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Spices
What spices to use?
  1. Anise

  2. Anise seed powder

  3. Black Cumin

  4. Black Pepper

  5. Cardamom

  6. Cardamoms (Ground green)

  7. Chili Pepper

  8. Chillies (Ground Kashmiri)

  9. Cinnamon

  10. Cinnamon (dalchini)(Ground)

  11. Clove

  12. Coriander

  13. Coriander Powder (Dhaniya)

  14. Cumin

  15. Cumin (Jeera)

  16. Fennel

  17. Fennel Seeds (Saunf)

  18. Garlic

  19. Ginger

  20. Ground black cardamoms

  21. Ground black peppercorns

  22. Ground cloves

  23. Ground fennel seeds

  24. Onion

  25. Salt

  26. Saunth (ginger powder).

  27. Saunth or dry ginger powder

  28. Tamarind

  29. Turmeric

  30. Tumeric Powder
Spice mix
  1. Biryani masala

  2. Chaat masala

  3. Curry powder

  4. Chicken tikka masala

  5. Ginger Garlic Paste

  6. Garam masala

  7. Tandoori masala

  1. Anise seed powder, Vilayati Saunf powder

    Powdered aniseed is used to flavour confectionary, breads and cakes, vegetables, stewed fruits, cheese dishes etc.
    Use the powder at the end of cooking to add aroma to your dals, curries, chaats etc.

  2. Chillies (Ground Kashmiri)

  3. Cinnamon (dalchini)(Ground)

  4. Cumin (Jeera)

  5. Cardamoms (Ground green)

  6. Ground black cardamoms

  7. Ground cloves

  8. Ground black peppercorns

  9. Ground fennel seeds
    Fennel Seeds (Saunf)



  10. Saunth (ginger powder).

    Saunth or dry ginger powder


  11. Salt

  12. Coriander Powder (Dhaniya)

  13. Tumeric Powder

Ginger Garlic Paste
Garam masala Garam Masala is based, not on turmeric, as are other curry powders, but on a tripart mixture of cardamom, coriander and black pepper. Or turmeric black and white peppercorns cloves cinnamon black and white cumin seeds black, brown, and green cardamom pods
Last Updated: September 9, 2017