Almonds are highly prized in India and are available in various forms, including whole, slivered, and ground.

Aniseed tastes and smells like licorice. It resembles cumin but is more whitish and pale green in color. Aniseed contains essential oil composed of anethole, isoanethole, and anisic aldehyde.

Asafoetida is a dried resin-like substance from the rhizomes of ferula plants, native to southwestern Asia, including Iran, Afghanistan, India, and Pakistan. Known for its strong odor, it is used in cooking, especially in Western and Southern India, to flavor pulses, vegetables, pickles, and sauces. In Iran, the stalks and leaves are consumed as vegetables. Asafoetida has medicinal properties, used to treat flatulence, bronchitis, hysteria, and as a sedative.

This type of whole-wheat flour is commonly found in Asian stores and is used to make chapatis and other traditional breads.

Basmati rice is a fragrant, long-grain rice grown in the foothills of the Himalayas. Whenever possible, use basmati rice for savory dishes to enjoy its unparalleled delicate flavor.

In ancient Greece and Rome, bay leaves were used to make laurel crowns worn by victors in battles or sports contests. In the kitchen, bay leaves are indispensable, enhancing everything from savory meat and fish dishes to pasta sauces and even some sweet dishes. Both fresh and dried leaves are highly aromatic. When cooked with meat, bay leaves aid digestion by stimulating gastric and liver functions.

Bengal gram is used whole in lentil curries, while its flour is used to make bhajias and to flavor and thicken curries.

These are white, kidney-shaped beans with a distinctive black “eye” in the middle. They are available in both dried and canned forms.

An ancient spice, cardamom is extensively cultivated on the Malabar Coast of India, as well as in Guatemala, Tanzania, and Vietnam. There are three main varieties: Green cardamom pods are considered the highest quality, while white pods are bleached green ones, and black pods belong to a related variety, not true cardamom. Green and white pods are versatile, used in both sweet and savory dishes or to flavor rice, whereas black pods are primarily used in savory dishes. Cardamom enhances the flavors of both sweet and savory dishes and is a staple ingredient in Indian cuisine.

In the Middle East, it flavors sweet meats and pastries, while in African countries, it is used to mellow the taste of tea or coffee. In European countries, cardamom is added to warm winter punches and mulled wines, contributing its aromatic essence.

Cashew nuts These flavorful nuts are a popular ingredient in a wide variety of Asian dishes.

Chana dhall is a round, split yellow lentil, resembling both the smaller moong dal and the larger yellow split pea, which can serve as a substitute. It acts as a binding agent in various dishes and is readily found in Asian stores.

Red chilies are dried in the sun, intensifying their heat. To reduce spiciness, remove the seeds before use. Dried chilies can be used whole or finely crushed.

Green chillies, though not native to India, have become essential in Indian cuisine. They are highly nutritious, boasting rich levels of vitamins A and C.

Also known as cayenne pepper, this intense ground spice should be used judiciously. The spiciness can vary between brands, so adjust amounts according to your preference.

Cinnamon is native to Sri Lanka but is now cultivated in India, Brazil, Indonesia, the West Indies, Southern China, and various Indian Ocean islands. During the rainy season, branches are harvested, and the bark is carefully removed from the stems. After drying for 24 hours, the outer bark is peeled away, and the remaining strips are tightly rolled into layers and left to dry further. Cinnamon has a delicate fragrance and a subtly sweet taste that diminishes once ground. It is used in both sweet and savory dishes, including rice dishes, chocolate desserts, cakes, and beverages like ale and wine. Additionally, it is widely used in making incense, pomanders, and potpourris. One of the oldest known spices, cinnamon adds an aromatic and sweet flavor and is available in both ground and stick forms.

Cloves are the unopened flower buds of a small evergreen tree. They are harvested when the buds reach full size but before the petals unfold. The buds are then sun-dried over several days, during which they lose two-thirds of their original weight and darken to a deep brown hue. Cloves possess a bold, aromatic scent with a pungent and fiery taste that leaves a lingering numbing sensation when bitten. This unique quality makes them an immediate remedy for toothaches. Cloves complement both sweet and savory dishes and are used globally: Americans stud them in baked ham, Germans incorporate them into spiced bread, and Indians use them to flavor curries and other dishes. They also enhance desserts, fruit salads, mulled wine, and various liquors. The essential oil is extracted through steam distillation of discarded parts of the plant and boasts antiseptic, stimulant, and digestive properties. Dentists utilize its antiseptic and analgesic qualities in dental care. Cloves are typically added whole to flavor a wide array of culinary creations.

Coconut is employed to enhance the flavor of both sweet and savory dishes, and fresh coconut is readily found in supermarkets today. Shredded coconut and creamed coconut serve as viable alternatives for most recipes.

Coriander Also known as Chinese Parsley, coriander is a plant originally from North Africa, now widely cultivated in Southern Europe, the Middle and Far East, India, the United States of America, Central and South America. It is celebrated as one of the most popular herbs in global cuisines. Every part of the plant is utilized in various culinary traditions: the roots feature in Thai curries and other Southeast Asian dishes, while the leaves are prominent in Middle Eastern, Spanish, Portuguese, and Mexican cuisines. The seeds are prized in Northern Europe for flavoring gin and pickling spices.

In the Indian subcontinent, both coriander seeds and leaves are essential ingredients in curries. This wonderfully fragrant herb enhances dishes during cooking and is often sprinkled over foods as an attractive garnish.

