Cumin (Jeera): A warm, earthy spice that is used in many Indian dishes and spice blends, including curry and garam masala.
Coriander (Dhania): A fresh and citrusy spice that is used in many Indian dishes, including chutneys, curries, and spice blends.
Turmeric (Haldi): A bright yellow spice with a warm, slightly bitter flavor that is used in many Indian dishes, including curries and rice dishes.
Cardamom (Elaichi): A sweet, slightly spicy spice with a unique, fragrant flavor that is used in many Indian sweets and desserts, as well as in some savory dishes.
Cloves (Laung): A strong, sweet and slightly bitter spice with a warm, slightly sweet flavor that is used in many Indian spice blends, including garam masala, and in some sweets and desserts.
Cinnamon (Dalchini): A sweet and warming spice with a slightly bitter flavor that is used in many Indian sweets and desserts, as well as in some savory dishes.
Fennel (Saunf): A sweet, licorice-like spice that is used in many Indian sweets and desserts, as well as in some savory dishes and spice blends.
Mustard Seeds (Rai): A pungent and slightly bitter spice that is used in many Indian pickles, spice blends, and in some dishes to add flavor and heat.
Black Peppercorns (Kali Mirch): A pungent and slightly bitter spice with a warm and slightly sweet flavor that is used in many Indian dishes, including spice blends, curries, and rice dishes, as well as for adding heat and flavor to a variety of dishes.
Red chili powder (Lal Mirch Powder): A hot and pungent spice that is used in many Indian dishes to add heat and flavor, including curries and spice blends.