India’s supremacy in producing spices is insurmountable. Rightly called the “World’s spice bowl”, India, as a country has dominated both domestic and international spice markets. Spices like garam masala, turmeric powder, and coriander powder have a lot of say in the way an Indian dish is prepared. The subtle shift in the use of spices can make any dish a runaway hit among foodies. However, there are a few spices that are imperative to prepare any spice mixture. Hence, we look at the individual characteristics of those spices that always help a dish gain its unique identity of taste.

1. Garam masala– The literal translation of garam masala is a hot spice, and it is an integral part of every kitchen cabinet in India and is an Indian cupboard staple integral to many traditional recipes. Garam masala is a fiery and diverse amalgamation of many individual spices as common elements. These are pepper, cinnamon cumin, nutmeg, and coriander. The art of garam masala lies in balancing the heat and flavor of the spices that go into this mix. The diversity of this spice can be testified by the fact that garam masala has its own variations with respect to the region of the country. Just a teaspoon of garam masala to simmer Indian curry creates a warming spice infusion to make a mouthwatering delicacy.
2. Coriander- Many dishes appear to be incomplete long as they are not garnished with coriander, an old herb with aromatic leaves and seeds that resembles parsley. Coriander may also be used as an alternative to salt. If we talk of the shape and spice, this magically fresh spice is oval-shaped, and ridged. In their initial form, they are bright green in color and eventually, they turn to beige when ripe. What makes coriander or dhania powder is the sweet and tangy overtone, with a slightly citrusy flavor. Possibly one of the oldest spices in the world, coriander is widely grown in the states of Rajasthan and Madhya Pradesh.
3. Garlic- Although it is not a spice in absolute terms, garlic is still used as an important condiment in Indian cuisine. Garlic can be described as an aromatic bulb that becomes separate strong-flavored cloves after breaking up from the roots. Garlic provides the signature heat to the preparation of garlic naan. They are also crushed and added to the sauce dips of many Chinese dishes which gives them a strong and punchy flavor.
4. Cumin- Cumin is another spice that has its origin in the parsley family. It is known to add a smoky note and a robust aroma. This gives the Indian curries and vegetables their signature high notes. Cumin cannot be omitted from almost any dish since they go first in its dry form and is roasted before use. A dry roast of cumin is further turned to powder and added in the required proportion to make the spice mix even better. A bit of cumin powder makes buttermilk all the more refreshing.
5. Saffron- In India, saffron originates in Kashmir and it is one of the most celebrated spices. Saffron is derived from skin lesions of crocus flowers. Knows as one of the most expensive spices in the world, saffron distinguishes itself with its striking feature of a pungent, honey-like aroma. After soaking the leaves in water, they soften and give delightful shades of yellow or orange. Saffron or kesar is believed to have medicinal properties as well since it is also added to milk to boost memory and treat insomnia.