Essential Spices used in Indian Cuisine

August 4, 2020

There is a reason why Indian food is a favourite in many western countries as it is packed full of flavour that Western fish and chips just cannot compete with. After all, each dish is a perfect blend of a dozen spices that can vary in terms of heat, texture and colour. Here at Royal Nawaab, our chefs are highly trained and strive to provide our diners with traditional flavours that they know and recognise. Read on as we go over some of the essential spices that are commonly used in Indian cuisine…


There are actually two different types of cardamom that are used in traditional dishes: green cardamom, which has a light, sweet flavour, and black cardamom, which has a powerful and almost smoky flavour. This means that the entire essence of a dish can be altered in an instant depending on which is implemented; however, it is important that cardamom is used sparingly as it can overpower a dish very easily.


When a dish calls for aromatic flavours and earthy tones, cumin is the spice for the job. It can be found as seeds or as a ground powder and is considered a stable ingredient in many curry powder and spice blends. After all, it works in harmony with other spices in order to provide a flavour that diners won’t forget in a hurry.


Popular in South-Asian dishes, ginger is a root that is typically added in order to provide an earthy kick to a dish. In most circumstances, fresh ginger is added at the same time as garlic as this allows the natural oils to release slowly and gives a more well-rounded flavour profile to a dish.


Known for its bright yellow/orange colour, turmeric is a spice synonymous with Indian cuisine. After all, it is used in a wide range of curry and rice dishes in order to provide a subtle aromatic flavour that has scents of orange and ginger. In addition to this, it also has impressive health benefits and is known to reduce inflammation.


As the world’s most expensive spice, saffron is actually the stigma of a crocus flower and gets its value from the way it is harvested. After all, it is picked by hand which is time consuming and labour intensive. Saffron has a honey flavour that provides the perfect sweet aroma to counteract strong spices, helping to balance out many dishes in Indian cuisine.

Here at Royal Nawaab, we place a lot of emphasis on authentic flavours in order to meet the expectations of our diners. After all, we know that our establishment is popular with the Asian community and the last thing we want to serve is an imitation of the real thing. To find out more information about Indian cuisine, get in contact with the best halal restaurant London has to offer and speak to a member of the Royal Nawaab team today!