Saffron, derived from the crocus flower, is considered the 'King of Spices' due to its intense flavor, vibrant color, and high cost.

Coriander, with its distinctive aroma and taste, is widely used in Indian cooking, both as a fresh herb and as dried seeds.

Garam masala is a blend of various spices, including coriander, cumin, cardamom, cinnamon, and cloves, used to add warmth and depth of flavor to dishes.

Mustard seeds, when crushed or ground, release a pungent and slightly bitter flavor, making them a popular ingredient in pickles, chutneys, and curries.

Tamarind, with its tangy and slightly sour flavor, is the key ingredient in sambar, a lentil-based dish popular in South Indian cuisine.

Cardamom, with its distinct aroma and warm, slightly sweet flavor, is often used in Indian desserts, such as kheer and gulab jamun.

Chaat masala is a blend of spices, including amchoor (dried mango powder), cumin, black salt, and coriander, used to add a tangy and savory flavor to chaat dishes.

Tulsi, also known as holy basil, is revered in India for its medicinal properties and is often used in Ayurvedic medicine to treat various ailments.

Mango chutney, made from unripe mangoes, is a popular condiment in Indian cuisine, known for its tangy and sweet flavor.

Cumin, with its distinct aroma and smoky, earthy flavor, is widely used in Indian cooking, both as a whole spice and in ground form.

Panch phoron is a blend of five spices, including mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds, used to add a warm and aromatic flavor to dishes.

Mint, with its refreshing and cooling properties, is commonly used in Indian cuisine to soothe the stomach and add a refreshing flavor to dishes.

Garam masala is a blend of various spices, including coriander, cumin, cardamom, cinnamon, and cloves, used to add warmth and depth of flavor to dishes.

Asafoetida, with its distinct aroma and sweet, slightly pungent flavor, is used in Indian cooking to enhance the taste of dishes.

Sambar powder is a blend of spices, including turmeric, coriander, fenugreek, and red chili powder, used to make the popular South Indian dish, sambar.