Spices are the heart of Indian cooking, defining its flavors, aromas, and colors. Each spice, from earthy turmeric to pungent black pepper or tangy mango powder, has a specific role — some add heat, some fragrance, and some balance sweet, sour, or bitter notes. In Indian kitchens, spices are layered carefully: they are tempered in oil, ground into pastes, or added whole to build complex, harmonious dishes. Presenting spices visually, like a colorful array or labeled chart, helps convey their variety, importance, and cultural significance. It also gives a tangible sense of the flavors they bring to every meal, making the concept of Indian cooking more approachable and engaging.
🌶️ Main Indian Spices (English | German | Hindi)
| English Name | German Name | Hindi Name (हिंदी) | Notes / Typical Use |
|---|---|---|---|
| Turmeric | Kurkuma | हल्दी (Haldi) | Yellow color, earthy flavor, used in curries. |
| Cumin | Kreuzkümmel | जीरा (Jeera) | Warm, nutty; used in tempering and spice blends. |
| Coriander (seeds) | Koriandersamen | धनिया (Dhaniya) | Citrusy, slightly sweet; ground or whole. |
| Mustard seeds | Senfkörner | सरसों (Sarson) | Tempered in oil for curries and pickles. |
| Fennel seeds | Fenchelsamen | सौंफ (Saunf) | Sweet, anise-like; used in masalas and desserts. |
| Cardamom (green) | Grüne Kardamom | इलायची (Elaichi) | Sweet, aromatic; chai, desserts, biryanis. |
| Cloves | Nelken | लौंग (Laung) | Strong, warm; garam masala, rice dishes. |
| Cinnamon | Zimt | दालचीनी (Dalchini) | Sweet-warm; curries, desserts. |
| Black pepper | Schwarzer Pfeffer | काली मिर्च (Kali Mirch) | Spicy and pungent; curries and sauces. |
| Red chili powder | Rotes Chilipulver | लाल मिर्च (Lal Mirch) | Heat and color in curries and sauces. |
| Fenugreek seeds | Bockshornkleesamen | मेथी (Methi) | Slightly bitter; curries and pickles. |
| Asafoetida | Hing / Asant | हींग (Hing) | Strong aroma; lentil dishes and vegetarian curries. |
| Curry leaves | Curryblätter | करी पत्ते (Kari Patta) | Fragrant leaves, South Indian cooking. |
| Ginger (powder) | Ingwerpulver | अदरक (Adrak) | Warm, spicy; marinades, curries, desserts. |
| Garlic (powder) | Knoblauchpulver | लहसुन (Lahsun) | Pungent; curries, marinades. |
| Saffron | Safran | केसर (Kesar) | Expensive, aromatic; biryanis, sweets. |
| Black salt | Schwarzes Salz | काला नमक (Kala Namak) | Sulphuric flavor; chaat, raitas, salads. |
| Mango powder | Mangopulver | आमचूर (Amchur) | Tangy, sour; curries, chutneys. |
| Kasoori methi | Bockshornblätter | कसूरी मेथी (Kasuri Methi) | Dried fenugreek leaves; curries, breads. |
| Panchporan | Panchphoran | पांचफोरन (Panch Phoran) | Bengali 5-spice mix: cumin, mustard, fennel, nigella, fenugreek; tempering. |
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