Green cardamom, known as the 'King of Spices', is highly valued for its intense aroma and flavor. It is a key ingredient in garam masala, a blend of spices commonly used in Indian cooking.

Hing or asafoetida is a spice derived from the gum resin of certain species of Ferula plants. It has a strong, pungent odor and is used in small quantities to enhance the flavor of dishes.

Cumin is a widely used spice in Indian cooking. Its warm, earthy flavor complements many dishes, including curries, biryanis, and lentil preparations.

Jeera or cumin seeds are derived from the Cuminum cyminum plant. They have a warm, earthy flavor and are commonly used in Indian cooking, both whole and ground.

Turmeric is a spice derived from the rhizome of the Curcuma longa plant. It has a warm, slightly bitter taste and is widely used in Indian cooking, imparting a vibrant yellow color to dishes.

Methi or fenugreek seeds are derived from the Trigonella foenum-graecum plant. They have a slightly bitter, nutty flavor and are commonly used in Indian cooking, both whole and ground.

Black pepper is a spice derived from the dried berries of the Piper nigrum plant. It has a pungent, sharp flavor and is commonly used in Indian cooking, both whole and ground.

Lal mirch or red chili powder is made from dried red chili peppers. It has a varying degree of spiciness and is commonly used in Indian cooking to add heat and flavor.

Cardamom is a spice derived from the seeds of the Elettaria cardamomum plant. It has a sweet, aromatic flavor and is commonly used in Indian cooking, both in savory dishes and desserts.

Saffron or kesar is derived from the stigmas of the saffron crocus flower. It has a distinct, slightly bitter flavor and is highly valued for its vibrant color and aroma.

Nutmeg is a spice derived from the seed of the Myristica fragrans tree. It has a warm, nutty flavor and is commonly used in Indian cooking, both in savory dishes and desserts.

Garam masala is a blend of spices commonly used in Indian cooking. It typically includes cumin, cardamom, black pepper, cloves, cinnamon, and other spices, varying depending on the region and personal preference.

Soy sauce is a fermented condiment made from soybeans, wheat, and salt. It has a salty, slightly sweet flavor and is commonly used in Indian cooking, especially in Indo-Chinese dishes.

Tamarind is a fruit that is used to make a tangy, sour condiment. It is commonly used in Indian cooking, especially in curries, chutneys, and sauces.

Fish sauce is a fermented condiment made from fish or seafood. It has a salty, pungent flavor and is commonly used in Indian cooking, especially in coastal regions.