Essential Indian Spices for Beginners: A Complete Guide

The 10 essential spices in Indian cooking are: cumin, coriander, turmeric, cardamom, cinnamon, mustard seeds, fenugreek, red chilli powder, garam masala, and fennel seeds. These spices form the backbone of Indian cuisine and appear in countless traditional recipes. Most Indian home cooks keep all of these on hand because they use them weekly. Once you have these spices, you can recreate almost any Indian dish authentically.

Cumin (Jeera): The warm, earthy spice

What is cumin?

Cumin is a small, boat-shaped seed that comes from the cumin plant. It's one of the oldest and most important spices in Indian cooking. The seeds are dried and then used whole or ground into powder. In Hindi, cumin is called "jeera," and it's the foundation of many Indian spice blends.

Cumin grows in hot, dry climates across India, Mexico, and the Mediterranean. The best quality cumin comes from India's Rajasthan and Gujarat regions. You'll find it in almost every Indian kitchen because it's versatile, affordable, and adds incredible depth to dishes.

What does cumin taste and smell like?

Raw cumin seeds have a strong, slightly smoky smell that fills the air when you crush them. The smell is earthy and warm, with a hint of nuttiness. When you taste a raw seed, it's bitter and a bit harsh, not something you'd want to eat plain.

Once cumin hits hot oil, it transforms completely. The flavour becomes warm, toasted, and nutty. The bitterness mellows out, and you get a subtle sweetness. Here's what you notice when it's cooked: warm earthy warmth, toasted and nutty flavour, subtle sweetness, and gentle bitterness that balances other spices.

How to use cumin

For most curries serving 4 people, use ½ to 1 teaspoon of cumin seeds (or ¼ to ½ teaspoon of ground cumin). Start with less, you can always add more. Too much cumin will overpower your dish and make it taste bitter.

The traditional Indian method is called "tempering" or "tadka." Heat ghee or oil in a pan over medium heat for about 1 minute. Add cumin seeds to the hot oil and listen for a gentle crackling sound (about 10-15 seconds). The seeds will darken slightly and smell amazing. Quickly add your onions or other ingredients before the seeds burn, then stir immediately to distribute the flavoured oil. The key is not to let the seeds burn, they go from perfect to burnt very quickly.

Best dishes with cumin

Cumin works beautifully in curries like Aloo Gobi (potato and cauliflower), Chana Masala (chickpea curry), and traditional Chicken Curry. It's essential in rice dishes including Jeera Rice, Biryani, and Pilau. You'll also find it in soups like Dal and Mulligatawny, as well as Indian breads like cumin naan and roti.

What can you use instead of cumin?

If you don't have cumin, coriander seeds work well at a 1:1 ratio, they're sweeter and more citrusy but give you that warm spice base. Caraway seeds work too, but use ¾ teaspoon for every 1 teaspoon of cumin because they're stronger. If you only have ground spices, mix equal parts ground coriander with a small pinch of caraway for similar depth. Nothing truly replaces cumin's exact flavour, but these substitutes work in a pinch.

Read more: What Are Cumin Seeds (Jeera)? Everything You Need to Know.

Coriander (Dhanya): The sweet, citrusy spice

What is coriander?

Coriander comes from the dried seeds of the coriander plant, which is also known as cilantro when it's fresh. The seeds are round and have a tan colour. In Hindi, coriander is called "dhanya," and it's one of the most popular spices in Indian cooking. Unlike the fresh herb, coriander seeds have a warm, sweet flavour.

Coriander is grown across India and is often paired with cumin to create balanced flavour. The seeds contain essential oils that give them their distinctive sweet aroma. It's been used in Indian cooking for thousands of years and appears in almost every spice blend.

What does coriander taste and smell like?

Raw coriander seeds smell sweet and slightly citrusy, with a hint of floral. The aroma is much gentler than cumin. When you taste a raw seed, it's slightly bitter but has an underlying sweetness.

When coriander seeds hit hot oil, they release their sweet, warm flavour. You get citrusy notes that brighten the dish and a subtle warmth. The flavour is less intense than cumin but more delicate. Cooked coriander has these characteristics: sweet citrusy flavour, warm and toasted notes, subtle floral undertones, and a brightness that lifts other spices.

How to Use Coriander

Use ½ to ¾ teaspoon of coriander seeds for a curry serving 4 people (or ¼ teaspoon ground coriander). Coriander is often paired with cumin in equal parts. You temper it the same way as cumin, heat it in oil until it crackles and releases its aroma, then add your other ingredients.

