Indian Pantry Staples

Cumin Seeds

Jeera · jee-raa

Jeera is usually the first thing that goes into hot oil. It’s used whole, or roasted and ground, depending on the depth you’re after.

Flavour. It adds a warm, slightly nutty, and earthy base that everything else builds on.

Health Fact
Jeera is known to be high in anti-inflammatory antioxidants, which is why it shows up so often in everyday cooking.

Fennel Seeds

Saunf · saun-ph

Very frequently used in cooking, but just as commonly served at the end of a meal as a palate cleanser.

Flavour. Light, slightly sweet, with a licorice-like flavour.

Health Fact
Saunf is also offered after meals as a digestive - something to reach for almost without thinking.

Black Mustard Seeds

Rai · raa-ee

They are tiny seeds that come alive when they hit hot oil. Then they crackle, pop, and release their flavour.

Flavour. These seeds add a sharp, almost nutty flavour into the dish.

Health Fact
Mustard seeds need to pop before use - if they don’t, they can taste quite sharp. That quick sizzle makes all the difference.

Fenugreek Seeds

Methi · may-thee

Usually added to dals and curries in small quantities.

Flavour. Slightly bitter on their own, but in the right amount, they round out a dish beautifully.

Fun Fact
Fenugreek was used by the Romans to flavour wine - long before it became a staple in Indian kitchens.

Green Cardamom

Elaichi · eh-lai-chee

The pods are usually crushed just before use to release their flavour. It is also used in Arabic coffee and Scandinavian baking - a spice that travels well across cuisines.

Flavour. Fragrant, almost floral, and used across both sweet and savoury dishes.

Fun Fact
Most people bite into a pod at least once by accident, and remember it forever.

Cloves

Laung · long

Cloves are used sparingly. Just a few are enough to flavour a pot of rice or a curry.

Flavour. Intensely sweet and spicy with deep woody and peppery undertones.

Fun Fact
Cloves are used sparingly. Just a few are enough to flavour a pot of rice or a curry.

Cinnamon

Dalchini · daal-chee-nee

It is used as a whole bark in Indian cooking, not just in desserts. It is commonly used in dishes like curries, biryanis, and pulao.

Flavour. It adds more woody warmth than sweetness to savoury dishes.

Fun Fact
Beyond just flavor, Cinnamon has traditionally been known to help regulate blood sugar, boost metabolism, and stimulate circulation.

Star Anise

Chakra Phool · chuck-ra-fool

Recognisable by its shape, and quite strong even in small amounts. It is normally added to slow-cooked dishes and spice blends.

Flavour. It has a slightly sweet, almost liquorice-like note that deepens as it cooks.

Fun Fact
Its name literally means “flower of stars” and it looks exactly like one.

Mace

Javitri · jaa-vi-tree

From the same fruit as nutmeg, but lighter and more delicate. It is frequently used in spice blends, gravies, and biryanis.

Flavour. It blends in quietly, adding warmth without overpowering the dish.

Fun Fact
In its fresh state, Javitri is bright red, but after being dried in the sun, it turns into the familiar golden-brown color.

Saffron

Kesar · kay-sar

These are delicate strands with a very unique aroma. Just a pinch is enough to flavour a dish. It is usually soaked before being added to bring out its colour.

Flavour. Saffron is known to have a very earthy, floral, and honey-like flavour.

Fun Fact
Saffron has been used for over 3,000 years - in food, medicine, and even as a dye.

Black Cardomom

Moti Elaichi · mo-tee eh-lai-chee

Very different from Green Cardamom, Black Cardamom works best in slow-cooked dishes, where it has time to settle in.

Flavour. This is more smoky, strong, and is used mostly in savoury cooking.

Fun Fact
The pods are dried over open flames, which is what gives them their deep, smoky exterior.

Curry Leaves

Curry Patta · ka-ree pat-ta

They are used right at the start of cooking, usually dropped into hot oil with mustard seeds. The scent is best released when the leaves are bruised or fried.

Flavour. The flavour is hard to describe, but once you recognise it, you’ll always know when it’s there. You can sense hints of fresh herbs like basil or lemongrass.

Fun Fact
Curry leaves are also used in traditional hair oils in South India, as they are believed to support hair health.

Asafoetida

Hing · hee-ing

It is commonly used in very small amounts, especially in dals, fried Indian snacks, and vegetable dishes.

Flavour. Strong and pungent on its own, but completely different once it hits hot oil.

Fun Fact
Hing is known to help with digestion, particularly in lentil-based dishes where it balances the heaviness.

Carom Seeds

Ajwain · aj-wine

Sharp and slightly bitter, Ajwain is normally used in small quantities in Indian breads, snacks, and some lentil dishes.

Flavour. These seeds have a strong thyme-like herbal note with a sharp, peppery bite. Their taste becomes more pleasant and nutty when dry-roasted.

Fun Fact
Ajwain is also commonly used in home remedies for indigestion - something many people grow up with.

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