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Buy Indian Seasonings Or Spice Blends (Called Masalas) In Our Online Indian Store Each region, family in India has their own special blends. Ajika Indian spice blends, seasonings and mixes are blended by some amazing regional home cooks that will help you to enjoy authentic Indian dishes from their own land and community. Our online store carries over 100 spices and spice blends including whole Garam masala blend and Panch Poran spice blend, mango powder and tamarind paste to add a sour taste to curries. We have outlines below on how to use spices for Indian cooking.

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Indian Spices 101 ,  Cooking with Indian Spices
variety of spices, and how and when they are added that makes Indian food distinctive

There are 3 Main Steps in Spicing Indian Dishes

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Grinding the spices can be done by hand with a heavy stone mortar and pestle or in a coffee grinder.

I consider spices as a magical cooking tool. Food comes alive with spices - aroma, taste, color and personality.
Ideally, whole spices are best - they may be used whole as a natural spice sachet and removed when having the meal.  They may be ground them as you need them in a coffee grinder or in a mortar. Most spices quickly lose their flavor exceptions are chili powder, asafetida, turmeric, ginger powder and mango powder.  Spices are best stored in airtight containers and kept in a cool dark place, preferably a wood cabinet.

STEP 1.
Basic or essential Indian spices - First Round of Spices in the Spice Dance
When doing Indian cooking there are the basic spices which go into most dishes -
We take a pot - add ghee in it then we add cumin seeds or mustard seeds and asafetida till they sizzle, (at this time we may add some complementary basic spices given below) we then add red chili powder, coriander seeds and turmeric powder.  We then add our vegetables and steam.

Cumin seeds or Cumin Ground (jeera, jeeragam, jilakara, black cumin, kala jeera, royal cumin, shah jeera in hindi)
-  This is a basic spice in an Indian kitchen. It is always in our spice box. Almost all our foods are flavored with cumin seeds. Used mainly in North India.  Used for its strong but very pleasing flavor which has similar qualities to oregano. This spice is used for digesting foods. 
-  Cumin is one of the five spices in the Bengali panchporan (five spice) mixture
-  They can be fried whole in oil, or ground, or roasted and ground, or ground and then roasted, all with different results.

Turmeric Ground (haldi in hindi)
-  Turmeric is a basic Indian spice.
- Turmeric is mainly used for its medicinal properties as it does not add much flavor to the dish. It is astringent to taste but this is not easy to taste after it is cooked in a dish.
- Turmeric adds a lovely color that it gives to the dishes
- Turmeric is a basic spice that goes in our spice box

Coriander Ground (dhaniy in hindia)
-  Coriander powder is a basic Indian spice.
- Coriander powder is mainly for its fresh, cooling and soothing taste to the dish
- Coriander powder is a basic spice that goes in our spice box

Red Chili Ground-
-  Red Chili is a basic Indian spice and makes the food hot and spicy. Used subtly it gives a wonderful warmth to the dish.  Add more and food takes on a fiery nature.
- Red Chili is mainly for its pungent and fiery taste - one may use fresh green chilies instead.
-  Red Chili is a basic spice that goes in our spice box

Mustard seeds or Rai (black)
-  Mustard seeds is basic Indian spice.
- Mustard seeds is mainly in South and West India instead or along with cumin seeds.  Used for its strong but very pleasing flavor.  Good for digesting foods.
-  Mustard seeds is one of the five spices in the Bengali panchporan (five spice) mixture
-  Mustard seeds is a basic spice that goes in our spice box

Asafoetida or Hing (asafetida) also spelled asafetida, heeng
-  Asafetida is a basic Indian spice.  Used as a digestive and for its flavor
- Asafetida is used mainly for its strong sulfur taste on the lines of garlic.
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STEP 2.
Other simple spices to complement the above -  Spices in the Spice Dance continues
at the time we add cumin or mustard seeds as specified above we also could add fennel seeds, nigella seeds ( for root veggies we may add ajwain seeds).   We may also flavor the dish with ginger after we add the turmeric and coriander powder as mentioned above.

