The use of spices in Indian food is inevitable. Ages after ages, generation after generation recipes have been passed on to us which include key spices that define a dish. A history of varied rulers also brought in different delicacies from the world around, and they introduced us to more spices. But do you know the importance of these spices and why they are used so lavishly apart from conferring taste?

We are listing here some of the key spices that are in every Indian kitchen along with their significance. Read on

Mustard Seeds (Raai)

A rich source of vitamins, minerals and anti-oxidants these are a part of every dish we create – from sabzis to dal.

Cumin Seeds (Jeera)

This fragrant spice is a rich source of iron and helps aid digestion. Not to forget, is an essential part of the classic dal tadka.

Asafoetida (Heeng)

Popularly known as a friend of the digestive system, a pinch of this medicinal herb is enough to bring taste into all delicacies – including masala chaas.

Black Cardamom (Badi Elaichi)

Mostly used in rice based preparations this is a rich source of minerals, essential oils and anti-oxidants. And we all know that pulao or biryani wouldn’t taste the same without these!

Cinnamon (Dalchini)

The quality of being a natural blood thinner makes this a heart-friendly spice! This sweet tasting spice also helps us fight bacterial and fungal infection, helps in regulating blood sugar levels and helps in better brain functioning too.

Star Anise (Anasphool)

According to research, this star of the kitchen is a rich source of an acid that is an anti-viral medication in itself! Apart from that, it has anti-fungal, anti-bacterial and anti-oxidant properties.

Cloves (Laung)

Since times immemorial, whenever there is a toothache in the house, cloves come to the rescue! Known to temporarily keep toothache away, cloves also help in attacking germs, improve digestion and as a spice that helps in preventing cold.

Bayleaf (Tejpatta)

A rice based dish in India is never the same without these. A rich source of vitamins and minerals, they bring a tantalising aroma to any pulao or biryani.

Onion Seeds (Kalonji)
Celebrity chef Vikas Khanna once described this in perfect words – it has a flavour of achaar or pickle! Onion seeds infuse an aroma that is easy to fall in love with. These seeds are a rich source of potassium, calcium, iron and sodium.

Black Pepper (Kalimirch)
Bringing a spicy touch to any dish, this is a common cure for cold in every Indian household. Known for improving digestion and keeping our intestines healthy, this spice is used in a lot of Mughlai, North Indian and South Indian dishes.

At Holachef, these spices contribute their unique flavour to Indian as well other dishes, where such spices are used. Without these, our homemade food would not be the same, nostalgic one. Our chefs are as closely attached to these spices, as you are. Login to our website to order food that bring you the taste of home!