The Ultimate Guide to Ground Spices & Herbs for Indian Cooking
Welcome back to Ananya’s Table!
In this guide, we’re diving deep into the world of ground spices and herbs — the flavor-packed ingredients that transform every dish. Whether you're making a fragrant curry or a vibrant rice dish, these essentials will be your best friends in the kitchen.
Why Use Ground Spices & Herbs?
Ground spices release their flavors quickly and blend beautifully into dishes. The convenience of using ground versions means less prep time, but the freshness is key! Always choose freshly ground or high-quality pre-ground spices when you can for the best results.
Must-Have Ground Spices for Indian Cooking
1. Ground Cumin (Jeera)
Flavor: Warm, earthy, slightly nutty
Use: Ideal in dry rubs, gravies, and as the base for spice blends like garam masala. Great in curries and rice dishes for depth.
2. Ground Coriander (Dhania)
Flavor: Citrus, light, slightly sweet
Use: Common in curry sauces, chutneys, and soups. Pairs well with cumin in almost every Indian dish.
3. Turmeric Powder (Haldi)
Flavor: Earthy, slightly bitter
Use: A must-have in curries, rice, and marinades. Adds a rich golden color and earthy undertones.
4. Chili Powder (Lal Mirch)
Flavor: Spicy heat
Use: Add to curries, soups, and salsas for a punch of heat. It can range from mild to hot, so choose accordingly!
5. Ginger Powder (Saunth)
Flavor: Zesty, slightly spicy
Use: Perfect for adding a quick ginger kick to gravies, soups, and even sweets. Often paired with garlic powder.
6. Garlic Powder (Lehsun)
Flavor: Sweet, savory, mildly pungent
Use: Adds depth and umami to any dish, especially curry sauces, stews, and stir-fries. Great in spice blends.
7. Ground Cinnamon (Dalchini)
Flavor: Sweet, woody, warm
Use: Used in curries, desserts, and biryanis. Adds an aromatic warmth, especially in long-cooked dishes.
8. Ground Cloves (Laung)
Flavor: Sweet, spicy, intense
Use: A pinch goes a long way in rice dishes, curries, or chutneys. Perfect for masala chai as well.
9. Ground Fennel (Saunf)
Flavor: Sweet, licorice-like
Use: Use in savory dishes (like Bengali-style dal) or in desserts like sweet ladoos. Also great in spice mixes.
10. Garam Masala
Flavor: Warm, aromatic, balanced
Use: The essential spice mix in Indian cooking! Each family has their own version. Typically used in curries, stews, and marinades to add richness and complexity.
11. Asafoetida (Hing)
Flavor: Pungent, savory
Use: A pinch adds a deep, savory flavor to lentils, pickles, and vegetarian dishes. It’s often used in small quantities due to its strong aroma.
Essential Herbs for Indian Cooking
1. Kasuri Methi (Dried Fenugreek Leaves)
Flavor: Slightly bitter, earthy
Use: Commonly used in dals, curries, and especially in dishes like butter chicken or dal makhani. You can sprinkle it over cooked food or cook it into sauces for flavor.
2. Dry Fenugreek Seeds (Methi)
Flavor: Bitter, maple-like
Use: Used in spice blends, pickles, or tempered at the start of cooking for a slightly bitter note in curries.
3. Saffron (Kesar)
Flavor: Floral, subtle, rich
Use: A tiny pinch adds elegance and a luxurious color to rice, desserts like kheer, and even biryanis. Soak in warm water or milk before using for maximum flavor.
4. Mint (Pudina)
Flavor: Fresh, cool
Use: Used in chutneys, raita, and biryanis. Fresh mint is used often, but dried mint can also add a punch of flavor to spiced drinks or desserts.
5. Curry Leaves (Kadhi Patta)
Flavor: Slightly citrusy, aromatic
Use: Adds a fragrant touch to Indian curries, dals, and rice. Usually fried in oil to release its aroma at the beginning of cooking.
6. Bay Leaves (Tej Patta)
Flavor: Mildly floral, aromatic
Use: Used in curries, rice, and biryanis for a subtle, lingering aroma.
7. Dried Rose Petals (Gulab)
Flavor: Floral, fragrant
Use: Often used in Mughlai dishes, desserts, or sprinkled over biryani for a lovely fragrance. Can also be mixed into spice blends for a romantic touch.
How to Store Ground Spices & Herbs
Airtight containers: Store ground spices and herbs in dark glass jars to avoid light and heat exposure.
Cool, dry place: Keep them away from the stove or direct sunlight. Ideally, store away from heat to maintain potency.
Freshness check: Ground spices lose their potency over time, so make sure they’re still fragrant before using.
Shelf Life:
Ground spices last 6 months to a year when stored properly. After that, they start losing flavor, so it’s best to replace them when they’re no longer aromatic.
Where to Buy Ground Spices & Herbs
Local Indian stores often have the freshest spices.
Check our Dookan.eu and other organic spice stores. Google away! And never shy away from Amazon.
Check for organic options for the best flavor.
Beginner Spice & Herb Starter Kit
If you’re just starting, here’s your go-to list of ground spices and herbs to begin with:
Ground cumin
Ground coriander
Turmeric powder
Red chili powder
Garam masala
Kasuri methi
Saffron (optional, but amazing if you want to splurge!)
With these basics, you’re ready to create a variety of Indian dishes — from rich curries to fragrant rice dishes.
Coming Soon on Ananya’s Table:
How to make your own garam masala blend from scratch
DIY spice grinding methods at home
Get Cooking with Ground Spices & Herbs!
Unlock new flavors and elevate your cooking.
