Spices - the Secret to Great Home Cooking

Spices are the secret ingredients that bring out the flavors in every dish! They add depth, complexity, and a whole lot of deliciousness to our meals. They not only elevate the taste of our food and beverages but also provide numerous health benefits. So next time you're in the kitchen, don't forget to spice things up!

Most Popular Spices, Herbs, Seasonings around the World

What’s the Difference Between Cooking With Whole vs. Ground Spices? Cooking professionals almost always recommend buying whole spices and grinding them yourself, since whole spices retain their aromatic compounds much better than the ground kind. But the reality is that most of us rely on ground spices for convenience. Having a mix of whole and ground spices in limited quantities that you’ll use up quickly will prevent a bunch of unused spices from languishing in your cabinet, losing flavor.

The Spice Directory

ajwain
allspice (Pimenta dioica)
angelica (Angelica archangelica)
anise (Pimpinella anisum)
asafoetida (Ferula assa-foetida)
bay leaf (Laurus nobilis)
basil (Ocimum basilicum)
bergamot (Monarda species)
black cumin (Nigella sativa)
black pepper
black cardamom
borage (Borago officinalis)
brown mustard (Brassica juncea)
caraway (Carum carvi)
cardamom (Elettaria cardamomum)
cassia (Cinnamomum cassia)
catnip (Nepeta cataria)
cayenne pepper (Capsicum annuum)
celery seed (Apium graveolens, variety dulce)
chervil (Anthriscus cerefolium)
chicory (Cichorium intybus)
chili pepper (Capsicum species)
chives (Allium schoenoprasum)
cicely (Myrrhis odorata)
cilantro (Coriandrum sativum)
cinnamon (Cinnamomum verum)
clove (Syzygium aromaticum)
cocum (kokam)
coriander (Coriandrum sativum)
costmary (Tanacetum balsamita)
cumin seeds(Cuminum cyminum)
curry leaf
dill (Anethum graveolens)
fennel (Foeniculum vulgare)
fenugreek (Trigonella foenum-graecum)
filé (Sassafras albidum)
galangal (Alpinia galanga)
garlic
ginger (Zingiber officinale)
grains of paradise (Aframomum melegueta)
holy basil (Ocimum tenuiflorum)
horehound (Marrubium vulgare)
horseradish (Armoracia rusticana)
hyssop (Hyssopus officinalis)
kasuri methi
lavender (Lavandula species)
lemon balm (Melissa officinalis)
lemon grass (Cymbopogon citratus)
lemon verbena (Aloysia citrodora)
licorice (Glycyrrhiza glabra)
lovage (Levisticum officinale)
mace (Myristica fragrans)
marjoram (Origanum majorana)
mango powder
mint
nutmeg (Myristica fragrans)
oregano (Origanum vulgare)
paprika (Capsicum annuum)
parsley (Petroselinum crispum)
peppermint (Mentha ×piperita)
poppy seed (Papaver somniferum)
rosemary (Salvia rosmarinus)
rue (Ruta graveolens)
saffron (Crocus sativus)
sage (Salvia officinalis)
savory (Satureja hortensis and S. montana)
sesame (Sesamum indicum)
sorrel (Rumex species)
star anise (Illicium verum)
spearmint (Mentha spicata)
tamarind
tarragon (Artemisia dracunculus)
thyme (Thymus vulgaris)
turmeric (Curcuma longa)
vanilla (Vanilla planifolia and V. tahitensis)
wasabi (Eutrema japonicum)
white mustard (Sinapis alba)

Garam Masala & other Top Masala Blends

As there are often a lot of ingredients in a recipe, it is a good idea to measure them out and have them ready before you begin to cook, so that you are not held up looking for things at a crucial moment. Every region has their flavor combinations, and spice blends are as much an art as a science. Blending together different spices brings out each other's flavorings.

Health Benefits of Indian Spices

Indian cuisine is not only tasty but also very healthy. Herbs and spices have traditionally been used to treat diseases for thousands of years. They add flavor and nutrients to dishes without fat or calories. Spices are rich in antioxidants and cancer fighting properties, help reduce cholesterol and risk of heart diseases.

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