Top 12 Go-to Spices For Indian Cooking
There are just 12 common spices anyhow, and most of them are used only for special preparations. In order of frequency of usage:
- Cumin
- Mustard
- Coriander
- Fennel
- Fresh or dried chillies
- Black and white pepper
- Asafoetida
- Green / Black cardamom
- Cinnamon / Cassia bark
- Cloves
- Nutmeg
- Mace
There are a few others which are used in very specific preparations:
- Saffron
- Moggu (Kapok buds) used in Bisi Bele Bhaat etc.
- Pippali / Hippali (Long pepper) used in Pulaos and Biryanis
- Kalpachi / Kalpasi / Daggad phool / Patthar ke phool (the lichen Rock Flower) used in Pulaos and Biryanis
- Timur / tephal / tirphal / ‘current mirchi’ (Sichuan pepper)
- Dried pomegranate seeds
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