With so many different spices its hard to keep track of them especially when trying to learn Indian cuisine. To make things easier I have created this Indian spices list with picture and their names in Hindi and English along with their flavor profile.
When I started cooking it was hard to identify black sesame seed from nigella or cumin and caraway. Once I even used nigella seeds instead of tea leaves when making tea. After boiling water for 15 mins and no tea color in sight, realized what I had done. Hopefully some of you can relate and if not just be nice and say that you do.. 😀
Hope you find this Indian spices list with picture useful. Let me know if you would want a printable list as well for your easy reference.
Here is Indian spices list with pictures, names in English and Hindi along with Flavor profile
|No.||English Spices||Indian/ Hindi Names||Flavor Profile||Picture|
|1.||Ajowan||Ajwain||Bitter / Herbaceous / Peppery|
|2.||Allspice||Kabab Chinni||Warm / Peppery / Sweet|
|3.||Aniseed||Saunf||Camphorous / Sweet / Warming|
|4||Asafoetida||Heeng||Sulphurous / Oniony / Garlic-like|
|6||Caper||Kabra||Lemony / Salty|
|7||Caraway||Shahi Jeera||Menthol / Warming / Earthy|
|8||Cardamom (Small)||Choti Elaichi||Eucalyptus / Citrusy / Floral|
|9||Cardamom (Large)||Badi Elaichi||Smoky / Camphorous / Resinous|
|10||Cassia||Jangli Dalchini||Sweet / Peppery / Astringent|
|11||Celery Seed||Ajmud||Bitter / Savory / Lemony|
|12||Chili||Mirch||Hot / Pungent / Fruity|
|13||Cinnamon||Dalchini||Sweet / Aromatic / Warm|
|14||Clove||Laung||Sweet / Astringent / Camphorous|
|15||Coriander||Sabut Dhania||Citrus / Floral / Warming|
|16||Cumin||Jeera||Earthy / Herby / Woody|
|17||Dill||Savaa||Bitter / Citrus / Woody|
|18||Dried Mango||Amchoor||Citrus / Herbaceous / Bittersweet|
|19||Fennel||Saunf||Aniseedy / Warming / Bittersweet|
|20||Fenugreek||Methi||Bittersweet / Warm / Musty|
|21||Garlic||Lasan||Pungent / Sulphurous / Sweet|
|22||Ginger||Adrak||Hot / Citrusy / Woody|
|23||Greater Galangal||Kulinjan||Pine like/ Citrusy|
|24||Horseradish||Mulli||Bitter with undercurrent of sweet|
|25||Juniper Berry||Juniper ka phal||Resinous / Sharp / Floral|
|27||Liquorice||Mulethi||Sweet / Aniseedy / Warm|
|28||Mace||Javitri||Sweet / Warm / Aromatic|
|29||Mustard||Sarson||Pungent / Earthy / Sharp|
|30||Nutmeg||Jaayaphal||Bittersweet / Woody / Warm|
|31||Nigella||Kalonji||Mild / Peppery / Herbaceous|
|32||Pepper||Kali Mirch||Hot / Spicy / Citrusy|
|33||Pepper Long||Pipli||Warm / Earthy|
|34||Pomegranate Sees||Anardana||Sweet / Sour / Fruity|
|35||Poppy Seed||Khuskhus||Nutty / Mild|
|36||Saffron||Kesar||Grassy/ Bitter / Honeyed|
|37||Seasme||Til||Nutty / Bittersweet / Rich|
|38||Star Anise||Chakra Phool||Liquorice / Sweet / Warm|
|39||Sweet Flag||Vacha||Sweet / Warm|
|40||Tamarind||Imli||Sour / Fruity / Sweet|
|41||Bay Leaf||Tejpat||Resinous / Herbal / Floral|
|42||Turmeric||Haldi||Woody / Floral / Bitter|
|43||Vanilla||Vaneela||Sweet / Musky / Woody|
|44||Dried Lime||Sookha Neembu||Tart / Pungent|
|45||Dried Ginger||Sauth||Pungent / Aromatic|
|47||Fenugreek Leaves||Methi||Subtle Bitterness|
|48||Mint||Pudina||Sweet / Lingering Cooling Effect|
|49||Curry Leaves||Kadi Patta||Aromatic / Citrusy|
|50||Dill Leaves||Soa||Fresh / Citrus Like|
|51||Holy Basil||Tulsi||Spicy / Bitter|
Are all these Indian spices?
Yes, all the spices listed above are used in Indian cooking. However, not all originated or are native to India. The ‘Indian Spices’ terminology has been used with reference to their presence in Indian cuisine.
Is the list exhaustive? Are there any more spices ?
No, the list is no exhaustive. As per the Spices Board India page there are 109 spices that have been listed in ISO so there are many more. However, we have covered the ones that are used the most.
Do I need all the spices listed to cook Indian food?
No, Indian cooking has few key spices that form the main Indian food palette like coriander, chilli, cumin.
You don’t need all 51 spices listed in the chart for Indian cooking and if you are looking for the essential ones then you can find them here.
Having the key ingredients and few important spice blends like Garam Masala is enough to be able to cook Indian food.
Are herbs used in Indian cooking?
Yes, many herbs are used when cooking Indian food like Coriander/Cilantro, Mint, Fenugreek leaves and many more. We have included some of the herbs here but not all. If you are looking for a similar list for herbs let us know in the comments.
Hopefully the long Indian spices list with picture and other details didn’t scare you off and you are still reading, if yes then let me know which one of these spices is your favorite and which one you had never heard of before.
My favorite spice is black pepper, love the flavor that it brings to any dish and I haven’t used Sweet flag / Vacha in my cooking yet but plan to one day. How about you?