A basic guide to Indian spices: from turmeric to garam masala
Indian food has a reputation for being "very spiced", but that doesn't mean "very hot" — those are two different things. Most of the spices used add flavour and colour, not heat. Here are the most common ones.
Turmeric: responsible for the yellow-orange colour in many dishes. Earthy, mild flavour, almost no heat. Found in nearly every curry.
Cumin: warm, slightly smoky flavour. Used both toasted whole and ground, in curries and in tandoori marinades.
Ground coriander (not fresh coriander leaf): adds a slightly citrusy note and is one of the bases of garam masala.
Garam masala: not a single spice but a blend (the exact recipe varies by family or region) of cinnamon, cardamom, cloves, cumin and black pepper, among others. Usually added towards the end of cooking to lift the aroma.
Cardamom: aromatic, slightly sweet, used in both savoury dishes and chai (spiced tea). It's one of the most expensive spices in the world, alongside saffron.
The actual heat comes separately, usually from fresh or dried chilli, and that's what you can adjust when ordering — on our menu any curry can be made milder or spicier to your taste.