Garam masala (Punjabi style)
North India
The best-known Indian spice mix: warm, aromatic and only mildly hot. Every household has its own version; thi…
The spices of Indian cooking
Know your masala.
Every everyday Indian spice explained: its Hindi name, what it tastes like, how to use it and what to swap it for. Plus blend recipes you can scale and print, and a finder that tells you what you can cook tonight.
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The spice rack
Asafoetida HingBlack cardamom Badi elaichiBlack cumin Shahi jeeraBlack pepper Kali mirchBlack salt Kala namakCarom seeds AjwainCashews (for gravies) KajuCinnamon and cassia DalchiniCloves LaungCoriander seed DhaniaCumin JeeraCurry leaves Kadi pattaDried coconut Nariyal, khopraDried fenugreek leaves Kasuri methiDried mint PudinaDried pomegranate seeds AnardanaDried red chillies Sabut lal mirchDried rose petals Gulab pankhudiDry ginger SaunthDry mango powder AmchurFennel seed SaunfFenugreek seed Methi danaGreen cardamom ElaichiIndian bay leaf Tej pattaJaggery GurKapok buds Marathi mogguKashmiri chilli Kashmiri mirchKokum KokumLong pepper PippaliMace JavitriMustard seed Rai, sarsonNigella seeds KalonjiNutmeg JaiphalRed chilli powder Lal mirchSaffron KesarSesame seeds TilSplit black gram (for tempering) Urad dalSplit chickpeas (for tempering) Chana dalStar anise Chakri phoolStone flower Dagad phoolTamarind ImliTurmeric HaldiWhite poppy seeds Khus khusWhole garam masala Khada masala
Make your own
Masala blends
Home-style recipes with exact amounts. Scale any recipe to the batch you want, then print it.
Tandoori masala
North India
A brick-red blend made for marinades; the color comes from Kashmiri chilli rather than heat.
Sambar powder
South India
The roasted spice blend that gives sambar its depth: coriander-heavy, with lentils for body.
Panch phoron
Bengal and Odisha
A whole-seed mix of five spices in equal parts, used without grinding.
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