Aug 04, 2025

Spices That Aren’t in Your Masala Dabba (But Should Be)

Aanya Mehta

Ajwaini Leaves

Not the seeds, but fresh leaves! Great for chutneys, pakoras & digestion-boosting teas.

Source: Google Images

Kalpasi (Black Stone Flower)

A smoky, earthy spice used in Chettinad cuisine. Adds depth to biryanis, gravies, and masalas.

Source: Google Images

Maratti Moggu

A South Indian spice that looks like a fat clove. Used in Karnataka-style pulaos and sambars.

Source: Google Images

Badi Elaichi

Not your sweet chai type. This one's bold, smoky, and great for hearty dishes.

Source: Google Images

Amchur (Dry Mango Powder)

Add tang without tomato. Perfect for chaats, dry sabzis, and marinades.

Source: Google Images

Anardana

Sweet, tart, and crunchy. Used in Punjabi and Himachali dishes for that zing.

Source: Google Images

Pipli (Long Pepper)

Hotter than black pepper, with Ayurvedic roots. Use in rasam, detox teas, or spice blends.

Source: Google Images

Jakhya (Cleome Seeds)

A crunchy tempering spice used in Garhwali and Kumaoni cuisine. Pops like mustard seeds and adds a nutty, earthy flavor.

Source: Google Images

Rare sweets from different parts of India