Indian cooking depends on spices for much more than heat. Turmeric gives colour, coriander builds the base of curries, cumin adds warmth, pepper brings sharpness, and cardamom gives rice and desserts their familiar aroma.
For anyone building an Indian spice box, this guide covers 20 common Indian spices in English, Malayalam, Hindi and Tamil, followed by 10 everyday spices with their uses, flavour and nutritional value.
Food note:
Spices can add useful plant compounds to the diet, but they are usually eaten in small quantities. They should be treated as ingredients in a balanced diet, not as medicines.
20 Indian Spices Names in English, Malayalam, Hindi & Tamil
| English | Malayalam | Hindi | Tamil |
|---|---|---|---|
| Turmeric | മഞ്ഞൾ | Haldi | Manjal |
| Red Chilli | മുളക് / ഉണക്കമുളക് | Lal Mirch | Milagai |
| Coriander Seeds | മല്ലി | Dhaniya | Kothamalli Vidhai |
| Cumin Seeds | ജീരകം | Jeera | Seeragam |
| Black Pepper | കുരുമുളക് | Kali Mirch | Milagu |
| Mustard Seeds | കടുക് | Rai / Sarson | Kadugu |
| Fenugreek Seeds | ഉലുവ | Methi | Vendhayam |
| Green Cardamom | ഏലക്ക | Elaichi | Elakkai |
| Cinnamon | കറുവപ്പട്ട | Dalchini | Lavanga Pattai |
| Cloves | ഗ്രാമ്പൂ | Laung | Kirambu |
| Fennel Seeds | പെരുംജീരകം | Saunf | Sombu |
| Ajwain | അയമോദകം | Ajwain | Omam |
| Asafoetida | കായം | Hing | Perungayam |
| Indian Bay Leaf | വഴനയില | Tej Patta | Brinji Ilai |
| Nutmeg | ജാതിക്ക | Jaiphal | Jathikkai |
| Mace | ജാതിപത്രി | Javitri | Jathipathri |
| Star Anise | തക്കോലം | Chakra Phool | Annasi Poo |
| Saffron | കുങ്കുമപ്പൂവ് | Kesar | Kungumapoo |
| Sesame Seeds | എള്ള് | Til | Ellu |
| Poppy Seeds | കസ്കസ് | Khus Khus | Kasa Kasa |
1. Turmeric
Malayalam: മഞ്ഞൾ
Hindi: Haldi
Tamil: Manjal
Turmeric gives curries their familiar yellow colour and a mild earthy taste.
Used in
- Sambar
- Dal
- Vegetable curries
- Fish curry
- Chicken marinades
- Rice dishes
Health & Nutrition
Turmeric naturally contains curcumin and other antioxidant compounds. Research on curcumin is extensive, but the quantities used in studies are often much higher than those found in an everyday meal.
Cooking Tip
Add turmeric while the curry base is cooking so the raw flavour has time to mellow.
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2. Coriander
Malayalam: മല്ലി
Hindi: Dhaniya
Tamil: Kothamalli Vidhai
Coriander has a mild, earthy and slightly citrusy flavour. Whole coriander seeds are often roasted or ground into spice blends, while coriander powder is one of the most widely used spice powders in Indian cooking, added directly to curry bases and gravies.
Used in
- Chicken curry
- Meat curry
- Vegetable curries
- Sambar
- Gravies
- Masala blends
Health & Nutrition
Coriander seeds contain natural plant compounds and small amounts of dietary minerals. They also add flavour without requiring extra salt or fat.
Cooking Tip
Avoid leaving coriander powder over very high heat for too long because it can burn and turn bitter.
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3. Red Chilli
Malayalam: മുളക്
Hindi: Lal Mirch
Tamil: Milagai
Red chilli gives Indian food heat, colour and a stronger flavour.
Regular chilli powder is generally used for heat, while Kashmiri chilli powder is often chosen when deeper red colour with milder heat is preferred.
Used in
- Fish fry
- Chicken fry
- Curries
- Pickles
- Chutneys
- Marinades
Health & Nutrition
Chillies contain capsaicin, which creates their heat, along with naturally occurring carotenoids.
People tolerate chilli differently, so the amount should always match the dish and personal preference.
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4. Cumin
Malayalam: ജീരകം
Hindi: Jeera
Tamil: Seeragam
Cumin has a warm, earthy and slightly nutty aroma.
It can be used whole for tempering or ground into spice blends and curries.
Used in
- Dal
- Jeera rice
- Chana dishes
- Vegetable curries
- Raita
- Masala blends
Health & Nutrition
Cumin contains aromatic plant compounds and small amounts of minerals such as iron.
It has also been traditionally used after meals in different parts of India.
Cooking Tip
Toast cumin only until aromatic. Burnt cumin becomes bitter quickly.
5. Black Pepper
Malayalam: കുരുമുളക്
Hindi: Kali Mirch
Tamil: Milagu
Black pepper has a sharp, warm heat and is especially important in Kerala cooking.
Used in
- Pepper chicken
- Rasam
- Meat dishes
- Egg dishes
- Soups
- Marinades
Health & Nutrition
Black pepper contains piperine, the compound responsible for much of its pungency.
Piperine has also been studied for its antioxidant properties and its effect on the absorption of some compounds.
Cooking Tip
Freshly crushed pepper usually gives a stronger aroma than pepper powder that has been stored for a long period.
6. Mustard Seeds
Malayalam: കടുക്
Hindi: Rai / Sarson
Tamil: Kadugu
Mustard seeds are a basic ingredient in South Indian tempering.
Once they hit hot oil, they begin to crackle and release their characteristic flavour.
Used in
- Thoran
- Sambar
- Chutneys
- Pickles
- Curd-based curries
- Vegetable dishes
Health & Nutrition
Mustard seeds contain naturally occurring glucosinolates along with small amounts of fats and minerals.
Cooking Tip
Let mustard seeds crackle before adding curry leaves or other ingredients.
7. Fenugreek
Malayalam: ഉലുവ
Hindi: Methi
Tamil: Vendhayam
Fenugreek has a strong, slightly bitter taste, which is why Indian recipes generally use only a small amount.
Used in
- Kerala fish curry
- Pickles
- Sambar
- Spice blends
- Vegetable dishes
Health & Nutrition
Fenugreek seeds contain soluble fibre and several naturally occurring plant compounds.
Research has looked at concentrated fenugreek preparations in relation to blood glucose and cholesterol, but normal cooking quantities are much smaller.
Cooking Tip
Use fenugreek carefully. Too much can make an entire curry bitter.
8. Cardamom
Malayalam: ഏലക്ക
Hindi: Elaichi
Tamil: Elakkai
Cardamom has a sweet, floral and slightly citrusy aroma.
A few pods can flavour an entire pot of rice or dessert.
Used in
- Biryani
- Ney choru
- Payasam
- Chai
- Desserts
- Garam masala
Health & Nutrition
Cardamom contains aromatic oils and naturally occurring antioxidant compounds.
Its biggest advantage in cooking is the strong aroma it provides in a very small quantity.
Cooking Tip
Lightly crush the pod before adding it to rice or curry to help release its aroma.
9. Cinnamon
Malayalam: കറുവപ്പട്ട
Hindi: Dalchini
Tamil: Lavanga Pattai
Cinnamon adds a warm, woody sweetness to both savoury and sweet dishes.
Used in
- Biryani
- Meat curries
- Pulao
- Garam masala
- Tea
- Desserts
Health & Nutrition
Cinnamon contains polyphenols and other plant compounds with antioxidant activity.
Studies have also examined cinnamon in relation to blood glucose, but normal cooking quantities should not be viewed as treatment.
Cooking Tip
Use whole cinnamon when you want the flavour to infuse slowly through rice or gravy.
10. Cloves
Malayalam: ഗ്രാമ്പൂ
Hindi: Laung
Tamil: Kirambu
Cloves are small but powerful. They have a warm, sweet and strongly aromatic flavour.
Used in
- Biryani
- Meat curries
- Pulao
- Garam masala
- Masala chai
Health & Nutrition
Cloves contain eugenol, a naturally occurring aromatic compound with antioxidant activity.
Cooking Tip
Two or three cloves are often enough for an entire dish. Too many can overpower the other spices.
What About Garam Masala?
Garam masala is not a single spice.
It is a blend that can include:
- Cinnamon
- Cardamom
- Cloves
- Cumin
- Coriander
- Black pepper
The exact combination changes between regions and households.
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Shop NowWhole Spices vs Spice Powders
Both are useful, but they behave differently while cooking.
| Whole Spices | Spice Powders |
|---|---|
| Release flavour slowly | Blend quickly into the dish |
| Good for tempering | Good for curries and gravies |
| Common in biryani and pulao | Common in marinades |
| Usually retain aroma longer | Convenient for everyday cooking |
For example, a biryani may start with whole cardamom, cinnamon and cloves, while a chicken curry may depend more on turmeric, chilli and coriander powders.
How to Store Indian Spices
Spices lose aroma, colour and flavour when exposed repeatedly to heat, moisture, air and light.
For better quality:
- Store spices in clean, airtight containers.
- Keep them away from direct sunlight.
- Avoid keeping large spice containers next to the stove.
- Never use a wet spoon inside a spice container.
- Close packets properly after use.
- Follow the storage and best-before instructions printed on the pack.
A spice that still looks fine may have already lost much of its aroma, so storage matters.
Frequently Asked Questions
1. What are the 10 most common Indian spices?
Turmeric, coriander, red chilli, cumin, black pepper, mustard seeds, fenugreek, cardamom, cinnamon and cloves are among the most commonly used Indian spices.
2. What are the basic spices needed for Indian cooking?
For a simple everyday spice box, start with:
- Turmeric
- Chilli powder
- Coriander powder
- Cumin
- Mustard seeds
The list can change depending on the type of Indian food you cook most often.
3. Which spices are commonly used in Kerala cooking?
Kerala cooking commonly uses black pepper, mustard seeds, turmeric, chilli, coriander, cumin, fenugreek, cardamom, cinnamon and cloves.
4. Is garam masala a spice?
No. Garam masala is a blend of several spices.
5. Are Indian spices healthy?
Indian spices can contribute flavour and naturally occurring plant compounds to the diet. Their role should be considered as part of the complete meal rather than treating individual spices as remedies.
6. Which is better: whole spices or powders?
Neither is better for every recipe.
Use whole spices for tempering, biryani and slow flavour infusion. Use spice powders when you want flavour to mix evenly through curries, marinades and gravies.
7. How long do Indian spices stay fresh?
Indian spices gradually lose aroma, colour and flavour over time. Whole spices usually stay aromatic longer than ground powders. Store them in airtight containers away from heat, moisture and sunlight, and follow the best-before date on the pack.
8. What is the difference between Indian spices and masalas?
A spice is usually a single ingredient such as cumin or turmeric, while a masala is a blend of spices. Some masalas may also include other seasonings depending on the recipe.
9. Should Indian spices be toasted before use?
Some whole spices benefit from brief dry-roasting or tempering in oil, while ground spices can burn quickly. The method depends on the spice and recipe.
Start With the Spices You Use Most
You do not need dozens of spices to cook good Indian food.
A smaller collection of spices that you understand and use correctly is far more useful than a cupboard full of jars you rarely open.
For everyday cooking, Mother’s Turmeric Powder, Coriander Powder, Chilli Powder and Kashmiri Chilli Powder cover several of the basic spice powders used across Kerala and Indian kitchens. Mother’s Garam Masala can also be used when a ready blended masala suits the recipe.
Wriitten by Ajin Mahaan Parameswaran, Reviewed by Abhijith Joseph