Coriander seeds can also be added to marinades, chutneys, and pickles. Many Indian home cooks toast whole coriander seeds and grind them fresh just before cooking for maximum flavour. This takes a bit more effort but makes a noticeable difference in taste.

Best Dishes with Coriander

You'll find coriander in Chicken Tikka Masala, Dhania Paneer (paneer with coriander), and Mint-Coriander Chutney. It's wonderful in lentil dishes like Dal and in rice pilafs. Coriander also works great in marinades for tandoori chicken and in vegetable curries like Aloo Gobi (where it's paired with cumin).

Turmeric (Haldi): The golden, warming spice

What is turmeric?

Turmeric is a bright golden-yellow spice that comes from the root of the turmeric plant, similar to ginger. The root is dried and then ground into powder. In Hindi, turmeric is called "haldi," and it's been used in Indian cooking and traditional medicine for thousands of years. Fresh turmeric root looks like ginger but has a vibrant yellow colour inside.

Turmeric grows in warm, tropical climates, with India producing most of the world's supply. The spice has a distinctive warm, slightly bitter taste that gives curries their golden colour. It's used in almost every savoury Indian dish and is a key ingredient in garam masala.

What does turmeric taste and smell like?

Fresh turmeric root has an earthy, slightly bitter smell with a hint of pepperiness. Turmeric powder smells warm and earthy, with an almost medicinal quality.

When added to hot oil or incorporated into cooking, turmeric's flavour becomes warm and slightly bitter, with subtle peppery notes. It adds depth and a golden hue to dishes without overpowering other flavours. The taste is warm and grounding. Cooked turmeric brings these notes: warm, earthy warmth, subtle bitterness, gentle peppery undertones, and a colour that adds visual appeal to dishes.

How to use turmeric

Most curries use ½ to 1 teaspoon of turmeric powder for 4 servings. Turmeric is usually added early in cooking with onions or oil so it can infuse throughout the dish. Some cooks add it directly to the oil at the start, while others add it once the onions have softened. Either method works well.

Turmeric is also used in rice dishes to create bright yellow colour, in soups for warmth, and in drinks like golden milk (turmeric mixed with milk, spices, and honey). You can use fresh turmeric root instead of powder, about 1 tablespoon of fresh grated turmeric equals 1 teaspoon of powder, though you'll need to grate it fresh each time.

What can you use instead of turmeric?

There's no perfect substitute for turmeric's unique flavour and colour, but you can use saffron for colour (though it's expensive and quite different in taste). Ground ginger gives you warmth but not the same depth. For best results, turmeric powder is inexpensive and lasts 6-12 months, so it's worth having on hand. Fresh turmeric root is also available at many grocery stores and offers a slightly brighter flavour than powder.

Cardamom (Elaichi): The aromatic, floral spice

What is cardamom?

Cardamom comes in green or black pods, each containing small black seeds inside. Green cardamom is the most common type in Indian cooking, with a warm, floral, slightly sweet flavour. In Hindi, it's called "elaichi." Cardamom is expensive compared to other spices, but a little goes a long way, so one packet lasts months.

Cardamom grows in the mountainous regions of South India, particularly Kerala. The pods are harvested, dried, and sometimes bleached to create the pale green colour. It's one of the most prized spices in the world and has been traded along spice routes for centuries.

What does cardamom taste and smell like?

Green cardamom pods have a strong, distinctive aroma that's warm, floral, and slightly sweet. When you open a pod and taste the seeds inside, they're intensely flavourful, warm and sweet.

When heated, cardamom's flavour becomes even more aromatic and warming. The floral notes intensify and create a rich flavour that works in both sweet and savoury dishes. You get these characteristics when cooked: warm, aromatic floral notes, subtle sweetness, hints of citrus and mint.

How to use cardamom

For savoury curries, add 3-4 whole cardamom pods (or ¼ teaspoon crushed seeds) to a curry serving 4 people. For sweet dishes like desserts, you might use slightly more. You can use whole pods (they soften during cooking) or crush them lightly to release the seeds and more flavour. If using ground cardamom, use ⅛ teaspoon since it's more concentrated.

Cardamom is also used in chai tea, where whole pods are crushed and brewed with tea, milk, spices, and sugar. It's wonderful in rice dishes like Biryani, where whole pods are scattered throughout. For desserts, ground cardamom is sprinkled over gulab jamun (fried milk solids in sugar syrup) or mixed into cakes and biscuits.

