15 Bestselling Indian Spices In Foreign Markets

The list of Indian spices contains over 40 names, but many of them are obscure and used only in specific regions. For your convenience, we’ve compiled a list of 15 spices used in the country and abroad. Here we’ll get to know about the popular spices of India and different ways to use them.

1. Turmeric (Haldi)

Of all the herbs available in the country, this one has multiple health benefits, and is also good for the skin. Also, it contains excellent antiseptic qualities. It is used in almost every recipe, and only a dash of this yellow spice is sufficient to improve the flavor.

2. Coriander (Dhania)

Coriander is the seed of cilantro and is used in many recipes, especially in South Indian dishes like Madras and Vindaloo, due to its aroma that feels like citrus mixed with some leafy, woody notes. It is ground into powder just before adding it to dishes. Ground coriander is available in almost all spices brands in India.

3. Ginger (Adarek)

Another herb with medicinal values, ginger is considered a reliable medicine for cough and cold. It is usually taken with tea. In food, it is used in combination with garlic. It is cooked with vegetables, added to beverages, and used as dressing on the salad.

4. Asafoetida (Hing)

One of the most useful aromatic spices in the world, asafoetida enhances the flavor with its piercing aroma that becomes intoxicating when prepared with a meal. And it is used with almost any recipe. Since it is in great demand, all spices manufacturers in India offer hing in different price and weight variants.

5. Tej Patta

It is a leaf used for pure aromatic flavor, and is cooked without cutting or crushing. An entire leaf is cooked with meals and removed before serving. Tej patta is mainly used in cooking rice and curries. To further improve the aroma and flavor, it is cooked with mustard seeds, cumin seeds, and cardamom pods.

6. Carom (Ajwain)

Another herb with medicinal value, carom is best for your digestive health. And for this reason, it is used in loaves of bread. It is also cooked with vegetables to add a pleasant aroma to recipes. Spice export from Kerala has been increasing, and the reason behind this increase is the availability of a wide range of herbs and spices.

7. Cloves (Lavang)

If you have pain in a tooth or gum swelling, put clove oil on it. Clove is good for your teeth. Also, you can use it in food. It is used in food items like biryani, steamed rice, and non-vegetarian food. It can be used whole or ground with other spices. They are best used as season pot roasts, to add flavor to beverages, and bring spicy warmth to baked items like cookies and cakes.

8. Black Pepper (Kali Mirch)

Black pepper has a strong flavor. And for this reason, it is used selectively in foods like meats, fish, vegetables, soups, pasta, and stir-fries. Also, it is added to salads to improve their taste. Adding a dash of black pepper powder to scrambled eggs is a great way to better the flavor. c ship whole and ground black pepper to different parts of the world.

9. Curry leaves (Kadhipatta)

Curry leaves are highly aromatic. And are called so, as they are used in curries and dals. They have a unique flavor with notes of citrus. They are typically added with green chilies and mustard seeds and can be added to salads and chutneys.

10. Cumin (Jira)

One of the essential Indian spices, cumin is widely used in curries and chutneys. It also works well in steamed rice and rice items like biryani. But cumin is a delicious match for meat. It is being used whole or ground with other spices. It is an essential ingredient in pickles and barbecue sauces.

11. Garlic (Lahasun)

Garlic is used as a flavoring agent, but can be consumed as a vegetable. Widely used in chutneys and curries, garlic is considered better for health, especially gut health. Garlic pickle is a flavored food consumed with salads.

12. Fenugreek (Methi)

Fresh and dried methi leaves are used to finish meals like sauces, curries, vegetables, and soups. They are used as a whole or ground with other spices. You can even be used to decorate curd and raitas. Leading spices brands in India have a special, focus on methi due to its aromatic and medicinal value.

13. Cinnamon/Cassia Bark (Dalchini)

One of the oldest and most important spices, cinnamon is characterized by a unique aroma and flavor that it derives from essential oils. It is widely used to flavor curries and meat items, especially chicken, and in chutneys and rice items like steamed rice.

14. Mustard Seeds (Rai)

Available in brown, yellow, and black colors, mustard seeds are considered a must for all traditional Indian recipes. Also, this spice is used across the length and breadth of the country. Spices export companies in India pack all varieties of mustard seeds for global markets where they are in great demand.

15. Indian Red Chili (Lal Mirch)

The list of spices won’t be complete without mentioning this herb. It has a strong flavor, and for this reason, it is used in limited quantities. Lal mirch, is best used as rub for meat, especially tandoori chicken. Also, it is used in seasoning food items. It can be used, as whole or grounded, and a little amount of lal mirch is sufficient to improve the flavor of a recipe.