Introduction
Indian cooking is built on spices — not just for heat, but for depth, aroma, colour, and balance. Whether you are cooking a weeknight dal, a slow-cooked curry, or a fragrant biryani, the right spices make all the difference.
If you are building your spice rack in the UK, this guide covers the essential Indian spices every home cook needs — what they taste like, how to use them, and why they matter. All available to order online at MasalaMart, the UK’s South Asian grocery store.
1. Turmeric (Haldi)
Turmeric is the golden backbone of Indian cooking. Its earthy, slightly bitter flavour and vivid yellow colour appear in dals, curries, rice dishes, and even drinks like golden milk (haldi doodh).
Beyond flavour, turmeric has long been valued in Ayurvedic tradition for its anti-inflammatory properties. A pinch goes into almost every Indian savoury dish.
Use it for: dal, meat curries, vegetable dishes, rice, and golden milk.
2. Cumin (Jeera)
Cumin is one of the most versatile spices in the Indian kitchen — used both as whole seeds (for tempering) and ground (in spice blends). Whole cumin seeds sizzled in hot oil release a warm, nutty aroma that forms the flavour base of countless dishes.
Ground cumin has a deeper, earthier flavour and is a key component of garam masala and chaat masala.
Use it for: dal tempering, raita, spice blends, vegetable dishes, and meat marinades.
3. Coriander (Dhaniya)
Ground coriander has a mild, citrusy, slightly sweet flavour that rounds out and balances the stronger spices in a blend. It is rarely used alone but is almost always present in curry bases, spice mixes, and marinades.
Coriander seeds can also be dry-roasted and ground fresh for an even more aromatic result.
Use it for: curry bases, spice blends, meat marinades, and chutneys.
4. Garam Masala
Garam masala is a warming spice blend — typically containing cinnamon, cardamom, cloves, black pepper, cumin, and coriander — that is added at the end of cooking to finish a dish with fragrance and warmth. Different regions and even different families have their own version.
Unlike other spices, garam masala is not used for cooking from the start — it is the finishing touch that lifts a dish.
Use it for: chicken tikka masala, butter chicken, dal makhani, and biryani finishing.
5. Red Chilli Powder (Lal Mirch)
Red chilli powder provides heat and a deep red colour to Indian dishes. The intensity varies hugely between brands and types — Kashmiri chilli powder is mild and deeply coloured, while standard red chilli powder can be fiery.
For most everyday cooking, a blend of Kashmiri (for colour) and standard chilli powder (for heat) gives the best result.
Use it for: curries, tandoori marinades, chutneys, and spiced snacks.
6. Mustard Seeds (Rai / Sarson)
Black or brown mustard seeds are used in tempering across South Indian and Gujarati cooking — fried in hot oil until they pop, releasing a nutty, pungent flavour. Yellow mustard seeds are milder and used in pickles and Bengali cooking.
Use it for: dal tempering, South Indian curries, pickles (achar), and rice dishes.
7. Cardamom (Elaichi)
Green cardamom is one of the most aromatic spices in the Indian kitchen — floral, sweet, and intensely fragrant. It appears in both sweet and savoury cooking: in biryani and pilau rice, in chai, in kheer, and in most Indian desserts.
Black cardamom has a smokier, more robust flavour and is used primarily in savoury dishes and spice blends.
Use it for: chai, biryani, kheer, halwa, and garam masala.
8. Cinnamon (Dalchini)
Cinnamon brings a warm sweetness to Indian savoury dishes — it is a key component of garam masala and biryani spice blends, and it features in slow-cooked meat curries where it adds depth and complexity. In Indian desserts and chai, its sweet warmth is indispensable.
Use it for: biryani, slow-cooked curries, chai, and kheer.
9. Cloves (Laung)
Cloves have an intense, almost medicinal warmth that is used sparingly in Indian cooking. They are a component of garam masala, feature in whole spice tempering for biryanis and pulao, and are chewed as a breath freshener after meals across South Asia.
Use it for: biryani, garam masala, chai, and whole spice tempering.
10. Fenugreek (Methi)
Fenugreek seeds have a distinctive bitter, slightly maple-like flavour. They are used in tempering, in pickle making, and in spice blends like panch phoron. Dried fenugreek leaves (kasuri methi) are used as a finishing herb — crumbled into butter chicken, dal makhani, or paneer dishes at the end of cooking for a signature flavour.
Use it for: butter chicken, dal makhani, achar, and spice blends.
11. Asafoetida (Hing)
Asafoetida is a powerful spice used in tiny quantities — a pinch in hot oil at the start of cooking. Its raw smell is pungent, but once cooked it transforms into a savoury, onion-garlic like flavour that adds real depth, particularly to vegetarian dishes.
It is especially important in Jain and Brahmin cooking where onion and garlic are avoided.
Use it for: dal tempering, vegetable dishes, and chaat.
12. Black Pepper (Kali Mirch)
Black pepper is one of the oldest and most fundamental spices in Indian cooking. Freshly ground, it adds a sharp, earthy heat that is different from chilli heat. It appears in garam masala, in Chettinad cooking (where it is the dominant heat source), and in chai.
Use it for: garam masala, rasam, Chettinad curry, and chai.
How to Build Your Indian Spice Rack on a Budget
You don’t need to buy everything at once. Start with these five essentials that cover the widest range of dishes:
- Turmeric
- Cumin (seeds and ground)
- Coriander (ground)
- Red chilli powder
- Garam masala
With just these five, you can cook a dal, a basic curry, a spiced rice dish, and a marinade. Build from there as your cooking expands.
Where to Buy Indian Spices in the UK
Supermarket spices are convenient but often lack the freshness and potency of spices bought from specialist South Asian grocers. MasalaMart stocks a full range of authentic Indian spices — whole and ground — sourced for quality and freshness, with nationwide delivery across the UK.
Shop the full spice range at masalamart.com and use code FESTIVAL10 for 10% off orders over £50 — perfect for stocking up your spice rack ahead of Diwali and the winter cooking season.
Frequently Asked Questions
How should I store Indian spices?
Store spices in airtight containers away from direct sunlight and heat. A dark cupboard away from the cooker is ideal. Whole spices last up to 3 years; ground spices are best used within 12–18 months for maximum potency.
Should I buy whole or ground spices?
Whole spices last longer and have more flavour — grind them fresh for the best results. However, ground spices are more convenient for everyday cooking. Ideally, keep both: whole for tempering and grinding, ground for quick everyday use.
What is the difference between Indian and supermarket spices?
Supermarket spices are often older and less potent. Specialist South Asian grocery stores like MasalaMart source fresher, higher-quality spices that give more flavour per teaspoon — and are usually better value for money when bought in larger quantities.