Spices

Before jumping in and starting to cook, I think it is important to learn the basics. One of the most important and often a mysterious aspect of Indian food is understanding the use of spices. Simply put spices, or masala (blend of spices), equals flavor, and fragrance. Almost all the dishes involve some combination of spices. For people like my mom, nanima (grandmother), and aunt it almost a second nature knowing which spices to use in combination or in a particular dish. But for right now I will stick to the basics. Below are some of the most common spices used in everyday Indian cooking, and are readily available in Indian grocery stores. 

1) Clove (lavang)
2) Cumin (jeera)
3) Turmeric (haldi)
4) Garam masala 
5) Fenugreek seeds (meethi)
6) Salt (namak)
7) Black pepper (mari)
8) Cinnamon stick (taaj)
9) Cardamom pods (ilachi)
10) Mustard Seeds (raai)