Indian cuisine utilises a wide array of spices, both whole and ground, that contribute to its vibrant flavours and aromas.

Some of the most common and essential spices include turmeric, cumin, coriander, cardamom (both green and black), ginger, garlic, and garam masala. Other notable spices include fenugreek, asafoetida, mustard seeds, cloves, cinnamon, and curry leaves. However, below we introduce four unusual ones.

Amchoor (Dried mango powder)
A tangy, aromatic spice made from unripe green mangoes which is sun-dried and ground to a fine beige powder. Popular in North Indian cuisine, amchoor adds a fruity acidity without moisture, making it ideal for dry rubs, chutneys, lentils, and chaats. Apart from flavouring, amchoor is a natural tenderizer for meat and an ideal sour addition for curries, chutneys, and marinades. Unusual uses include sprinkling over fruit salads or even popcorn for a zesty twist. Amchoor is vitamin-rich being a source of vitamin C. It’s digestion-friendly, too.

Kala Jeera (Black cumin - Bunium persicum)
This rare spice found in Northern India as well as Iran, and Central Asia is prized for its delicate, earthy flavour with notes of nuttiness and citrus. Unlike regular cumin, kala jeera is subtly aromatic and smokier. Used sparingly in Mughlai, Kashmiri, and Persian dishes it’s perfect for biryanis, kormas, and rich sauces. Surprisingly, kala jeera is lightly toasted to unlock a complex profile, then added to yogurt or infused in ghee. Both scarcity and slow growth make it a culinary treasure, often mistaken for nigella.

Long pepper (Piper longum)
Once more prized than black pepper, long pepper offers a bold, complex heat with hints of cinnamon, cardamom, and nutmeg. Spicy and slightly sweet you’ll find it used in pickles and masalas. Long pepper features in Indian and Indonesian dishes especially in Southeast Asian cuisine and was used in ancient Roman and Ayurvedic cuisines. It adds that something to curries, stews, and spice blends like Ethiopian berbere. Unlike regular pepper, long pepper's spiky catkin shape can be grated or steeped whole. Truly versatile, it’s also infused into syrups, chocolate, or cocktails for a warming, aromatic twist. A forgotten spice, now regaining gourmet attention.

Ajwain (Carom seeds)
Packing a punch! Ajwain does this perfectly with an intense thyme-like aroma and peppery bitterness. Common in Indian, Middle Eastern, Pakistani, Iranian and Ethiopian cooking, the seeds are often dry-roasted or sizzled in ghee to mellow their sharpness before flavouring dals, parathas, curries, lentil dishes, flatbreads, pickles, or fritters. Surprisingly, ajwain pairs well with pastry doughs and even savoury cookies. Apart from taste, it aids digestion. Often chewed after meals or brewed into a soothing tea. A tiny seed with bold culinary impact.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE