New to Indian cooking? You don’t need 50 spices. With these thirteen you can cook most everyday dishes from India, Pakistan, Bangladesh, Nepal, Sri Lanka and Afghanistan. Each one shows its name in other languages – so you find it on our shelves, whatever you call it at home.
The 13 spices to start with
Turmeric हल्दी haldi
Earthy, slightly bitter, gives the golden colour. Use a little (½ tsp per dish) in dals, curries and rice – too much tastes bitter.
Other names
- Bengali হলুদ holud
- Urdu ہلدی haldi
- Dari زردچوبه zardchoba
- Tamil மஞ்சள் manjal
- Telugu పసుపు pasupu
- Malayalam മഞ്ഞൾ manjal
- Kannada ಅರಿಶಿನ arishina
- Odia ହଳଦୀ haladi
- Deutsch Kurkuma
Cumin जीरा jeera
Warm and nutty. Whole seeds sizzle in hot oil at the start; ground cumin goes into sauces, raita and yoghurt dips.
Other names
- Bengali জিরা jira
- Urdu زیرہ zeera
- Dari زیره zira
- Tamil சீரகம் seeragam
- Telugu జీలకర్ర jeelakarra
- Malayalam ജീരകം jeerakam
- Kannada ಜೀರಿಗೆ jeerige
- Odia ଜିରା jira
- Deutsch Kreuzkümmel
Coriander धनिया dhaniya
Mild, lemony, the base of most curry pastes. Ground coriander thickens sauces; fresh leaves go on top at the end.
Other names
- Bengali ধনে dhone
- Urdu دھنیا dhaniya
- Dari گشنیز gashneez
- Tamil கொத்தமல்லி kothamalli
- Telugu ధనియాలు dhaniyalu
- Malayalam മല്ലി malli
- Kannada ಕೊತ್ತಂಬರಿ kothambari
- Odia ଧନିଆ dhania
- Deutsch Koriander
Red chilli लाल मिर्च lal mirch
Brings the heat. Kashmiri chilli gives colour with little heat, normal chilli powder is hot – start with a pinch.
Other names
- Bengali মরিচ morich
- Urdu لال مرچ lal mirch
- Dari مرچ سرخ murch-e surkh
- Tamil மிளகாய் milagai
- Telugu మిరపకాయ mirapakaya
- Malayalam മുളക് mulaku
- Kannada ಮೆಣಸಿನಕಾಯಿ menasinakai
- Odia ଲଙ୍କା lanka
- Deutsch Chili
Mustard seeds राई rai
Small black seeds that pop in hot oil and turn nutty. Essential in South Indian and Bengali cooking.
Other names
- Bengali সরিষা shorisha
- Urdu رائی rai
- Dari خردل khardal
- Tamil கடுகு kadugu
- Telugu ఆవాలు avalu
- Malayalam കടുക് kaduku
- Kannada ಸಾಸಿವೆ sasive
- Odia ସୋରିଷ sorisa
- Deutsch Senfsamen
Cardamom इलायची elaichi
Sweet and fragrant. Crush 2–3 pods for biryani, chai and desserts; black cardamom is smoky and goes into meat dishes.
Other names
- Bengali এলাচ elach
- Urdu الائچی ilaichi
- Dari هیل hel
- Tamil ஏலக்காய் elakkai
- Telugu యాలకులు yalakulu
- Malayalam ഏലക്കായ elakkaya
- Kannada ಏಲಕ್ಕಿ elakki
- Odia ଅଳେଇଚ alaicha
- Deutsch Kardamom
Cloves लौंग laung
Strong and warming. 2–4 whole cloves are enough for a pot of rice or curry – remove before serving.
Other names
- Bengali লবঙ্গ lobongo
- Urdu لونگ laung
- Dari میخک mikhak
- Tamil கிராம்பு kirambu
- Telugu లవంగాలు lavangalu
- Malayalam ഗ്രാമ്പൂ grampoo
- Kannada ಲವಂಗ lavanga
- Odia ଲବଙ୍ଗ labanga
- Deutsch Nelken
Cinnamon दालचीनी dalchini
Indian cinnamon (cassia bark) is stronger than baking cinnamon. A small piece goes into biryani, pulao and meat curries.
