Indian Spices Guide

A practical, beginner-friendly guide to the spices that make vegan Indian food taste authentic — what they do, where they shine, and what to use if you’re missing one.

Chilli Powder

Adds heat and colour. Strength varies a lot (mild Kashmiri vs hot blends), so start small and adjust.

Common uses: Curries, dals, marinades
Substitutes: Paprika (mild), cayenne (hot)
Tip: Add early for heat, add near the end for colour.

Coriander Seed

Warm, citrusy and gently sweet. Toasting and grinding fresh makes a big difference.

Common uses: Curry bases, spice blends, pickles
Substitutes: Ground coriander (less aromatic)
Tip: Dry-toast lightly, then grind for maximum aroma.

Cumin Seeds

Earthy, deep and essential. Often bloomed in hot oil to start a dish (tadka).

Common uses: Tadka, dals, rice dishes
Substitutes: Ground cumin
Tip: Don’t burn them — they turn bitter quickly.

Curry Leaves

Distinct citrus-nut aroma. A small handful transforms dals and South Indian-style dishes.

Common uses: Dals, sambars, chutneys
Substitutes: Bay leaf (not the same, but workable)
Tip: Freeze fresh curry leaves to preserve aroma.

Fenugreek

Bitter-sweet and powerful. Used sparingly, it adds depth and complexity.

Common uses: Spice blends, pickles, curries
Substitutes: A pinch of maple syrup + mustard seed (approx.)
Tip: A little goes a long way — start with a pinch.

Garam Masala

A warming blend that varies by region and family. Usually added at the end for fragrance.

Common uses: Curries, dals, vegetables
Substitutes: Mild curry powder (not ideal)
Tip: Add near the end to keep the aroma fresh.

Asafoetida (hing) used in Indian cooking

Hing (Asafoetida)

Strong raw aroma that mellows into savoury onion-garlic depth when cooked. Great for vegan cooking.

Common uses: Dals, lentils, vegetables
Substitutes: Onion + garlic powder (or use fresh onion/garlic)
Tip: Use a tiny pinch — it’s potent.

Mustard Seed

Nutty, sharp and classic in tempering. Cook until they pop to unlock flavour.

Common uses: Tadka, pickles, South Indian dishes
Substitutes: Yellow mustard seeds (milder)
Tip: Cover the pan briefly — they jump when popping.

Turmeric

Earthy and vibrant. Used in small amounts as a base note and for colour.

Common uses: Curries, dals, rice
Substitutes: None for flavour
Tip: Cook briefly to remove the raw taste.

Green Cardamom

Sweet, floral and aromatic. Green cardamom is used in both savoury dishes and desserts.

Common uses: Curries, rice dishes, desserts, chai
Substitutes: A pinch of ground cardamom
Tip: Lightly crush pods before using to release flavour.

Black Cardamom

Smoky and bold, black cardamom adds depth rather than sweetness. Very different from green cardamom.

Common uses: Curries, dals, biryanis
Substitutes: Smoked paprika + green cardamom (approx.)
Tip: Use sparingly — one pod goes a long way.

Cinnamon

Warm and sweet. Indian cinnamon (cassia) is stronger than Western varieties.

Common uses: Curries, rice, spice blends
Substitutes: Ground cinnamon (use less)
Tip: Add whole sticks early, remove before serving.

Peppercorns

Sharp, woody heat. Peppercorns were historically more prized than chillies.

Common uses: South Indian dishes, rasam, spice blends
Substitutes: Fresh ground black pepper
Tip: Crush coarsely for better flavour release.

Bay Leaf

Indian bay leaf (tej patta) is aromatic and different from European bay leaf.

Common uses: Curries, rice dishes, biryanis
Substitutes: European bay leaf (milder)
Tip: Remove before serving — it stays tough.

Cloves

Strong, sweet and warming. Used whole to perfume dishes rather than dominate.

Common uses: Rice dishes, curries, spice blends
Substitutes: Allspice (roughly)
Tip: Use 1–2 cloves per dish to avoid bitterness.

Fennel Seed

Sweet, liquorice-like and cooling. Common in North Indian cooking.

Common uses: Curries, spice blends, pickles
Substitutes: Anise seed (stronger)
Tip: Lightly toast to enhance sweetness.

Saffron

Delicate, floral and luxurious. Used for aroma and colour rather than heat.

Common uses: Rice dishes, desserts, festive foods
Substitutes: Turmeric (colour only)
Tip: Soak threads in warm water or milk before using.

Quick rules that make spices taste “right”

Bloom whole spices in hot oil for 10–20 seconds — fragrant, not burnt.
Add garam masala near the end so it stays aromatic.
Balance with salt + acid (lemon) + sweetness (onion/tomato).
Store well: airtight jars, away from light/heat. Replace when they smell dusty.