Fennel Seeds, (called sounf in hindi)
-  Fennel seeds are a basic but not essential Indian spice. Used mainly in North India.  Used for its strong but very pleasing flavor.  Used for digesting foods. 
-  Fennel seeds is one of the five spices in the Bengali panchporan (five spice) mixture
-  Fennel seeds can be fried whole in oil, or ground, or roasted and ground, or ground and then roasted, all with different results.

Fenugreek Seed (methi seeds in hindi)
-  Fenugreek seeds is a basic but not essential Indian spice which is actually a lentil.
- Fenugreek seeds is  throughout India - both in North and South Cooking.  Used for its strong, bitter taste.   Used for its bitter taste and wonderful healthful properties.  Besides turmeric it is the most medically useful item in the Indian kitchen. 
-  Fenugreek seeds is of the five spices in the Bengali panchporan (five spice) mixture
-  If Fenugreek seeds are burnt it gets very bitter and should be thrown away.

Ginger Ground (adrak, or sont in hindi)
-  A basic but not essential Indian spice.
-  Used mainly in North India.  Used throughout India - both in North and South Cooking.  
-   Used for its warming properties and wonderful aroma and taste. 

Kallonji Nigella Seeds
-  A basic but not essential Indian spice. Used mainly in North India.  Used for its strong but very pleasing flavor.  Used for digesting foods.  Small black seed, sometimes called onion seeds, although they are not really seeds from onions
-  One of the five spices in the Bengali panchporan (five spice) mixture
-  often sprinkled on naan (bread)

Ajwain or Ajowain Seed, Bishops Weed, Carom
-  A basic but not essential Indian spice. Used mainly in North India.  Used for its strong but very pleasing flavor.  Used for digesting foods. 
-  One of the five spices in the Bengali panchporan (five spice) mixture
-  Used to flavor breads and root vegetables.

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STEP 3.
Aromatic or Secondary Indian spices (also called garam masala) to enhance the above 2 sections - Drama in the Spice Dance we may or may not add these to our dishes - we add them for tomato curries and thick onion curries.
To the above spices we would add chopped onions, tomatoes and herbs and any of the following secondary spices.  Then add potatoes, meat, cauliflower or ingredient for your curry and steam with a bit of water.

Green Cardamom Pods (eliachi in hindi)
-  Green Cardamom is a secondary and not essential Indian spice.
-  Green Cardamom is used throughout India - both in North and South Cooking.  Used for its strong but very pleasing flavor. 
-  Green Cardamom is one of the spices in Garam masala
- Green Cardamom is is best to grind small quantities at home using a coffee mill. Cardamom loses its natural oils quickly, it also loses its flavor. Cardamom is an expensive spice.
-  Green Cardamom is used to flavor curries, masala chai and certain vegetables and Indian desserts,
-  Green Cardamom has a pleasing, royal aroma

Black Cardamom, (kala eliachi in hindi )
-  Black Cardamom is a secondary and not essential Indian spice.
-  Black Cardamom is used in North Indian Cooking.  
-  Black Cardamom is used for its mellow and warm flavor. 
-  Black Cardamom is a larger dark brown variety is used flavoring meat, poultry and rice dishes. The inner seeds are often used for making Garam masala.
-  Black Cardamom has a rich, musky aroma and taste and complements with meats

Cinnamon (Kerala Cinnamon) (dalchini in hindi)
-  Cinnamon is a secondary and not essential Indian spice. Used throughout India - both in North and South Cooking. 
-  Cinnamon is used for its sweet and pleasing flavor. It is the bark of the cinnamon tree
-  Cinnamon is  of the spices in Garam masala
-  Cinnamon is used to flavor curries, masala chai and certain vegetables and Indian desserts

Cloves, (lavang or laung in hindi )
-  Cloves is a secondary and not essential Indian spice. Used throughout India - both in North and South Cooking. 
-  Cloves is used for its pleasing flavor.
-  Cloves is one of the spices in Garam masala
-  Cloves is  is best to grind small quantities at home using a coffee mill. It easily loses its flavor.
-  Cloves is used to flavor curries, masala chai and certain vegetables

