10 Spices You Commonly Find in Pakistani Cuisine

Pakistan has a rich culinary tradition, and there are many spices commonly used in Pakistani cooking. Here are 10 commonly used spices in Pakistan:

1- Cumin (zeera) - used to add a warm, earthy flavor to dishes. Cumin is an important ingredient in Pakistani cuisine, adding flavor to many dishes. It is used in both vegetarian and non-vegetarian dishes and also for its medicinal properties.

2- Coriander (dhania) - used to add a fresh, citrusy flavor to dishes.

3- Turmeric (haldi) - used to add a vibrant yellow color and earthy flavor to dishes. Turmeric, also known as haldi, is a spice commonly used in Pakistani cuisine. It is a root that is ground into a powder and has a warm, bitter, and slightly pungent flavor. Turmeric is known for its bright yellow color which gives many dishes their yellow-orange color.

4- Black pepper (kali mirch) - used to add a warm, pungent flavor to dishes. It is the dried, unripe fruit of the pepper vine and has a strong, pungent aroma and flavor.

5- Red chili powder (lal mirch powder) - used to add a spicy, pungent flavor to dishes. Red chili powder is used to add heat and flavor to a wide range of dishes, including curries, stews, meat dishes, and vegetables. It is also used to make traditional sauces and as a condiment. It is also used to make a traditional paste called "Nihari Masala" which is used to make a famous Pakistani dish called "Nihari"

6- Cardamom (elaichi) - used to add a sweet, aromatic flavor to dishes. In Pakistani cooking, cardamom is often used to flavor sweet dishes such as desserts and traditional drinks like qehwa and kahwa. It is also used to flavor meat dishes, particularly those that are slow-cooked such as biryanis, and roasts. Cardamom is also used to flavor curries, gravies, and rice dishes. It is also used as a spice in pickling and as a garnish in traditional sweets.

7- Cloves (laung) - used to add a warm, pungent flavor to dishes. In Pakistani cooking, cloves are often used to flavor meat dishes, particularly those that are slow-cooked such as biryanis, and roasts. They are also used to flavor curries, gravies, and rice dishes. Cloves are also used as a spice in pickling, and in traditional drinks like "kashmiri chai" and "qehwa".

8- Fenugreek (methi) - commonly used natural spice in Pakistani cuisine. The seeds of the fenugreek plant are used to make the spice, which has a slightly bitter, nutty flavor. The seeds are small and hard, and are usually yellowish-brown in color.

9- Salt (Namak) - Salt is a widely used ingredient in cooking because it enhances the flavor of food by bringing out the natural sweetness and savoriness of ingredients. It also helps to balance the flavors of a dish, making it taste more well-rounded and satisfying. Salt is also an important ingredient in many recipes, such as bread and pastry making, because it helps to control the fermentation process, and gives texture and crust to the end product.

10- Ginger (Adrak) - Ginger is a versatile spice and can be used in a variety of ways in Pakistani cuisine, including being used fresh, powdered, or in a paste form.

These are just a few examples of the many spices used in Pakistani cooking. Each dish may have its own unique blend of spices, and some dishes may use more or less of certain spices depending on the recipe.