Hello, I am India.

Famous
worldwide for many
things. Some know me
for my ancient history,
others for my vibrant
culture. Many recognize
me for my rich heritage,
and some for my mouth-
Today, I'll introduce watering Indian cuisine.
you to some of
these incredible
Indian spices and
herbs that make Yes, you heard that
your food right - Indian food! But
unforgettable. do you know what
makes it so delicious?
Let me tell you - it's
the treasure trove of
spices and herbs that
we have.
 Let's start our
North India
- Punjab: Garam masala,
journey to East India
Cumin, Coriander, discover the - West Bengal: Mustard seeds,
Turmeric secrets behind Fenugreek, Turmeric, Red Chili
- Uttar Pradesh:
Indian cuisine! Powder
- - Odisha: Turmeric, Red Chili
Cinnamon Cardamom,
Cloves, Black pepper Here's where the Powder, Garlic, Ginger
- Rajasthan: Red Chili magic ingredients - Bihar: Turmeric, Red chili
Powder Garam masala, are grown powder, Coriander, Cumin
Cumin, Coriander

West India South India

- Maharashtra: Garam - Kerala: Black pepper
Masala, Cumin, Cardamom, Cinnamon,
Coriander, Turmeric, These regions are the treasure troves of spices and herbs Cloves.
- Gujarat: Cumin, - Tamil Nadu: Turmeric,
Coriander, Turmeric,
that make Indian cuisine so flavourful!" Red chili powder ,
Red Chili Powder Coriander, Cumin,
- Karnataka: Coconut,
Tamarind, Chilies,
Fenugreek
Let's venture
beyond the
familiar and
explore the
realm of rare
and unique
herbs and
spices.

Join me on a
journey to
discover
their secrets
and uncover
their unique
flavours and
aromas.
Maroi Nakuppi (Chinese Chives) - a flavorful Manipuri
staple, substituting garlic and onion in veg dishes, and
adding zing to fish curry and more
Scientific Name: Allium tuberosum
Native to: Asia, commonly found in Manipur, India
Flavor Profile: Mild onion and garlic flavor, with a hint of
sweetness
Culinary Uses:
1. Substitute for garlic & onion in pure vegetarian dishes.
2. Adds flavor to Manipuri fish curry.
3. Used as a garnish for Singju, Kanghou & Morok Metpa
4. Can be used in salads, chutneys, and stir-fries.

Health Benefits:
1.Rich in vitamins A and K
2.Good source of fiber and antioxidants.
3.Has antibacterial and anti-inflammatory properties

Availability: Commonly found in Manipur and other

parts of Northeast India, can be grown in home gardens
Anardana Seed: A tiny treasure trove of taste,
unlocking a world of culinary wonder

Anardana, also known as Pomegranate Seeds, is a

popular spice in Indian and Middle Eastern cuisine.

Sweet and tangy flavour, Used to add flavour and

texture to various dishes, like curries, chutneys,
salads, and drinks

Rich in antioxidants, vitamins, and minerals

Has potential health benefits, such as reducing

inflammation and improving heart health

Can be used as a garnish or added to recipes for a

burst of flavour
Ratanjot, the secret to Kashmir's culinary heart,
Unveiling the majesty of Rogan Josh, a work of art. A
pinch of crimson magic, woven into every bite, Ratanjot's
ancient charm, igniting taste buds with delight.

• Name: Ratanjot, Alkanet, Alkanna tinctoria

• Appearance: Dried roots or powder, deep red to purple color
• Culinary use: Natural food coloring, adds flavor and color to dishes
• Traditional cuisine: Kashmiri, Himachali, and other Indian cuisines
• Famous dishes: Rogan Josh, Gushtaba, and other traditional
Kashmiri recipes
• Flavor profile: Slightly bitter, earthy, and nutty
• Aroma: Mild, herbal, and slightly sweet
• Health benefits: Antioxidant, anti-inflammatory, and antimicrobial
properties
• Substitutes: Beetroot powder, red chili powder (but note that
flavor and color may vary)
• Availability: Online spice stores, Indian grocery stores, or local
markets in Kashmir and Himachal regions
• Shelf life: 1-2 years, store in a cool, dry place
Kalpasi,
The secret whisperer of flavors untold,
A mysterious lichen, with stories to unfold.
In the woods, it grows, a tiny, blackened stone,
Absorbing the essence of the spices it calls home

