odishaspices.in

Cumin (Jeera): Provides a cozy, nutty taste. Utilized in its entirety
or when powdered.
Coriander (Dhania): The flavor combines citrus and a hint of
sweetness. Cilantro, both the seeds and fresh leaves, are used.
Turmeric (Haldi): Renowned for its vivid color and distinctive
flavor. It is an important ingredient in curry powder.
Cardamom (Elaichi): Provides a delightful and fragrant aroma.
They are utilized in both sweet and savory culinary preparations.
Cinnamon (Dalchini): It provides a delightful and comforting
taste. Utilized in the creation of spice mixes and sweet treats.
Cloves (Laung): It has a robust and intense taste. Used in both
sweet and savory dishes.
Mustard Seeds (Sarson): Adds a nutty and bitter taste. Used in
tempering and pickles.

Fenugreek (Methi): It is bitter and often used in spice blends and
pickles.
Asafoetida (Hing): It enhances the flavor of dishes and aids
digestion. Used in small quantities.
Chili powder adds heat to various dishes. The level of spiciness
can vary.
Curry leaves impart a unique flavor to South Indian dishes. Used
in tempering.
Fennel Seeds (Saunf): Offers a sweet and licorice-like flavor.
Often consumed as a digestive after meals,
Nigella seeds (Kalonji) have a bitter taste. Used in spice blends
and pickles.
Garam Masala: Combines aromatic spices such as cinnamon,
cardamom, and cloves. This spice adds a final touch.
Paprika: It is a mild chili pepper with a deep red color. Adds color
and a hint of heat to dishes.

Bay leaves are used for their subtle flavor and aromatic qualities.
Often added to rice dishes and stews.
Amchur (dried mango powder): enhances the taste of dishes
with a tangy flavor, particularly when used as a substitute for fresh
lime.
Ajwain (Carom Seeds): Has a thyme-like flavor. Used in bread,
lentil dishes, and as a digestive aid.
Saffron adds a golden color and distinctive flavor. Often used in
biryanis and desserts.
Black salt (Kala Namak): It has a sulfurous, eggy flavor. Used in
chaats and savory snacks.
Methi Seeds (Fenugreek Seeds): These small, bitter seeds are
used whole and in the ground. They add flavor to spice blends and
pickles.
Aniseed (saunf): Aniseed has a sweet and licorice-like flavor. It’s
often chewed after meals for its digestive properties.
Poppy Seeds (Khus Khus): Poppy seeds add a nutty flavor and
are used in spice blends and as a thickening agent in certain dishes.
Tamarind: Tamarind adds a tangy and sweet taste. It is used in
chutneys, sauces, and some curry dishes.
Star Anise: Star anise adds a strong licorice flavor to spice blends
and rice dishes.
Nutmeg (Jaiphal): Nutmeg has a warm, sweet flavor. It’s used in
spice blends and desserts.
Mace (Javitri): Mace, the outer covering of the nutmeg seed, has a
similar flavor. It is used in spice blends and savory dishes.
Pomegranate Seeds (Anardana): Dried pomegranate seeds add a
tangy flavor and are used in spice blends, chutneys, and certain
curries.
Black Pepper (Kali Mirch): Black pepper adds heat and a pungent
flavor. It’s used both in ground form and as whole peppercorns.
Red chili peppers enhance the flavor of dishes with a spicy punch.
Used for heat and flavor in various cuisines.
Sichuan pepper is known for its unique numbing sensation.
Sichuan pepper is used in some regional Indian dishes.
Black Cumin (Shahi Jeera): Black cumin, utilized in certain rice
dishes and spice blends, has a less intense flavor than regular
cumin.
Kalonji (Black Onion Seeds): Black seeds with a mild onion
flavor are used in bread and pickles.
Dill Seeds: Dill seeds have a strong, tangy flavor. They are used in
some regional spice blends and pickles.
Curry powder: It is a mixture of various spices, such as coriander,
cumin, and turmeric. It’s used in some Indian dishes, especially in
Western-influenced recipes.
Kasuri Methi (Dried Fenugreek Leaves): Dried fenugreek leaves
contribute a subtle, bitter, and fragrant taste. Commonly used to
prepare curries, dals, and parathas.
Kewra Water: Kewra water is derived from the pandanus flower
and has a pleasant fragrance. It adds a floral aroma to biryanis,
desserts, and drinks.
Jaggery (Gur): Jaggery is an unrefined sugar from concentrated
sugarcane juice. It adds sweetness and a distinct flavor to desserts
and some savory dishes.
Curry Leaves: Curry leaves have a unique aroma and are used in
South Indian cooking. Especially tempering and curries.
Kokum: Kokum is a dark purple fruit with a sweet and tangy taste.
It is often used in traditional Konkani cuisine to flavor curries and
beverages.
Dried Mango Powder (Amchur): Amchur adds a sour and tangy
flavor to dishes. Especially when not using fresh lime. It is used in
chaats and certain curries.

Panch Phoron: Panch Phoron is a mixture of five seeds: cumin,
mustard, fenugreek, nigella, and fennel. This spice blend is utilized
for tempering dishes and preparing pickles.
Besan (Gram Flour): Besan is made from ground chickpeas and
is used in various Indian sweets, snacks, and savory dishes like
besan chilla.
Semolina (Sooji/Rava): Semolina is used in Indian cuisine for
dishes like upma, halwa, and various types of bread.
Ghee: Ghee is a form of clarified butter. Used in cooking and
frying to enhance the flavor and texture of various dishes.
Chaat Masala: Chaat masala is a spice blend for seasoning street
food snacks, fruit salads, and savory snacks.