Must-Have Ingredients in Every Indian Kitchen

For centuries, India has been a spice hub, attracting traders from all over the world. As foreign influences entered, they brought new ingredients that reshaped Indian cuisine. The Chinese introduced rice and the wok, the Portuguese added vinegar, tomatoes, potatoes, and chilies, and Persian, Mongolian, and Indonesian flavors also made their mark. Here are the essential ingredients to stock for crafting authentic Indian dishes at home.

Inside the Indian Pantry: A Flavorful Journey

Cardamom: Known for its distinct floral, citrusy, and slightly mentholated flavor, cardamom is a key component of garam masala. It’s available in pods, seeds, or ground, and adds a unique, aromatic punch to dishes. Use it in recipes like Easy Vegetarian Kofta Curry for a fragrant touch.

Cinnamon: With a warm, earthy flavor, cinnamon is used in Indian cooking far beyond its sweet applications in the West. It’s typically used whole in dishes like rice and stews or ground into spice blends. This savory spice brings depth to dishes like Curry Stand Chicken Tikka Masala Sauce.

Cilantro/Coriander: Cilantro, or fresh coriander, offers a distinctive flavor that is citrusy, waxy, and slightly soapy. Its taste is quite different from the seeds of the coriander plant. Used primarily as a garnish, in spice blends, or in sauces like masala and curry, cilantro adds brightness to dishes. Ground coriander, a key ingredient in curry powders and garam masala, provides a minty, sweet, and citrusy kick.

Cloves: Cloves pack a powerful punch with their pungent, sweet, and slightly spicy flavor. Known for their intensity, they deliver a bitter, astringent taste that leaves a numbing effect on the mouth. Essential in Sri Lankan and North Indian spice mixes, cloves feature prominently in garam masala, biryanis, and pickles.

Cumin: A staple in both garam masala and curry powder, cumin offers a bold, earthy flavor with a touch of grassy, green notes. Used both whole and ground, it enhances the depth of Indian dishes. Incorporate it into meals like Indian Butter Chicken (Chicken Makhani) for an authentic touch.

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Fenugreek: With its rich, round flavor and a touch of bitterness, fenugreek seeds are known for their unique blend of sweetness and spice. These aromatic seeds, available whole or ground, are key in curry powders, spice mixes, and teas. Store fenugreek seeds in a cool, dark place for up to six months. Try using it in Dal Makhani (Indian Lentils) for an authentic taste.

Garam Masala: The word "garam" means "warm" in Hindi, and this traditional blend of dry-roasted spices from northern India adds both warmth and richness to dishes. The blend can vary widely, often featuring up to 12 spices such as black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace, and nutmeg. Garam masala is typically added toward the end of cooking in curries, stews, soups, or vegetable dishes or sprinkled on top just before serving. Discover 10 Amazing Indian Recipes to Make with Garam Masala for inspiration.

Mint: Known for its fresh, sweet, and aromatic flavor, mint is commonly paired with lamb dishes and used in refreshing raitas and tangy chutneys. Add a burst of coolness to your meals with this herb, especially in dishes like Indian Style Sheekh Kabab.

Tamarind: Often called the Indian date, tamarind pulp adds a delightful sourness to chutneys and curries. While tamarind is unique, limes can be used as a substitute in a pinch. Try it in dishes like Lamb Shank Vindaloo for a perfect tangy kick.

Turmeric: This earthy, musky root has a distinct pungency and a slightly bitter flavor. Known for its vibrant yellow-orange color, turmeric is commonly used in pickles, chutneys, rice, lentils, and vegetable dishes. Beyond its color, turmeric is praised for its potential digestive and anti-inflammatory benefits. Use it in dishes like Super Easy Oven-Roasted Okra for a warming touch.

Additional Spices: The richness of Indian cuisine extends far beyond the spices listed above. A well-stocked pantry might include peppercorns (the original source of heat before the introduction of chiles), fennel seeds, poppy seeds, bay leaves, black mustard seeds, nigella seeds (kalonji, sometimes called black onion seed), saffron, and asafoetida.

Chiles: Though native to the Americas, chiles were brought to India by the Portuguese and quickly became a cornerstone of Indian cooking. They are essential in making fiery vindaloo curries (a name derived from the Portuguese term vindalho, a blend of "vinho" for vinegar and "aldos" for garlic). Fresh chiles, whether whole, minced, or pureed into a paste, as well as dried chiles, are used extensively. If a recipe calls for chile powder, use ground cayenne pepper—avoid using spice blends. Add heat to your cooking with cayenne in Jonagold's Chicken Vindaloo.

