Indian Spices

The flavour of India

The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. It’s no wonder that many a nobleman has travelled the seven seas to get a taste. Do explore the variety of spices that makes Kitchen of India so very regal.

Asafoetida Cumin Seeds Mustard Seeds (Black)

Bay Leaf Dried Ginger Nigella Seeds

Cardamom Dried Mango Nutmeg

Carom Fennel Seeds Pepper (Black)

Chilli (Powdered/fresh/dried) Fenugreek Saffron

Cinnamon Garam Masala Sesame

Cloves Mace Star Anise

Coriander Seeds Mint Turmeric

Asafoetida

Indian Names :Hing, Heeng, Kayam are the Indian names for Asafoetida.

Asafoetida is a hard resinous gumlike spice, which is grayish-white when fresh. It gradually darkens with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, which again is sometimes crystalline or granulated. It has a very acute smell which evanesces with cooking. It is a very common and vital ingredient in giving Indian recipes a unique and authentic flavor.

Bay Leaf

Indian Names :Tamal Patra are the Indian names for the bay leaf.A basic curry enhancer, the bay leaf coalesce an extraordinary flavour to curries, sauces and pickles. The usage of bay leaf is mainly restricted to the cookery of various curries. B ay leaves are a spice used almost exclusively in the kitchens of Northern India . Mughal cuisine had made extensive use of this spice.

FlavoursHas a Slightly bitter and strongly aromatic flavour.

Culinary PertinenceSoups, sauces, stews and curries are the main users of bay leaf. It is also an appropriate seasoning for fish, meat and poultry and is often included as a pickling spice.

Cardamom

Indian Names :Ellaichi, Yellakai, Ellakaya are the Indian names for cardamom

Cardamom is a very popular spice in the whole of India . It has a strong but very pleasing flavor and is one of the spices used in garam masala. Cardamom is an expensive spice used in curries, masala chai, certain vegetables and various Indian desserts. Cardamom is one of the world's oldest spices and is native to India , originating in the forests of the Western Ghats in Southern India . Indian cardamom comes in two main varieties: Malabar cardamom and Mysore cardamom.

FlavoursWarm and eucalyptic, with lemony undertones. Black cardamom is blunt, and is suggestive of a camphorous flavour.

Culinary PertinenceCardamom can be used whole or split when cooked in Indian substantial meals, such as pulses. The seeds can be bruised and fried before adding main ingredients to the pan, or also pounded with other spices as required. The pods are kept whole until use. Cardamom is mostly added in Indian sweet dishes and beverages. High pricing, makes it a 'festive' spice. It is also used sometimes in pickles and often chewed freely as a natural mouth freshener.

Carom

Indian Names :Ajowain or Ajwain is the Indian name for carom seeds.

A spice used mainly in North India for its strong and pleasing flavor. Used as a digestive. It is suited to the delicate vegetarian fare found in the state of Gujarat . The seeds are often chewed for the medicinal value it pertains; giving a hot and bitter feeling that leaves the tongue numb for a while. Cooking ajowain mellows it down. It has an aroma similar to cumin.

FlavoursStarts off with a harsh flavour with a mild and pleasant aftertaste.

Culinary PertinenceAjowain has a particular fondness to starchy foods like pastries and breads, especially parathas. Snacks like Bombay mix and potato balls pack a punch from ajowain. It is also good with green beans and root vegetables, lentil dishes and recipes using chick pea flour. It is an occasional ingredient in curry powders. 

Chilli (Powdered/fresh/dried)

Indian Names :Lal mirch, Hari mirch, Mulagu, Marichiphala are the Indian names for the chilli

Chilli, is an Indian spice which is used mainly for its pungent and fiery taste. It is added to bring in a hot flavour to curries and various other rice preparations like curd or lemon rice. It is found in both the red and green varieties, each bringing out a different taste.

FlavoursHas a distinctively pungent flavour.

Culinary PertinenceUsing chilly in cookery brings about a piping flavour to food. Though chilly is from the same pedigree as that of pepper and capsicum, the acrid taste produced by it gives a zestful feel to food.

Cinnamon

Indian Names :Dalchini, Pattai, Patta are the Indian names for cinnamon.

The bark of the cinnamon tree, this spice is used throughout India for its sweet and pleasing flavor. An essential ingredient in Garam masala, it is used to flavor curries, masala tea, vegetables and Indian desserts. Cinnamon comes in strips of bark, rolled one in another. Cinnamon is very similar to cassia, and the best variants are pale and parchment like in appearance

FlavoursSweet, fragrant and warm.

