Essential Pakistani Spices: Names and Everyday Uses

Pakistani cooking starts with a handful of familiar spices. Here are eight essentials, their Urdu names, and simple ways to use them.

Cumin — Zeera

Use whole seeds in dal tempering and rice; ground cumin in curries and kebabs.

Coriander — Dhania

Add ground coriander to vegetable curries, meat dishes, and dal.

Turmeric — Haldi

Use small amounts for earthy flavor and golden color in dal and curries.

Red chili — Lal mirch

Add ground chili for heat. Start lightly and adjust to taste.

Green cardamom — Choti elaichi

Use whole pods to flavor chai, rice dishes, and desserts.

Cinnamon — Darchini

Add a small piece to pulao, biryani, or meat curries.

Cloves — Laung

Use a few whole cloves in rice and meat dishes for a strong, warming flavor.

Garam masala

An aromatic spice blend, often added near the end of cooking. Ingredients vary by blend.

Start with five

Cumin, coriander, turmeric, red chili, and garam masala cover many everyday dishes. Follow your recipe for quantities and when to add them.

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