Nutmeg
-  Nutmeg is a secondary and not essential Indian spice. Used throughout India - both in North and South Cooking. 
-  Nutmeg is used for its warm and pleasing flavor. 
-  Nutmeg is one of the spices in Garam masala 
-  Nutmeg is best to grind small quantities at home using a coffee mill. It easily loses its flavor.
-  Nutmeg is used to flavor curries, masala chai, coffee and certain vegetables and Indian desserts

Mace (jaivitri in hindi)
-  Mace is a secondary and not essential Indian spice. Used throughout India - both in North and South Cooking.  Used for its warm and pleasing flavor.
-  Mace is one of the spices in Garam masala
-  Mace is  best to use the blades whole and remove them after cooking
-  Mace is used to flavor curries, masala chai and certain vegetables and Indian desserts
available whole or ground

Garam masala and Whole Garam Masala
-  powdered blend of spices that may include cloves, cardamom, cinnamon, black peppercorns, nutmeg, mace.
-  garam means "hot", but not chili hot, hot in the sense that these spices are said to increase body temperature. Interestingly, many of these spices are used in deserts in western cooking (i.e. cloves, cinnamon, nutmeg, and mace)
-  different regions use different mixtures (masalas) and proportions. Garam masala will also vary from household to household.
-  powdered garam masala is often added at the end of cooking in small quantities
whole garam masala is used in north Indian cooking, especially meat dishes.
-   A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black or green), whole mace, and black peppercorns.
- Often these are fried in hot oil before other wet ingredients such as meat, onions, garlic, and/or ginger are added.
Cooking with these spices release a wonderful botanical odor that fills your house and neighborhood.

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Other Flavorings used as per the region in India and depends on the dish that is being prepared - the soul of the Spice Dance  (click here) Many Indian dishes may go light on the secondary spices and heavy on fresh spices and seasonings.  They are the following and are called wet spices as they are ground with some water and added to the dish

Coconuts
-  Coconut is important in South Indian curries
-  Coconut is available dried flakes, or as canned coconut milk

Garlic (lahsun in hindi)
-  Garlic is a basic Indian seasoning. Used in North and South India.  Used for its strong and satisfying flavor. . 
-  Garlic is one of the essential seasoning in Indian wet masala or an herbal concoction added to curries
-  Garlic is also believed to have many health benefits and first aid applications

Fresh or dry Mint leaves
-  Mint is used fresh or dry
-  Mint is easy to grow and dry
- Mint is used in North Indian cooking especially with eggplant and in Biryanis,
- Mint is has a fresh, cooling taste and is excellent with warming spices.

Kasuri Methi, Kasoori Methi or Dry Fenugreek Leaves
-  Kasoori Methi is a favorite of mine
-  I use Kasoori Methi as a spice and also as a dried herb which I use in larger quantities like a vegetable
-  Kasoori Methi is great in tomato sauces and in curries like Chicken Tikka Masala and in Paneer Makhanwala
-  Kasoori Methi is used as a vegetable with boiled potato and other root veggies.
-  Kasoori Methi has a rich and heady aroma which is mesmerizing

Fresh cilantro leaves
-  Cilantro or coriander leaves are used fresh as a garnish
-  Cilantro or coriander leaves are used in hara chutney
-  Cilantro or coriander leaves are used as a pesto sauce for baking fish or rice
-  Cilantro or coriander leaves are used fresh

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Indian Sweeteners in our Store for Indian cooking - we also may make our dish sweet especially vegetables like squash and zucchini and some lentil dishes.

Jaggery (palm sugar or gur in hindi) ,
Gur - dried sugarcane juice, raw (unrefined) sugar often sold in conical blocks. This is one of the gems from India. sugarcane is dried in iron pots. This makes the jaggery or gur take on iron from the pots and retain many of the natural minerals in sugarcane. Gur or sugarcane has a wonderful soft texture and a wonderful taste which is sweet and naturally sour.
-  If you are anemic consuming gur or dried sugarcane is helpful to combat anemia
-  My kitchen always has gur and I highly recommend it for your kitchen

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Indian ingredients to sour dishes for Indian cooking- we also  make our dishes tart with the following.

