A Beginner's Guide to Indian Spices
Haldi, mirch, dhania, jeera and garam masala - the five spices every Indian kitchen needs and how to use them.
· 1 min read · Bedi Agro Mart
Indian cooking can look complex, but most everyday dishes rely on a handful of spices used in the right order.
The essential five
- Turmeric (haldi) - earthy colour and warmth; add with onions.
- Red chilli - heat and colour; add towards the middle of cooking.
- Coriander powder (dhania) - body and a citrusy depth.
- Cumin (jeera) - crackled whole in hot oil for tadka.
- Garam masala - aromatic finishing blend; add at the end.
Keep them fresh
Ground spices lose aroma quickly. Store them in airtight jars away from the stove and sunlight, and buy smaller packs more often. Our spices are ground and packed in small batches for exactly this reason.
