Indian cooking isn’t just about heat—it’s about layers of flavour, and these seven spices are the building blocks. Whether you’re making a quick dal or an elaborate biryani, having these staples on hand will transform your cooking from bland to brilliant.Where MASpices freshly ground masalas, sourced straight from Indian farms.
1. Turmeric (Haldi) – The Golden Healer
Why it’s essential:
- Adds vibrant color and earthy warmth
- Anti-inflammatory properties (your grandma wasn’t wrong!)
Best for: - Curries, dals, rice dishes
- Morning detox drinks (haldi doodh)
Pro tip: Always pair with black pepper to boost absorption.
2. Cumin (Jeera) – The Earthy Backbone
Why it’s essential:
- Nutty, warming flavor forms the base of countless dishes
- Aids digestion (that’s why it’s in every tadka)
Best for: - Tempering dals and veggies
- Roasting whole for marinades
Fun fact: There are two types – black cumin (kala jeera) for richer dishes.
3. Coriander (Dhaniya) – The Fresh Finisher
Why it’s essential:
- Seeds: Citrusy, floral notes
- Powder: Balances heat in curries
Best for: - Chutneys and marinades (seeds)
- Curry powders (ground)
Storage hack: Keep seeds whole and grind as needed – stays fresh for years.
4. Red Chili Powder – The Heat Regulator
Why it’s essential:
- Kashmiri: Color without extreme heat
- Regular: For authentic spice levels
Best for: - Rubs for tandoori dishes
- Balancing creamy curries
Pro move: Mix Kashmiri and regular for perfect color + heat.
5. Garam Masala – The Fragrant Closer
Why it’s essential:
- Warm blend of cinnamon, cardamom, cloves
- Added at the end to preserve aroma
Best for: - Biryanis and rich curries
- Sprinkling on snacks like pakoras
Secret: Every family has their own blend ratio!
6. Mustard Seeds (Rai) – The Temper King
Why it’s essential:
- Pungent pop of flavor when tempered
- Essential for South Indian cooking
Best for: - Tadka for sambhar and rasam
- Pickling and chutneys
Trick: Wait until they stop popping in oil for perfect tempering.
7. Asafoetida (Hing) – The Umami Bomb
Why it’s essential:
- Adds savory depth (especially in Jain cooking)
- Reduces gas-causing elements in beans/lentils
Best for: - Tadka for dal and kadhi
- Digestive drinks (hing water)
Note: A pinch goes a LONG way – store in an airtight container.
How to Build Your Spice Toolkit
- Start whole: Buy whole spices (cumin, coriander, mustard) – they last longer
- Grind small batches: Spice grinders are worth the investment
- Store smart:
- Away from light/heat (not above the stove!)
- Glass jars > plastic
- Experiment: Try these combinations:
- Cumin + coriander = basic curry powder
- Mustard + curry leaves = South Indian flavor base
- Turmeric + chili powder = vibrant color base
Why These 7?
With just these spices, you can make:
✅ 90% of Indian dals
✅ All basic vegetable dishes
✅ Marinades for meats and paneer
✅ Flavorful rice dishes
Final Thought
Great Indian cooking isn’t about having every spice – it’s about mastering these essentials. Keep them fresh, learn their personalities, and soon you’ll be adjusting blends by instinct, just like generations of home cooks before you. MASpices have handcrafted blends, you’re not just cooking; you’re preserving a tradition.