1. Lal Mirch and Dried Red Chilis – Red chili powder or cayenne pepper, commonly used in North and South Indian cooking for a spicy kick and made of powdered, dried red chilis. Dried chili powders are also a main part of a South Indian tadka. Dried red chilis give off less heat than the powdered form.

2. Turmeric – Bright yellow in color, turmeric is known for its many medicinal properties and gives a yellow tinge to dishes. It’s used by every kitchen in India.

3. Garam Masala - A mix of cinnamon, cumin seeds, coriander seeds, cardamom seeds, black peppercorns, cloves and nutmeg - a Indian all spice of sorts.

4. Coriander Powder (Dhaniya) – Coriander, also referred to as cilantro, can be purchased as whole seeds or a powder and is used generally in Indian cooking. In a pinch, you can substitute coriander seeds for the powder and vice versa.

5. Cumin Powder (Jeera) – Cumin can also be purchased as whole seeds or a powder, which are also interchangeable, and is used in Indian cooking.

6. Split Urad Dhal – although this is actually a lentil with a black exterior covering a white interior, the skinned, split version is commonly used in the South Indian tadka (tempering). Whole urad dhal is the lentil used in North Indian curries.

7. Split Channa Dhal (also known as Bengal gram) – Also a lentil, this yellow split dal is commonly used in the South Indian tadka (tempering) for preparing, among other items, upama, sambar and yogurt rice. A good substitute are yellow split peas. The whole lentil is used in North Indian curries.

8. Mustard Seeds – These little black balls are commonly used in South Indian cooking as part of the tadka and are known for their digestive properties. They release their full flavor when popped.

9. Curry Leaves – These are leaves of the kari plant, and the fragrance and flavor that these leaves add to the Indian tadka is spicy, fresh and comforting. You can purchase these fresh at an Indian grocery and, although not ideal, you can freeze them or dry them. I broke down and bought a curry leaf plant, which I’ve been cultivating in a pot indoors.

10. Tamarind Paste - Tamarind is actually a fruit which has a sour and acidic taste. It’s commonly used in South Indian dishes to gives this taste. The easiest to use form is a concentrated paste, which you dilute by mixing in a little water before using.