How Do You Use Indian Spices in Cooking?
Last Updated: October 29, 2026
Quick Summary
To use indian spices in cooking, temper whole spices like mustard seeds, cumin and dried chillies in two to three tablespoons of hot oil until they crackle, then pour the pan over your dal or curry. Add ground spices early, once onions turn golden, but stir garam masala in near the end, off the heat.
- Temper mustard seeds first, then cumin, dried chillies and curry leaves last.
- Add ground spices once onions turn golden and stir for thirty seconds before adding liquid.
- Stir garam masala in near the end, off the heat, so its aroma stays intact.
- Keep the heat moderate, because burnt spices turn bitter and cannot be fixed.
- Tempering uses two to three tablespoons of oil heated on medium heat.
Table of Contents
- Essential Indian Spices List and What Each One Does
- How to Temper Spices in Oil for a Better Aromatic Base
- When to Add Ground Spices to Curry (and When Not To)
- Frequently Asked Questions
Essential Indian Spices List and What Each One Does
Learning how to use Indian spices in cooking starts with knowing what each spice actually does. You can browse the full masalas and spices category to buy the essentials. These are some spices used in Indian cooking:
- Cumin - earthy warmth for dals, rice and curries
- Turmeric - colour and a mild, bitter edge
- Coriander - citrusy and mild, the quiet base note
- Cardamom - sweet and floral, for chai and biryanis
- Mustard seeds - nutty when fried, key to South Indian dishes
- Cinnamon and cloves - sweet, woody depth for rich gravies
- Black pepper - clean heat that lifts everything
- Amchur - dried mango powder, a sour tang for chutneys
How to Temper Spices in Oil for a Better Aromatic Base
Tempering is the step that turns plain oil into a fragrant base. Ready to cook, you can pick up Trs Hot Madras Curry Powder to use as the base for tempering. Heat two to three tablespoons of oil in a small pan, add whole spices, and wait for them to crackle and pop. That sound means the oils have released.
The order matters:
- Heat the oil on medium heat.
- Add mustard seeds first and wait for them to pop.
- Add cumin, then dried chillies.
- Add curry leaves last, standing back as they spit.
- Pour the whole pan over your dal or curry.
Keep the heat moderate. Burnt spices turn bitter and there is no fixing that.
Tempering follows a set order, and each spice goes in at its own moment.
Kitchen Treasures Garam Masala Whole 100g →
| Step | What to do |
|---|---|
| 1 | Heat two to three tablespoons of oil on medium heat |
| 2 | Add mustard seeds first and wait for them to pop |
| 3 | Add cumin, then dried chillies |
| 4 | Add curry leaves last, standing back as they spit |
| 5 | Pour the whole pan over your dal or curry |
When to Add Ground Spices to Curry (and When Not To)
Ground spices go in early, into hot oil or onions, so they cook out their raw edge. About to cook a curry, you can pick up Trs Tandoori Masala Barbecue Spice Blend to apply the ground-spice timing advice. Add them once the onions turn golden, then stir for thirty seconds before adding liquid.
Watch out: tipping ground spices into a dry pan scorches them in seconds.
Some spices should wait. Garam masala goes in near the end, off the heat, so its aroma stays intact. Keep Ajmi Garam Masala on hand to add at the right moment.
Frequently Asked Questions
What are the essential Indian spices a beginner should start with?
Start with cumin, turmeric, coriander, black pepper, mustard seeds, cardamom, cinnamon and cloves. A pre-blended garam masala, such as Kitchen Treasures Garam Masala Whole 100g at £3.25, saves you measuring five or six spices for every gravy.
How do you temper spices in oil without burning them?
Heat two to three tablespoons of oil over a medium heat, add mustard seeds first and wait for them to crackle and pop, then add cumin and dried chillies for a few seconds. Whole spices go in first, ground spices last. Keep the heat moderate and have your onions or vegetables ready to add straight away, because ground spices scorch in seconds. If the oil starts smoking heavily, take the pan off the heat before adding anything.
When should ground spices go into a curry?
Add ground spices after your onions, ginger and garlic have softened and the raw smell has gone. Stir them into the hot oil and onion base for 30 to 60 seconds so they release their oils, then add tomatoes or liquid to stop them catching. Turmeric and chilli powder go in early; garam masala or sambar powder is often stirred in near the end to keep its aroma.
Getting the spice order right takes a little practice. The Indian Shelf delivers trusted Indian brands across the UK with next-day delivery, so your cupboard stays stocked. Shop by category to find the spices, blends and pantry staples your cooking needs.
