List of Indian spices

With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent.

Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping.

They blend food to extract the nutrients and bind them in a palatable form.

Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish.

"Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

(Hindi: Ajwain अजवायन) Used in Ayurveda for treating fever, vomiting, UTIs, migraines, etc.

(Hindi: Harad हरड़) Tasteless and odorless when uncooked; earthy and crunchy when crackled in oil.

(Hindi: Ajmod अजमोद) Bhut Jolokia (Arunachal Pradesh, Assam, Manipur, and Nagaland).