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Chakriphool – Star anise, this dried, reddish-brown (spice) fruit, used in small quantities, gives a distinctive aroma to the dish. |
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Javitri – Mace. Is the outer covering of Nutmeg, used in masalas. |
![]() | Khus khus – Poppy seeds. Used to thicken curries. |
 | Tamalapatra/ Tej patta – Bay leaves. Used to flavour curries and rice. |
![]() | Masala/Badi Ilaichi – Black cardamoms. Used for flavouring curries and rice.. |
![]() | Shah jeera – Caraway seeds, an ingredient of masalas. |
![]() | Ova/Ajwain seeds – Carom seeds/Bishop’s weed are used in savory dishes like pakodas etc. |
 | Kali Mirch – Black peppercorn. Used in savory dishes. |
![]() | Hing – Asafetida. Used as a powerful seasoning. |
![]() | Mirchi – Chilli. Used to make food hot. |
 | Dalchini – Cinnamon. These dry sticks used to flavour curries & in many types of masalas. |
![]() | Laung – Clove. Used in both sweet and savory dishes. |
![]() | Amchur – Dry mango powder. Used in curries and vegetables to give sour and tangy taste. |
![]() | Saunf – Fennel seeds. These dried seeds are used to flavor curries and pickles. They have a sweet aromatic flavor. |
![]() | Kasoori Methi – Dry Fenugreek leaves. They are used for seasoning curries and Fresh leaves are used as a vegetable and in paranthas. |
![]() | Methi Dana – Fenugreek seeds. The seeds are lightly roasted and powdered. This is an essential ingredient of pickles. Also seeds are used for seasoning. |
![]() | Til – Sesame seeds. They are used in some sweets. Paste is used to thicken curries. Oil is used in some parts of the country. Slightly roasted seeds are used to make dry chutney. |
![]() | Kadhi patta – Curry leaves. Used fresh or dried, they have warm appetizing aroma. Used extensively in south Indian cooking. |
 | Chhoti Ilaichi – Green Cardamom. Used whole as a part of masalas and in the powdered form to flavor sweets and some rice dishes. |
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Rai or Sarson ( Mohari in Marathi) – Mustard seeds. Whole seeds are used for tadka/phodani
(tempering) and as a powder in pickles. |
![]() | Jeera – Cumin seeds. Used whole or ground, light roasting enhances the aroma. |
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