Top 10 Indian Spices and How to Use Them

    1.Elaichi:

 is an aromatic and flavorful spice that comes wrapped in a pod. It is typically used to make desserts and curries, but many people love the flavour of elaichi in their pulao. It is suggested to throw the outer pod and use what is inside in powder form.

    2. Hing:

Hing is an aromatic element and is usually put in hot ghee/oil for a raw and aromatic experience. It is best used while cooking curries and lentils. This spice also adds a distinct flavour to the recipe, and the best part is that just one pinch of hing does the job!. This spice also adds a distinct flavour to the recipe, and the best part is that just one pinch of hing does the job!

     3. Kalonji:

 English Name: Black Cumin (الكمون الأسود)

Kalonji belongs to the buttercup family and is black in color. It has a high amount of antioxidants and is used in making many north Indian dishes. They are a flavorful spice and are used in many cuisines worldwide.

     4. Kasuri Methi:

 English Name: Fenugreek leaves (أوراق الحلبة)

This dried herb adds a unique flavour to recipes and makes them taste restaurant-like. It is used by crushing the dried leaves and adding them to the recipe just before it is fully done. It is also used as a garnish and has a bitter-sweet taste.

     5. Amchoor:

English Name: Dried Mango Powder

Aamchoor or Amchoor is a fruity type of masala that is made using dried unripe mangoes. Aamchoor is added to dishes for a tangy flavour and enhanced taste. It is best to use this spice to prepare pickles, chutneys, spreads, and soups.

     6. Lehsun:

English Name: garlic

Lehsun has a strong aroma and an even more robust taste. Some dishes use the smell and taste of lehsun to mark their flavour. It is mostly sauteed in high flame, so one should keep in mind that it doesn’t burn while cooking.

     7. Garam Masala

English Name: Mixed Flavours 

India's most famous seasoning is Garam masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, pepper, and some others. It is the used in many dishes, including Chana Masala. Add one to two teaspoons while your onions are frying, or while your sauce is simmering. Sometimes it's used as Garnish.

    8. Javitri

Mace is a webbing or leaf-like spice that wraps the nutmeg seed. Mace has an even more savoury, musky flavour than nutmeg, but they are similar enough that their flavours can easily be confused.

     9. Sabut Dhaniya:

English Name: Coriander

Sabut Dhaniya is a versatile spice; we cannot leave it out when discussing the species name list. You get both sabut dhaniya and also dhaniya powder available in the market and use different cooking techniques. This spice gives the dish a beautiful texture and is often added with cumin alongside complementing each other.

    10. Haldi:

This is one of the most popular types of spices, and no Indian cooking is complete without it! In its natural form, Haldi is a solid bright yellow wood-like element. These can be ground to make Haldi powder easier to use and put to dishes for a beautiful colour and taste. You can also use it for health and immunity boosting drinks.