No Indian meal is complete without the rich aroma and deep flavors of spices. They’re not just ingredients—they’re the essence of Indian cuisine. From the golden glow of turmeric to the warmth of garam masala, spices transform everyday meals into culinary experiences.

At Anant Supermarkt in Berlin, we bring authentic Indian spices straight from the source, so you can recreate the taste of home or discover new flavors right in your kitchen. Whether you’re cooking a simple dal, a festive biryani, or experimenting with Indian curries, these spices are essentials you’ll always want stocked.

1. Turmeric (Haldi)

Known as the "golden spice," turmeric adds earthy warmth and a vibrant yellow color to dishes. Beyond cooking, it’s valued for its anti-inflammatory properties.

• Uses: Curries, dals, rice dishes, milk (haldi doodh).

• Tip: A small pinch goes a long way.

2. Cumin (Jeera)

Cumin seeds add a nutty, peppery flavor when tempered in hot oil, while ground cumin gives depth to spice blends.

• Uses: Tadka for dals, chaat masala, curries.

• Tip: Lightly roast before grinding for enhanced aroma.

3. Coriander (Dhania)

Coriander seeds and powder lend citrusy, floral notes to dishes, balancing heat with freshness.

• Uses: Curries, chutneys, marinades.

• Tip: Freshly ground coriander is more aromatic.

4. Cardamom (Elaichi)

Often called the "Queen of Spices," green cardamom is sweet and floral, while black cardamom is smoky and bold.

• Uses: Masala chai, desserts, biryanis.

• Tip: Crush pods slightly before use to release oils.

5. Cloves (Laung)

These aromatic buds bring warmth and a touch of sweetness.

• Uses: Biryani, garam masala, teas, pickles.

• Tip: Use sparingly to avoid overpowering other flavors.

6. Cinnamon (Dalchini)

Sweet, woody, and warm, cinnamon is used in both sweet and savory Indian dishes.

• Uses: Curries, garam masala, kheer.

• Tip: A small stick can flavor an entire dish.

7. Mustard Seeds (Rai/Sarson)

Tiny but powerful, mustard seeds release a nutty flavor when tempered in oil.

• Uses: South Indian curries, pickles, tempering for dals.

• Tip: Heat until they pop to unlock full flavor.

8. Fenugreek (Methi)

Bitter yet aromatic, fenugreek seeds and leaves add complexity to curries and pickles.

• Uses: Butter chicken, fish curries, pickles.

• Tip: Toast lightly to reduce bitterness.

9. Chili Powder (Lal Mirch)

Indian chili powder is hotter and more vibrant than Western varieties, giving dishes both heat and color.

• Uses: Curries, marinades, dals.

• Tip: Balance with yogurt, cream, or coconut milk.

10. Garam Masala

A spice blend rather than a single spice, garam masala usually includes cumin, coriander, cloves, cardamom, cinnamon, and pepper. It adds warmth and complexity at the end of cooking.

• Uses: Curries, vegetables, meats.

• Tip: Sprinkle just before serving for maximum aroma.

How to Store Your Spices

• Keep them in airtight jars, away from light and moisture.

• Whole spices last longer than ground ones.

• Refresh stock every 6–12 months for best flavor.

Why Buy Indian Spices from Anant

• Authentic Sourcing – Direct from trusted Indian brands.

• Wide Variety – From everyday essentials to specialty masalas.

• Freshness Guaranteed – Regularly updated stock for best quality.

At Anant, you’ll find everything from everyday masalas to regional specialties that make Indian cooking truly authentic.

Indian spices don’t just season food—they tell a story of tradition, culture, and flavor. With the right spices in your Berlin kitchen, you can transform simple meals into authentic Indian experiences.

Visit Anant Supermarkt today to explore our complete range of Indian spices and start your flavorful journey.