Top Ten Indian Spices In My Pantry

This post is for all of my friends and acquaintances who have taken a cooking class at my house and have been very curious about all the spices in my cabinet, especially when we cook Indian food.

I buy most of my spices in Edison, NJ. I try to buy them whole and grind them myself- a little at a time. I buy in bulk and store them in one of my two freezers in the basement.

The picture you see is of a wooden box my Mom had custom made for me. I love this box- it looks weathered yet it is very practical. It has a top that slides securely to keep the spices covered.

It didn’t take me very long to come up with this list- since I use these spices all the time.

My list is as follows:

1. Salt- kind of an obvious choice. You can’t make anything taste good without salt. I once heard someone say, “the difference between a good cook and a great cook is the amount of salt they use”.
2. Garam Masala- this spice personalizes a dish. Each household in India has their own recipe or a mixture of spices they use to make garam masala. It is a mixture of whole spices ground up together. Garam masala is used as a spice while cooking a dish or as a garnish on top. I make my own- I find the store versions are not flavorful and full of cumin. I make mine in bulk and store it in the freezer. Next Friday I will post the recipe for those of you interested in making your own. Once you make your own- you will never go back to the store bought one.
3. Cumin Seeds- I love cumin seeds- it brings a nice smoky flavor to all the dishes. I keep it whole and grind it as needed. I also roast a bit and keep it in a small bottle. Ground roast cumin is a delicious garnish for raita.
4. Coriander Seeds- I buy seeds and grind a small amount for my spice box. I find a huge difference in flavor compared to the store bought ground coriander.
5. Cayenne Pepper- Even if you don’t like things too spicy, cayenne pepper brings out the flavor and is definitely a must in a well stocked pantry.
6. Turmeric- Besides providing a nice color to Indian dishes, turmeric is an anti-inflammatory. It makes sense why all the Indian dishes have a dash of turmeric.
7. Mustard Seeds- I love using mustard seeds- brown to be precise. Regular markets have yellow mustard seeds which have a similar flavor but definitely not as nutty as their brown counterpart.
8. Cardamom Seeds- This spice is one of my favorites. It is extremely versatile yet can take over a dish if too much of it is added. It is great in sweet and savory dishes alike. Look for a vibrant green color when shopping for cardamom.
9. Cloves- A little goes a long way. I love using cloves in my rice. It has very flowery, earthy flavor. If you ever have a tooth ache- press down on a clove between your teeth and you will feel immediate relief.
10. Cinnamon Sticks- I use whole cinnamon sticks for all my Indian cooking. A small stick is enough to flavor a meat or a rice dish. This spice is also great with sweet and savory dishes.