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" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to Curry leaves, commonly used in South India.

Let's take a look at few spices that are an integral part of the best Indian food.

  • Turmeric
  • Coriander
  • Amchur Powder
  • Mustard Seeds
  • Cardamom
  • Cinnamon
  • Nutmeg
  • Cloves
  • Cumin
  • Black Pepper
  • Fennel Seeds
  • Black pepper
  • Ginger
  • Garlic
  • Fenugreek
  • Cumin
  • Cayenne pepper
  • Basil
  • Bay Leaf
  • Asafoetida
  • Black Salt
  • Caram seeds or Celery seeds
  • Caram seeds or Celery seeds

(gəˈrɑmˈmə sɑlə ; ˈgɑrəmˈmə sɑlə ) a hot spice mixture, usually of ground coriander, cumin, cinnamon, cloves, cardamom, and pepper, used in Indian cooking.