Spices You’re Not Using Enough (And How to Cook with Them)

Aug 11, 2025 Aanya Mehta

Ajwain

Warm, thyme like, it can be sprinkled into parathas, pakora batter, or add to lentil soups for digestive benefits. Source: wikimedia commons

Black Cardamom

Smoky, earthy. Add whole pods to slow cooked curries, biryanis, or winter broths for depth. Source: wikimedia commons

Mace (Javitri)

Warm, aromatic, slightly sweet, used in small amounts in gravies, garam masala blends, or festive desserts. Source: wikimedia commons

Kalonji

Peppery, onion like, sprinkle over naan, pickle mixes, or sauté in oil for tempering vegetables. Source: wikimedia commons

Stone Flower

Earthy, woody, key in Maharashtrian goda masala. Add to curries for authentic regional flavour. Source: wikimedia commons

Long Pepper

Spicy, sweet, slightly floral, crush into soups, spice teas, or add to marinades for a unique heat profile. Source: wikimedia commons

Asafoetida

Pungent. Just a pinch in hot oil before cooking dals, sambar, or potato dishes enhances aroma. Source: wikimedia commons

Kokum

Tangy, slightly sweet, fruity, used in curries, dals, or drinks like sol kadhi for a refreshing, sour note, perfect as a tamarind alternative. Source: google images

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