Indian cuisine has so many spices that this article will not do justice to all of them.

Today, I want to give a brief introduction of some of the spices that are primarily used in traditional Northern Indian dishes. I will continue to write more about other spices and mixtures as we cook more dishes from various parts of India.

Almost all Indian households have a spice box with seven small containers filled with the spices most commonly used in dishes. The box that I have at home has cumin seeds, Indian mustard seed or “Rai”, Indian five spice (Panch Phoran), turmeric powder, garam masala, ground coriander and ground chile. As most Indian recipes call for multiple spices, the spice box makes is efficient to have them in one place. 

Cumin

In their whole form, cumin seeds are oval, about 1/4 inch long and light brown in color. Cumin is native to the Nile valley, but its cultivation spread to North Africa, Iran, India, Indonesia and China. It’s an annual plant that grows in hot climates. It is essential to most Indian recipes, and is included in many other spice mixes such as garam masala and Indian five spice (Panch Phoran). In India, it’s also used as a remedy for indigestion.

Turmeric

The spice, giving yellow color to all recipes, is a member of the ginger family. India is the main producer of turmeric root and about 90 percent of the crop in used domestically. Dried turmeric powder is used in all dishes that call for turmeric. Its medicinal value for anti-inflammation properties has­ been known to ancient India and Ayurvedic medicine. In addition to the medicinal value, turmeric has long been valued in Hindu rituals and ceremonies.

Indian Five Spice

(Panch Phoran)

This spice blend of equal parts cumin, mustard, nigella, fenugreek and fennel seeds is originally from the eastern part of India such as Bengal, and/or Orissa, but is now popular in other parts of the country. It has a sweet aroma when cooked in hot oil/ghee.

Mustard seeds

Black and yellow mustard seeds are native to southern Europe and western Asia. The smaller brown variety also known as “Rai” is native to India. Brown mustard seeds are used more commonly in southern India. The whole seeds are usually heated in hot oil or ghee to bring out a nutty flavor. Ground raw mustard powder is used in curry and pickles. Because of its preservative qualities, mustard oil is used in many pickles. 

Coriander

A spice with sweet undertones, coriander is the seeds of cilantro. A native to western Asia and Mediterranean, it now grows in Eastern Europe, Central America, the U.S. and India. In India the dried seed powder is often used in combination with garam masala. Fresh cilantro leaves are also used in many dishes as garnish.

Red chile powder

Native to Central and South America and Caribbean islands, chile peppers are now cultivated thoroughout the world, with many different varieties. India is the largest producer and consumer of chiles.

Garam Masala

This aromatic mixture of spices is indispensable for northern Indian cuisine. There are many variations of this spice mixture, but the most common recipe uses cumin, coriander, black pepper, black cardamom, Indian bay leaf (Tej Patta), cinnamon sticks, black cumin seeds, nutmeg and clove.

The spice container and all the spices as well as dry ingredients mentioned in this article can be found at Bazaar, a local Indian grocery store in Vallejo, tel. 707 644-1294.