Spices

In India a variety of spices are produced. Many of these are native to India but others were imported from similar climates and have since been cultivated locally for centuries. In Indian cuisine, spices are used in different forms either as whole, chopped, ground, roasted, sautéed, fried, or as topping. But, Indian spices, which are available in the market can be broadly classified as Whole (Akha) Spices or Powdered Spices.

Whole Spices (Akha Masala)
black pepper (kali mirch), cumin (jeera), green cardamom (elaichi), black cardamom (masala elaichi), fenugreek (methi), dried ginger (sonth), coriander (dhania), fennel (saunf), dill (savaa), carom seeds (ajwain), tamarind (imlee), star anise (chakriphool), bay leaf (tejpatta), basil (tulsi), cinnamon (dalchini), turmeric (haldi), clove (laung), asafoetida (hing), nutmeg (jaiphal), mustard (sarson), brown mustard (rai), kokam, caraway seeds, aniseed, black cumin (shah jeera), charoli (chironji), seeds of Water melon, musk melon, cucumber and pumpkin (char magaj), licorice (jethimadh), nigella seed (kalonji), mace (javitri), poppy seeds (khus khus), saffron (kesar), sesame seeds (til), etc.

Ground Spices (Masala Powder)

Chilli powder, turmeric powder, cumin powder, fennel powder, coriander powder, dried mango powder (aamchur), black pepper powder, white pepper powder, dessicated coconut powder, asafoetida powder, dried ginger powder, nutmeg powder, fenugreek powder, etc.

Blended Spices
Garam masala powder, pav bhaji masala, chaat masala, sambhar masala, chole masala, pulav biryani masala, sabji masala, rajma masala, kasuri methi masala, pani puri masala, chicken masala, paneer masala, kanda lasoon masala, rasam powder, kesar milk masala, tea masala, fish curry masala, egg masala, jaljeera masala, sandwich masala, tandoori masala, pizza masala, etc.