India is a country with rich cultural heritage and it’s a symbol of oneness in diversity. They are the most essential aspect of Indian recipes. When used in the right preposition and combinations, they can change a simple meal into something that is extravagant.

The category of Indian spices
The first type is the fresh spice which includes Garlic, Ginger, Green chili, Bayleaf, Curry leaves and others. The second type is whole dried ones which include Cumin seeds, Coriander seers, Red chili, cardamom, nutmeg, mustard and cinnamon. The third type is powdered ones which includes chili powder, turmeric, coriander, etc.

The most common spices
The most common ones that are used in Indian cuisine are Turmeric powder, chili powder, cumin, coriander and of course garam masala. These can be seen in almost every kitchen in India.

They are not just a taste enhancer
Indian spices are not just a taste enhancer that gives a taste of the food; they have so many health benefits too. They are rich in Vitamin C and B. They provide a large amount of minerals, iron and anti-oxidants.

The curry powder
The world famous curry powder is a mix of various Indian spices which includes cumin seeds, turmeric, mustard, coriander, cinnamon and other spices as well. They are also available in Indian stores or can also be made with your own spice blend.

How to store them?
While people here store them in different containers made from plastic, glass or stainless steel. We suggest you to store in glass containers for longer shelf life and to lock the fragrance. Avoid heat exposure, air and moisture exposure. Also, storing in plastic containers might stain them also discolors with absorption of the color.