Best dishes with cardamom

Cardamom is essential in Chai Tea, Biryani, and Gulab Jamun. It works beautifully in other rice dishes like Pulao and is often added to lentil dishes for warmth. For desserts, it's used in traditional Indian sweets and biscuits.

Read more: What Is Cardamom? Everything You Need to Know.

Cinnamon (Dalchini): The sweet, warming spice

What is cinnamon?

Cinnamon is the dried bark of the cinnamon tree, rolled into sticks. In Hindi, it's called "dalchini." When you buy ground cinnamon, it's been finely ground from these dried sticks. Cinnamon is sweet and warm, fantastic for both savoury Indian dishes and desserts.

Cinnamon grows in tropical climates and is harvested by stripping the bark from branches. The bark naturally curls into quill shapes as it dries. Ceylon cinnamon (also called true cinnamon) and Cassia cinnamon are the two main types. Ceylon is sweeter and less harsh, while Cassia is stronger and more commonly available.

What does cinnamon taste and smell like?

Cinnamon sticks have a sweet, warm aroma that's instantly recognisable. The smell is rich and comforting, with a slight spiciness. When you taste a small piece of cinnamon stick, it's sweet and warm with a slight peppery finish.

When cinnamon is heated in oil or added to dishes, its sweet warmth intensifies. The flavour is more subtle than cardamom but still distinctive. Cooked cinnamon provides: sweet, warming flavour, subtle spiciness, comforting aroma, and depth that works in both sweet and savoury dishes.

How to use cinnamon

For curries, add 1-2 cinnamon sticks (or ¼ teaspoon ground cinnamon) to a dish serving 4 people. Whole sticks are added early in cooking and left in the dish – you can eat around them or remove them before serving. Ground cinnamon is added midway through cooking to distribute evenly.

Cinnamon is essential in Biryani and other rice pilafs, where whole sticks are scattered through the rice. It's also used in curries, particularly with lamb and chicken. For desserts and sweet dishes, ground cinnamon is sprinkled over finished dishes or mixed into batter.

Best dishes with cinnamon

Cinnamon is essential in Biryani, Pulao, and other rice dishes. It works beautifully in lamb curries and chicken curries. For sweet dishes, it's used in Shahi Tukda (bread pudding), Cinnamon-Sugar Lassi (spiced yogurt drink), and rice pudding.

What can you use instead of cinnamon?

Ground ginger provides warmth but lacks the sweetness. A tiny bit of nutmeg adds warmth but is quite different. Cloves are stronger and more peppery. For most Indian dishes, cinnamon sticks are worth having because they last a very long time and a small packet goes far. You can store them in an airtight container for up to 2 years.

Mustard Seeds (Rai): The pungent, bold spice

What is mustard seeds?

Mustard seeds are small, round seeds that come in black, brown, and yellow varieties. In Hindi, they're called "rai," and they're most commonly used in Indian cooking in their black form. These tiny seeds pack a bold, pungent flavour that changes when heated.

Mustard seeds grow in temperate climates and are harvested from the mustard plant. The black variety used in Indian cooking is smaller and more flavourful than the yellow mustard seeds used for making condiments. A small packet of mustard seeds lasts a very long time because you only use a teaspoon or two per dish.

What does mustard seed taste and smell like?

Raw mustard seeds smell pungent and slightly sharp. They have a bitter, harsh taste when raw. The flavour is bold and spicy with no sweetness.

When mustard seeds are heated in oil, they pop and crackle, releasing a warm, nutty flavour that mellows the pungency. The seeds become slightly sweet and add a pleasant crunch to dishes. The transformation is dramatic, from harsh and bitter to warm and nutty. Cooked mustard seeds bring: popping, sizzling texture, warm nutty flavour, slight sweetness, and a pleasant crunch in curries.

How to use mustard seeds

Use ½ to 1 teaspoon of mustard seeds for a dish serving 4 people. The traditional method is to heat them in oil until they crackle and pop (about 10-20 seconds), then immediately add your other ingredients. This tempers the pungency and releases the warm, nutty flavour. Never let them sit in hot oil for too long or they'll become bitter again.

Mustard seeds are often the first ingredient added to a tempering pan of hot oil or ghee. The popping sound tells you the oil is the right temperature for adding other ingredients. Some recipes combine mustard seeds with other seeds like cumin or fennel for a mixed tempering.

Best dishes with mustard seeds

Mustard seeds are used in pickles and chutneys where their pungency adds boldness. They're essential in South Indian curries like Sambar and are used in vegetable curries like Achari Paneer. You'll also find them in Sarson Ka Saag (spiced mustard greens) and various lentil dishes.

