Indian Spices and Pantry Essentials

September 22, 2015
Photo: Iain Bagwell
The spice rack plays a crucial role in Indian cooking. Stock your pantry with these essentials to maximize impact and add authentic flavor.
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Indian Pantry Essentials

Photo: Iain Bagwell

Indian cooking utilizes the spice drawer like no other style for distinctive flavors and aromas. The process begins with "blooming": Toast spices with a little fat in a skillet, releasing essential oils and magnifying flavor and aroma. While the method is simple, it delivers incredibly complex aromas and intense flavors that linger on the palate, turning humble and familiar veggies into exotic and unforgettable dishes.

See More: Indian Vegetable Cooking

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Cumin Seed

Photo: Iain Bagwell

Woodsy, earthy flavor. Often used in Indian cooking to balance the bright citrus notes of coriander or as a finishing spice in yogurt-based dishes like raita.

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Garam Masala

Photo: Iain Bagwell

A complex toasted spice blend that can include cinnamon, nutmeg, cloves, peppercorns, and cardamom.

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Fennel Seed

Photo: Iain Bagwell

Distinct anise flavor. Used whole and ground but sparingly because of its intensity. Popular in northern Indian cuisine.

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Asafetida

Photo: Iain Bagwell

Root resin of the carrot-like plant asafetida (often sold powdered) is extremely pungent when raw. But heated in oil, it releases tantalizing allium aroma and flavor.

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Ground Turmeric

Photo: Iain Bagwell

Lends distinctive yellow color to dishes. Added sparingly at the beginning of the cooking process to mellow its pungent, earthy astringency.

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Black Mustard Seed

Photo: Iain Bagwell

Nutty and pungent. Used for both flavor and texture. More popular in southern Indian dishes.

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Chiles de Arbol

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Bloomed in hot oil to toast and develop smokiness. Used whole or crumbled to release their seeds and full heat. Roughly as spicy as cayenne pepper.

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Cloves

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Very strong flavored and intense; a little goes a long way. Warm, sweet, numbingly evergreen.

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Curry Leaves

Photo: Iain Bagwell

Sold fresh or frozen. Prized in south Indian cooking, they release citrusy, woodsy, sweet, and slightly bitter taste.

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Coriander Seed

Photo: Iain Bagwell

Citrusy and bright, with faint licorice taste. Used whole in rice dishes and ground in sauces. Often paired with cumin for flavor balance.

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Cardamom Pod

Photo: Iain Bagwell

Floral and perfumy, with notes of eucalyptus and citrus. Used whole or ground in Indian cuisine for both savory and sweet dishes.

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