Top 10 Indian Spices Every NZ Kitchen Should Have - Spice Bloom

Top 10 Indian Spices Every NZ Kitchen Should Have

Indian cuisine is rich, aromatic, and packed with bold flavours — and it all begins with the right spices. Whether you're a seasoned home chef or just starting to explore Indian cooking in New Zealand, these 10 essential Indian spices will bring authenticity, depth, and health benefits to your meals.

1. Turmeric Powder (Haldi)

Turmeric is a cornerstone of Indian cooking and wellness. With its vibrant yellow colour and earthy flavour, turmeric is widely used in curries, lentils, and even drinks like golden milk.

  • Benefits: Rich in curcumin, an anti-inflammatory compound.

  • Use in NZ: Add to scrambled eggs, soups, or turmeric lattes.

2. Cumin Seeds (Jeera)

Cumin offers a warm, nutty flavour and is used both whole and ground. It’s a go-to spice for tempering dals, rice, and vegetable curries.

  • Benefits: Aids digestion and boosts metabolism.

  • Pro tip: Dry roast for deeper flavour before grinding.

3. Coriander Powder (Dhania)

Made from ground coriander seeds, this spice delivers a mild citrusy flavour. It’s used in almost every curry, lentil dish, and marinade.

  • Benefits: Helps regulate blood sugar and is rich in antioxidants.

  • NZ twist: Try it in roasted veggie seasoning or spice rubs.

4. Garam Masala

A blend of warming spices like cloves, cinnamon, cardamom, and nutmeg, garam masala is the finishing touch in many Indian recipes.

  • Use: Sprinkle over butter chicken, biryani, or soups.

  • Note: Every region has its own unique garam masala recipe!

5. Red Chilli Powder (Lal Mirch)

For that signature heat in Indian dishes, red chilli powder is a must. Use Kashmiri chilli for milder heat and a rich red colour.

  • Tip: Use cautiously — a little goes a long way!

  • NZ adaptation: Great for fusion dishes and BBQ rubs.

6. Mustard Seeds (Rai/Sarson)

Mustard seeds pop when heated in oil, releasing a nutty aroma that enhances curries, pickles, and stir-fries.

  • Common in: South Indian dishes like sambhar and chutneys.

  • Use whole for tempering or grind into spice blends.

7. Fenugreek Seeds (Methi)

These small seeds have a slightly bitter taste that mellows when cooked. Often used in dals, spice blends, and pickles.

  • Benefit: Great for digestion and blood sugar control.

  • Pro tip: Soak before use to reduce bitterness.

8. Asafoetida (Hing)

Though used in tiny amounts, hing adds an umami-rich, onion-garlic flavour to vegetarian dishes and is key in Indian lentil recipes.

  • Fun fact: A must-have for those avoiding onion and garlic!

  • How to use: Fry briefly in oil to release aroma.

9. Cardamom (Elaichi)

A fragrant, floral spice used in both sweet and savoury dishes, from curries to chai.

  • Green cardamom is sweeter and more common.

  • Use whole or ground depending on the dish.

Keyword targets: cardamom pods, Indian spices, spices NZ

10. Cloves (Laung)

Powerful and aromatic, cloves are often used in rice dishes, spice blends, and festive desserts.

  • NZ idea: Add to mulled wine or chai tea blends.

  • Medicinal use: Known for relieving toothaches and aiding digestion.

Where to Buy Authentic Indian Spices in NZ

Looking for a trusted source of high-quality, organic Indian spices in New Zealand? At SpiceBloom, we bring you premium Indian spices that are carefully sourced, freshly packed, and delivered across NZ.

✔ 100% Authentic & Organic Options
✔ Fast NZ-Wide Delivery
✔ Perfect for Daily Cooking or Gourmet Creations

Ready to Stock Your Pantry?

Check out our full Indian Spices Collection and bring home the warmth and richness of Indian cuisine today.

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