Indian food is distinctive and delicious, containing a unique blend of herbs and other exotic flavors and spices. This list describes some of the most common
tastes to look for in Indian cuisine. Expand your palette for eating and cooking the delicacies of India.

Red Chili powder adds a spicy kick to Indian food and is known as the “king of all spices”. It has Vitamin A, Vitamin C and is rich in minerals. Potential health perks: relieves achy joints. Research shows that capsaicin, found in chili peppers, has an anti-inflammatory effect, which may help ease arthritic swelling and pain

Turmeric, derived from a plant native of India that is part of the ginger family. Turmeric is used primarily in Kashmiri dishes. Potential health benefits: blocking cancer, powerful antioxidant, potent anti-inflammatory and clearing infections inside and outside the body.

Cinnamon, used in Indian cooking for the preparation of Pulao (Pilaf), Biryanis and certain curries. Potential health perks: Type 2 diabetes and heart disease. A 2003 study found that it has lowered blood glucose, cholesterol and triglyceride levels.

Cumin, known as ‘Jeera’ in India, comes from a dried, white fruit on an annual herb that is a tropical plant grown in many parts of the world. Potential health perks: help fight colds and flu, assist with anemia and can assist to control stomach pains, indigestion, nauseau and morning sickness.

Curry, often used as a sauce in many Indian recipes and is also used to marinate tandoori and tikka kabobs. Potential health perks: may reduce risk of Alzheimer’s and dementia, may reduce risk of cancer, boosts immunity, helps burn fat, help manage asthma and improves the appearance of your skin.