Although green cardamom is more common, both types can be used interchangeably in savoury and sweet dishes like masala chai, biryani, and meat marinades
Cinamon
Cinamon, the rolled bark of a Sri Lankan tree, pairs particularly well with sugar. It's also popular in savoury meat dishes
Corriander
Corriander seeds impart a citrusy flavour to Punjabi saag paneer. Cilantro, the plant's green, herbaceous part, is used as a garnish in many Indian dishes
Cumin
The aroma of these small seeds is strong and pungent, lending a familiar backnote to many Indian and Mexican dishes
Dried Chillies
Dried Chillies, such as Kashmiri chillies, can be used in a variety of ways, but they are most commonly toasted with other spices in ghee or oil before being spooned over a finished dish
Fenugreek
A bitter Mediterranean seed with a celery-like aroma that is used in curry powders
Mustard Seeds
Their natural spiciness is reduced when roasted, and they take on a nuttier flavour. Important in Indian Cooking
Tamarind
Tamarind has a distinct sour flavor and is commonly used in chutneys and sambar, a South Indian Lentil an vegetable stew served with vada or idli