Indian Spices

Indian cuisine relies on a sophisticated understanding of spices—not just which ones to use, but when to add them, how to toast them, and which combinations create magic together.

The foundation of most Indian dishes starts with whole spices tempered in hot oil (tadka). Mustard seeds crackle, cumin releases its earthy aroma, and curry leaves add their distinctive fragrance. This technique extracts oil-soluble flavors that powdered spices alone cannot provide.

Understanding spice categories helps build your pantry: everyday spices (turmeric, cumin, coriander), heat spices (red chili, black pepper), aromatic spices (cardamom, cinnamon, cloves), and finishing spices (garam masala, chaat masala). Quality matters—freshly ground spices have exponentially more flavor than pre-ground alternatives.