Spices - An Introduction

Using the correct spices are the key to enjoy Indian cooking.  I get most of my spices from the Indian store. Although a number of spices are available in most grocery stores, there are still some that I have to make the special trip to the Indian store.

Here is a list of the spices I use regularly and keep in my spice rack. Then there are some that I keep handy - not for all dishes but occasionally.

Most common:

• Cumin seeds (Jeera) 
• Coriander seeds and powder (Dhaniya)
• Turmeric powder (Haldi)
• Chili powder (Mirch)
• Dried Mango powder (amchur or khataai)
• Garam masala (a mixture of various spices)
• Fennel seeds (saunf)
• Asafoetida (heeng)
• Mustard seeds (raai)

As much as I don't reference Wikipedia, I must say this is the best list of Indian spices with pictures! Indian Spices.

Some of the less used ones are:

• Fenugreek seeds (methi)
• Carom seed (ajwaain)

The exotic ones are below. I use these ones only once in a while.

• Cinnamon (dalchini)
• Black cardamon (badi elaaichi)
• Green cardamon (choti elaaichi)
• Black pepper (kali mirch)
• Dried ginger (sonth)
• Nutmeg (jaiphal)
• Cloves (long)
• Black salt (kala namak)
• Dried mint (pudeena)
• Saffron (kesar)
• Bay leaf (tej patta)

Then there are some that are premixed for convenience sake. These are named according to what food you use them for:

• channa masaalaa (for chickpeas)
• sambhar powder (for sambhar)
• paav bhaaji masaalaa (for pav bhaaji)....

So best is to have at least the three above for most of the staple dishes. Rest...I get as I need them.  I don't really have a preference for which brand I use: most common are MTR and MDH.