Easy Indian Recipes

Fennel seed is similar in smell and taste to aniseed. They are used in many vegetable and meat dishes. Roasted fennel seeds are also eaten after a meal to freshen the mouth.

Dried Chilies – These red chilies are often fried in oil to release their strong flavor. The small ones are the most pungent.

  

  

Curry Powder – There are many variations of this spice mixture, varying in both flavor and color.

Curry Powder

Curry Powder with spoon

Curry Leaves – These are the Indian version of bay leaves.

Curry Leaves

Curry leaves on plate

Cumin – Available as whole dark brown seeds and ground. The whole seeds are often friend in oil, releasing a strong musky flavor and aroma.

   

Coriander - one of the most popular spices, these small beige seeds are used whole and ground, giving a slightly sweet flavor. Coriander leaves are used for flavoring and as a garnish.

 

      

Cloves are used in spice mixtures such as garam masala and in meat and rice dishes.

 
    

Chili Powder - The strength of this powder varies, depending on the chili. It is very hot and used often.

    

Cardamom - These pods are green, black and creamy-beige, green being the most common.
Whole pods used in rice and meat dishes to add flavor should not be eaten. Use black seeds in desserts.

    

Bay Leaves - These fragrant leaves are used in many meat and rice dishes.