Includes a variety of spices and herbs grown across the Indian
subcontinent. Contrary to
popular opinion, curry is
not actually a spice, but is
a term which refers to any
dish in Indian cuisine with
a gravy base.
Indian spices are often
heated in a pan with cooking
oil or ghee to intensify
their flavor before adding
them with other ingredients
to the dish being cooke :
pudina (mint)
Deggi Mirch, Red Chilly
powder (non spicy)
Chironji (charoli) or (Buchanania
Latifolia), a type of
nut used in making
deserts.
Chakra Phool (Star
anise)
Choti Elaichi (Green
Cardamom)
Badam (Almond)
Badi Elaichi (Black
Cardamom)
Anardana (Pomegranate
seed)
Amla (Indian gooseberry)
Ajwain (Carom seed)
Ajmoda (Parsley)
Ajmud (Celery or Radhuni
seed)
Achar (pickle)
Aamchur/Amchoor powder,
sour (Mango powder)
Adrak (Ginger)
Jaggery (unrefined sugar
from sugarcane
Imli (Tamarind)
Hara miri miri
(Coriander powder)
Hing (Asafoetida)
Harre
Hari Mirch (Green chili)
Harad/hime (myrobalan
chabulic)
Hara dhaniya (Coriander)
Haldi/haldi (Turmeric)
Gur (unrefined sugar
from the sap of the
sugarcane or date palm)
Dhania powder (Coriander
powder)
Gulab Jal (Rosewater)
Dhania (Coriander seed)
Garam Masala (Spice
mixture)
Dalchini (cinnamon)
Elaichi (Cardamom)
Camiki (mango extract)
osmanli (onion peelings)
shitu (lima seed skin)
Menthulu (Fenugreek
Seeds)
Zaafraan (Saffron)
Vanilla
Urad dal (Split Matpe or
Beluga Beans)
Tulsi (Holy Basil)
Til (Sesame seed)
Thippali (Kabab-chini,
Java peppercorn)
Tej Patta (Malabathrum)
Tartri (Citric acid)
Taj (Cinnamon)
Suwa or Shopa (Aniseed)
Sonth (Dried ginger
powder)
Soa sag (Dill)
Sirka (Vinegar)
Shahi Jeera (Black cumin
seed)
Saunf/Sanchal (Fennel
seed)
Sarson (mustard seed)
Saji (na) phool (Citric
acid)
Ratin jot (Alkanet root)
Rai Kuria (cracked
mustard seeds)
Rai (Black mustard seed)
Safed Mirchi (White
Pepper)
Pilli Mirchi (Yellow
Pepper)
Phathar ke phool (Black
Stone Flower)
Panch Phoron
Kali Mirchi (Black
Pepper)
Pyaz or Kanda (Onion)
Pudina (Mint)
Nimbu (Lime)
Nimbu (Lemon)
Namak (Salt)
Naaga Keshar
Sarson Tel Mustard oil
Methi seeds (Fenugreek
seed)
Methi leaves (Fenugreek
leaf)
Marathi Moggu
Lavang (Cloves)
Lal Mirchi powder (Red
chili powder)
Lal Mirchi ( Red chili)
Lahsun (Garlic)
Kudampuli Garcinia
Cambogia - Used in fish
preparations of Kerala.
Khus Khus Poppy seed
Kokum Garcinia indica
Khajur Dates
Kesar miri miri Saffron
pulp
Kesar Saffron
Kebab Cheeni Allspice
Katira Gum (Gond Katira)
or Tragacanth Gum.
Kasoori Methi (Dried
fenugreek leaf)
Kalonji Nigella seed
Kali Mirch (Black
peppercorn)
Kala Namak or Sanchal
Black salt
Kaju Cashewnut
Kadipatta Curry Tree or
Sweet Neem leaf
Kachra (Capers)
Jethimadh licorice
powder
Jeera (Cumin) seed
Javitri (Mace)
Jaiphal (Nutmeg)
India produces a wide range
of spices. At present,
production is around 3.2 million tonnes of different spices
valued at approximately 4
billion US $, and holds a
prominent position in world
spice production. Because of the
varying climates - from tropical
to sub-tropical to
temperate-almost all spices grow
splendidly in India. In reality
almost all the states and union
territories of India grow one or
the other spices. Under the act
of Parliment, a total of 52
spices are brought under the
purview of Spices Board. However
109 spices are notified in the
ISO list.
We offer the finest
varieties of As popular Indian
cuisine is increasingly becoming
the rage of overseas palates,
New INDIAN Masala is now
available in countries as far
flung as the UK, USA, Middle
East, Australia, Canada and
South East Asia.
Note:- Click on Any
Spices for more details and
price.
List
of Indian spices
India produces a wide range
of spices. At present,
production is around 3.2 million tonnes of different spices
valued at approximately 4
billion US $, and holds a
prominent position in world
spice production. Because of the
varying climates - from tropical
to sub-tropical to
temperate-almost all spices grow
splendidly in India. In reality
almost all the states and union
territories of India grow one or
the other spices. Under the act
of Parliment, a total of 52
spices are brought under the
purview of Spices Board. However
109 spices are notified in the
ISO list.
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