A Guide to Indian Spices Every Home Cook Should Know
February 2026
Indian cooking has a reputation for being complex, and it is true that a well-made curry involves more than just throwing things in a pot. But the foundations are simpler than you might think. Most Indian dishes rely on the same handful of spices, combined in different ways. Understanding these basics is the difference between a bland attempt and something that actually tastes like the real thing.
Cumin: The Backbone
Cumin seeds are probably the most used spice in Indian cooking. They appear at the start of almost every dish, tempered in hot oil until they crackle and release that warm, earthy aroma. Ground cumin gets stirred into sauces and marinades. If you only buy one spice, make it this one. The difference between freshly toasted cumin and the dusty jar that has been sitting in your cupboard for three years is enormous.
Turmeric: More Than Colour
Turmeric gives curry its distinctive yellow colour, but it does far more than that. It adds a subtle warmth and bitterness that balances richer flavours. Fresh turmeric root is increasingly available in supermarkets and worth trying if you have not before — grate it directly into dals and rice dishes. A little goes a long way; too much and the dish turns bitter.
Garam Masala: The Finishing Touch
Unlike most spices that go in at the start, garam masala is typically added at the end of cooking. It is a blend of warming spices — cinnamon, cardamom, cloves, black pepper — and every family has their own version. Shop-bought is fine for a weeknight curry, but making your own by toasting and grinding whole spices takes about five minutes and the result is noticeably better.
Coriander and Cardamom
Ground coriander is the quiet workhorse of Indian spice blends. It adds a light, citrusy note that rounds out heavier spices. Cardamom comes in two forms: green pods for rice dishes and desserts, and black pods for heavier meat curries. Crushing green cardamom pods just before adding them releases a fragrance that nothing from a jar can match.
Chilli: Finding Your Level
Indian cooking uses chilli for flavour, not just heat. Kashmiri chilli powder delivers a deep red colour with moderate spice, making it ideal for tandoori marinades. For serious heat, look for Bhut Jolokia or Naga varieties. The trick is to build heat gradually — you can always add more, but you cannot take it away.
After Dinner Entertainment
A good meal deserves a good evening. After cooking something ambitious — or better yet, letting someone else cook it for you — settling in for the night is half the pleasure. Some people enjoy the atmosphere of a best online live dealer casino as a way to keep the social energy going from the comfort of home. The live format makes it feel more like an event than a screen, which suits the post-dinner mood perfectly.
The Best Way to Learn
Reading about spices is useful, but the fastest way to learn is to eat well-made Indian food and pay attention. Notice how the cumin hits you first, how the coriander softens the heat, how the garam masala lingers. That is why we take such care with every dish at Ruchi — we want every plate to be a lesson in balance as much as a meal.
If you would like to experience authentic Indian cooking in Leatherhead, book a table or call us on 01372 377 000.
More from our blog: How to Host the Perfect Curry Night at Home