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 Indian Spices
Herb & Spices

 

 

 

 

Ajwain = ajwain seed = carom seed = bishop's weed = ajowan seed  

These look like small caraway seeds, but they taste like a pungent version of thyme.  Indian cooks like to sprinkle them on breads.  Look for them in Indian markets.
 

Asafoetida powder = asafetida powder = heeng = hing (powder)

This powdered gum resin imparts a very strong onion-garlic flavor to Indian dishes.  Use it sparingly--a little goes a long way.  It's available in Indian markets.
 

Black cumin seeds = royal cumin seeds = kala jeera = shahi jeera 

Indian cooks use this spice in many of their curries and tandoori dishes.  It's darker and sweeter than ordinary cumin.  To bring out its nutty flavor, it helps to toast the seeds briefly before using them. 
 

Brown cardamom = black cardamom 

Pods of this spice are sold in Indian markets. Some recipes call for the entire pod to be used, others call for the ground seeds. Don't confuse this with the more common (green) cardamom, which comes in round green or tan pods.
 

Fenugreek = fenugreek seeds = methi = halba

This adds an earthy flavor to curries, chutneys, and sauces.  It's available as seeds or powder, and you can usually find it in Indian and Middle Eastern markets.   If it's not available, just leave it out of the recipe.  

Nigella = black onion seeds = calonji = habasoda = ketza = black caraway

This has a subtle flavor that's often used to enhance vegetable dishes.  To bring out the flavor, it helps to toast the seeds briefly before using them.
 

White poppy seeds = kas-kas

Indian cooks use these as a thickener in their curries and as a filling in baked goods.
 

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Last updated :09 Jun 2008