Indian Spices List: 25 Essential Spices (with Hindi Names)
Updated November 1, 2026
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Regional cooking varies hugely across India, but a handful of spices appear in most home kitchens.
The list
| Spice | Hindi name | Flavor | Common use |
|---|---|---|---|
| Cumin seeds | Jeera | Earthy, warm | Tempering (tadka), dals, rice |
| Coriander | Dhania | Citrusy, mild | Ground in curries; fresh leaves as garnish |
| Turmeric | Haldi | Earthy, slightly bitter | Color and flavor in dals and curries |
| Red chili powder | Lal mirch | Hot | Heat and color |
| Kashmiri chili | Kashmiri mirch | Mild, deep red | Color with less heat |
| Black mustard seeds | Rai | Pungent, nutty when popped | South Indian tempering |
| Green cardamom | Elaichi | Floral, sweet | Chai, desserts, biryani |
| Black cardamom | Badi elaichi | Smoky | Rich curries, garam masala |
| Cloves | Laung | Strong, warm | Rice dishes, garam masala |
| Cinnamon / cassia | Dalchini | Sweet, woody | Biryani, garam masala |
| Black pepper | Kali mirch | Sharp | Rasam, garam masala |
| Fenugreek seeds | Methi dana | Bitter, maple-like | Pickles, tempering |
| Dried fenugreek leaves | Kasuri methi | Savory, aromatic | Butter chicken, dals |
| Fennel seeds | Saunf | Sweet, anise-like | Kashmiri dishes, after-meal freshener |
| Asafoetida | Hing | Pungent, onion-garlic | A pinch in dals and tempering |
| Carom seeds | Ajwain | Thyme-like | Parathas, fried snacks |
| Nigella seeds | Kalonji | Oniony | Naan, pickles |
| Bay leaf (Indian) | Tej patta | Cinnamon-like | Rice, curries |
| Dried mango powder | Amchur | Sour | Chaat, dry vegetables |
| Saffron | Kesar | Floral | Biryani, desserts |
| Nutmeg / mace | Jaiphal / javitri | Warm, sweet | Mughlai dishes |
| Star anise | Chakra phool | Licorice-like | Biryani |
| Garam masala | — | Warm blend | Finishing curries |
| Chaat masala | — | Tangy, salty | Snacks, fruit |
| Curry leaves | Kadi patta | Aromatic | South Indian tempering (fresh herb) |
A starter set
If you're starting from zero, cumin seeds, ground coriander, turmeric, chili powder, garam masala and mustard seeds cover a lot of everyday dishes.
Where to shop
- Indian spice starter kit
A set of core spices. - Masala dabba (spice box)
Round steel box with seven cups. - Whole cumin seeds
The most-used tempering spice.
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Frequently asked questions
What are the 5 main spices in Indian cooking?
Cumin, coriander, turmeric, red chili and garam masala are the most common in North Indian home cooking; mustard seeds and curry leaves are essential in the South.
What is hing?
Hing (asafoetida) is a dried resin with a strong smell that mellows in hot oil and adds an onion-garlic flavor.
Related guides
- What Is Garam Masala? Ingredients, Flavor and How to Use It
- Garam Masala Substitute: 6 Easy Swaps from Your Pantry
- Garam Masala vs. Curry Powder: What's the Difference?
- How to Make Garam Masala at Home (Toasted, Small-Batch)
- Masala Dabba: How to Set Up an Indian Spice Box
- How to Store Spices So They Stay Fresh