Indian food is a medley of exquisite spices, used not only for their amazing flavours but also for their vibrant colours and numerous health benefits.
Indian spices are used chopped, ground or whole; roasted, sautéed or fried; and as a topping. Spices are sometimes added at the end of the cooking process as a flavouring after being heated in a pan with ghee or cooking oil.
Spices with strong flavour should be added first and lighter spices added last.
The term ‘Curry’ is an Indian dish with several spices blended together. That could’ve dry or with a gravy base. In South India, this could also mean the curry leaves themselves commonly used as an ingredient in this regional cuisine.
Fourteen of our favourite Indian spices
Here are fourteen of our favourite spices used in Indian cookery to inspire you to spice up your life!
The king of Indian spices black pepper
How to use:
Whole in a ‘bouquet garni’ in stews, crush, or grind for a milder flavour.
- Great anti-inflammatory agent
- Relief from respiratory disorders, coughs and colds
- Helps with dental care and digestion
- Helps relieve constipation, anaemia, impotency, muscular strains, dental care, pyorrhea, diarrhoea, and heart disease