Indian Spices are used in Indian food in many ways. They may be used ground or whole, fried or roasted, dry or as paste, added at the beginning or end of cooking, alone or in mixes (masalas).
Indian food is as diverse as Indian culture itself with a dish and flavour for every palate. Local customs and availability determine the balance of herbs and spices that characterise regional cuisine, with each region of India producing its own unique dishes, from the pilaus and breads of the North West region to the coconut chutneys of the tropical South.
However, the spices most often throughout the India are Turmeric, Coriander, Cumin, Black Pepper, Mustard Seeds, Cardamom, Cloves, Fennel Seeds, Ginger, Garlic and Chillies.