Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to Curry leaves, commonly used in South Indian cuisine.

Below is a list of spices and other flavouring substances commonly used in India.[1]

ImageStandard EnglishHindiTeluguNotesAlkanet Rootरातीं जोट rātīṃ (rātīn) joṭFennel seed[2]सौंफ/सुव्वा/शोप saunf/suvvā/śopసోంపుAsafoetidaहींग hiṃg (hing)ఇంగువIntensely aromatic - related to Truffle and GarlicRed Chilliलाल मिर्च lāl mirchఎర్ర మిరపBlack cardamomकाली इलायची kāli ilāyachīనల్ల యాలకులుVery earthy and darkly aromatic. A much used in North Indian curries.White Pepperसफ़ेद मिर्च saphed mirchతెల్ల మిరియాలుBlack Pepperकाली मिर्च kālī mirchమిరియాల పొడిLargest producer is the southern Indian state of Kerala.Peppercornsकाली मिर्च kālī mirchమిరియాలుBlack Cuminशाही जीरा śāhī jīrāషాజీరాSweet, floral and smokey cumin and anise-like flavour. Smaller in size than regular cumin. Often mistaken as Caraway seed. Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonjiCapersकचरा/कब्र/करेर kacharā/kabr/karerCapsicumशिमला मिर्च śimalā mirchబుట్ట పచ్చిమిర్చిCelery / Radhuni Seedअज्मुद/अज्मोदा ajmud/ajmodāCharoliचिरोंजी chiroṃjī (chironjī)a type of nut particularly used in making dessertsIndian Bay Leaf, Bay Leafतेज पत्ता tej pattāBoth Indian bay leaf and bay leaf are similar and called as Tej Patta in Hindi. however, they are from two different species and have differences in tasteCinnamon Budsनाग केशर nāg keśarCinnamonदालचीनी dālachīnīదాల్చిన చెక్కGrown commercially in Kerala in southern India. Two types, cassia (common) and royal.Citric Acidनिंबू फूल niṃbū phūlసిట్రిక్ ఆమ్లంClovesलवंग/लौंग lavaṃg (lavang) / lauṃg (laung)లవంగాలుAndhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India.Coriander Powderधनिया पाउडर / पिसा धनिया dhaniyā pāuḍar / pisā dhaniyāధనియాల పొడిCoriander Seedधनिया dhaniyāధనియాలుCubebकबाब चीनी kabāb chīnīTastes of Clove + Persistent Mild Numbing + BitternessCumin Seed ground into ballsज़ीरा गोली zīrā (jīrā) golīCumin Seedज़ीरा zīrā (jīrā)జీలకర్రSee Kali Jeera.Curry Tree or Sweet Neem Leafकरीपत्ता / कढ़ीपत्ता karīpattā/kaḍhīpattāకరివేపాకుCannot retain flavour when dried. Only use fresh.Fennel Seedसौंफ / संचल sauṃph (saunph)/saṃchal (sanchal)Fenugreek Leafकसूरी मेथी kasūrī methīFenugreek Leafमेथी पत्ता methī pattāమెంతికూరFenugreek Seedमेथी दाना methī dānāమెంతులుFour Seedsतरबूज खरबूज ककडी पैंठे के बीज tarabūj kharabūj kakaḍī pauṃṭhe ke bījSeeds of Water melon, musk melon, cucumber and pumpkinGarcinia gummi-guttaUsed in fish preparations of KeralaGaram Masalaगरम मसाला garam masālāగరం మసాలాBlend of 8+ spices. Each family has their own secret recipe.Garcinia indicaकोकम kokamGarlicलहसुन lahasunవెల్లుల్లిGingerअदरक adarakఅల్లంDried Gingerसोंठ soṃṭh (sonṭh)శొంఠి పొడిmostly powderedGreen cardamomछोटी इलाइची chhoṭī ilāichīయాలకులుMalabar variety is native to Kerala.Indian Bedellium Treeगुगल/गु्ग्गल gugal/guggalVery earthy aromatic most