Cumin Cumin is derived from the seeds of the plant. The seeds are initially sown under glass and then transplanted early into sandy-calcareous soil. After about two months, fruits start to appear. The inflorescences are removed as the plants begin to wilt. Stalks are cut when the seeds turn yellow, and they are then threshed and dried in the sun. Cumin has a pronounced, strong, and heavy aroma with deep acrid or warm undertones. Its taste is slightly bitter, sharp, and warm, with a pungent flavor that lingers.

Cumin is used to flavor beverages and is employed in seasoning dishes like kid, chicken, and sweetbread in Arab countries. It is also used in pickles, relishes, and salads in North Africa. In India, it is a vital component of garam masala. “White” cumin seeds are oval, ridged, and greenish-brown, renowned for their strong aroma and flavor, and can be used whole or ground. Ground cumin powder is widely available. Black cumin seeds, on the other hand, are dark and aromatic, primarily used to enhance the flavor of curries and rice dishes.

Similar in appearance to bay leaves but offering a distinctly different flavor, curry leaves are available dried and occasionally fresh from Asian stores. Fresh leaves freeze excellently for future use.

Fenugreek seeds are small, flat mustard-colored or light brown seeds used whole or ground. They emit a strong, aromatic scent reminiscent of celery or lovage. This distinctive aroma is prominent in curry powder.

Garam masala is a blend of spices that can be prepared from ground spices at home or bought ready-made. There is no fixed recipe; a typical blend might include cumin seeds, peppercorns, cloves, cinnamon, and black cardamom pods. The spices are roasted and then ground into a fine powder together.

Garlic is extensively utilized in Indian cuisine. It can be chopped, sliced, used whole, or ground into a paste. This versatile ingredient is employed for seasoning and enhancing the flavors of meat dishes, sausages, sauces, salads, soups, and vegetables.

Ghee, also known as clarified butter, was historically the primary cooking fat used in many cuisines. Today, vegetable oils, particularly corn oil, are often preferred substitutes due to their lower saturated fat content.

Ginger is an underground root extensively used in Asian cuisines. Appreciated for its versatility, ginger is featured in dishes both sweet and savory, particularly in Oriental cuisine where its full potential is realized. It is utilized in various forms: fresh, dried, pickled, preserved in syrup, crystallized, and powdered. Ginger imparts a clean, refreshing bite to seafood dishes, enhances the flavors of bland foods, and cuts through the richness of fatty meats. In marinades, it pairs well with citrus fruits, garlic, onions, and soy sauce.

This aromatic root finds numerous applications in both sweet and savory cooking. It is an indispensable ingredient in curry powder and other spice blends. Additionally, ginger adds zest to cakes, puddings, pickles, cookies, and more.

Dried gram lentils are brown and split, resembling split peas in both color and shape. They are commonly used in dhal curries, vegetable dishes, and even koftas. When ground into a pale yellow powder, gram lentils are used to prepare savory snacks. Additionally, they serve as a natural thickener for gravies.

Mace is the dried outer covering of the nutmeg seed. It has a slightly bitter taste. Nutmeg itself is the hard kernel of this seed, while mace refers to the lacy aril that surrounds it. These spices share similar aromas and flavors, but mace is considered more delicate and refined. Both are versatile, used in both savory and sweet dishes.

Nutmeg has a warm flavor and pairs well with rich foods. In Italy, it is used to flavor pasta fillings. In India, nutmeg and mace are prominent in Mughlai cuisine. Arabs add them to dishes featuring mutton and lamb. Europeans incorporate nutmeg extensively in both sweet and savory recipes, while Dutch cuisine often includes nutmeg as a seasoning. In Indonesia, the fruit’s flesh is utilized to prepare sweet meats.

Ripe fresh mangoes are primarily used in sweet dishes, prized for their sweet and juicy flesh. In contrast, green or unripe mangoes find their way into savory dishes, curries, and are commonly used to prepare tangy mango chutney.

Derived from dried ripe mangoes, mango powder offers a tangy and sour taste profile.

These split red lentils are orange in color and turn pale yellow when cooked. Whole masoor lentils, with their husks intact, are another variety of red lentil.

Indian mint is more potent compared to the varieties found in the West.

This teardrop-shaped split yellow lentil is akin to, albeit smaller than, chana dhall.

Round in shape and possessing a sharp flavor, black mustard seeds are employed to enhance the taste of curries and pickles. When popped in hot oil, they release an initial sweetness.

Nigella is an aromatic spice known for its sharp and tingling taste. It is primarily utilized in vegetable-based dishes.

While not extensively utilized in Indian cooking, nutmeg is occasionally employed either freshly grated or in its ready-ground form to impart a sweet flavor.

These seeds are small and light brown in color, known for their bitter flavor. They are commonly used in the preparation of savory dishes.

Black in color and triangular in shape, these seeds are extensively utilized in pickles and to enhance the flavor of vegetable curries.

Paneer is a white, smooth-textured cheese widely used in combination with meats and fish, or as a vegetarian substitute.

The pepper plant is a climber adorned with dark green leaves and clusters of white flowers. Black pepper is derived from fruits harvested just before full ripeness, while white pepper is obtained from fully ripe fruits where the pulp’s endocarp is removed for fermentation. Pepper boasts a warm, woody aroma that is fresh, pungent, and aromatic. Ground pepper, however, quickly loses its fragrance. Pepper’s versatile flavor profile, neither sweet nor savory, makes it suitable for both types of dishes.

These sweet, green nuts are not native to India, which contributes to their higher cost as an ingredient.