Kalpasi, also known as Patthar ke Phool or black

stone flowers, is a fascinating ingredient!
Appearance: Small, black, stone-like structures
with a rough texture
Culinary use: Blended with other spices to create all-
spice mixtures, adds depth and complexity to dishes
Traditional cuisine: Indian, particularly in Lucknowi
and Maharashtrian cooking

Famous spice mixes: Potli Masala, Goda Masala, and

other regional blends
Interesting fact: Kalpasi is believed to absorb and
neutralize the bitterness of other spices, creating a
balanced flavor profile.
Lakadong Turmeric

Lakadong Turmeric, a prized gem from

Meghalaya, stands out as one of the
world's premier turmeric varieties.

This exceptional spice is crafted from

the root and stem of the plant, carefully
crushed into a fine powder to unlock its
full flavor potential.

Renowned for its distinctive taste,

Lakadong Turmeric is a cornerstone of
North-Eastern Cuisine, elevating dishes
with its unique aroma and flavor profile
Kalonji
Experience the depth of Kalonji's flavour, from
sweet to savoury!

Originating from the Indian subcontinent and

Middle East, Kalonji has been a staple in traditional
cuisine and medicine.
Kalonji is the beauty that you see scattered on
your naan.

Its antioxidant and anti-inflammatory properties

make it a valuable ingredient in natural
remedies.
Its antimicrobial properties help preserve
pickles and add a sweet-sour flavor.

Kalonji's unique flavor and texture enhance a

variety of dishes, from naan and pickles to
curries.
 Kokum
A burst of sour-sweet love in every bite

Kokum is a versatile ingredient used in various Indian

cuisines, particularly in Konkani, Goan, and
Maharashtrian cooking.
Rich in antioxidants, vitamins, and minerals, Kokum has
numerous health benefits, including anti-inflammatory
and digestive properties.
Kokum's unique flavor profile adds a sour and slightly
sweet taste to dishes, making it a popular souring
agent.
Kokum is used to make various dishes, such as Kokum
Kadi (a sweet, spicy, and sour drink), Sol Kadi (prepared
with fresh coconut milk), and pickles.
Kokum's cooling effects make it a perfect ingredient for
summer dishes, providing relief from the heat.
 Guntur Chilli
Where flavor meets fire, and taste buds come alive!

Guntur Chilli originates from Guntur, a city in the state

of Andhra Pradesh, India. It is also known as Guntur
Sannam. Specifically, it is grown in the surrounding
regions of Guntur, including:
1. Guntur District
2. Prakasam District3.
3. Krishna District
4. 4. Khammam District

Used in various Indian dishes, such as curries,

chutneys, and pickles.

Used in the production of chilli powder, chilli flakes,

and chilli oil.

High vitamin C content and antioxidant properties.

Radhuni seeds
A pinch of bitterness, a dash of sweetness, and a
whole lot of flavour.

Radhuni is a key spice in Bengali and Odia cuisine,

adding flavor to fish dishes, curries, and chutneys.

Radhuni pairs well with mustard oil, garlic, and ginger

in Indian cooking.

It's used to make flavorful fish curries, like Bengali-style

Macher Jhol.

Pungency: Radhuni has a sharp, pungent taste, similar to

celery, which adds depth to dishes.

By adding Radhuni to your Indian dishes, you can

experience a more nuanced and balanced flavor profile.
 Bhut Jolokia
Igniting Indian cuisine with its fiery heat and smoky
flavor!

Bhut Jolokia, also known as Ghost Pepper, is one of

the hottest peppers in the world, originating from the
North Eastern Indian states.

Besides its intense heat, Bhut Jolokia has a unique,

slightly sweet and smoky flavor, making it a popular
choice in Indian cuisine.

It contains capsaicin, which has antioxidant and anti-

inflammatory properties, and can aid digestion and
relieve pain.

Bhut Jolokia is a key ingredient in several regional Indian

dishes
1.Assamese: Bhut Jolokia chicken or fish curry
2.Naga: Smoked pork with Bhut Jolokia
3. Manipuri: Bhut Jolokia chutney or sauce
Jakhiya seeds

Native to the Himalayas, are a staple in Garhwali cuisine

(Uttarakhand). Sun-dried and tempered in oil, they add a
crunchy texture and pungent flavor to curries and gravies
elevating dishes with their unique taste.

Jakhiya seeds have a pungent, bitter, and slightly sweet

flavor, similar to thyme and oregano.

