Creating your Indian Spice Drawer (For Starters)
There’s nothing quite like opening a spice drawer filled with the rich, heady aromas of Indian cooking. A well-organized spice drawer not only makes cooking easier, but also encourages you to be more creative in the kitchen. If you’re new to building an Indian pantry, don't worry — you don’t need everything at once. Start with the basics, and you'll be well on your way to making delicious, flavorful meals at home.
P.S. There’s a little downloadable checklist for you at the end of this article — perfect to take along on your next grocery run!
Here’s a simple guide to help you get started:
1. Core Spices You’ll Use Almost Daily
Begin with a few essential spices that form the foundation of many Indian dishes:
Cumin Seeds (Jeera) – Earthy and aromatic, used whole or ground.
Coriander Seeds or Powder (Dhania) – Lightly citrusy, perfect for curries and spice blends.
Turmeric Powder (Haldi) – Adds a warm, golden color and subtle bitterness.
Red Chili Powder (Lal Mirch) – For heat and vibrant color.
Garam Masala – A warming spice blend, usually added at the end of cooking.
Mustard Seeds (Rai) – Great for tempering in dals and vegetable dishes.
2. Flavor Builders
Once you have the basics, expand with spices that add depth:
Fenugreek Seeds (Methi) – Slightly bitter, often used in pickles and curry bases.
Asafoetida (Hing) – A tiny pinch adds a distinct, savory aroma, especially important in vegetarian cooking.
Fennel Seeds (Saunf) – Sweet and licorice-like, good for certain regional dishes.
Cinnamon Sticks (Dalchini) – For rich curries and pilafs.
Cloves (Laung) – Potent and aromatic, ideal for biryanis and masala chai.
Cardamom (Elaichi) – Fragrant and sweet, used in both sweet and savory dishes.
3. Spice Organization Tips
Setting up your drawer beautifully and practically can make a huge difference:
Choose Uniform Jars: Pick clear or labeled jars that stack or line up neatly. Small jars work best for spices you use less frequently.
Label Everything: Even if you know them by smell, labels help during busy cooking sessions.
Group by Use: Keep your everyday spices front and center. You can group others (like whole spices or chai masalas) separately.
4. Restock and Refresh
Spices lose their potency over time. A good rule of thumb:
Ground spices: Replace every 6–12 months.
Whole spices: Replace every 12–18 months (they last a bit longer).
Buy smaller quantities at first so you can use them up while they’re still fresh.
5. Where to Buy Good Quality Spices
Indian grocery stores often carry fresher, more affordable spices.
Specialty spice stores or online brands can offer organic or single-origin options if you want to invest.
6. Bonus: Starter Blends You Can Make at Home
As you grow more confident, try making small batches of blends like:
Homemade Garam Masala
Chaat Masala for snacks
Sambar Masala for South Indian stews
Starting simple keeps it fun — you don't need 50 spices overnight. As you cook more, your drawer will naturally grow to fit your style and favorite flavors.
