Spice Quick Reference
At-a-glance reference for Indian cooking — which spice, when to add it, and how much. For depth on any spice, follow the link to its profile.
See also: Spice Role Guide — how spices are categorized and why.
Tempering (Whole Spices in Hot Oil)
Add these at the start, before aromatics. Oil must be hot enough to bloom them within 15–20 seconds.
| Spice | What it does | When | Profile |
|---|---|---|---|
| Mustard seeds | Nutty pungency | First in oil — let splutter fully | → |
| Cumin seeds | Earthy, savory depth | After mustard, 20–30 sec | → |
| Curry leaves | Citrusy, savory aroma | After seeds splutter | → |
| Dried red chillies | Heat, smoky depth | With mustard or cumin | — |
| Cloves | Intense, sweet-spicy aroma | Early, with other whole spices | → |
| Green cardamom | Floral warmth | Bruised, with other whole spices | → |
| Black cardamom | Smoky depth | With other whole spices | → |
| Cinnamon stick | Sweet, warm aroma | With other whole spices | → |
| Star anise | Anise fragrance | First — burns fast | → |
| Asafoetida (hing) | Savory, allium depth | Pinch after seeds bloom | → |
| Bay leaf | Background complexity | With other whole spices | → |
| Fennel seeds | Sweet, anise warmth | With other whole spices | → |
| Fenugreek seeds | Bitter depth | Small quantity, watch closely | → |
| Mustard seeds | Nutty pungency | First in oil — let splutter fully | → |
Ground Spices (Building the Base)
Add after aromatics (onion, ginger, garlic) are cooked. Fry briefly in oil before adding liquid.
| Spice | Typical quantity | Notes | Profile |
|---|---|---|---|
| Turmeric | 1/4–1/2 tsp | Color first, mild flavor second | → |
| Cumin powder | 1 tsp | Earthy backbone | → |
| Coriander powder | 2 tsp (2× cumin) | Citrusy brightness and body | → |
| Kashmiri red chilli | 1 tsp | Color with mild heat | → |
| Red chilli powder | To taste | Adjust for heat tolerance | — |
| Garam masala | 1/2–1 tsp | Add near end of cooking | — |
Finishing Spices
Add at the end or at the table — heat destroys their character.
| Spice | Use | Profile |
|---|---|---|
| Roasted cumin powder | Raita, chaat, lassi, dal | → |
| Kasoori methi | Rich gravies, butter chicken — rub between palms first | → |
| Amchur | Chaat, fried snacks, chole — for sourness without liquid | → |
| Black salt (kala namak) | Chaat, raita, fruit — savory mineral depth | → |
| Freshly grated nutmeg | Biryani, korma — 3–4 gratings only | → |
Heat Sources
| Source | Character | Use when |
|---|---|---|
| Kashmiri red chilli | Mild, maximum color | You want the dish to look red without burning heat |
| Regular red chilli / cayenne | Medium-high heat | You want straightforward chilli heat |
| Green chillies | Fresh, bright heat | Add early for integrated heat, late for sharp hits |
| Black pepper | Dry, throat-catching heat | A different heat than chilli — warming, fleeting |
| Dried ginger powder | Concentrated, persistent warmth | In blends and slow-cooked dishes |
Storage at a Glance
- Whole spices: 1–2 years airtight, away from light
- Ground spices: 3–6 months — smell first, if faint replace
- Roasted powders (cumin, coriander): 6–8 weeks maximum
- Rule: grind fresh from whole when you can — the difference is significant
Added Aug 27, 2026 · Updated Aug 31, 2026