Culinary PertinenceCinnamon being a delicate spice is normally used more in dessert dishes. It is commonly used in cakes and other baked goods, milk and rice puddings, and fruit desserts, particularly apples and pears. It is used in curries and in garam masala, creams and syrups.

Cloves

Indian Names :Laung, Lavang, Girambu, Karayampu are the Indian names for clove.

Used throughout India , for the pleasant flavour it gives. Cloves are used to flavor curries, masala chai, vegetables and also are an essential ingredient of garam masala. They project a warm, pungent and aromatic sense.

FlavoursCloves are sweetly pungent, astringent and strongly aromatic.

Culinary PertinenceCloves are strong, particularly when ground, so only a small quantity need be used. Cloves are often used to enhance the flavour of meat. They are used in a number of spice mixtures, curry powders, mulling spices and pickling spices. Rice is often aromatized with the use of cloves.

Coriander Seeds

Indian Names :Dhaniya, Malli are the Indian names for Coriander seeds and leaves

This spice is used for its freshness, cooling powers and soothing taste. The coriander leaves have a distinctive fragrance, while the seeds are sweet and aromatic.

FlavoursMild and sweet, with a citric undertone.

Culinary PertinenceCoriander seeds are heavily used in curry powders, often ground roughly to give a crunchy texture. The seeds can be used in stews and soups, and blend well with smoked meats. Coriander is an ingredient of garam masala and various pickling spices. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken.

Cumin Seeds

Indian Names :Jeera, Jeeragam, Kala Jeera, Shah Jeera are the Indian names for Cumin seeds.This is an essential Indian spice, used mainly in Northern India. Cumin seeds have a strong yet pleasing taste and high digestive powers. This spice can be ground, roasted or fried whole in oil, to give you different results. It has a bouquet which is heavy and warm, and gives off a spice sweet aroma.

FlavoursHas a powerful, sharp and slightly bitter flavour.

Culinary PertinenceCumin is used mainly where highly spiced foods are preferred, and has a place of prominence in Indian cookery. It is an ingredient of most curry powders and many savoury spice mixtures. Cumin adds up excitement to plain rice and is also the main ingredient in zeera pani, which is a delightfully refreshing Indian drink. 

Dried Ginger

Indian Names :Adrak, Sont, Injee are the Indian names for Dried Ginger.

Ginger comes in various forms, the most common of which are; whole raw roots, or fresh ginger, Whole fresh roots that provide the freshest taste, Dried roots that are available as whole, or sliced, Powdered ginge r made from dried root, stem ginger which is extremely hot and spicy, and Crystallized ginger that is cooked in sugar syrup. All forms of ginger are warm, sweet and pungent.

FlavoursGinger brings forth a fiery and piquant flavour.

Culinary PertinenceFresh ginger is very essential to Indian cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Meat, fish, chicken, fruit sauces and green salads are also garnished with ginger. Ginger also contains medicinal properties and is sometimes infused in hot beverages like tea to give a strong and refreshing feel.

Dried Mango

Indian NamesAmchur is the Indian name for Dried mango powder.Ripe mango slices are dried until they turn orange-brown in colour. Amchur powder is finely ground, with a slightly fibrous texture. They have a sour-sweet, warm and slightly resinous projection.FlavoursHave a slightly sweet and acidic flavour.Culinary PertinenceThe use of dried mango is confined mainly to Indian cuisine, where it is used as an acid flavouring in curries, soups, chutneys, and also as a condiment. The dried slices add pungency to curries and the powder acts as a souring agent similar to tamarind. Chicken and fish are enhanced by amchur and so is machli kabab or skewed fish. 

Fennel Seeds

Indian NamesSaunf, Sombu are the Indian names for Fennel seeds.Fennel seeds are used mainly in North India . It is used as a digestive, and for its strong and pleasing flavour. Fennel seeds split into two, one sometimes remaining on the stalk. They project a warm, sweet and aromatic essence.

FlavoursThe flavour is reminiscent to a mild anise.Culinary PertinenceFennel is traditionally considered to be one of the best herbs for sea food. It is also used to flavour breads, cakes and other confectioneries. A few curry powder and even some variety of liquor is flavoured with fennel. 

