Turmeric (Haldi): Yellow root powder, essential for color and earthy flavor. Cumin (Jeera): Strong, warm aroma used for tempering. Coriander (Dhania): Citrusy notes, used ground or whole. Black Pepper (Kali Mirch): Sharp, dried berry, adds heat. Cardamom (Elaichi - Green/Black): Aromatic, used in sweets and savories. Cinnamon (Dalchini): Sweet, woody bark. Cloves (Laung): Intense aroma, used in rice and curries. Mustard Seeds (Rai/Sarson): Pungent, used for tempering. Fennel (Saunf): Sweet, anise-flavored seeds. Fenugreek (Methi): Slightly bitter, used in curries and pickles.
