Basic Spices: Turmeric – adds a golden color to dishes, slightly bitter, and anti-inflammatory. Cumin (jeera) – aromatic, earthy, used whole or ground. Coriander (cilantro, dhania) – seeds and leaves, sweet and lemony flavor. Garam masala – a blend (cloves, cardamom, cinnamon, pepper, cumin, bay leaf). Cardamom (elaichi) – sweet, intense, used in sweet and savory dishes. Cinnamon (dalchini) – sweet and spicy, added to curries and desserts. Cloves (laung) – pungent, spicy, used in small amounts. Black pepper (kali mirch) – pungent, versatile. Ginger (adrak) – fresh or dried, spicy and warming. Garlic (lehsun) – a base for many pastes and marinades. Onion (pyaz) – dried or fresh, a base for many sauces. Chili (mirchi) – fresh, dried or ground, adds spice. Mustard (rai/sarson) – black or brown seeds, used for tempering. Coriander (dhania patta) – fresh leaves, added at the end of cooking. Asafoetida (hing) – strong, garlicky aroma, used in small doses. Fenugreek (methi) – seeds and leaves, slightly bitter, characteristic of curry. Turmeric powder (haldi) – a key ingredient in curry mixtures. Curry leaves (kadi patta) – aromatic, used for tempering. Saffron (kesar) – expensive, adds color and a delicate flavor to dishes. Amchur – dried mango powder, sour aftertaste. Spice Blends: Chat masala – sour and salty, for fruit and snacks. Panch phoron – a Bengali blend of five seeds (mustard, cumin, dill, black cumin seeds, fenugreek). Other characteristic spices: Tamarind – sour, used in chutneys and soups. Coconut (nariyal) – dried or fresh, added to curries and desserts. Nuts (almonds, cashews) – ground, thickens sauces.