Packets in a Pakistani shop often say zeera, haldi or kalonji rather than cumin, turmeric or nigella. Here's what the names mean, what each spice is for, and the words on the packet that tell you whether it's whole, ground or crushed.
The everyday spices
| Spice | What it's for |
|---|---|
| Zeera زیرہ (cumin) | Seeds fried in hot oil to start daal, rice and curries; ground for kebabs, raita and marinades. |
| Dhania دھنیا (coriander seed) | Ground, it's the backbone of most curries. Crushed whole seeds go into chapli kebab and karahi. |
| Haldi ہلدی (turmeric) | Colour and an earthy bitterness. Half a teaspoon is plenty for a family pot. |
| Lal mirch لال مرچ (red chilli powder) | The heat in most curries. Strength varies a lot between packets, so start small. |
| Kashmiri mirch کشمیری مرچ (Kashmiri chilli powder) | Mild and deep red. For colour without too much heat, as in tikka and tandoori marinades. |
| Kutti lal mirch کٹی لال مرچ (crushed chilli flakes) | Heat you can see, for karahi, chapli kebab and pickles. |
| Kali mirch کالی مرچ (black pepper) | The main heat in karahi and many Afghan dishes. Crush it fresh. |
| Garam masala گرم مصالحہ (a blend of warm spices) | Added near the end of cooking for aroma. Our spice cupboard guide has a recipe to grind your own. |
Whole spices (sabut masala)
Whole spices go into hot oil or ghee at the start, for pulao, biryani, yakhni and slow-cooked meat. They flavour the oil, and you leave them in the pot.
| Spice | What it's for |
|---|---|
| Choti elaichi چھوٹی الائچی (green cardamom) | Floral and sweet. Rice, korma, tea and desserts. |
| Bari elaichi بڑی الائچی (black cardamom) | Big, dark and smoky. One or two in pulao, nihari or a meat stock. |
| Laung لونگ (cloves) | Strong. Three or four are enough for a pot of rice. |
| Darchini دار چینی (cinnamon or cassia bark) | Sweet warmth for rice and slow-cooked lamb. |
| Tez patta تیز پتہ (bay leaf) | Into the oil with the other whole spices. |
| Shahi zeera شاہی زیرہ (black cumin) | Thinner and darker than ordinary cumin, with a sweeter taste. The special-occasion spice in biryani. |
| Javitri جاوتری and jaiphal جائفل (mace and nutmeg) | A pinch, grated or ground, in nihari, korma and haleem. |
| Zafran زعفران (saffron) | Soak a few threads in warm milk and drizzle over biryani before it steams. |
Seeds and the less familiar ones
| Spice | What it's for |
|---|---|
| Kalonji کلونجی (nigella seeds) | Small, black and oniony. On naan, in pickles and in some daals. |
| Ajwain اجوائن (carom seeds) | Strong, like thyme. A pinch in pakora batter, paratha and fish. |
| Saunf سونف (fennel seeds) | Sweet and aniseedy. In some curries and pickles, and chewed after a meal. |
| Methi dana میتھی دانہ (fenugreek seeds) | Bitter on their own. A few, fried in oil, for pickles and some daals. |
| Kasuri methi قصوری میتھی (dried fenugreek leaves) | Rub between your palms over a curry at the end. It's the "takeaway" flavour in butter chicken. |
| Rai رائی (mustard seeds) | Popped in hot oil for daal, potatoes and pickles. |
| Anardana انار دانہ (dried pomegranate seeds) | Sour and fruity. Crushed into chapli kebabs and chutneys. |
| Amchur امچور (dried mango powder) | A sour sprinkle for chaat, potatoes and fried snacks. |
| Hing ہینگ (asafoetida) | Very strong when raw, gentle once fried. A tiny pinch in hot oil for daal. |
| Kala namak کالا نمک (black salt) | Pinkish, with an eggy smell. For chaat, raita and lemonade. |
Words on the packet
- Sabut ثابت: whole. Sabut dhania is whole coriander seed.
- Pisa پسا: ground. Pisi lal mirch is chilli powder.
- Kutti کٹی: crushed, as in kutti lal mirch, chilli flakes.
- Masala مصالحہ: a spice mix. A packet called "karahi masala" or "biryani masala" is a ready blend for that dish.
Which size to buy
Buy small packs of the spices you use now and then, like ajwain, amchur or black cumin, so they don't lose their flavour before you finish them. Cumin, coriander, turmeric and chilli get used fast, so the bigger packs are better value. Keep them all in airtight jars, away from the cooker.
Can't find a spice on the shelf? Ask at the till. Spices are our biggest range, in small, medium and big packs.