Indian Restaurants Use Top Indian Spices: Not Just for Flavours

Often people are truly intimidated to see the wide variety of spices that go into Indian cooking. Both ground and whole spices are often blended into complicated spice mixes to create the authentic and distinctive Indian aroma. Most spices other than nutmeg are actually dry roasted for releasing the essential oils just before grinding them into complex spice mixes. Most Indian restaurants in South Yarra would be using these spices to add flavours to their dishes and for health benefits.


Turmeric or haldi is immensely beneficial and is frequently used in curries and spice mixes. This golden Indian spice is famous for its anti-inflammatory and anti-oxidant properties. The intake of this spice could help in reducing blood cholesterol levels thanks to the presence of curcumin. Moreover, this could even prevent cardiovascular issues among diabetes patients. Though turmeric has a typical pungent and earthy scent, it is usually, used in small doses to infuse the lovely golden colour to your dishes.


Cloves are one of the most common spices used in Indian cooking. The robust flavour associated with cloves actually comes from the inherent essential oils. Cloves are usually, used whole and often ground into authentic Indian spice mixes. Cloves are famous for their antifungal, expectorant and healing properties. Clove oil is best for alleviating toothaches. Cloves are great for preventing bad breath. Moreover, stomach related issues could be relieved when cloves are consumed in limited quantities.


There are actually two types of cardamom that are used in Indian cuisine, the black and the common green one. Green cardamom is used in almost every Indian dish right from curries to lassis and koolfis. The flavour seems to be sweet and light with a slight eucalyptus touch. Black cardamom is smoky and very powerful and caution should be exercised while using this spice. Cardamom has warming and aromatic properties and is great for stimulating your appetite and enhancing digestion. They are pretty effective in relieving colic, gas, indigestion, nausea, and distension and vomiting.


Cinnamon has a sweet distinctive flavour and is excellent for reducing bad cholesterol and boosting good cholesterol. It is effective in enhancing insulin resistance and is, therefore, effective in diabetes management.

Dried Mango Powder

This is mostly used in curries and chutneys for infusing a tangy or sour taste. Dry mango powder is known to have high Vitamin C and Vitamin A contents. It is effective in getting rid of acidity issues.

Bay Leaf

This is commonly used for preparing korma and biryani. Bay leaves are actually included in garam masala, a quintessential Indian spice mixture.  Bay leaves are great for fortifying immunity and alleviate urinary tract infections.

Black Peppercorns

A number of scientific studies reveal that there is substantial evidence that this spice could be effective in lowering cholesterol. Black peppercorns could boost cardiac function recovery post a heart attack.

Most of these spices should be toasted just before blending to get the best flavours. Most Indian restaurants in South Yarra would be using these desi masalas to infuse an authentic desi flavour and add value to their dishes.