The Indian subcontinent, which is a part of South Asia, is home to a wide variety of spices that are used in Indian cuisine. India produces a wide range of spices, many of which are indigenous to the subcontinent, due to the country's diverse climate. Others were imported from comparable environments and have since been developed locally for quite a long time. Indian spices include cardamom, cumin, pepper, turmeric, and cardamom.
There are many uses for spices: entire, cleaved, ground, cooked, sautéed, seared, and as a fixing. They mix food to extricate the supplements and tie them in a tasteful structure. Before being added to a dish, some spices are typically heated in a pan with ghee (Indian clarified butter) or cooking oil as a flavoring. Spices with a strong flavor should be added first, while lighter spices are added last. The term "curry" refers to any Indian dish with a gravy or dry base that combines a number of spices. Be that as it may, it likewise alludes to curry leaves, regularly utilized in South India.