Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.
| Name | Notes |
| Alkanet root | (Hindi: Ratanjot) |
| Amchoor | Raw unripe mango is sun-dried and then ground to fine powder.(Hindi: Amchoor आमचूर) |
| Asafoetida | ntensely aromatic – flavor profile sometimes compared to that of truffles and garlic.Used as a tempering spice. (Hindi: Hing हिंग) |
| Bay leaf, Indian bay leaf | Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have differences in taste.Used as a tempering spice. (Hindi: Tej Patta तेज पत्ता) |
| Black cardamom | Very earthy and darkly aromatic. Often used in North Indian curries.Used as a tempering spice. (Hindi: Badi Elaichi बड़ी इलाइची) |
| Black peppercorns | Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala.Used as a tempering spice. (Hindi: Kali Miri काली मरी) |
| Charoli | Also known as chironji, Cuddapah almond or almondette; a type of nut particularly used in making desserts.(Hindi: Chironji चिरोन्जी) |
| Capers | They are immature flower buds of Capparius spinosa, also known as caper berry.(Hindi: Kabra कब्र) |
| Capsicum or bell pepper | (Hindi: Shimla Mirch शिमला मिर्च) |
| Caraway seeds | Used as a tempering spice.(Hindi: Shahijeera शाहजीरा) |
| Carom seeds | Also known as bishop’s weed, they are different from celery seeds and radhuni seedsUsed as a tempering spice. (Hindi: Ajwain अजवायन) |
| Cinnamon | Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.Used as a tempering spice. (Hindi: Dalchini दालचीनी) |
| Cloves | Kerala, Tamil Nadu, and Karnataka are largest producers in India.Used as Tempering Spice. (Hindi: Laung लौंग) |
| Coriander seed | Also used in powdered form.Used as a tempering spice. (Hindi: Sabut Dhaniya साबुत धनिया) |
| Curry leaf or sweet neem leaf | Foliage of the curry tree.Cannot retain flavour when dried. Only used fresh. (Hindi: Kari Patta करी पत्ता) |
| Fennel seed | Used as natural mouth-freshener.Used as a tempering spice. (Hindi: Saunf सौंफ) |
| Fenugreek leaf | (Hindi: Methi मेथी) |
