In India, spices are the mainstay of any dish in any region countrywide. Just like Western cuisine can't do without sauces, herbs, and dressings Indian cuisine can't do without spices. Whether the spices are common or exotic, they impart a pungent, hot, and aromatic flavor to every dish they touch.

Chefs' expertise is judged on their skills in blending these spices to from exotic, unique, and perfect tasting powders and pastes. While many chefs may use as many as a dozen or more common and exotic spices to power a single dish, but most Indian homes use only the six essential spices to add extra flavor and taste to their dishes.

Six Essential Spices:

1. Cardamom pods, small
2. Red Chilli powder
3. Cumin seeds
4. Garam masala
5. Mustard seeds
6. Turmeric powder

Additional Spices:

1. Black peppercorns
2. Cinnamon or cassia sticks
3. Cloves
4. Coriander seeds
5. Fennel seeds
6. Fenugreek seeds
7. Nigella seeds
8. Nutmeg
9. Mace
10. Dried red chillies

How to buying and store spices

Spices are best bought fresh and used within 3-months of purchase. It's important that you buy whole rather than powdered spices. You can dry roast and grind them as per requirement. All spices should be stored in air-tight containers in a dark and cool area.