Spice Pantry
Spices are an essential part of Indian cooking. In other words, they are the lifeline and it's impossible to make any Indian dish without them. Each of these Indian spices has a unique flavour and aroma, and they can be used in various combinations to create delicious traditional Indian dishes.
Apart from regular spices unique spices such as kalpasi (black stone flower) play a vital role in regional cuisines such as Chettinad masala and marati moggu in Karnataka's signature dish Bisi Bele Bath Powder Recipe.
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Nutmeg (jaiphal)
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Tamarind
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Saffron (Kesar)
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Turmeric Powder
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Kalpasi (Dagad phool / Black stone flower)
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Fennel Seeds (Saunf)
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Marathi Moggu (Dried Kapok Buds)
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Coriander seeds
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Caraway seeds (Shahi Jeera)
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Carom Seeds (Ajwain)
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Bay leaves (Tej Patta)
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Black Cardamom (badi elaichi)
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Fenugreek (Methi)
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Jaggery
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Mace (javithri)
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Mustard
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Dried Red Chillies
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Curry Leaves
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Cumin (Jeera)
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Cloves (Lavang)
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Black peppercorn (Kalimirch)
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Cassia Bark (Dalchini)
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Green Cardamom (Elaichi)