Indian Red Chilli
Turmeric (Haldi)
Indian food needs turmeric. Turmeric, a ground spice, has an earthy supporting flavour. Of all the spices used in Indian cooking, this one has huge health benefits, and an astounding yellow colour. Usually only a teaspoon is used to flavour and colour a dish for a family of four. If used for health purposes, make sure to include at least a dash of black pepper in your recipes. Turmeric is a great anti-inflammatory, but without the piperine from black pepper, its effects are diminished.
Indian Red Chili (Lal Mirch)
Indian red chili is a ground spice with a heat similar to cayenne pepper, though it may be hotter or milder depending on where the chilies come from and how they're grown. Typically its flavour is more floral than cayenne, and it is a brighter red. This is also a good ingredient to add slowly at the end, when you're adjusting the heat of your dish.
Cumin (Jeera)
Cumin seed is a spice with a flavour profile a little like caraway or dill, and is a staple of Indian cooking and curries. Generally cumin seeds are best used whole, and fried in oil at the beginning of a dish (the process called taarka). At a higher heat, cumin seeds will turn brown quickly, in 15 or so seconds. Make sure you don’t burn them, and when they start to pop, you know they're done. Ground cumin powder is also an essential spice used in India, and is one of the key ingredients in garam masala spice mix.
Coriander (Dhaniya)
Coriander is the seed of cilantro, and is one of the most essential spices in our list. This seed has an aroma like citrus mixed with some leafy, woody notes, and is used in many dishes including Madras and Vindaloo. Ground into powder just prior to adding to a sauce is the best way to use coriander seeds.
Fenugreek (Methi)
One of the subtle Indian spices is Fenugreek. Fenugreek seeds are quite bitter, but have enormous health benefits. The leaves are a green aromatic spice and are less prone to bitterness, and have a delicious maple-like aroma. This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.
Fennel (Saunf)
Carom (Ajwain)
Carom is very strong, and used in many Indian dishes. Each tiny carom fruit has a huge amount of thymol in it, and this gives it a flavour a bit like thyme, but several times stronger. Using carom in breads is common throughout India. When used in Indian dishes, it is used in moderation, fried first imparting a smoky flavour, and balances well with cumin seeds, mustard seeds, and other assertive flavours like mustard, cardamom or cumin.
