INDIAN INGREDIENTS - SPICES

Indian spices include a large variety that are grown across the Indian subcontinent (South Asia). With different climates in different parts of the country, many Indian spices are native to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.

Spices are typically heated in a pan with ghee (clarifies butter) or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavours should be added first. (Curry is not a single spice. A curry typically contains several spices blended together.)

(Also refer to our list of Pulses, Rice and Seeds)

INDIAN SPICES

Ground Spices (in powder form) Popular Dehydrated Products
List of Whole Spices
Cumin Seeds	Coriander Seeds	Red Chilli Whole	Turmeric Fingers
Black Pepper	Ginger Whole Dried	Poppy Seeds White	Basil Seeds
White Pepper Whole	Black Cardamom	Green Cardamom	Cardamom Seeds
Nigella Seeds	Ajwain Seeds	Fenugreek Seeds	Fennel Seeds
Black Mustard Seeds	Dill Seeds	Celery Seeds	Star Anise
Mace	Bay Leaves	Curry Leaves	Tamarind
Cinnamon Sticks	Cloves	Pomegranate Seeds	Dry Mango Slices
Nutmeg Without Shell	Yellow Mustard Seeds	Dried Fenugreek Leaves

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Ground Spices (In Powder Form)
Turmeric Powder	Chilli Powder	Cumin Powder	Coriander Powder
Fennel Powder	Fenugreek Powder	Five Spice Powder	Chilli Crushed
Black Pepper Powder	Ginger Powder	Dry Mango Powder	Nutmeg Powder
Curry Powder Madras	Yellow Mustard Powder	Black Pepper 28 Mesh	White Pepper Powder
Cinnamon Powder	Cloves Powder
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Popular Dehydrated Products
Onion Flakes White	Onion Minced	Onion Granules	Onion Powder
Garlic Flakes	Garlic Granules	Garlic Minced	Garlic Powder