Indian Spices are not just an ingredient as they add flavor as well as aroma to the food. These spices include a large variety of herbs that are grown across the Indian subcontinent (South Asia). Due to different climatic conditions across the country, India produces a variety of spices while others are imported from countries having similar climates. Indian spices like cardamom, ginger, mint and parsley are widely used for preparing different dishes of Indian cuisine. These spices are also used for flavoring foods and medicines in pharmaceutical, perfumery and cosmetics.

These spices are also an indispensable part of Indian economy as India produces 75 types of spices out of the 109 listed with the International Organization for Standardization (ISO). Even in the ancient and medieval ages, Indian spices played a significant role in strengthening the economic conditions.

Earlier, the Indian spices were traded to Rome and China and later, the Spices Board of India was set up to administer the spice trading. States like Kerala, Punjab, Gujarat, Manipur, Mizoram and Uttar Pradesh are considered as the hub for growing spices.

Being rich in medicinal value, these spices are good for health. These spices are excellent appetizers & digestives and are also considered essential in the culinary art all over the world. Some of them have anti-oxidant properties while others have preservative properties and are used in foods like pickles and chutneys. Some spices also possess strong anti-microbial and antibiotic activities.

In the preparation of Indian Spices, various ingredients like dried seeds, leaves, flowers, barks, roots and fruits are utilized. Certain spices are grinded and used in the powder forms. Following are the different parts of the plants used in Indian cuisine and their uses:

 

Seeds
The Indian spices are used in their original forms to enhance the flavors of certain food items. Some of the seeds which are used as spices are ajowan, anardana, aniseed, caraway, celery, celeriac, coriander seeds, cumin seeds, dill seeds, fennel seeds, fenugreek seeds, mustard seeds and poppy seed.

 

leaves
The leaves have a distinctive flavor, which makes the food more tasty and delicious. Different leaves are used all over the world for culinary and medicinal purposes. Some of the leaves which are commonly used as spices are basil laurel leaves, tejpat, curry leaves, peppermint leaves, mint origanum, parsley, sage savory and rosemary leaves.

 

Flowers And Fruits
Some common flowers which are used as spices are rose, caper, rhododendron, juniper, kokum, mace and nutmeg and vanilla.

 

Roots
Roots of various plants are used as spices and condiments such as galangal, garlic ginger, horse radish, onion, stone leek, lovage, shallot, sweet flag and turmeric

 

Bark
Bark is a highly flavored part of the plant. It imparts taste to certain food items. Some common examples of such spices are black pepper, long pepper, chabika, clove, amchur, asafoetida, karpoor, arrowroot, musk mallow and others

 

Types of Spices
Depending upon the parts from which the spices are extracted, our range of Indian spices is bifurcated into the following types:

  • Bark type spices
  • Flower type spices
  • Fruits type spices
  • Leave type spices
  • Miscellaneous spices
  • Pepper type spices
  • Root type spices
  • Seed type spices
Common Name Botanical Name
Adrak Ginger
Aamchur/Amchoor powder Sour dried mango powder
Ajmud Celery / radhuni seed
Ajwain Carom/thymol seed
Amla Indian gooseberry
Anardana Pomegranate seed
Bazil / Basil Fresh basil
mayur Badam Almond
Choti Elaichi Green cardamom
Badi Elaichi Black cardamom
Chakra Phool Star anise
Char Magaz Four seeds
Chironji Charoli
Camiki Mango extract
Dalchini Cinnamon
Dhania/hara dhaniya Coriander seed
Garam masala/Kadha Masala Spice mixture
Gulab Jal or Arq Distilled Rose water
Gur Jaggery (unrefined sugar)
Haldi Turmeric
Hara dhaniya Fresh coriander
Harad / Harr /Haritaki Inknut Terminalia chebula
Hari Mirch Green chili pepper
Dhania powder/ Pisa Dhania Coriander powder
Hing Asafoetida
Imli Tamarind
Jaiphal Nutmeg
Javitri Mace
Jeera Cumin seed
Jeera Goli Cumin seed grounded into balls
Jethimadh Licorice powder
Kachra Capers
Kadipatta Curry tree or sweet neemleaf
Kaju Cashew nut
Kala Namak / Sanchal Black salt
Kali Elaichi Black cardamom
Kali Mirchi Black pepper
Kalonji Nigella seed
Kasoori Methi Dried Fenugreek leaf
Katira Goond Gum tragacanth
Kebab Cheeni / Kabab Chini Cubeb
Kesar, mayur Saffron
Kesar mari mari Saffron pulp
Khajur Dates
Kokum Garcinia indica
Khus Khus Poppy seed
Kudampuli Garcinia gummi-gutta
Lahsun Garlic
Lal Mirchi Red chili pepper
Lavang Cloves
Kali Mirch Peppercorns
Methi leaves Fenugreek leaf
Methi seeds Fenugreek seed
Naaga Keshar Cinnamon buds
Namak Salt
Nimbu Lemon / Lime
Pudina Mint
Pyaz / Kanda Onion
Panch Phoron Panch Phoron
Pathar Ka Phool Kalpasi
Pippali Long pepper
Peeli Mirchi Yellow pepper
Rai Brown mustard seed
Ratin jot Alkanet root
Safed Mirchi White pepper
Saji na phool Citric acid
Sarson Mustard seed
Sarson ka Tel Mustard oil
Saunf/Sanchal Fennel seed
Shah Jeera Black Cumin
Sirka Vinegar
Soa sag Dill
Sonth Dried ginger
Suwa or Shopa Aniseed
Tej Patta Indian bay leaf, bay leaf
Til Sesame seed
Shimla Mirch Capsicum
Kala Zeera Black cumin
Tulsi Holy basil