Fenugreek

Indian NamesMethi, Vendhayam are the Indian names for Fenugreek seeds and leaves.Fenugreek basically comes from the lentil family and is used all over India . It is u sed for its bitter taste and wonderful medicinal properties and is considered to be one of the most useful domestic medical herbs as well. They are available in various forms like, whole and dried, or as a dull yellow powder, ground from the roasted seeds. Fenugreek, gives off a penetrating and spicy aroma.FlavoursCarries a powerful, aromatic and bittersweet, flavour, with a slightly bitter aftertasteCulinary PertinenceThe major use of fenugreek is in curry powders, it figures in many mixtures. It is an ingredient in Panch phoron, which is a traditional Indian five-spice mixture. Many chutneys and pickles incorporate it, to give a tangy aroma to vegetables. The leaves, both fresh and dried, are also used in meat curries, dal, vegetable dishes and chutneys. In India , the roasted ground seeds are infused to form a substitute for tea or coffee.

Garam Masala

Indian NamesGaram masala, Masala is how the combination of hot spices is known in India.Garam masala is a powdered blend of spices that includes cloves, cardamom, cinnamon, black peppercorns, nutmeg, mace. The word 'garam' which is of Hindi origin, carries the meaning 'hot', as these spices are said to increase body temperature. Different regions through out India use different mixtures in various proportions. Garam masala will also vary from household to household as it is traditionally a homemade spice mixture.FlavoursGaram masala combines all the flavours of its ingredients to add a totally different taste to food.Culinary PertinencePowdered 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. Garam masala is 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 and adds a twang to your cooking.

Mace

Indian NamesJavatri, Jaypatri, Jajipatra are the Indian names for the Mace.

Mace is used throughout India , for its warm and pleasing flavor. One of the spices in Garam masala, best results is obtained by using the blades whole and removing them after cooking. Mace is sold ground and sometimes still enclosing the nutmeg. Though the aroma is quite similar to that of a nutmeg, it is of a stronger edge.FlavoursMace has flavour which is, warm, sharp, aromatic, intense and sweeter than nutmeg.Culinary PertinenceMace and nutmeg are very similar, though mace is more powerful. Mace has a lighter colour and blends well with light-coloured dishes. Small amounts of mace enhance many recipes, adding fragrance without imposing too much flavour. Mace works especially well with milk dishes, and clear and creamed soups. Adding some mace to mashed potatoes or sweet potatoes, conjures an interesting side dish. 

Mint

Indian NamesPodina, Pudeena, Pudina are the Indian names for Mint.The mint leaves are of several species, commonest in culinary use being spearmint. Peppermint is normally grown for its oil. Spearmint and peppermint leaves are deep green in colour and aromatic and fresh.

FlavoursSpearmint is generally a sweet, while peppermint has a stronger menthol taste.Culinary Pertinence

Spearmint is preferred in cookery, and combines well with many vegetables such as potatoes, tomatoes, carrots and peas. Chopped mint leaves make green salads and salad dressings refreshing and soothing. Peppermint is more commonly used in desserts, adding fresh flavour to fruits, ices and sherbets. Fresh mint chutney is served with birianis and other preparations.

Mustard Seeds (Black)

Indian NamesBanarsi rai, Rai, Kadugu are the Indian names for Mustard seeds.Mustard seeds are used mainly in South and West India , instead or along with cumin seeds. It is used for its strong but very pleasing flavour. It also acts as a catalyst for digesting foods. The seed, by itself carries no aroma.FlavoursMustard has a very sharp and fiery flavour.Culinary PertinenceMustard is mainly used as a pickling spice and a spice mixture, for cooking meats and seafood. The seeds are fried in ghee or oil until the seed pops, producing a milder nutty flavour that is useful as a garnish or seasoning for Indian dishes. It is also pounded with other spices in the preparation of curry powders and pastes.

Nigella Seeds

Indian NamesKala Zeera, Kalonji.Nigella is a cooking spice that is used mainly in North India . It gives out a strong yet pleasing tartness to the food. It also contains digestive abilities. Nigella is

sometimes referred to as onion seeds, although they are not really seeds from onion. Nigella gives off an aroma reminiscent of oregano.FlavoursHas a slightly bitter and peppery flavour with a crunchy texture.Culinary PertinenceNigella is used in India as a spice and condiment and used in Indian cuisines, like korma.. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to Indian breads like Naans, before they are baked. Nigella is an ingredient of some garam masalas and is also one of the five spices in panch phoran, the traditional home made spice mixture from Bengal .

Nutmeg

Indian NamesJaiphal, Taiphal, Jathikka.Nutmeg is used throughout India , for its warm and pleasing flavour. It is used to flavour curries as well as deserts, and is sold whole or ground. The aril, from the fruit of nutmeg is collected, dried and sold as mace. Nutmeg carries a sweet and nutty aroma.FlavoursNutty, warm and slightly sweet flavour.Culinary PertinenceNutmeg is usually associated with sweet and spicy dishes. It combines well with many cheeses, and in soups it goes as a good combination with tomatoes. It complements egg dishes and also vegetables like cabbage, spinach, beans and onions.

