Indian Spices Category

These look like small caraway seeds, but they taste like a pungent version of thyme. Indian cooks like to sprinkle them on breads. Look for them in Indian markets.

This is made from sun-dried mangoes, and it's used as a souring agent or to tenderize meats. Indian or Middle Eastern grocery stores carry it.

This powdered gum resin imparts a very strong onion-garlic flavor to Indian dishes. Use it sparingly—a little goes a long way. Look for it in Indian or health food stores or in the spice section of larger supermarkets.

Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them.

Indian cooks prefer these over the larger yellow mustard seeds that are more common in the west. Look for this in Indian markets or health food stores.

Pods of this spice are sold in Indian markets. Some recipes call for the entire pod to be used, others call for the ground seeds. Don't confuse this with the more common (green) cardamom, which comes in round green or tan pods.

These are smaller and hotter than the yellow mustard seeds that most western cooks are familiar with. Look for this in Indian markets.

This adds an earthy flavor to curries, chutneys, and sauces. It's available as seeds or powder, and you can usually find it in Indian and Middle Eastern markets. If it's not available, just leave it out of the recipe.

This has a subtle flavor that's often used to enhance vegetable dishes. To bring out the flavor, it helps to toast the seeds briefly before using them.

Bits of pomegranate pulp remain on the seeds as they dry, so they're a bit sticky and serve as a souring agent in Indian cuisine. The seeds also come ground.

Indian cooks use these as a thickener in their curries and as a filling in baked goods.