A typical assortment of spices and herbs used in Indian cuisine
The staples of Indian cuisine are rice, whole wheat flour, and a variety of pulses. Most Indian curries are cooked in vegetable oil or ghee (clarified butter)
The most important and most frequently used spices in Indian cuisine are chili pepper, black mustard seed, cumin, turmeric, fenugreek, asafoetida, ginger, and garlic. Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon, and clove. Every region has its own blend of Garam Masala. Some leaves like cassia leaf, coriander leaf, fenugreek leaf, and mint leaf are commonly used. The use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.
