger is also a cornerstone of Indian cooking. Its warm and slightly spicy flavour makes it an excellent addition to curries and marinades. When preparing a curry, ginger is most commonly added once the onion has been cooked off initially, at the usual point you would add garlic to the dish.
Not only is Ginger found in many main dishes, but it is also popular in many traditional Indian desserts. Whether you use fresh, ground, pureed or raw ginger, you will find this spice in many Indian dishes that you prepare and eat.
5. Cumin seeds
Cumin seeds are another popular spice used when cooking Indian cuisine. Their distinctive taste can be described as nutty, earthy, and slightly smoky, making cumin seeds a fundamental ingredient in various spice blends and curry recipes. When cooking with cumin seeds, it's customary to start by frying them in oil at the beginning of the dish's preparation. This technique releases the seeds' essential oils and enhances the flavour of the dish. This process is often used in recipes such as dahl (lentil curry) and rice dishes. Cumin seeds are easy to burn, so be careful when using them when cooking or dry roasting as the taste becomes bitter when overcooked!
6. Cardamom
There are two main varieties of cardamom used: black cardamom and green cardamom, and each offers a completely separate flavour profile. We would not recommend using the two types of cardamom interchangeably, if you have run out of one, due to their difference in flavour profiles!
- Green cardamom: This is the more commonly used of the two types of cardamom and can be described as having a subtle, sweet and bright flavour. It can either be blended when creating spice mixes, or the whole pod can be used when preparing a dish. Green cardamom is often used when making sweet dishes or desserts, but it can also be used in savoury dishes.
- Black cardamom: This has a much stronger taste that is smokier compared to green cardamom. It is most often used in savoury food, particularly in rice dishes such as biryani. Due to its stronger flavour, you may only use the seeds from black cardamom when preparing a dish, although the entire pod can be used in some recipes. However, its bold flavour can be quite intense, so it's generally used in moderation.
Adding cardamom to your Indian food can elevate the overall taste and aroma, making your dishes more authentic and flavour-rich. Just like the other spices in this list though, be careful to use cardamom in moderation.
7. Nutmeg
Nutmeg is another common ingredient used when preparing Indian cuisine and is especially popular for South Indian dishes. Nutmeg has a warming and slightly sweet flavour that can help add depth to both sweet and savoury dishes. Nutmeg has a powerful flavour, so is often used as part of a spice blend such as garam masala.
Although nutmeg is more accessible in ground form, many consider fresh nutmeg to be superior when preparing Indian cuisine. Don’t worry if you are struggling to find fresh nutmeg though, its ground counterpart is still full of flavour, helping to add depth to your dish. In Indian cuisine, nutmeg is commonly featured in creamy Indian dishes such as korma, but you will find it present in a range of different recipes.
8. Fenugreek
Fenugreek is a slightly more subtle spice compared to others mentioned in this list but is still a staple in Indian cuisine. Fenugreek is a seed, which is small and yellow in appearance. Eaten raw, fenugreek is incredibly bitter and not overly pleasant in taste. However, when cooked correctly with a blend of other ingredients, it has a delightfully sweet flavour that can be used in a variety of Indian dishes. Many recommend soaking fenugreek seeds overnight before using them in a recipe to help reduce the bitter flavour they can sometimes be associated with. Aside from their use in Indian cuisine, fenugreek seeds are thought to have medicinal benefits and are regarded as being good for the digestive system.
9. Mustard seeds
Mustard seeds are found in black, yellow and brown varieties and all of these are popular when cooking Indian food. These tiny seeds pack a punch when it comes to flavour and are an essential ingredient in many Indian recipes. Mustard seeds have a strong, peppery and spicy taste - their flavour is only fully released when crushed or cooked in oil.
Black mustard seeds are the strongest in flavour, whilst brown mustard seeds have a similar flavour profile although are a little less intense. In comparison, yellow mustard seeds have a milder and sweeter taste. The choice of mustard seeds can significantly influence the overall profile of your dish, so it's essential to select the type of mustard seed that best complements your recipe. Similar to other spices in this list, mustard seeds should be added early to your recipe, cooking in hot oil from the beginning.
10. Black peppercorns
Black pepper is one of the most widely utilised spices around the world and is used to season all manner of dishes. What you may not know is how commonly it is used in Indian cuisine. In Indian cooking, black peppercorns are frequently used during the cooking process (typically towards the end) to infuse the entire dish with their signature spicy and sharp flavour. This differs from Western cooking practices where black pepper is often added as a finishing touch, once the cooking process is complete. As you are probably aware, black peppercorn releases the most flavour when ground. Whether you choose to use whole peppercorns or ground pepper, both will contribute a delightful heat and depth to curries, sauces, and marinades.
There is a wide array of different spices that help make Indian cuisine so diverse and flavoursome. At Zouk, our menu has been carefully crafted by our expert culinary team, with all of our dishes possessing a beautiful taste profile, balanced by traditional herbs and spices. Learn more about the health benefits of Indian cuisine.
Shop authentic Indian spice blends for your kitchen
For all aspiring cooks, Zouk has released our brand new range of traditional Indian spice blends. Our selection of versatile spice blends is made only using premium ingredients and blended in small batches in the UK. Choose from the following spice pots:
Not sure which one to try? Opt for Zouk’s Spice Discover Kit which features all four of our signature spice blends, four tasty recipe cards, and a Zouk engraved teaspoon. Once you’ve finished your spice pot, you can top it up using one of our refill bags.
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