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Normally Indian dishes are spiced up with chilli, turmeric, coriander and pepper and that seems enough for most cases. However when I go to the supermarket these days, there seem to be too many exotic spices packed into little bottles (jalapeno, basil, white pepper). I would like to know whether these spices go well with Indian cooking. What are some of these spices that I should consider putting in my shelf.?

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  • Sorry, I dont think the two questions are same at all.. Jun 24, 2015 at 8:59
  • You are asking which spices are used in Indian cuisine @user2277550, that other answer gives you everything you need to know. If that answer does not fit your question then I suggest you re-phrase it, otherwise this will probably closed as a duplicate.
    – GdD
    Jun 24, 2015 at 9:15
  • I don't think it is a duplicate - there are many spices used in indian cuisine that are regional or dish specific and wouldn't be found in the basic masala dabba, or the "duplicate" question - qasoori methi (northern cuisine), anardana (for grrrreaat chole), saffron, sichuan pepper(!) (found in some versions of goan recipes - and it does improve them!), curry leaves (southern, best used fresh or frozen) ... ajwain (for fried stuff), heeng (could be argued as being basic), kala namak, shahi jeera.... Apr 27, 2018 at 21:18

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