(Haldi): Known for its vibrant color and health benefits, turmeric is a staple in Indian cooking.
Cumin (Jeera): A warm, earthy spice used in many Indian dishes, both whole and ground.
Coriander (Dhania): Adds a fresh, slightly citrusy flavor to curries and other dishes.
Cardamom (Elaichi): Aromatic spice, both green and black varieties are used in Indian cooking, adding a unique flavor to both savory and sweet dishes.
Cinnamon (Dalchini): A warm, sweet spice used in both savory and sweet dishes, especially in biryanis and desserts.
Cloves (Laung): Aromatic spice with a strong, pungent flavor, often used in savory dishes and spice blends.
Black Pepper (Kali Mirch): A staple spice, adding a peppery kick to many dishes.
Chili Powder: Adds heat and flavor to dishes, with variations in heat levels.
Garam Masala: A blend of spices, including cumin, coriander, cardamom, black pepper, clove, mace, and cinnamon, used to add a complex flavor to dishes.