Other names
- Bengali দারুচিনি daruchini
- Urdu دار چینی dar chini
- Dari دارچین darchin
- Tamil இலவங்கப்பட்டை lavangapattai
- Telugu దాల్చినచెక్క dalchina chekka
- Malayalam കറുവപ്പട്ട karuvappatta
- Kannada ದಾಲ್ಚಿನ್ನಿ dalchinni
- Odia ଡାଳଚିନି dalachini
- Deutsch Zimt
Asafoetida हींग hing
Smells strong in the jar but turns mild and onion-like in hot oil. A pinch is all you need – a classic in dal and lentil dishes.
Other names
- Bengali হিং hing
- Urdu ہینگ heeng
- Dari انگوزه anguza
- Tamil பெருங்காயம் perungayam
- Telugu ఇంగువ inguva
- Malayalam കായം kayam
- Kannada ಇಂಗು ingu
- Odia ହେଙ୍ଗୁ hengu
- Deutsch Asant
Fenugreek मेथी methi
Seeds are bitter-sweet – use only a few. Dried leaves (kasuri methi) give butter chicken its typical aroma.
Other names
- Bengali মেথি methi
- Urdu میتھی methi
- Dari شنبلیله shambalila
- Tamil வெந்தயம் vendhayam
- Telugu మెంతులు menthulu
- Malayalam ഉലുവ uluva
- Kannada ಮೆಂತ್ಯ menthya
- Odia ମେଥି methi
- Deutsch Bockshornklee
Curry leaves करी पत्ता kadi patta
Fresh, citrusy leaves – nothing to do with curry powder. Fry 8–10 leaves in oil with mustard seeds for South Indian dishes.
Other names
- Bengali কারি পাতা kari pata
- Urdu کڑی پتہ kari patta
- Tamil கறிவேப்பிலை karuveppilai
- Telugu కరివేపాకు karivepaku
- Malayalam കറിവേപ്പില kariveppila
- Kannada ಕರಿಬೇವು karibevu
- Odia ଭୃସଙ୍ଗ ପତ୍ର bhrusanga patra
- Deutsch Curryblätter
Tamarind इमली imli
Sour and fruity. Soak a small piece in warm water and use the juice for sambar, rasam and chutneys.
Other names
- Bengali তেঁতুল tetul
- Urdu املی imli
- Dari تمر هندی tamr-e hindi
- Tamil புளி puli
- Telugu చింతపండు chintapandu
- Malayalam പുളി puli
- Kannada ಹುಣಸೆ hunase
- Odia ତେନ୍ତୁଳି tentuli
- Deutsch Tamarinde
Black pepper काली मिर्च kali mirch
Sharp and warming. Freshly ground on raita, eggs and chai masala.
Other names
- Deutsch Schwarzer Pfeffer
Whole or ground?
Whole spices (seeds, pods, bark) are fried in hot oil at the start and keep their aroma for a year or more. Ground spices go in later with the onions or tomatoes – they burn quickly, so keep the heat medium. Ground spices lose their flavour after about 6 months.
Tempering – the secret of Indian taste
Heat 2 tbsp oil or ghee, add whole spices and let them sizzle for 20–30 seconds until they smell – then add onions, or pour it over a cooked dal. It is called tadka in Hindi, bagar in Urdu and phoron in Bengali.
- North Indian / Pakistani: cumin seeds, a bay leaf, dried chilli – then onions, ginger and garlic.
- South Indian: mustard seeds until they pop, then urad dal, dried chilli, a pinch of asafoetida and curry leaves – the base of sambar, rasam and chutneys.
- Bengali / Bangladeshi: panch phoron (five seeds) in mustard oil for vegetables and dal.
Spice blends explained
- Curry powder – an all-in-one mix for quick curries; in India each family mixes its own.
- Panch phoron – Bengali five-seed mix: cumin, fennel, fenugreek, nigella and mustard.
- Chaat masala – tangy and salty (with black salt and dried mango). Sprinkle on fruit, salads and snacks.
- Sambar powder – South Indian blend for sambar, the lentil and vegetable stew.
Your starter set
Turmeric, cumin seeds, ground coriander, chilli powder, garam masala and mustard seeds – six packets, enough for months of cooking. Add cardamom and cloves for biryani and chai.