Pepper (Black)

Indian NamesKala Mirch, Kuru Mulagu.Pepper comes from several species of a vinous plant and Black pepper is the dried, unripe berry. Malabar and Tellicherry pepper are the top qualities of pepper available. Pepper is aromatic and pungent. FlavoursCarries a very pungent and fiery flavour. Culinary PertinencePepper is best when ground directly to food. Adding pepper towards the end of the cooking process preserves its aroma. Black pepper would go well with most curries, while its white pepper for sauces. Pepper goes extremely well with fried meat dishes.

Saffron

Indian NamesKesar, Zafran.Saffron is very expensive as the harvest season is very short, and intensive labor is required for harvest. The Saffron threads are soaked in hot milk for about 15 minutes before using, to bring out the color, especially in fancy Mughal dishes. It has a bright orange - red colour and is strongly perfumed with an aroma of honey.FlavoursHas a very pungent and bitter honey like flavour.

Culinary PertinenceSaffron's most common function is to give rice, a yellowish tinge and is used mainly in Indian festive cookery. It has a very delicate flavour, which combines well with fish and seafood. Use of saffron was a main reason in bringing out the exquisite taste in Mughal cuisine.

Sesame

Indian NamesTil, Gingily, Ellu, Yellu.Sesame is one of the most important oil seeds and also one of the oldest. There are very different kinds of sesame oil available. The seeds are sold dried and whole or ground to form 'tahini' paste. Sesame seeds have an earthy feel about it.FlavoursHas a very nutty flavour.Culinary PertinenceThe commonest use of sesame is to be sprinkled over cakes and breads. Indian festivals like 'Sankranti' are celebrated with multi-coloured sweet preparations like tilguds made from sesame seeds and sugar and til-laddus made from sesame and jaggery. Til-polis is offered for lunch during Indian festive occasions.

Star Anise

Indian NamesBadayan, Anasphal, Anisu.Star Anise is used in various Indian recipes, and also is an ingredient in Garam Masala and other curry powders, though this spice is a native of China . It is also used as flavouring in alcoholic drinks, and in confectionery. Has a liqourice- like smell FlavoursHas a flavour which is harsher than that of anise.Culinary PertinenceApart from its use in sweetmeats and confectionery, it contributes to meat and poultry dishes, combining especially well with pork and duck. Star anise is nearly always added to beef and chicken dishes while also flavouring egg preparations.

Turmeric

Indian NamesHaldi, Manjal.Turmeric, being a very basic Indian spice, is used mainly for its medicinal properties, and the lovely colour that it gives to the dishes. It projects an earthy and slightly acrid feel. FlavoursIs warm and aromatic with a bitter undertone.Culinary Pertinence

This spice is a condiment as well as a culinary dye and is used to tint sweet dishes and curries, providing a yellow colour.

Food TravelogueIn this section we take you on an informative journey down memory lane, taking a look at India`s culinary heritage, tracing its history and legends. Traditional Indian cuisine is

rich and diverse in flavours, using distinct cooking methodologies and authentic utensils, originating from a particular region in India.

Below is the map of India showcasing some of the significant regions. Clicking on any one of these would open up the information pertaining to the history and culinary tradition of that particular region. To go back to the map and view another region, simply click on the `back` button at the bottom right corner of the map.

Have an enlightening tour

The Bukhara cuisine truly captures the essence of North West frontier tradition, of camaraderie around the warm glow of a campfire – succulent tandoori fare, low on oil and high on authenticity.

The food is cooked in clay ovens known as tandoors in the traditional style of the Indian North West Frontier region. It takes a chef years of meticulous training and dedication to master the art of making the breads that are so much vital part of the cuisine, or to acquire the ability to gauge spices, mix marinades, and the most vital of all, to judge the heat of the tandoor and the time necessary for each dish to be perfectly cooked.

The world renowned Dal Bukhara, whipped up by our Master Chefs, is cooked overnight in the traditional Bukhara way on the tandoor, simmered all night and finished with tomato, ginger and garlic.

A unique concept, the restaurant offers a sophisticated yet totally ethnic experience where the kitchen is part of the restaurant. The decor comprises stonewalls and flooring, hung with Bukhara carpets. The view of the kitchen with the busy chefs adds to the warmth of the restaurant, inviting one to take time off to photograph the activity inside the kitchen.