India is a land of spices. There are a variety of spices that are used in Indian cuisine to add flavor, color and texture.

These spices not only add flavor to food while cooking, but also offer a range of nutrients and health benefits. Henceforth, they are used in a variety of cuisines and have a long history of use in traditional medicine too. 

The five main Indian spices are turmeric, cumin, cardamom, cloves, and black pepper. Let's have some deeper knowledge about them and explore their healthy nature. 



It is the dried root of the turmeric plant.

It is a yellow spice that is used as a spice in Indian and Middle Eastern cuisine. It has an earthy, slightly bitter flavor and is often used to add color to food. It is a common ingredient in curry powder.



  • Turmeric is a good source of vitamin C, magnesium, and potassium.
  • Turmeric is also rich in vitamin B6, and other antioxidants that prevent serious heart diseases. 
  • Turmeric's active ingredient is curcumin, which is anti-inflammatory. 
  • Turmeric may also be a helpful treatment for a variety of skin conditions, including acne, eczema (atopic dermatitis), photo-aging, and psoriasis, and brightens our skin. 


It is the dried seed of the cumin plant. 

Cumin is a spice that is used in a variety of Indian dishes. It has an earthy, nutty flavor and is used to add flavor to food.




  • Cumin is a good source of iron, manganese, and phosphorus. 
  • It is also rich in Vitamin E, A, C, K, and B6.
  • Cumin has powerful antioxidants that can help a person fight against several ailments  like high blood pressure, heart diseases and cancer. 


Cardamom is obtained from a  type of seed that has a sweet, aromatic flavor. 

Cardamom is a spice that is used in many Indian dishes. It has a sweet, floral flavor and is used to add flavor to food. 



  • Cardamom contains several vitamins and minerals, as well as some fiber. 
  • It is also very low in carbohydrates and calories. 
  • It also contains vitamin B6, vitamin B3, vitamin C, zinc, calcium, magnesium, and potassium.
  • It helps to lower your blood pressure and can also help with weight loss! 
  • It may also boost your liver's health. 


Cloves are the dried flower buds of the clove tree. They have a strong, pungent aroma and a warm, bitter taste.

It is a “must-have” spice in an Indian kitchen.



  • Cloves are a terrific source of Vitamins, Potassium, and  Beta-carotene.
  • The vitamins found in them include vitamin E, folate, and niacin.
  • They also contain phosphorus, iron, zinc, vitamin C, thiamin, riboflavin, and vitamin A and K.
  • They can be extremely helpful in the treatment of cold, cough, asthma, bronchitis, and a lot of respiratory disorders. 


Black pepper is the dried fruit of the black pepper plant. 

It is used as a spice and has a sharp, pungent taste.

Black Pepper


  • Black peppers are rich in Vitamin C, Vitamin K, Vitamin E, Vitamin A, Thiamine (B1), Riboflavin (B2), Pantothenic Acid (B5), and Vitamin B6.
  • They are also rich in potassium which can help in controlling heart rate and high blood pressure.
  • The pain ingredient of black pepper is Piperine which has been shown to help relieve nausea, headaches, and poor digestion and also has anti-inflammatory properties. 

There are a variety of spices used in Indian cuisine, many of which are native to the country. Here were five of the most common spices used in Indian cooking, but there are many more spices that can add the perfect zing and oomph to your dishes! You can check them out and buy them at the most affordable price at Athey Nallatha. 


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