Curry Spices

Indian curries are made from layers of flavours using a range of herbs and curry spices. Although herbs and spices are different things the terms are often used interchangeably. Essentially herbs are derived from the leaves of a plant, and spices are derived from the seeds, bark, flowers or roots.

Some of the herbs and spices used are not essential, but they do add that extra layer of flavour.

My favourite brand is Rajah and you will find that their curry spices are much cheaper than the standard supermarket brands. In most British supermarkets their spices are in small 30g jars and cost around £2. You can get a 100g bag of Rajah spices for as little as 50 pence!

Another good brand is East End, but I am sure there are other good ones. Larger supermarkets are now selling Rajah, but for the best choice you need to go to an Indian supermarket.

Fresh Coriander

Many people do not like fresh coriander leaves (a herb) and would leave it out when making a curry.

Personally, I love it and can’t imagine not using it in an Indian curry.

Ground coriander, however is made from the dried, crushed seeds (so a spice) and I think would be classed as an essential ingredient in a curry.

Essential Spices

The following are the curry spices that I would consider essential when making a curry similar to what you would get from an Indian restaurant or takeaway in the UK. If you decide to use a ready made paste, you will see that the list of ingredients will include most, if not all, of these.

Many of these you have probably already got in your spice rack.

Cumin (Jeera)

Ground Cumin is an essential ingredient when making a curry, while whole Cumin seeds is probably more of a ‘nice-to-have’. You could just stock Cumin seeds and grind them yourself.

Coriander (Dhania)

Ground Coriander is another essential ingredient when making a curry. As mentioned above, although not essential I can’t imagine making a curry without fresh Coriander.

Turmeric (Haldi)

Ground Turmeric is definitely an essential ingredient and has many health benefits, being high in Curcumin. It is also a useful colouring agent.

Garam Masala

This is not the same as curry powder. It is a blend of spices (generally the more aromatic ones) and is used during the cooking and at the end to heighten the flavour and aroma of the curry.

Mild Madras Curry Powder

Even if you like your curries hot, I would recommend getting this mild variety. It is more versatile, as you can always add chillies, chilli flakes or chilli powder to make your curry hotter.

Paprika

Made from dried and ground red peppers.

Other Spices

Many would consider these essential spices, but you can get away without using them and still cook a really nice curry. Most of my recipes include some of these, but you could almost certainly leave them out if you don’t like them.

Green Cardamoms

Very aromatic and used extensively in India. I know people who put a couple in the kettle when boiling water to make tea. Many seem to hate them, which is why I haven’t listed it as essential.

Black Cardamoms

I only use these in a few recipes and they can easily be left out. Very aromatic with a more smokey flavour than the green cardamom, but not bitter.

Kasoori Methi

Dried Fenugreek leaves. I originally only used these in a few recipes, but I now tend to add some to most of my recipes. Sometimes difficult to find somewhere that sells it.

Cinnamon

I tend to use Cassia bark now, but only because it is easier to fish out and doesn’t tend to break down leaving little woody bits behind.

Tandoori Masala

A must-have if you want a tandoori marinade for your meat. I also use it for onion bhajis.