Coconuts: Coconut milk and oil are essential in Southern Indian cuisine, especially in curries. Grated coconut is often incorporated into desserts or blended into rich sauces. Try using coconut milk to elevate your dishes, like in Mango Coconut Sauce.

Tomatoes: Tomatoes, introduced to India by the Portuguese, have become a crucial ingredient in curries, vegetable dishes, and chutneys. They bring a balancing acidity and depth of flavor to many Indian dishes. Use crushed tomatoes in recipes like Indian Tomato Chicken for a tangy, flavorful base.

Garlic: Along with ginger and green chiles, garlic forms a foundational trio of flavors in Indian cooking, often sautéed in oil or ghee at the start of many recipes. Add garlic (with ginger and green chiles) to dishes like Spicy Indian Chicken with Green Masala for a bold, aromatic kick.

Ginger: The edible part of ginger, often referred to as the "ginger root," is actually the underground stem of the plant. Typically used in its paste form, ginger imparts a bold fragrance, flavor, and a touch of heat to curries and a variety of dishes. Use fresh minced ginger in recipes like Potatoes with Fresh Ginger and Chilies for a flavorful kick.

Mangos: A quintessential fruit of India, mangoes come in a wide range of varieties. They are enjoyed fresh or used in drinks, chutneys, and pickles. Sliced mangoes add a vibrant touch to dishes like Indian Hot Curried Mangos with Tofu.

Fresh Vegetables: Indian cuisine is renowned for its rich variety of vegetable-based dishes, making it an excellent choice for those seeking more vegetarian meals. Common vegetables in Indian cooking include potatoes, spinach, cauliflower, onions, peas, and eggplant. Explore a wide range of Vegetarian Indian Main Dishes for inspiration.

Basmati Rice: Known as the "queen of fragrance," Basmati rice is a long-grained, aromatic variety cultivated for centuries in the foothills of the Himalayas. It is the go-to rice for biryanis and other celebratory rice dishes. Try cooking up a batch of Indian Style Basmati Rice for a fragrant, flavorful base.

Lentils: With many Indian religious traditions encouraging vegetarianism, lentils have become a cornerstone of the cuisine, providing a rich source of protein. These small, colorful pulses appear in dishes like samosas, soups, stews, and breads. Hulled red lentils are a popular choice due to their quick cooking time and mild flavor, making them a pantry essential.

Garbanzo Beans: Also known as chickpeas, garbanzo beans come in canned, dried, and occasionally fresh forms. Dried chickpeas can also be ground into flour for various recipes. Use canned chickpeas in dishes like Indian Kale with Chickpeas and dried chickpeas for a crunchy snack like Crunchy Spiced Chickpeas.

Flour: In many regions of India, breads serve as a substitute for rice. Indian breads come in various forms, such as naan (grilled), chapati and roti (griddled), and dosa (thin and crepe-like). Fried varieties like samosas, pappadam, and paratha are popular as snacks, appetizers, or even desserts. Discover the diverse world of Indian Breads.

Stocking up for the fridge

In Indian cuisine, dairy products are less common due to the warm climate, which makes refrigeration challenging and dairy’s short shelf life. To make dairy more accessible, Indian cooks developed methods like culturing yogurt, clarifying butter, and simmering milk to create sweets.

Yogurt: Often spiced, yogurt is a versatile ingredient in Indian cooking. It is used as a condiment in dishes like raitas, as a replacement for coconut milk in curries, or blended into a sweet or savory drink known as lassi.

Paneer: While cheese is not widely used in Indian cuisine, paneer stands out as a notable exception. This fresh, non-melting cheese, akin to queso blanco or fresh mozzarella, is vegetarian since it contains no rennet. Try making your own Homemade Paneer and use it in dishes like Palak Paneer Curry.

Ghee: This clarified butter, a staple in Northern Indian cuisine, has a deep brown hue and a rich, nutty flavor. Ghee is made by simmering butter to separate the moisture from the fat, allowing the milk solids to sink to the bottom, where they are removed. It offers advantages over regular butter, including a higher smoke point and a longer shelf life. For detailed instructions, see 'Clarifying Butter'.

Explore our full collection of Indian Recipes.