What Are the 7 Indian Spices?

The 7 traditional Indian spices (also called the Basic 7) that form the foundation of Indian cooking are:

1. Turmeric Powder (Haldi)

• Bright yellow colour
• Used in almost every Indian curry
• Mild, earthy taste

2. Cumin Seeds (Jeera)

• Brown, boat-shaped seeds
• Earthy, warm flavour
• Used whole or ground

3. Coriander Seeds (Dhana)

• Light brown, round seeds
• Citrusy, mild taste
• Often used ground

4. Red Chilli Powder

• Adds heat and colour
• Used in most Indian dishes
• Can be mild to very hot

5. Black Mustard Seeds (Rai)

• Small, dark seeds
• Often tempered in hot oil
• Nutty, sharp flavour

6. Black Pepper (Kali Mirch)

• Used whole or ground
• Adds heat and warmth
• Essential in garam masala

7. Cardamom (Elaichi)

• Green pods with black seeds
• Sweet, minty flavour
• Used in both savoury dishes and desserts

These spices are typically stored in an Indian spice box (masala dabba) for easy access while cooking.