List of Indian spices

Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as 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 and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" is not a spice, but a term used by Western people and refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base.

Below is a list of spices and other flavouring substances commonly used in India.

perungaayam

sivappu milakaai vatral

chuvanna mulaku

karuppu Elakkaai /

Kaattu yElam

vellai milagu

karu milagu

karuppu milagu

karunjeeraham

kariyal

kudai milakaai

Omam

saarap paruppu

pattai

ilavangap pattai mottukal

ilavnagap pattai

citric amilam

kiraambu / ilavangam

kothtjamalli podi / thaniyaa

vithai koththamalli

vaal milagu

seeraha mittaai

seeraham

kari vEppilai

perun cheeraham / sOmbu

vendhayak keerai

vendhayak keerai ilai

vendhayam

kiruNi, vellari

korukkaaip puLi

karam masaala

anjal

vellaip poondu

inji

sukku

yElakkaai

kukkil maram

nelli kaai

indhuppu

kalpaasi

adhimadhuram

kandan thippili

maambazhach chaaru

maangaaip podi

podhina

kaduhu

karuppu yel

jaadhikkaai

jaadhikkai thOl

thuLasi

perunjeerham, seeraham

maadhuLam vidhai

kasa kasaa

kumgumap poo

uppu

yeL

aNNaachchi mokku

puLi

Omam

manjaL

thuLasi

koththamalli (ilai)

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Wikipedia