They are used in various Indian dishes, such as:

- Curries and stews
- Chutneys and sauces
- Pickling and marinades
- Spice blends and seasonings
Jakhiya seeds aid digestion, relieve bloating and gas,
and have antioxidant properties.
Jakhiya seeds pair well with ingredients like cumin,
coriander, and turmeric.
Maratti Moggu
Also known as Marathi Moggu or Kapok Buds, is a
unique spice commonly used in South Indian cuisine,
particularly in Karnataka and Tamil Nadu.

Flavor: They have a slightly bitter, earthy, and nutty

flavor.

Culinary Uses: Maratti Moggu is used in various South

Indian dishes, such as:
- Sambar (lentil-based vegetable stew)
- Rasam (spicy soup)
- Chutneys and pickles
- Powdered spice blends

Health benefits: Maratti Moggu is believed to have

medicinal properties, including:
- Anti-inflammatory and antioxidant effects
- Digestive aid
- Relief from cold and cough
Kodampuli
Kodampuli, also known as Garcinia cambogia or
Malabar tamarind, is a unique spice commonly used in
South Indian cuisine, particularly in Kerala & Tamil
Nadu.
Flavor: It has a sour, slightly sweet, and tangy flavor.

Aroma: The spice has a distinctive, slightly sweet and

sour aroma

Culinary Uses: Kodampuli is used in various South

Indian dishes, such as:
- Sambar (lentil-based vegetable stew)
- Rasam (spicy soup)
- Fish and meat curries
- Chutneys and pickles

Health Benefits: Kodampuli is believed to have

medicinal properties, including:
- Weight loss aid
- Digestive aid
- Anti-inflammatory effects
- Relief from cold and cough
Kanthari Malaku
Also known as Bird's Eye Chili or Kanthari Milagu, is a
type of hot pepper commonly used in South Indian
cuisine, particularly in Kerala and Tamil Nadu.

Flavor: It has an intense, fiery, and slightly sweet flavour.

Culinary Uses: Kanthari Malaku is used in various

South Indian dishes, such as:
- Chutneys and pickles
- Sambar (lentil-based vegetable stew)
- Rasam (spicy soup)
- Meat and fish curries

Health Benefits: Kanthari Malaku is believed to have

medicinal properties, including:
- Digestive aid
- Relief from cold and cough
- Anti-inflammatory effects
- Antioxidant properties

Handle Kanthari Malaku carefully, as the oils in the

pepper can cause skin irritation.
Sichuan pepper
Also known as Sichuan peppercorn, Chinese pepper, or
Timut pepper, is a unique spice commonly used in
Sichuan cuisine and other Asian cooking traditions.

Flavor: It has a complex, slightly spicy, and numbing

flavor, often described as "electric" or "tingling".

Aroma: The spice has a unique, slightly sweet and

herbal aroma.

Health Benefits: Sichuan pepper is believed to have

medicinal properties, including:
- Digestive Aid
- Relief from cold and cough
- Anti-inflammatory effects
- Antioxidant properties

Culinary Uses: Sichuan pepper is used in various

dishes, such as:
- Kung Pao chicken
- Mapo tofu
- Hot pot
- Braised meats
Dagad Phool
Also known as Kalpasi or Black Stone Flower, is a
unique spice commonly used in Indian cuisine,
particularly in Maharashtrian and Gujarati cooking.

Flavor: It has a strong, pungent, and slightly bitter flavor.

Aroma: The spice has a distinctive, earthy, and slightly

smoky aroma.

Culinary uses: Dagad Phool is used in various dishes,

such as:
- Curries
- Chutneys
- Pickles
- Masalas (spice blends)

Health benefits: Dagad Phool is believed to have

medicinal properties, including:
- Digestive aid
- Relief from cold and cough
- Anti-inflammatory effects
 Jaiur
Known as winged prickly ash seeds, is a type of spice
seed native to the North Eastern Indian states,
particularly Meghalaya.

Jaiur seeds have a mild, slightly sweet, and citrusy

flavor, with a hint of lemon-like notes. They are not
very pungent, but have a unique, subtle aroma.

Jaiur seeds are believed to have medicinal properties,

including:-
- Digestive Aid
- Relief from cold and cough
- Anti-inflammatory effects
- Antioxidant properties

Jaiur seeds are available in local markets in

Meghalaya and other North Eastern Indian states.
They may also be found in some online spice stores
or specialty Indian grocery stores.
Kashmiri Lehsun
Known as Kashmiri Garlic or Allium sativum var.
Kashmiri, is a unique variety of garlic native to the
Kashmir region of India.

