masala all types

Laal Mirch (Red Chili)

Kali Mirch (Black Pepper)

Haldi (Turmeric)

Dhaniya Powder (Coriander Powder)

Jeera (Cumin Seeds)

Ajwain (Carom Seeds)

Hing (Asafoetida)

Tej Patta (Bay Leaf)

Dalchini (Cinnamon)

Elaichi (Cardamom – Green & Black)

Long (Clove)

Saunf (Fennel Seeds)

Javitri (Mace)

Jaiphal (Nutmeg)

Kalongi / Mangraila (Nigella Seeds)

Methi Dana (Fenugreek Seeds)

Til (Sesame Seeds)

Til Oil (Sesame Oil – used in South Indian masalas)

Amchur (Dry Mango Powder)

Anardana Powder (Pomegranate Seed Powder)

Kasuri Methi (Dried Fenugreek Leaves)

Sonth (Dry Ginger Powder)

Choti Elaichi (Green Cardamom)

Badi Elaichi (Black Cardamom)

Rai (Mustard Seeds)

Dagad Phool (Stone Flower / Kalpasi)

Imli Powder (Tamarind Powder)

Pudina Powder (Mint Powder)

Lehsun Powder (Garlic Powder)

Pyaaz Powder (Onion Powder)