The Overlooked Heroes of Indian Cooking
This article was originally published on laxmihos.com on 2nd September, 2025. Read the original version here
We all salivate over the glamour spices: cardamom with her perfume, saffron with its seductive gold, garam masala with its mystique. But behind every great Indian dish are the humble workhorses, the ones who show up daily, do the heavy lifting, and never ask for the spotlight.
Today, I want to celebrate those quiet champions: cumin powder, coriander powder and turmeric to name a few. These spices that turn dal into comfort, plain vegetables into memorable dishes, and even simple soups into something soulful.
Before deciding what foods to pair spices with, it’s important to learn the best way to cook with them. Spices are best friends with fat: Heat coconut oil, grape-seed oil, peanut oil, vegetable oil or clarified butter in a pan, add the spices. This helps the spice release its essence. Later, the seasoned fat can be used to distribute the flavor throughout your entire dish. Another great way to intensify the flavor of whole spices like cumin, coriander and cinnamon is to dry roast them on a medium hot skillet. Just remember: under a minute is all your will need as spices roast quickly. Once that is done, you can grind the spices and use them almost as you would “finishing spices”: use them at the end of cooking to garnish the dish.
Now Let’s Explore:
Let’s begin with cumin, the smoky storyteller of the spice world. Whole or ground, it brings a toasty depth to everything it touches. You can use it whole to create delightful tadka (tempering) for your lentils or curries. Try toasting it gently in a dry pan and grinding it fresh to create a final sprinkle over just plain yogurt. I once wrote that cumin had me at first taste, and it’s true. A dash of Laxmi Cumin Powder is like the steady bass note in your favorite song: it holds the flavor together without ever taking over.
Then there’s coriander powder that is so often mistaken for just a filler spice, when it’s really the foundation. Mellow, citrusy, with a whisper of warmth, it marries other flavors and lets them shine. Think of it as the friend who listens more than she talks and who always shows up when you need her. Coriander powder is that subtle alchemy that makes my spinach paneer taste like my mother’s! It is used to thicken curries. So in the US, coriander seeds are called the same as in India, however, fresh coriander leaves are referred to as cilantro. Also, there is a group of people who say that coriander (cilantro) tastes like soap to them. Apparently it is a real thing! I am not one of those people so I love using it!
Turmeric, of course, is the golden healer. I once joked that I would turmeric my turmeric. And truly, this anti-inflammatory marvel has earned its moment in the wellness spotlight. But in Indian kitchens, it’s always been there: in the background, giving our dals that sunlit hue, our sabzis that grounding earthiness. Mix a pinch of Laxmi Turmeric with black pepper (to enhance absorption) and add it to soup, lentils, or even your morning scramble. It’s a warm hug in powdered form!
And let’s not forget black pepper. Before chili peppers arrived in India, black pepper ruled the heat game. It’s not flashy, but it’s a finisher. That final crack of pepper over a bowl of rasam or a plate of fried eggs wakes up everything else. It’s also the quiet co-star that helps turmeric do its magic in your body.
These four spices—so easy to overlook—are the real MVPs of Indian kitchens. They form the rasa, the emotional essence of food.
Usage Tip: Want a quick flavor boost? Try this:
Mix 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric, and ¼ tsp pepper. Sauté in warm ghee, then stir into cooked lentils, soup, or rice. That one spoonful of spiced ghee and it is a gamechanger. But here is the key: try to use these in different quantities or different forms. For instance, ground cumin tastes different from whole. Same with coriander seeds. Use this as a baseline and create your own favorite flavor combination! I like to add whole red chilies in mine. You can literally create whatever combination you wish!
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