List of Indian spices facts for kids

Turmeric powder, mustard seeds, chili powder, cumin seeds

Spices at a Goa market

Indian spices with labels (garam masala components)

Indian spices are a huge variety of special ingredients grown all over the Indian subcontinent. Because India has many different climates, it can grow lots of different spices. Some spices are native to India, meaning they grew there naturally for a long time. Others were brought from places with similar weather and have been grown in India for hundreds of years. Some well-known Indian spices include pepper, turmeric, cardamom, and cumin.

Spices are used in many ways in Indian cooking. They can be whole, chopped, ground into powder, roasted, or fried. They help food taste good and also help your body get the good things from the food. Sometimes, spices are added at the end of cooking for extra flavor. These are often heated quickly in a pan with ghee (a type of butter) or cooking oil before being added to a dish. Spices with a lighter flavor are usually added last, while strong-flavored ones go in first.

The word "Curry" often means any Indian dish that mixes several spices together, whether it's a dry dish or one with a sauce. But "curry" can also mean curry leaves, which are very popular in South India.

Popular Indian Spices
- Spices for Flavor and Aroma
- Other Interesting Spices and Flavorings
Images for kids
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Popular Indian Spices

India uses many different spices to make its food delicious. Here are some of the most popular ones:

Spices for Flavor and Aroma

Asafoetida (Hindi: Hing): This spice has a very strong smell, a bit like garlic. It's often used in small amounts to add a special flavor to cooked dishes.
Bay leaf (Hindi: Tej Patta): Indian bay leaves are similar to regular bay leaves but have a slightly different taste. They are often added to hot oil at the start of cooking to flavor the oil.
Black cardamom (Hindi: Badi Elaichi): These are large, dark pods with a smoky, earthy smell. They are often used in rich, savory dishes, especially in North India.
Black peppercorns (Hindi: Kali Miri): Pepper can be used whole or ground. It adds a spicy kick to many dishes. The state of Kerala in South India grows a lot of pepper.
Carom seeds (Hindi: Ajwain): These tiny seeds have a strong, unique flavor. They are often used in breads and fried snacks.
Cinnamon (Hindi: Dalchini): Cinnamon sticks are used to add a warm, sweet, and spicy flavor to food. It's grown in southern India.
Cloves (Hindi: Laung): Cloves are small, dried flower buds with a strong, sweet, and spicy taste. They are used in many Indian dishes.
Coriander seed (Hindi: Sabut Dhaniya): Coriander seeds are often used whole or ground into a powder. They have a mild, citrusy, and slightly sweet flavor.
Cumin seed (Hindi: Jeera): Cumin seeds are very popular. They have a warm, earthy, and slightly bitter taste. They are often roasted or fried to release their flavor.
Curry leaf (Hindi: Kari Patta): These fresh leaves come from the curry tree. They have a unique, fresh, and slightly nutty flavor. They are almost always used fresh, as they lose their flavor when dried.
Fennel seed (Hindi: Saunf): Fennel seeds have a sweet, licorice-like flavor. They are often used in curries and sometimes eaten after meals as a mouth freshener.
Fenugreek seed (Hindi: Methi dana): These small, hard seeds have a slightly bitter taste. They are often used in pickles and some curries.
Garlic (Hindi: Lasson): Garlic is a very common ingredient that adds a strong, savory flavor to many dishes.
Ginger (Hindi: Adarak): Ginger root is used fresh or dried. It adds a warm, spicy, and slightly sweet flavor to food.
Green cardamom (Hindi: Hari Elaichi): These small, green pods have a sweet, strong, and flowery smell. They are used in both sweet and savory dishes.
Green chili pepper (Hindi: Hari Mirch): Green chilies add heat and freshness to dishes.
Nigella seed (Hindi: Kalonji): These tiny black seeds have a smoky, nutty flavor. They are often used in breads and vegetable dishes.
Nutmeg (Hindi: Jaayaphal) and Mace (Hindi: Javitri): Nutmeg is a seed, and mace is the lacy covering around it. They both have a warm, sweet, and spicy flavor and are used in both sweet and savory dishes.
Panch phoron: This is a special mix of five whole spices from Bengal: fennel seeds, cumin seeds, fenugreek seeds, mustard seeds, and nigella seeds. They are often used together to start a dish.
Red Chili Pepper (Hindi: Lal Mirch): Red chilies are used dried or powdered to add heat and color to food. There are many different types, like the very hot Bhut Jolokia or the milder Kashmiri Mirch.
Saffron (Hindi: Kesar): This is the most expensive spice in the world! It has a beautiful golden color and a delicate, sweet, and earthy flavor. It's often used in special rice dishes and desserts.
Sesame seed (Hindi: Til): These tiny seeds come in black and white varieties. They add a nutty flavor and are used in many dishes, especially sweets.
Star Anise (Hindi: Chakra phool): This star-shaped spice has a strong, licorice-like flavor. It's often used in dishes that have Chinese influences.
Tamarind (Hindi: Imli): Tamarind is a fruit that provides a sour taste to many South Indian curries and sauces.
Turmeric (Hindi: Haldi): Turmeric is a bright yellow spice that is used a lot in Indian cooking. It gives food a warm, peppery, and earthy taste, and also a beautiful yellow color. It can be used fresh, dried, or ground into powder.

Other Interesting Spices and Flavorings

Amchoor (Hindi: Amchoor): This is made from raw, unripe mangoes that are sun-dried and then ground into a fine powder. It adds a sour, tangy flavor to dishes.
Charoli (Hindi: Chironji): These are small nuts, sometimes called almondettes. They are often used in Indian desserts.
Char magaz: This is a mix of four types of melon seeds: watermelon, cantaloupe, cucumber, and pumpkin.
Dry Fenugreek leaves (Hindi: Kasuri Methi): These dried leaves are rubbed gently in your hands and sprinkled over cooked dishes at the end to add a special aroma.
Garam masala (Hindi: Garam Masala): This is a famous blend of eight or more "warming" spices. Every family often has its own secret recipe for garam masala!
Garcinia indica (Hindi: Kokam): This fruit is mainly used in western Indian cooking. It has a sour taste with a slightly sweet smell.
Jakhya (Hindi: Jakhya): Also called wild mustard, this spice is used in the Garhwali and Kumaoni regions of India. It doesn't have much taste or smell when raw, but it becomes earthy and crunchy when fried in oil.
Black Stone Flower (Hindi: Pathar phool): This spice has a strong, earthy smell and a very light, fluffy texture. It's used a lot in Chettinad cuisine and some other Indian dishes.
Poppy seed (Hindi: Khas khas): Poppy seeds are very popular, especially in West Bengal, where they are called "posto." A famous dish is "Allu Posto," made with potatoes and poppy seeds.