Basic Indian spices in my pantry

Basic Indian spices (other names, especially if you go to the Indian store, they might help you find them among the thousands of available spices):

Whole Cumin seed and powdered form (jeera), Cumin is a part of the parsley family (found that out recently and very surprised, had no idea). It’s the largest used spice after black pepper. It adds a distinct aroma and an earthy and warming feeling to the cooking.

Whole Cumin

Ground Cumin

Whole coriander seed and powdered (dhania), Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. It is warm, nutty, spicy, and orange-flavored.

Coriander Seed

Ground Coriander

Turmeric (haldi),  Although used in its dried, powdered form, turmeric is also used fresh, much like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle, which contains large chunks of soft turmeric. It has been proven to fight again the early onset of Alzhimer's. Usually fresh is available at Whole Foods Stores.

Turmeric

Red Chilli powder (lal mirch), adds a little oomph to your food. Of course this part is totally optional depending on how hot you like your food to be.

Red Chilli Powder

Garam Masala, is pungent, but not hot in the same way as a chili pepper. There are several different versions of garam masala depending on which region you come from but typical Punjabi garam masala is a belnd of black peppercorns, cloves, cumin, large and small cardamom pods, coriander seeds and nutmeg.

Ground garam masala

Whole garam masala

Whole cloves (laung), normally added whole to enhance the presentation and flavor of the rice. It can be used whole or in powdered form in Indian curries. It has a very strong flavor so use sparingly. In our household we have even used it as a mouth freshner. Clove oil is used to treat tooth aches in Aurveda.

Cloves

Whole Green cardamom (elaichi), is a very aromatic spice and again is well known for its medicinal properties.

Green cardamom

Whole Black Cardamom (badi kali elaichi), pretty similar to the green cardamom but slightly different in taste. Can be used in combination.

Black Cardamom

Cinnamon sticks (daal chini), again a very essential component of cooking. It is widely used to flavor, food, drinks, candy etc.

Cinnamon whole and ground

Bay leaf (tej patta), these aromatic leaves are often used to flavor soups, stews, braises and urries. It is used to flavor rice puloas as well.

Bay leaves

Dry mint leaves (pudina), dry or fresh these have added a lot of flavor to food. These have been used in curries, an essential part of green chutney and even a great accompaniment to yogurt dips and sauces.

Dried mint leaves

Whole mustard seeds (rye), These can be black, brown or white in color. The black is generally used more in cooking and the brown and white are used more in pickling of vegetables and fruits.

Mustard seeds

Ginger powder (saunth), has been used for centuries to flavor food, teas, cakes and cookies. It is well known for its medicinal uses especially preventing nausea caused by sea sickness, pregnancy as well as in chemotherapy patients.

Ground ginger powder

Tamarind paste (imli), best described as sweet and sour in taste. Added to curries for its unique tangy flavor and color.

Tamarind in actual pod and pulp from the inside

Soaked in water and deseeded

Ready-to-use, available at Indian grocery stores

Saffron (zafran), Provides a beautiful yellow-orange color and aroma to foods. Used a lot in Indian dessets, rice flavoring and curries. Has been known to help with congestion and cold when applied topically.

Saffron strands

Curry leaves (curry patta), used a lot in the southern regions of India to add flavor to food. Mostly used fresh but I store it after sun drying it.

Fresh curry leaves

Dry Fenugreek leaves (kastoori methi), a great accompaniment to potato dishes or chicken curries. They add color and a wonderful smoky flavor to food. 

Dried Fenugreek leaves