Indian spices

"Masala" is the Hindi word for "spice". When a combination of spices, herbs and other condiments are ground together, it is also called "masala". Garam (hot) masala is the most important blend masala and an absolute essential to north Indian preparations, added just before serving the dish to enhance its flavour. The rational garam masala is a blend of cardamom, cinnamon, cloves and black pepper. Masala may be in dry, rosted ground or paste form.

When doing Indian cooking there are the basic spices which go into most dishes, so here are the basic spices:

Cumini seeds (jeera, jeeragam, jilakara, black cumin, kala jeera, royal cumin, shah jeera)
Used mainly in North India. Used for its strong but very pleasing flavor. Used for digesting foods. They can be fried whole in oil, or ground, or roasted and ground, or ground and then roasted, all with different results.

Curryi leaves (Kari patta, Kareapela, Karuveppilai, Karuvepila, Katneem, Bursunga, Bowala, Karepeku, Karivepaku, Girinimba, Suravi)
They are used as a seasoning in Indian Cooking. The currey leaves lose their delicate fragrance when dried, you should try to obtain them fresh, don't waste your time with the dried stuff!

Gingeri (Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam, Ingee)
A basic but not essential Indian spice, used for its warming properties and wonderful aroma and taste.

Turmerici (haldi)
Used mainly for its medicinal properties, and lovely color that it gives to the dishes.

Corianderi seeds (dhaniya)
Used mainly for its fresh, cooling and soothing taste.

Chili (Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala Ujjvala, Mirapakaya)
Used mainly for its pungent and fiery taste - one may use fresh green chilies instead.

Black Pepper (Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan, Krishnadi, Savyamu, Miriyalu)
Black pepperi are used in Indian cuisine at all stages of the cooking process and as a table condiment.

Mustardi seeds (black)
Used mainly in South and West India instead or along with cumin seeds. Used for its strong but very pleasing flavor. Good for digesting foods.

Cardamomi Pods (Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai)
Used to flavor curries, masala chai and certain vegetables and Indian desserts and is one of the spices in Garam masala. Used for its strong but very pleasing flavor.

Asafetidai (hing, heeng)
Used as a digestive and for its flavor. Used mainly for its strong sulfur taste on the lines of garlic.

Cinnamoni (Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu)
Used for its sweet and pleasing flavor. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai and certain vegetables and Indian desserts.

Clovei (Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu)
Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses its flavor and is used to flavor curries, masala chai and certain vegetables.

Tamarindi (Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii)
The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south indian cuisine and is normally used as a replacement for tomatoes.

Fenugreeki (Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam, Mentikura, Mentula)
This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, bitter taste. After turmeric it has the most medically useful item in the Indian kitchen. If it is burnt it gets very bitter and should be thrown away.