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"Khada masala" simply means whole spices – spices used as they are, not ground into powder. They go into hot oil or ghee at the start of cooking (the tadka or tempering) and give biryani, pulao, dal and curries their aroma.
If you are setting up a new kitchen, moving to a new city, or just want to know what each spice is called, this list is for you. Below are the whole spices most Indian kitchens keep, with their Hindi names and what they are commonly used for.
The Core Khada Masala: 6 Spices to Start With
If you only buy a few whole spices, start with these. They appear again and again in North and South Indian cooking.
1. Green Cardamom – Hari Elaichi
Small green pods with black seeds inside. Used in chai, kheer, halwa, biryani, pulao and most Indian sweets. Crush the pod lightly before adding it, so the aroma comes out.
What to look for: bold, even green pods without empty or split shells. Our 8mm Kerala green cardamom is hand-sorted after drying to remove empty, split and undersized pods.
2. Clove – Laung
Small, dark, nail-shaped buds with a strong aroma. Used in biryani, pulao, garam masala, masala chai and many meat dishes. Two or three cloves are usually enough for a family-size dish.
3. Black Pepper – Kali Mirch
Round, dark, wrinkled berries. Used in rasam, pepper chicken, soups, egg dishes and as everyday seasoning. Freshly crushed black pepper has a much stronger aroma than ready powder.
4. Cinnamon – Dalchini
Thin rolled bark. Used in biryani, pulao, chicken and mutton curries, and desserts. A small piece goes into the oil at the start of cooking.
5. Nutmeg – Jaiphal
A hard, round seed. Grated in very small amounts into garam masala, biryani, sweets and some meat dishes. A little goes a long way.
6. Star Anise – Chakra Phool
A star-shaped pod. Used in biryani, pulao and some garam masala blends. It has a sweet, strong aroma, so one star is usually enough.
Other Whole Spices Found in Indian Kitchens
Many kitchens also keep these khada masala:
- Black cardamom – Badi Elaichi: large, smoky pods for biryani, chole and rajma.
- Bay leaf – Tej Patta: dried leaves added to the tadka for pulao, dal and curries.
- Mace – Javitri: the lacy covering of nutmeg, used in biryani and Mughlai dishes.
- Cumin – Jeera: the most common tadka seed for dal, sabzi and rice.
- Caraway / black cumin – Shahi Jeera: used in biryani and rich pulao.
- Fennel – Saunf: used in pickles, some curries and as a mouth freshener after meals.
- Coriander seeds – Sabut Dhaniya: roasted and ground for masala.
- Mustard seeds – Rai / Sarson: the base of many South Indian and Bengali tadkas.
- Fenugreek seeds – Methi Dana: used in small amounts in pickles, sambar and curries.
- Dry red chilli – Sabut Lal Mirch: for tadka and spice blends.
Quick Khada Masala List (Hindi Names)
| English | Hindi |
|---|---|
| Green cardamom | Hari Elaichi |
| Clove | Laung |
| Black pepper | Kali Mirch |
| Cinnamon | Dalchini |
| Nutmeg | Jaiphal |
| Star anise | Chakra Phool |
| Black cardamom | Badi Elaichi |
| Bay leaf | Tej Patta |
| Mace | Javitri |
| Cumin | Jeera |
| Fennel | Saunf |
| Coriander seeds | Sabut Dhaniya |
| Mustard seeds | Rai |
| Fenugreek seeds | Methi Dana |
How to Use Khada Masala in Cooking
The basic method is simple:
- Heat oil or ghee on medium flame.
- Add the whole spices – for example, 2 green cardamom, 3 cloves, a small piece of cinnamon and 1 bay leaf.
- Stir for a few seconds until they release their aroma. Do not let them burn.
- Add onions, rice or the rest of your ingredients.
For biryani and pulao, the whole spices stay in the dish. Many people remove them before serving, or simply eat around them.
How to Make Simple Garam Masala at Home
Many families make their own garam masala from khada masala. A simple home version uses green cardamom, cloves, black pepper, cinnamon, a little nutmeg and cumin. Dry roast them lightly on low flame, let them cool, then grind to a powder. Make small batches so it stays fresh.
How to Buy Good Whole Spices
- Smell before you use. Good whole spices have a clear, strong aroma when you open the pack.
- Check for broken pieces and dust. Clean, whole pieces are a sign of careful sorting.
- Ask about oil extraction. Some spices are sold after their oil has been extracted, which leaves weak aroma. Choose non-oil extracted spices.
- Buy from the source. Spices sourced from farmers and farmers’ collectives pass through fewer hands.
Wayanad Green Fresh spices are sourced from farmers and farmers’ collectives in Wayanad and Idukki, Kerala. They are non-oil extracted, with free delivery across India and cash on delivery. If you want the four most-used whole spices in one order, see our Kerala Spice Combo – cardamom, clove, black pepper and cinnamon.
How to Store Khada Masala
- Keep each spice in its own airtight jar.
- Store away from the stove, sunlight and moisture.
- Always use a dry spoon.
- Buy whole and grind only what you need.
FAQ
What is khada masala?
Khada masala means whole spices – spices used whole rather than ground, usually added to hot oil or ghee at the start of cooking.
What is elaichi called in English?
Elaichi is cardamom. Hari elaichi is green cardamom and badi elaichi is black cardamom.
What is laung in English?
Laung is clove.
What is dalchini in English?
Dalchini is cinnamon.
What is kali mirch in English?
Kali mirch is black pepper.
What is jaiphal in English?
Jaiphal is nutmeg. Its outer lacy covering is javitri (mace).
What is chakra phool in English?
Chakra phool is star anise.
Which khada masala are used in biryani?
Common ones are green cardamom, cloves, cinnamon, bay leaf, star anise, black cardamom, mace and shahi jeera. Recipes vary by region and family.
Do you deliver whole spices outside Kerala?
Yes. We deliver across India with free delivery, and cash on delivery is available.