Master 12 spices, cook anything Indian.

Flavour: Earthy, slightly bitter, golden

The backbone of Indian cooking - colour, anti-inflammatory warmth, and base flavour for nearly every curry.

Flavour: Warm, smoky, earthy

Toasted whole or ground, cumin opens almost every Indian tempering. Essential for dals, rice, and rubs.

Flavour: Citrusy, sweet-warm

Used as ground seed (in masalas and curries) and as fresh leaves (cilantro) for finishing.

Flavour: Floral, sweet, aromatic

The queen of spices - essential in chai, biryani, kheer, and most North Indian sweets.

Flavour: Sweet, woody, warming

Whole bark in pulao and biryani; ground in garam masala. Pairs with cloves and cardamom.

Flavour: Pungent, sweet, intense

A few go a long way. Whole in rice and braises; ground in masalas. Numbing and warming.

Flavour: Sharp, pungent, nutty when bloomed

Tempered in hot oil till they pop - the signature of South Indian and Bengali cooking.

Flavour: Bitter-sweet, maple-like

Seeds in pickles and tempering; dried leaves (kasuri methi) crumbled into butter chicken & curries.

Flavour: Pungent raw, savoury when bloomed

A pinch in hot ghee acts like onion-garlic - essential in Jain cooking and South Indian dals.

Flavour: Mild heat, deep crimson colour

The reason restaurant curries glow red without being painfully hot. Substitute paprika in a pinch.

Flavour: Floral, honeyed, luxurious

Soaked in warm milk and used in biryani, kheer, kulfi, and Mughal sweets. Worth its weight in gold.

Flavour: Smoky, camphor, woody

Whole pods bashed open and added to slow-cooked meats, biryanis, and dal makhani.