Indian food needs turmeric. Turmeric, a ground spice, has an earthy supporting flavour. Of all the spices used in Indian cooking, this one has huge health benefits, and an astounding yellow colour. Usually only a teaspoon is used to flavour and colour a dish for a family of four. If used for health purposes, make sure to include at least a dash of black pepper in your recipes. Turmeric is a great anti-inflammatory, but without the piperine from black pepper, its effects are diminished.

For the food enthusiasts curious to know about spices, this handy list of the most frequently used top 28 Indian spices will serve as a helpful quick reference guide.
The list describes each spice name in Hindi, the purpose of using them and when to use them during cooking.
You can read more about tips on cooking uses, benefits, spice substitutes of each spice by clicking on the orange texts.

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Most spices, with some exceptions – notably, nutmeg – are dry-roasted to release their essential oils before being ground into spice mixes. While some spices can be blended using a mortar and pestle, I normally recommend the use of a spice grinder or powerful blender to make sure your mixes are finely ground, especially because some spices, like cassia bark, are very hard and tough to blend down to a fine powder.

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