Individual Spices

Indian Spices List: What Each One Does Raw and in Hot Fat

South Asian cooking often starts by frying whole spices in hot fat, a step called tadka, so the same seed can taste quite different raw, toasted or fried. The eight profiles below cover turmeric, cumin, coriander, cardamom, fenugreek, mustard seed, asafoetida and curry leaves, including what each one does before and after it meets the oil. The blends built from them start with garam masala, chaat masala and curry powder, and the Indian spice pantry guide covers what to buy first.