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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.
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variety of spices, and how and when they are added that makes Indian food
distinctive
There
are 3 Main Steps in Spicing Indian Dishes
by Kavita Mehta
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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Indian Spices and Flavorings
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 Spices and Flavorings
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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Flavorings
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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Indian Spices and Flavorings
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 .
Organic Spices
Organic
Fennel Whole , Organic
Fennel Whole , Organic
Asafoetida (Hing) , Organic
Black Pepper Whole , Organic
Black Pepper Whole , Organic
Green Cardamom Whole , Organic
Cassia Cinnamon Leaf (Tej Patta) , Organic
Red Chilli Ground , Organic
Red Chilli Ground , Organic
Cumin Ground , Organic
Cumin Ground , Organic
Cumin Whole , Organic
Cumin Whole , Organic
Fenugreek Whole , Organic
Fenugreek Whole , Organic
Mustard Whole , Organic
Yellow Mustard Whole , Organic
Yellow Mustard Whole , Organic
Three Spice Mix (coriander/cumin/cinnamon) , Organic
Turmeric Ground , Organic
Turmeric Ground , Organic
Fenugreek Ground , Organic
Fenugreek Ground , Organic
Fennel Ground , Organic
Fennel Ground , Organic
Ginger Ground , Organic
Ginger Ground 6oz. pack , Organic
Whole Cloves , Organic
Whole Cloves , Organic
Malabar Black Pepper Ground , Organic
Malabar Black Pepper Ground , Organic
Thyme Whole , Organic
Oregano Whole , Organic
Cinnamon Bark , Organic
Cayenne Pepper Flakes , Organic
Real Cinnamon , Organic
Nutmeg Ground , Organic
Coriander Whole , Organic
Coriander Ground , Organic
Coriander Ground , Organic
Ajwain Seeds , Organic
Black Pepper Ground Coarse , Organic
Black Pepper Ground Coarse , 100%
Pure Asafoetida (Hing) Crystals - non-organic 0.5oz .
| Herbs / Spices |
English name |
General Indications |
| Ajwain Seeds |
Carum copticum |
An Indian spice useful in stomach
diseases |
| Badi Ilaichi
Cardamom |
Amonum subulatum |
An indian spice
for improving digestion |
| Dalchini |
Cinamomum zeylanicum |
Indian spice useful in acid peptic
diseases |
| Dhaniya seeds |
Coriander |
An Indian spice useful in improving
digestion |
| Imli - seedless |
Tamarind |
Useful in improving digestion |
| Jeera |
Cumin seed |
Spice & useful in obstretics. They
help to cure flatulence and colic pain.( After heavy meals and to children after feed it
can be given to prevent intestinal colic. In 1 litre water add 1-teaspoon cumin seeds and
boil it. This water has to be consumed the same day it should not be used the next day.)
Cumin is of benefit to the heart and uterus and is given to women after childbirth
to increase breast milk. Cumin seeds contain good amounts of protein, fat,
carbohydrates,fibre, calcium, iron and phosphorous. Externally it can be used in liniments
for stimulating circulation and bringing warmth to the area. |
| Kalonji |
Nigella seeds |
Dysmennorrhoea and painful
menstruation |
| Methi |
Fenugreek |
Useful in inflamatory disorders,
joint pains & in Diabetes |
| Pudina leaves |
Mint leaves |
Emergency remedy in stomach upset |
| Suva |
Dil seed |
Spice & useful in obstetrics |
| Tejpatra |
Cinnamomum tamala |
An Indian spice for improving
digestion |
| Tulasi Leaves |
Ocimum sanctum |
Blood purifier |
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Enjoy the tastes of Indian spices
with high quality spices. Add these spices to fresh veggies, dals, chicken and lamb. Shop
at the best indian food store at indianfoodsco.com. We have a comprehensive selection of
all the hard-to-find spices! America'ss largest online Indian store, indianfoodsco.com,
creates a spice shopping experience with gourmet Indian spices, health spices, holistic
spices, spice products delivered right to your door. Spice uses are outlined - in many
cases we have also included a spice recipe.Spices include Coriander
Seed, KasriMethi,
Cardamom
Green, Red
Chili Ground, Fried
onions, Black
Pepper(Ground), Turmeric
Ground, Mustard
seeds or Rai, Roasted
Coriander Ground, Asafetida
or Hing (Vandevi), Cumin
Ground, Panchpuran,
Saffron,
Fennel
Seeds, Fenugreek
Seed, Ginger
Ground, Amchur
Ground, Poppy
Seed 0r Khas Khas, Ajwain
Seed, Bishops Weed, Carom, Black
Salt Ground, Whole
Round Chillies, Cinnamon
(Kerala Cinnamon), Cloves,
Black
Cardamom, Black
Pepper(Whole), Sesame
Seeds White, Kallonji
Nigella Seeds, Sesame
Seeds Natural, Anardana/Pomegranate
Seed
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