Fenugreek (Methi): The earthy, slightly bitter spice

What is fenugreek?

Fenugreek comes as small, hard seeds with a yellowish-brown colour. In Hindi, it's called "methi," and it's used both as a spice and as fresh leaves (fenugreek leaves). The seeds have a unique, slightly bitter taste that's quite distinctive. 

Fenugreek grows in warm climates and is harvested for both its leaves and seeds. The seeds are small and angular, quite different from round spices like coriander. They're often used in small amounts because their flavour is strong and can overpower if used too much.

What does fenugreek taste and smell like?

Fenugreek seeds have an unusual aroma that's earthy and slightly bitter, with a hint of maple sweetness underneath. The smell is distinctive and takes some getting used to. When you taste a raw seed, it's bitter and slightly sweet, with an earthy quality.

When heated, fenugreek's bitterness mellows slightly and the subtle sweetness becomes more apparent. The flavour becomes warm and earthy with a hint of nuttiness. It adds depth to curries without overpowering. Cooked fenugreek provides: earthy warmth, reduced bitterness, subtle sweetness, and a depth that complements other spices.

How to use fenugreek

Use ¼ to ½ teaspoon of fenugreek seeds for a dish serving 4 people – it's potent and a little goes a long way. Fenugreek is often tempered in oil before adding other ingredients, similar to mustard seeds. It doesn't pop like mustard seeds, but it releases its aroma into the oil. Some cooks soak fenugreek seeds in water for a few hours before using them to reduce bitterness.

Fenugreek leaves (fresh or dried) are also used in Indian cooking and have a slightly different flavour than the seeds. Fresh leaves are wilted into curries or flatbreads, while dried leaves are crushed and sprinkled over dishes.

Best dishes with fenugreek

Fenugreek seeds are used in Methi Chicken (chicken curry with fenugreek), Methi Paratha (flatbread flavoured with fenugreek), and Aloo Methi (potatoes with fenugreek). The seeds also work in curries and lentil dishes. Fresh fenugreek leaves are used in Sarson Ka Saag and other vegetable dishes.

Red Chilli Powder (Lal Mirch): The spicy, warming Spice

What is red chilli powder?

Red chilli powder is made from dried red chilli peppers that have been ground into a fine powder. In Hindi, it's called "lal mirch." The heat level varies depending on the type of chilli used, some are mild and others are extremely hot. Indian red chilli powder typically has more heat than the chilli powder used in other cuisines.

Red chillies are grown across India, with different regions producing different varieties. Kashmiri chillies are milder and more vibrant red, while other varieties are hotter. The heat comes from capsaicin, a compound in the chilli pepper that activates heat sensors on your tongue.

What does red chilli powder taste and smell like?

Red chilli powder smells spicy and slightly sweet, with a peppery aroma. The smell intensifies when you heat it. When you taste it, you immediately feel the heat on your tongue and in your mouth.

When heated in oil, chilli powder releases its full flavour and heat. The spice becomes more intense and permeates the dish. You get a warming sensation that builds as you eat. Cooked chilli powder brings: immediate heat that builds, peppery flavour, slight fruitiness, and warmth that spreads through the mouth and body.

How to use red chilli powder

Start with ½ to 1 teaspoon of red chilli powder for a dish serving 4 people, then adjust to your heat preference. Chilli powder is often tempered in oil before adding other ingredients to distribute the heat evenly. Some recipes add it at the start with onions, while others add it midway through cooking.

Always start with less chilli powder than you think you need, you can taste and add more, but you can't remove heat once it's in the dish. Keep plain yoghurt or milk nearby when tasting spicy dishes, as these help cool the heat better than water.

Best dishes with red chilli powder

Red chilli powder is used in almost every savoury Indian curry, from Chicken Vindaloo to Rajma Masala to Sambar. It's essential for adding heat and flavour to curries, marinades, and spice blends.

What can you use instead of red chilli powder?

Fresh red chillies can be ground into a paste (use about 3-4 fresh chillies for 1 teaspoon of powder). Cayenne pepper is similar but often hotter, so use less. In a pinch, black pepper provides heat but a different flavour. For authentic Indian cooking, red chilli powder is essential and worth having on hand. Different brands vary in heat level, so try a few to find your preference.

Garam Masala: The warming spice blend

What is garam masala?

