Spices in Indian cooking
Indian cooking leans on earthy, warm, and sweet notes: Garam masala, Cassia, Clove, Coriander seed, Nutmeg, and Cinnamon sit at the center, with the wider set on this page rounding out the repertoire. The deepest spice repertoire on the site: blooming whole spices in fat (tadka), layered masalas, and the warm-earthy-pungent core of cumin, coriander, turmeric, and cardamom.
Ajwain
Sharp, thyme-like, pungent, bitter
Amchur
Sour, tangy, fruity, faintly sweet
Anise
Sweet, strong licorice, warm
Asafoetida
Pungent, sulfurous raw, oniony cooked
Bay leaf
Herbal, piney, faintly tea-like, subtle
Black cardamom
Smoky, resinous, camphor, savory
Black pepper
Pungent, sharp, woody, warmly biting
Cassia
Warm, hot, sweet, boldly spicy
Cayenne
Sharp, hot, clean heat
Chaat masala
Tangy, savory, sulfurous, sour
Cilantro
Bright, citrusy, pungent, fresh
Cinnamon
Warm, sweet, delicate, gently woody
Clove
Warm, sweet, pungent, almost numbing
Coriander seed
Citrusy, floral, warm, lightly sweet
Cumin
Earthy, warm, nutty, faintly bitter
Curry leaf
Nutty, citrusy, savory, faintly bitter
Curry powder
Earthy, warm, golden, mildly spiced
Fennel seed
Sweet, warm, gentle licorice
Fenugreek
Bitter, earthy, maple-sweet aroma
Garam masala
Warm, sweet, aromatic, deeply layered
Ginger
Pungent, warm, bright, citrusy
Green cardamom
Floral, citrusy, sweet, cooling, aromatic
Kashmiri chili
Mild, fruity, deep red, gently warm
Long pepper
Hot, sweet, warm, complex pepper
Mace
Warm, sweet, delicate, faintly floral
Mint
Cool, sweet, green, menthol
Mustard seed
Pungent, sharp, nose-clearing heat
Nigella
Pungent, nutty, oniony, herbal
Nutmeg
Warm, sweet, nutty, woody
Panch phoron
Earthy, nutty, pungent, anise-edged
Poppy seed
Nutty, mild, crunchy, faintly sweet
Saffron
Floral, honeyed, earthy, faintly bitter
Sambar powder
Earthy, toasty, pungent, tangy
Star anise
Sweet, warm, strong licorice
Tamarind
Sour, fruity, date-like, tangy
Tandoori masala
Warm, earthy, tangy, deep red
Turmeric
Earthy, bitter, musky, mildly peppery
Common questions
- What spices are used in Indian cooking?
- Garam masala, Cassia, Clove, Coriander seed, Nutmeg, and Cinnamon, among others.
- What flavors define Indian cooking?
- The notes that stand out most are earthy, warm, and sweet, read from the flavor profiles of the spices listed here.
- What is the strongest spice in Indian cooking?
- Ajwain is one of the strongest here: sharp, thyme-like, pungent, bitter. Add it early and taste as you go.
- What is a mild spice for Indian cooking?
- Kashmiri chili sits at the gentle end: mild, fruity, deep red, gently warm. It seasons without taking over.