Turmeric, Black Mustard seeds, Coriander powder, Cumin seeds, Cumin powder, Chili powder (cayenne pepper), Garam masala (in the center)
Indian recipes use a variety of spices – whole, chopped, ground, roasted, sautéed, fried and as topping. Below are the most common spices used in most recipes. All of these spices can be found at your local Indian grocery stores, and many can be found at Whole Foods (check the bulk section for lower prices) or other natural food markets.
The NY Times also has a great short video on how to toast and grind your own spices using a spice (coffee) grinder or mortar/pestle.
Turmeric is a root of a plant from the ginger family. It is dried and ground to fine powder and is bright yellow in color. It should be used in very small amounts in cooking as it has a slight bitter taste. It is also called curcumin, and it is known to have health benefits for arthritis and anti inflammatory conditions.
Black Mustard Seeds
Chili Powder/Dry Red Chilies
Chili powder is ground from dry cayenne peppers – it is different from Mexican “chili powder’. The intensity of heat can vary depending on the brand, so start with a minimum amount and adjust according to taste.