Essential Indian Spices in the Kitchen Pantry

I would urge an American or any non Indian who likes Indian cooking to go buy Indian spices from an Indian / Indo-European stores / Mediterranean stores (some spices used by them are the same as Indians). I would discourage u from buying these spices from any American stores. This is because these spices don’t go off the rack in these stores and as a result they are stale and as a result ur recipes would not have no smell.

These are the following spices that are used in Indian kitchens majority of the times:
Spices common to North and South Indian cooking:

1. Haldi (Hindi) / Manjal (Tamil) / Turmeric (English)
2. Jeera / Jeeragai / Cumin seeds
3. Rai / Kadugu / Mustard seeds
4. Lal mirch –sookha sabut / segapu vara molagai / dried red chilli
5. Til / Yellu / Sesame seeds
6. Elayachi / Elakkai / Cardamom
7. Dalchini / Lavanga pattai / Cinnamon
8. Laung / Lavangam / Cloves
9. Kaju / Mundri parupu / Cashew
10. Kukum ka phool / Kumkuma poo /Saffron flower dried
11. Ajwain / Omum / Omum/Carom seeds
12. Hing / Perungayam / Asafetida
13. Badam / Badam / Almond
14. Kismis / Drakchai / Raisins
15. Kali mirch / mulagu / Black Pepper
16. Lal mirch powder / Vara molagai podi / Red chilli powder
17. Tej patta / Brinji ilai / Bay leaf

All the north Indian use mainly use other spice powder like

1. Garam Masala.

2. Amchur / dried Mango powder..

South Indian use mainly these spice powder
1. Rasam Powder
2. Sambhar Powder

I think these masalas should be good enough for a novice indian cook…If ur buying any of these spices. A sort of comprehensive list of all the indian spices can be found in Wikipedia .