Free Printable Indian Spice Chart
Updated November 2, 2026
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Quick answer: The core Indian spices are turmeric, cumin, coriander, mustard seeds, garam masala and chili powder. Add asafoetida, fenugreek leaves, cardamom, cloves, cinnamon, bay leaf, fennel, ajwain and amchur as you cook more. Print the chart below for your kitchen.
Print this chart (your browser's print button) and keep it by your masala dabba.
The spice chart
| Spice | Flavor | Use it in |
|---|---|---|
| Turmeric (haldi) | Earthy, warm, slightly bitter | Dal, curries, rice |
| Cumin seeds (jeera) | Nutty, warm | Tadka, rice, raita |
| Coriander powder (dhania) | Citrusy, mild | Most curries |
| Mustard seeds (rai) | Sharp when popped in oil | South Indian tadka, pickles |
| Garam masala | Warm blend; finishing spice | Add near the end of cooking |
| Kashmiri chili powder | Mild heat, bright red color | Curries, tandoori marinades |
| Fenugreek leaves (kasuri methi) | Savory, slightly bitter | Butter-style curries, paneer |
| Asafoetida (hing) | Pungent; mellows in hot oil | Dal, vegetables (a pinch) |
| Cardamom (elaichi) | Floral, sweet | Chai, desserts, biryani |
| Cloves (laung) | Strong, warm | Rice dishes, garam masala |
| Cinnamon / cassia (dalchini) | Sweet, woody | Biryani, curries |
| Bay leaf (tej patta) | Herbal | Rice, dal, curries |
| Fennel seeds (saunf) | Sweet, anise-like | Pickles, after-meal mouth freshener |
| Ajwain (carom seeds) | Thyme-like, sharp | Parathas, fried snacks |
| Amchur (dry mango powder) | Sour, fruity | Chaats, dry vegetable dishes |
Storing spices
Keep spices airtight, away from heat and light. See how to store spices.
Frequently asked questions
What are the 5 most important Indian spices?
Turmeric, cumin, coriander, chili powder and garam masala cover most everyday dishes.
Can I share this chart?
Yes, for personal use. Please link back to this page.
Sources
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