Mango, dried (Amchur Ground)
-  Amchur is raw, dried, ground mango is tangy and sour, in a pinch, lemon can be substituted
-  Amchur gives a nice rich brown color to curries like garbanzo channa masala and to meat stews

Tamarind (imli in hindi)
We have tamarind paste in our store
- 

Yogurt
yogurt is used a souring ingredient in many dishes and is often cooked in sauces.
- 

Lime Juice
- 

Anardana/Pomegranate Seed
- 

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Other Indian spices and flavors in our Store for Indian cooking

Black Pepper(Ground) or Black Pepper(Whole) (kali mirchi)

Poppy seeds (khus khus) in hindi
-  Poppy seeds or khus khus is popular in Bengal / Orriya / and Karnatak / Malabar cuisines. Used to thicken curries and desserts. The savory dishes have blended poppy seed paste mixed with spices and the desserts are a liquid desserts made out of white poppy seed, jaggery, coconut and milk. white poppy seeds, jaggery, coconut and milk.

Saffron (kesar or zafran)
very expensive because of the short harvest season (10 days per year!) and intensive labor needed for harvest some cooks soak the threads in hot milk for about 15 minutes before using to bring out the colored in fancy Mughal dishes, not usually in everyday cooking

Sesame Seeds White, Sesame Seeds Natural (til in hindi) very small seeds generally roasted and then ground.  It has a very distinct nutty taste.

Black Salt (kala namak) actually pinkish-brown used in pickles and Chat Masala (a northern Indian spice mix sprinkled over fresh fruit)

Panchpuran or Panch Phoran
-  Panchporan is great for fish dishes
-  Panchporan is used in Bengal, Assamese and Oriya cuisines
-  Panchporan is a blend of fennel, cumin, mustard seeds, kalonji and fenugreek seeds
-  Panch phoran is traditionally used with vegetables, lentils, or fish and potato works well with the spice. 

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Curry Leaves (Fresh) ,  Ginger Root ,  Garlic Cloves ,  Green Chilies ,  Fresh Mint Leaves ,  Baking Spice ,  Mace Powder or Javentri ,  Whole Nutmeg ,  Kasturi Methi or Fenugreek Leaves (Shambalileh). ,  Fried Onions ,  Panchpuran- Indian Five Spice Blend - magical flavor for tomatoes, squash, zucchini, fish ,  Saffron ,  Asafoetida or Hing (Vandevi) ,  Mustard seeds or Rai. ,  Black Pepper (Ground) ,  Cardamom Pods Green Whole ,  Red Chili Ground ,  Turmeric Ground or Haldi ,  Coriander Seed or Dhania ,  Coriander Ground ,  Cumin Seed or Indian Jeera ,  Cumin Ground ,  Fennel Seeds or Saunf ,  Cloves ,  Fenugreek Seed ,  Amchur - Green Mango Powder ,  Poppy Seed or Khas Khas ,  Ajwain Seed, Bishops Weed, Carom ,  Black Salt - Rock Salt or Saindhav ,  Whole Round Chilies ,  Garam Masala (WholeSpices) Blend ,  Anardana / Pomegranate Seed ,  Curry Powder ,  Cinnamon (Malabar Cinnamon) ,  Ginger Ground ,  Black Cardamom ,  Black Pepper (Whole) ,  Sesame Seeds White ,  Kallonji Nigella Seeds ,  Sesame Seeds Natural ,  Coconut - Shreded and Unsweetened ,  Coriander-Cumin Blend ,  Garam Masala Powder ,  Cardamom Seeds ,  Green Cardamom Powder ,  Nutmeg Powder ,  Spice Box - Traditional Indian ,  Spice Box with 7 Spices - Traditional Indian Masala Dubba ,  Fennel Powder ,  Clove Powder. ,  Caraway Seeds or Shahi Jeera or Kala Jeera ,  Tamarind Paste - Tamarindo, Tamar Hind ,  Ghee - Clarified Butter 64oz ,  Ghee - Claified Butter ,  Ghee - Clarified Butter ,  Jaggery - Dried Sugarcane Juice ,  Ghee - Clarified Butter ,  Ginger-Garlic Paste ,  Garlic Paste ,  Ginger Paste ,  Pinch of India ,  Coconut Milk ,  Coconut Cream Powder .

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