Indian Spice Guide
A quick reference for the spices used most frequently in Indian cooking — what they taste like, when to add them, and how to store them.
Whole Spices (Tempering / Tarka)
Add to hot oil at the start of cooking to bloom their flavour.
| Spice | Flavour | When to add |
|---|---|---|
| Mustard seeds | Nutty, slightly sharp | Add to cold oil, let splutter |
| Cumin seeds | Warm, earthy | 30 sec in hot oil before other ingredients |
| Dried red chillies | Heat, smoky depth | With mustard seeds |
| Curry leaves | Citrusy, fragrant | After seeds splutter |
| Cloves | Intense, sweet-bitter | Early, with onions |
| Cardamom pods | Floral, aromatic | Crushed, with onions |
| Cinnamon stick | Warm, sweet | With onions |
Ground Spices (Building the Base)
Add after onions are golden and ginger-garlic paste is cooked off.
| Spice | Flavour | Notes |
|---|---|---|
| Turmeric | Earthy, slightly bitter | Use sparingly — 1/4 to 1/2 tsp |
| Cumin powder | Warm, smoky | 1 tsp typical |
| Coriander powder | Mild, citrusy | Usually 2x the cumin |
| Kashmiri chilli | Mild heat, deep red colour | Use for colour without too much heat |
| Red chilli powder | Heat | Adjust to taste |
| Garam masala | Complex, warming | Add near the end of cooking |
Heat Sources
- Kashmiri chilli — low heat, maximum colour. Ideal when you want the dish to look red without being fiery.
- Regular red chilli / cayenne — medium-high heat. Adjust based on tolerance.
- Green chillies — fresh, bright heat. Add early for integrated heat, late for sharp hits.
Storage
- Whole spices last 1–2 years in an airtight container away from light.
- Ground spices lose potency after 6 months. Smell them — if the aroma is faint, they're past their best.
- Grind your own from whole spices when possible; the difference in flavour is significant.
Added Aug 27, 2026 · Updated Aug 27, 2026