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Spices
What spices to use?
  1. Anise
  2. Anise seed powder
  3. Black Cumin
  4. Black Pepper
  5. Cardamom
  6. Cardamoms (Ground green)
  7. Chili Pepper
  8. Chillies (Ground Kashmiri)
  9. Cinnamon
  10. Cinnamon (dalchini)(Ground)
  11. Clove
  12. Coriander
  13. Coriander Powder (Dhaniya)
  14. Cumin
  15. Cumin (Jeera)
  16. Fennel
  17. Fennel Seeds (Saunf)
  18. Garlic
  19. Ginger
  20. Ground black cardamoms
  21. Ground black peppercorns
  22. Ground cloves
  23. Ground fennel seeds
  24. Onion
  25. Salt
  26. Saunth (ginger powder).
  27. Saunth or dry ginger powder
  28. Tamarind
  29. Turmeric
  30. Tumeric Powder
Spice mix
  1. Biryani masala
  2. Chaat masala
  3. Curry powder
  4. Chicken tikka masala
  5. Ginger Garlic Paste
  6. Garam masala
  7. Tandoori masala

  1. Anise seed powder, Vilayati Saunf powder

    Powdered aniseed is used to flavour confectionary, breads and cakes, vegetables, stewed fruits, cheese dishes etc.
    Use the powder at the end of cooking to add aroma to your dals, curries, chaats etc.
  2. Chillies (Ground Kashmiri)
  3. Cinnamon (dalchini)(Ground)
  4. Cumin (Jeera)
  5. Cardamoms (Ground green)
  6. Ground black cardamoms
  7. Ground cloves
  8. Ground black peppercorns
  9. Ground fennel seeds
    Fennel Seeds (Saunf)


  10. Saunth (ginger powder).

    Saunth or dry ginger powder

  11. Salt
  12. Coriander Powder (Dhaniya)
  13. Tumeric Powder

Ginger Garlic Paste
Garam masala Garam Masala is based, not on turmeric, as are other curry powders, but on a tripart mixture of cardamom, coriander and black pepper. Or turmeric black and white peppercorns cloves cinnamon black and white cumin seeds black, brown, and green cardamom pods
Last Updated: September 9, 2017