Turmeric is known for its vibrant yellow color and is widely used in Indian cuisine for its earthy flavor and anti-inflammatory properties.
Cumin seeds have a warm, earthy flavor and are a staple in Indian cooking, often used in curries, soups, and spice blends.
Coriander seeds and leaves have a fresh, citrusy flavor that is commonly used in curries, chutneys, and salads.
Cardamom pods are aromatic and sweet, adding a distinctive flavor to both savory and sweet dishes, including desserts and teas.
Cloves are intensely aromatic and flavorful, used whole or ground in spice blends, meats, and rice dishes.
Black peppercorns are known for their pungent, spicy flavor and are used to season a variety of dishes, both in whole and ground form.
Mustard seeds impart a tangy, pungent flavor and are commonly used in tempering, pickling, and sauces.
Fenugreek seeds have a slightly bitter, nutty flavor and are used in spice blends, curries, and for their health benefits.
Asafoetida has a strong, pungent smell and is used in small quantities to add a unique flavor to dals and vegetable dishes.
Red chili powder is made from dried red chilies and adds heat and vibrant color to a variety of Indian dishes.
Fennel seeds have a sweet, licorice-like flavor and are used in cooking, as well as a mouth freshener after meals.
Curry leaves are aromatic and add a distinct flavor to South Indian dishes, including curries and chutneys.
India's most famous seasoning is Garam Masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, and some others.
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