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My Spices N Herbs

Here's a look-into the spices/condiments/herbs I generally use for cooking specific dishes...






Vegetarian Cooking:



  • Onions (but not all dishes)
  • Ginger (most of the dishes)
  • Garlic (selective dishes)
  • Tomatoes
  • Green Chilli
  • Whole red chilli
  • Paanch Phoron or five whole spices (fennel seeds/saunf/mouri, nigella seeds/kalonji/kaalojeere, fenugreek seeds/methi, mustard seeds/kaalo shorshe, wild celery seeds/radhuni. In absence of radhuni you can use cumin seeds/ jeere)
  • Cumin seeds/jeera n powder
  • Asafoetida/hing
  • Nigella seeds/kaalo jeere/kalonji
  • Mustard seeds/ shorshe
  • Turmeric powder
  • Kashmiri red chilli/ deghi mirch powder
  • Coriander powder n leaves
  • Kasuri Methi/dried fenugreek leaves




Fish/ Prawn Cooking:


  • Onions
  • Ginger 
  • Garlic
  • Tomatoes
  • Green chilli
  • Kaalo jeere/ kalonji
  • Mustard seeds/shorshe
  • Green cardamoms
  • Cinnamon
  • Cloves
  • Turmeric
  • Red chilli powder/ Kashmiri red Chilli
  • Cumin seeds n powder
  • Posto/khus khus/poppy seeds
  • Coriander Leaves



Chicken/Mutton Cooking


  • Onions
  • Ginger 
  • Garlic
  • Tomatoes
  • Green chilli
  • Green cardamoms
  • Cinnamon
  • Cloves
  • Black cardamoms
  • Black peppercorns
  • Bay leaf
  • Nutmeg
  • Mace
  • Turmeric powder
  • Kashmiri red chilli/deghi mirch powder
  • Coriander powder

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