Together: 7,19 € Add the starter set to the basket (smallest packs)
Keeping spices fresh
Store in airtight jars, away from the stove and sunlight. Buy small packets of ground spices and larger packets of whole ones. If a spice no longer smells when you rub it between your fingers, it is time for a new one.
All names at a glance
| English | Turmeric | Cumin | Coriander | Red chilli | Mustard seeds | Cardamom | Cloves | Cinnamon | Asafoetida | Fenugreek | Curry leaves | Tamarind | Black pepper |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Hindi | हल्दी haldi | जीरा jeera | धनिया dhaniya | लाल मिर्च lal mirch | राई rai | इलायची elaichi | लौंग laung | दालचीनी dalchini | हींग hing | मेथी methi | करी पत्ता kadi patta | इमली imli | काली मिर्च kali mirch |
| Bengali | হলুদ holud | জিরা jira | ধনে dhone | মরিচ morich | সরিষা shorisha | এলাচ elach | লবঙ্গ lobongo | দারুচিনি daruchini | হিং hing | মেথি methi | কারি পাতা kari pata | তেঁতুল tetul | |
| Urdu | ہلدی haldi | زیرہ zeera | دھنیا dhaniya | لال مرچ lal mirch | رائی rai | الائچی ilaichi | لونگ laung | دار چینی dar chini | ہینگ heeng | میتھی methi | کڑی پتہ kari patta | املی imli | |
| Dari | زردچوبه zardchoba | زیره zira | گشنیز gashneez | مرچ سرخ murch-e surkh | خردل khardal | هیل hel | میخک mikhak | دارچین darchin | انگوزه anguza | شنبلیله shambalila | – | تمر هندی tamr-e hindi | |
| Tamil | மஞ்சள் manjal | சீரகம் seeragam | கொத்தமல்லி kothamalli | மிளகாய் milagai | கடுகு kadugu | ஏலக்காய் elakkai | கிராம்பு kirambu | இலவங்கப்பட்டை lavangapattai | பெருங்காயம் perungayam | வெந்தயம் vendhayam | கறிவேப்பிலை karuveppilai | புளி puli | |
| Telugu | పసుపు pasupu | జీలకర్ర jeelakarra | ధనియాలు dhaniyalu | మిరపకాయ mirapakaya | ఆవాలు avalu | యాలకులు yalakulu | లవంగాలు lavangalu | దాల్చినచెక్క dalchina chekka | ఇంగువ inguva | మెంతులు menthulu | కరివేపాకు karivepaku | చింతపండు chintapandu | |
| Malayalam | മഞ്ഞൾ manjal | ജീരകം jeerakam | മല്ലി malli | മുളക് mulaku | കടുക് kaduku | ഏലക്കായ elakkaya | ഗ്രാമ്പൂ grampoo | കറുവപ്പട്ട karuvappatta | കായം kayam | ഉലുവ uluva | കറിവേപ്പില kariveppila | പുളി puli | |
| Kannada | ಅರಿಶಿನ arishina | ಜೀರಿಗೆ jeerige | ಕೊತ್ತಂಬರಿ kothambari | ಮೆಣಸಿನಕಾಯಿ menasinakai | ಸಾಸಿವೆ sasive | ಏಲಕ್ಕಿ elakki | ಲವಂಗ lavanga | ದಾಲ್ಚಿನ್ನಿ dalchinni | ಇಂಗು ingu | ಮೆಂತ್ಯ menthya | ಕರಿಬೇವು karibevu | ಹುಣಸೆ hunase | |
| Odia | ହଳଦୀ haladi | ଜିରା jira | ଧନିଆ dhania | ଲଙ୍କା lanka | ସୋରିଷ sorisa | ଅଳେଇଚ alaicha | ଲବଙ୍ଗ labanga | ଡାଳଚିନି dalachini | ହେଙ୍ଗୁ hengu | ମେଥି methi | ଭୃସଙ୍ଗ ପତ୍ର bhrusanga patra | ତେନ୍ତୁଳି tentuli | |
| Deutsch | Kurkuma | Kreuzkümmel | Koriander | Chili | Senfsamen | Kardamom | Nelken | Zimt | Asant | Bockshornklee | Curryblätter | Tamarinde | Schwarzer Pfeffer |
Names differ from region to region. Do you call a spice differently? Tell us in the shop – we will add it.