India is renowned across the world for its delicious cuisine that is flavoured with a tantalizing mix of aromatic spices. From garam masala to turmeric, Indian spices have slowly crept their way into international kitchens and have become a staple addition to many global dishes. Let's take a deeper look into some of India's most prized and distinctive spices.

Turmeric – The Golden Spice

One of the most commonly used and easily recognizable Indian spices is turmeric. With its deep orange-yellow hue and earthy, slightly bitter flavour, turmeric has been a cornerstone of Indian cooking for thousands of years. It is a key ingredient in many curries and is also used to impart its colouring properties to rice dishes and snack foods. Scientifically known as Curcuma longa, turmeric has powerful anti-inflammatory and antioxidant properties. Its active compound, curcumin, is being researched extensively for its potential health benefits.

Chilies – Adding the Heat

No Indian meal is complete without a good dose of heat from chilies. Despite their spicy reputation, chilies originated in South and Central America and were introduced to Indian Spices Market by Portuguese traders in the 16th century. Now grown extensively across the country, chilies come in various shapes, sizes, and heat levels. Common varieties include green chilies, byadgi chilies from Karnataka, and Kashmiri chilies that are mostly used in making a signature Kashmiri rogan josh lamb curry. Dried red chilies and chili powder are staple spices added to curries, dals and Snacks to infuse them with pungency.

Coriander and Cumin – The Basics

Among India's most essential and widely used spices are coriander and cumin. Coriander refers to both the herb cilantro as well as the dried coriander seeds. Fresh cilantro leaves are integral to the flavours of Indian cooking and are used extensively in chutneys, raitas and curries for their distinctive citrusy notes. Dried coriander seeds have a warm, nutty flavour and are roasted and ground to make the ubiquitous table spice garam masala. Cumin seeds have an earthy, peppery taste and are roasted and used whole or ground in numerous North Indian dishes like dal and curry recipes.

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