Cardamom, with its distinct aroma and flavor, is considered the "King of Spices" in Indian cuisine. It is commonly used in garam masala, a blend of spices used in many dishes.

Amchoor, made from dried unripe mangoes, is the key ingredient in chaat masala. It adds a tangy and sour flavor to various chaat dishes and snacks.

Mustard seeds, when heated in oil, release a pungent aroma and add a nutty flavor to dishes. They are commonly used in tempering, a technique where spices are briefly fried in hot oil.

Saffron, known for its vibrant color and unique flavor, is the key ingredient in biryani. It imparts a distinct aroma and a golden hue to the dish.

Tamarind, with its sour and tangy flavor, is the main ingredient in rasam. It adds a unique taste and helps balance the spiciness of the soup.

Garam masala, a blend of various spices, is the key ingredient in pav bhaji. It adds a warm and aromatic flavor to the dish.

Turmeric, with its vibrant yellow color and distinct flavor, is known for its medicinal properties. It is often used in Ayurvedic medicine for its anti-inflammatory and antioxidant effects.

Tamarind, with its sour and tangy flavor, is the main ingredient in sambar. It adds a unique taste and helps balance the spiciness of the dish.

Red chili powder, made from dried chili peppers, is commonly used in chutneys. It adds a spicy and tangy flavor to these condiments.

Garam masala, a blend of various spices, is the key ingredient in vada pav. It adds a warm and aromatic flavor to the dish.

Saffron, with its vibrant color and unique flavor, is often used in biryani and pulao dishes. It imparts a distinct aroma and a golden hue to these dishes.

Tamarind, with its sour and tangy flavor, is the main ingredient in pani puri water. It adds a unique taste and helps balance the spiciness of the dish.

Cardamom, with its distinct aroma and flavor, is commonly used in masala chai. It adds a warm and aromatic flavor to this popular Indian tea.

Garam masala, a blend of various spices, is the key ingredient in aloo gobi. It adds a warm and aromatic flavor to the dish.

Mustard seeds, when heated in oil, release a pungent aroma and add a nutty flavor to dishes. They are commonly used in tadka or tempering, a technique where spices are briefly fried in hot oil.