Garam masala is a blend of spices commonly used in Indian cooking, providing a complex and warming flavour to dishes. The name means "hot spices" in Hindi, not necessarily spicy heat, but warming spices. The ingredients in garam masala vary by region and recipe, but typically include cumin, coriander, cardamom, cinnamon, cloves, and black pepper.

Garam masala is used as a finishing spice in many dishes, added towards the end of cooking to add depth and complexity. Different families and regions have their own garam masala recipes, and you'll find variations across India. You can buy ready-made garam masala or make your own from whole spices.

What does garam masala taste and smell like?

Garam masala smells warm, aromatic, and complex, a blend of all its component spices. The aroma is welcoming and comforting, with hints of sweetness from cardamom and cinnamon. When you taste it, you experience warmth, slight sweetness, and complexity as different spice notes emerge.

When heated in oil or added to hot dishes, garam masala's flavour deepens and its warming qualities intensify. It adds a richness and depth that ties all the other flavours together. The spice blend creates a rounded, complete flavour. Cooked garam masala brings: warm, aromatic depth, layered flavour notes, slight sweetness, and a finishing touch that completes curries.

How to use garam masala

Use ½ to 1 teaspoon of garam masala for a dish serving 4 people. It's typically added near the end of cooking (in the last 2-3 minutes) so the volatile flavours don't cook away. Some recipes add it right at the end and let it finish cooking in residual heat. You can also sprinkle garam masala on finished dishes as a garnish.

Garam masala is used in curries, stews, rice dishes, and even vegetable dishes. A small teaspoon stirred into plain yoghurt creates a quick spiced yoghurt side dish. It's also used in marinades for meat before grilling or roasting.

Best dishes with garam masala

Garam masala is essential in Chicken Tikka Masala, Chana Masala, and Aloo Gobi. It's used in most meat and vegetable curries as a finishing spice. You'll also find it in rice pilafs, lentil soups, and even some Indian breads.

Fennel Seeds (Saunf): The sweet, anise-like spice

What is fennel seeds?

Fennel seeds are small, oval seeds with a pale green or tan colour. In Hindi, they're called "saunf," and they have a distinctive sweet, anise-like flavour. Fennel seeds are often chewed after meals in India to freshen breath and aid digestion. They're used both as a spice and as a breath freshener.

Fennel grows in temperate climates and is harvested for its seeds. The seeds contain aromatic oils that give them their distinctive flavour. They're lighter in flavour than some other spices but add a unique sweetness and brightness to dishes.

What does fennel seeds taste and smell like?

Fennel seeds smell sweet and aromatic, with a strong anise or licorice-like aroma. The smell is pleasant and fresh, almost minty. When you chew a fennel seed, it's sweet with a licorice flavour. 

When fennel seeds are heated in oil, their sweetness intensifies and they release a warm, aromatic flavour. The licorice notes become more subtle and the overall flavour becomes rounder and more integrated into the dish. Cooked fennel seeds bring: sweet aromatic flavour, warm spice notes, subtle licorice quality, and a brightness that lifts other flavours.

How to use fennel seeds

Use ½ to 1 teaspoon of fennel seeds for a dish serving 4 people. Fennel seeds are often tempered in oil at the start of cooking, where they pop slightly and release their aroma. They work well in fish and vegetable curries and can be added to rice dishes.

Fennel seeds are also used whole in spice blends like panch phoron. After cooking, you can leave them whole in the dish or remove them before serving, they soften as they cook so they're pleasant to eat.

Best dishes with fennel seeds

Fennel seeds are used in fish curries and vegetable dishes like Aloo Palak. They're essential in Panch Phoron and appear in some regional curries and rice dishes. You'll also find them in pickles and chutneys.

What can you use instead of fennel seeds?

Cumin seeds provide warmth but lack the sweetness and brightness. Coriander seeds are similar in size but sweeter without the licorice flavour. In a pinch, a small amount of ground anise can work, though it's much more concentrated. Fennel seeds are inexpensive and last a very long time, so they're worth keeping on hand.

Conclusion

Each spice brings its own character and purpose, and learning how to use them creates flavours that are deeper, more complex, and more satisfying than any curry powder can offer. Start with the basics, cumin, coriander, and turmeric, and build from there as you become more confident.

True Indian Spices is an Australian family-owned business dedicated to bringing authentic, fresh Indian spices to home cooks across the country. We source our spices directly from trusted suppliers in India. Established in 2022, we're passionate about helping people cook authentic Indian food with confidence. Every spice is selected for quality and tested for flavour because we believe great food starts with great ingredients.

Last Updated: 25/01/2026