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Indian spices are a symphony of flavor, aroma, and color that have been captivating the world for centuries. They are derived from various parts of plants, including seeds, fruits, flowers, barks, and roots, and each spice brings its own unique character to a dish.
Spices and herbs are defined as plant derived substances that add flavor to any dish. It is difficult to distinguish between the two. Spices can come from the following plant parts: roots, rhizomes, stems, leaves, bark, flowers, fruits, and seeds. Herbs are typically thought of as non-woody plants.
Common Spices Derived from Seeds
Allspice
Angelica
Anise
Annatto
Black Cumin
Black pepper
Brown mustard
Caraway
Cardamom
Cayenne pepper
Celery seed
Coriander
Cumin
Dill
Fennel
Fenugreek
Juniper berries
Lovage
Mace
Mustard
Myrtle
Nutmeg
Paprika
Pepper
Pimento
Sichuan pepper
Star anise
Tabasco pepper
Tamarind
Vanilla
White mustard
White pepper
Common Spices Derived from Roots, Stems, Bark, Leaves, or Flowers
Absinthe
Allspice
Balm
Basil
Bay leaf
Buchu
Capers
Celery
Cinnamon
Chamomile
Chinese keys
Cloves
Curry leaf
Fennel
Field mint
French tarragon
Garden nasturtium
Ginger
Hops
Horseradish
Hyssop
Lemon verbena
Lemongrass
Licorice
Makrut lime
Mint
Oregano
Peppermint
Rue
Saffron
Sage
Spearmint
Turmeric
Wasabi
Wormwood
Zedoary
