Indian spices 
It includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base.
Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked.
It includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base.
Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked.
List of Indian spices:
Below is a list of spices (and other flavoring substances) commonly used in India
Aadoo (Ginger)
Aamchur/Amchoor powder, sour (Mango powder)
Achar (pickle)
Ajmud (Celery or Radhuni seed)
Ajmoda (Parsley)
Ajwain (Carom seed)
Amla (Indian gooseberry)
Anardana (Pomegranate seed)
Bazil (spicepowder)
Badam (Almond)
Choti Elaichi (Green cardamom)
Chakra Phool (Star anise)
Chironji (Charoli), a type of nut particularly used in making desserts.
Camiki (mango extract)
Dalchini (cinnamon)
Dhania (Coriander seed)
Dhania powder (Coriander powder)
Elaichi (Cardamom)
Garam Masala (Spice mixture)
Gulab Jal (Rosewater)
Gur (unrefined sugar from the sap of the sugarcane or date palm)
Haldi/haldi (Turmeric)
Hara dhaniya (Coriander)
Harad/hime (myrobalan chabulic)
Hari Mirch (Green chili)
Harre
Hara miri miri (Coriander powder)
Hing (Asafoetida)
Imli (Tamarind)
Jaggery (unrefined sugar from sugarcane)
Jaiphal (Nutmeg)
Javitri (Mace)
Jeera (Cumin) seed
Jeera Goli
Jethimadh licorice powder
Kachra (Capers)
Kadipatta Curry Tree or Sweet Neem leaf
Kaju Cashewnut
Kala Namak or Sanchal Black salt
Kali Mirch (Black peppercorn)
Kalonji Nigella seed
Kasoori Methi (Dried fenugreek leaf)
Katira Gum (Gond Katira) or Tragacanth Gum.
Kebab Cheeni Allspice
Kesar Saffron
Kesar miri miri Saffron pulp
Khajur Dates
Kokum Garcinia indica
Khus Khus Poppy seed
Kudampuli Garcinia gummi-gutta - Used in fish preparations of Kerala.
Lahsun (Garlic)
Lal Mirchi ( Red chili)
Lal Mirchi powder (Red chili powder)
Lavang (Cloves)
Marathi Moggu
Methi leaves (Fenugreek leaf)
Methi seeds (Fenugreek seed)
Sarson Tel Mustard oil
Naaga Keshar
Namak (Salt)
Nimbu (Lemon)
Nimbu (Lime)
Pudina (Mint)
Pyaz or Ganda (Onion)
Kali Mirchi (Black Pepper)
Panch Phoron
Phathar ke phool (Black Stone Flower)
Pilli Mirchi (Yellow Pepper)
Safed Mirchi (White Pepper)
Rai (Black mustard seed)
Rai Kuria (cracked mustard seeds)
Ratin jot (Alkanet root)
Saji (na) phool (Citric acid)
Sarson (mustard seed)
Saunf/Sanchal (Fennel seed)
Shahi Jeera (Black cumin seed)
Sirka (Vinegar)
Soa sag (Dill)
Sonth (Dried ginger powder)
Suwa or Shopa (Aniseed)
Taj (Cinnamon)
Tartri (Citric acid)
Tej Patta (Malabathrum)
Thippali (Kabab-chini, Java peppercorn)
Til (Sesame seed)
Tulsi (Holy Basil)
Urad dal (Split Matpe or Beluga Beans))
Vanilla
Zaafraan (Saffron)
Menthulu (Fenugreek Seeds)
shitu (lima seed skin)
osmanli (onion peelings)
pudina (mint)
Deggi Mirch, Red Chilly powder (non spicy)
dhung ritzer,orange([[sweet BBQ]) (non spicy)
Below is a list of spices (and other flavoring substances) commonly used in India
Aadoo (Ginger)
Aamchur/Amchoor powder, sour (Mango powder)
Achar (pickle)
Ajmud (Celery or Radhuni seed)
Ajmoda (Parsley)
Ajwain (Carom seed)
Amla (Indian gooseberry)
Anardana (Pomegranate seed)
Bazil (spicepowder)
Badam (Almond)
Choti Elaichi (Green cardamom)
Chakra Phool (Star anise)
Chironji (Charoli), a type of nut particularly used in making desserts.
Camiki (mango extract)
Dalchini (cinnamon)
Dhania (Coriander seed)
Dhania powder (Coriander powder)
Elaichi (Cardamom)
Garam Masala (Spice mixture)
Gulab Jal (Rosewater)
Gur (unrefined sugar from the sap of the sugarcane or date palm)
Haldi/haldi (Turmeric)
Hara dhaniya (Coriander)
Harad/hime (myrobalan chabulic)
Hari Mirch (Green chili)
Harre
Hara miri miri (Coriander powder)
Hing (Asafoetida)
Imli (Tamarind)
Jaggery (unrefined sugar from sugarcane)
Jaiphal (Nutmeg)
Javitri (Mace)
Jeera (Cumin) seed
Jeera Goli
Jethimadh licorice powder
Kachra (Capers)
Kadipatta Curry Tree or Sweet Neem leaf
Kaju Cashewnut
Kala Namak or Sanchal Black salt
Kali Mirch (Black peppercorn)
Kalonji Nigella seed
Kasoori Methi (Dried fenugreek leaf)
Katira Gum (Gond Katira) or Tragacanth Gum.
Kebab Cheeni Allspice
Kesar Saffron
Kesar miri miri Saffron pulp
Khajur Dates
Kokum Garcinia indica
Khus Khus Poppy seed
Kudampuli Garcinia gummi-gutta - Used in fish preparations of Kerala.
Lahsun (Garlic)
Lal Mirchi ( Red chili)
Lal Mirchi powder (Red chili powder)
Lavang (Cloves)
Marathi Moggu
Methi leaves (Fenugreek leaf)
Methi seeds (Fenugreek seed)
Sarson Tel Mustard oil
Naaga Keshar
Namak (Salt)
Nimbu (Lemon)
Nimbu (Lime)
Pudina (Mint)
Pyaz or Ganda (Onion)
Kali Mirchi (Black Pepper)
Panch Phoron
Phathar ke phool (Black Stone Flower)
Pilli Mirchi (Yellow Pepper)
Safed Mirchi (White Pepper)
Rai (Black mustard seed)
Rai Kuria (cracked mustard seeds)
Ratin jot (Alkanet root)
Saji (na) phool (Citric acid)
Sarson (mustard seed)
Saunf/Sanchal (Fennel seed)
Shahi Jeera (Black cumin seed)
Sirka (Vinegar)
Soa sag (Dill)
Sonth (Dried ginger powder)
Suwa or Shopa (Aniseed)
Taj (Cinnamon)
Tartri (Citric acid)
Tej Patta (Malabathrum)
Thippali (Kabab-chini, Java peppercorn)
Til (Sesame seed)
Tulsi (Holy Basil)
Urad dal (Split Matpe or Beluga Beans))
Vanilla
Zaafraan (Saffron)
Menthulu (Fenugreek Seeds)
shitu (lima seed skin)
osmanli (onion peelings)
pudina (mint)
Deggi Mirch, Red Chilly powder (non spicy)
dhung ritzer,orange([[sweet BBQ]) (non spicy)
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