Pantry Basics: Essential Indian Spices

There are as many spices in the Indian kitchen as there are recipes. Some are rarely used beyond a special recipe or two, while others appear time and again in dishes from all over the subcontinent. For the beginner who is just starting to explore the cuisine, the basics will be enough for a head-start. All these spices are used whole and/or ground, depending on what the recipe calls for, so it is good to keep both kinds on hand.

[click image to enlarge]

WHOLE

Cardamom
Cinnamon
Clove

Garam Masala (When cardamom, cinnamon and clove are combined in equal parts and used together, they are referred to as Garam Masala, or as I call it, the ‘holy trifecta.’)

Bay Leaves
Cumin
Coriander
Dry Red Chillis
Black Peppercorns
Black Mustard  

PAANCH PHORON

Paanch Phoron is a five-spice blend used extensively in Eastern India, especially in the cuisines of Bengal, Orissa and Assam. The five whole spices are blended in equal parts—Fenugreek seeds (methi), Nigella seeds (kalonji, or kaalo jirey), Fennel seeds (mouri), Carom (radhuni), Mustard seeds (shorshey). In my family, the fifth spice, mustard, is not used, but the blend is still referred to as “five spice.” I’m Bengali so paanch phoron is indispensible in my kitchen. But it’s not essential to most general Indian recipes.

GROUND

Garam Masala (cardamom, cinnamon and clove mixed in equal parts and ground finely to a powder.)
Turmeric
Chilli Powder
Cumin
Coriander

[click image to enlarge]

FRESH INGREDIENTS

Ginger, ground to a paste (I peel and grind large quantities at a time in a food processor, store a small amount in the fridge for current use, and freeze the rest in small containers for later use.) 
Garlic, ground to a paste (see note above)
Onion
Green Chillis

OILS

Vegetable Oil (I prefer Canola)
Ghee (clarified butter)
Mustard Oil
Coconut Oil

I’ll do a separate post on the secondary and tertiary spices that add complexity and depth to recipes, but that I don’t use as frequently.