Flavour: It has a milder, sweeter, and nuttier flavour

than regular garlic, with a hint of shallot-like taste.

Aroma: The aroma is less pungent and more delicate

than regular garlic.
Health Benefits: Like regular garlic, Kashmiri Lehsun is
believed to have medicinal properties, including:
+ Cardiovascular health
+ Immune system support
+ Antioxidant properties
+ Anti-inflammatory effects

Kashmiri Lehsun is available in local markets in

Kashmir and some specialty stores in India. It may
also be found online.
Asafoetida
Also known as Hing, is a spice commonly used in Indian
and Middle Eastern cuisine.
Asafoetida is a dried, gum-like resin extracted from the
roots of Ferula plants, typically Ferula asafoetida.

It has a strong, pungent, and slightly bitter flavor, with

a sulfurous aroma.

Asafoetida is believed to have medicinal properties,

including:
+ Digestive aid
+ Relief from flatulence and bloating
+ Anti-inflammatory effects
+ Antioxidant properties

Asafoetida is known for its ability to reduce the smell

of sulfur-containing ingredients like garlic and onion.
 Javitri

Mace, also known as Javitri, is a spice made from the

outer covering of the nutmeg seed.

Mace is the dried, lacy, reddish-brown covering of the

nutmeg seed, obtained from the Myristica fragrans
tree.

Mace has a warm, aromatic, and slightly sweet flavor,

with a hint of nutmeg and a more delicate aroma than
nutmeg.

Mace is believed to have medicinal properties,

including:
+ Digestive Aid
+ Relief from nausea and vomiting
+ Anti-inflammatory effects
+ Antioxidant properties
Byadgi Chilli

Byadgi Chilli, also known as Byadgi Red Chilli or

Karnataka Byadgi, is a popular Indian chilli pepper
variety.

Byadgi Chilli originates from the Byadgi town in

Karnataka, India.

Byadgi Chilli has a distinctive, elongated shape with a

bright red color and a glossy texture.

Byadgi Chilli has a sweet, slightly smoky, and mildly spicy

with a rich, fruity aroma

Byadgi Chilli is believed to have:

*Antioxidant properties
*Anti-inflammatory effects
*Digestive benefits
*Immune system support
Kandhamal Haldi

Also known as Kandhamal Turmeric, is a rare and

unique variety of turmeric native to the Kandhamal
district in Odisha, India.

- Distinctive sweet and slightly bitter flavour

- Aromatic and slightly spicy aroma
- High curcumin content (around 7-8%)
- Thick, dark yellow to orange colour

Culinary Uses- Used in traditional Odia cuisine,

particularly in curries and stews- Adds a unique
flavour and colour to dishes- Used as a natural food
colouring

Medicinal Properties
- Believed to have anti-inflammatory and
antioxidant properties
- Used in traditional Ayurvedic medicine for its
health benefits
 Saffron
Saffron, also known as Kesar, is a spice made from the
dried stigmas of the saffron crocus flower (Crocus
sativus).

Flavour and Aroma

- Sweet, Earthy and Slightly Nutty Flavour
- Distinctive, Intense, and Aromatic

Interesting Facts
- Saffron is the world's most expensive spice by
weight.
- It takes around 75,000 flowers to produce one
pound of saffron.
- Saffron is used as a natural food colouring and in
traditional medicine.

Believed to have:
- Antioxidant properties
- Anti-inflammatory effects
- Mood-enhancing properties
- Digestive benefits
 Caraway Seeds
Caraway Seeds, also known as Shah Jeera, are a spice
made from the dried fruit of the caraway plant (Carum
carvi).

Health Benefits- Believed to have:

- Digestive benefits
- Antioxidant properties
- Anti-inflammatory effects
- Respiratory Relief

Interesting Facts
- Caraway seeds are used in traditional medicine for
digestive issues
- They are a key ingredient in the Indian spice blend,
"garam masala“
- Caraway seeds have a unique, slightly bitter flavour
that complements sweet and savoury dishes
With the secrets of these
rare spices now revealed,
may your kitchen be
transformed into a haven of
aromatic wonders, where
every dish is a testament to
the rich tapestry of Indian
cuisine, and every bite a
delight for the senses!