Turmeric (Haldi): 

Turmeric is a vibrant yellow spice widely used in Indian cuisine. Known for its earthy flavor and powerful medicinal properties, it adds depth and color to various dishes. Turmeric is rich in antioxidants and is believed to have anti-inflammatory and immune-boosting benefits.

Black Pepper (Kali Mirch): 

Black pepper is one of the most widely used spices in Indian cuisine. It adds a distinctive pungent and slightly spicy flavor to dishes and is often used in both whole and powdered forms.

Cumin (Jeera): 

Cumin is an aromatic spice with a warm, earthy flavor. It is often used as a key ingredient in Indian curries, lentil dishes, and spice blends. Cumin seeds are known for their digestive properties and are commonly used to enhance the taste and aroma of many Indian dishes.

Coriander (Dhania): 

Coriander seeds and leaves are extensively used in Indian cooking. The seeds have a slightly sweet and citrusy flavor, while the leaves (cilantro) have a fresh and herbaceous taste. Coriander is used in spice mixes, curries, chutneys, and garnishes, imparting a distinct aroma to the dishes.

Cardamom (Elaichi): 

Cardamom is a highly prized spice in Indian cuisine. It has a strong, sweet, and floral flavor with hints of citrus. Cardamom pods are often used in both sweet and savory dishes, including desserts, biryanis, and masala chai. It adds a unique and fragrant touch to the recipes.

Cinnamon (Dalchini): 

Cinnamon is a fragrant and warm spice commonly used in Indian cooking. It has a sweet and slightly spicy flavor and is often used in both savory and sweet dishes. Cinnamon sticks or powder are used in curries, rice dishes, desserts, and masala chai, imparting a delightful aroma and taste.

Cloves (Laung): 

Cloves are small, aromatic flower buds with a strong, pungent flavor. They have a warm and slightly sweet taste and are used in various Indian dishes, including curries, biryanis, and spice mixes. Cloves lend a distinctive aroma and a touch of spiciness to the preparations.

Fenugreek (Methi): 

Fenugreek is an herb with a slightly bitter and nutty flavor. It is used as both a spice (seeds) and a leafy vegetable. Fenugreek seeds are commonly used in spice blends, pickles, and curry powders, while fenugreek leaves are used in curries, bread, and as a flavoring agent.

Chili Powder (Lal Mirch): 

Chili powder is made from dried and ground red chilies. It adds heat and a vibrant red color to Indian dishes. The spiciness level can vary, ranging from mild to extra hot. Chili powder is an essential ingredient in many Indian curries, marinades, and spice blends.

Mustard Seeds (Rai/Sarson): 

Mustard seeds come in different colors, including black, brown, and yellow. They have a pungent, nutty flavor and are often used in tempering or tadka, where they are fried in oil or ghee to release their aroma. Mustard seeds are used in pickles, curries, and various regional cuisines.

Garam Masala: 

Garam masala is a blend of various spices, including cardamom, cinnamon, cloves, cumin, and coriander. It adds warmth and complexity to dishes and is used in a wide range of Indian recipes. Garam masala is typically added towards the end of cooking to enhance the flavors of the dish.