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Essential Spices used in Pakistani Food

Thinking of making Pakistani food? Starting from scratch and not sure which spices you will need? Don’t worry, I got you.

I have compiled a list of essential spices used in Pakistani Cuisine.  These are the absolute must haves in my kitchen.  I have other spices in my kitchen which aren’t used as much, but for a beginner, these will do you just fine.  

  1. Salt (Namak)

  2. Red Chilli Powder (Lal Mirch)

  3. Coriander Seeds (Sabat Dhania)

  4. Coriander Powder (Pisa Dhania)

  5. Turmeric Powder (Haldi)

  6. Cumin Seeds (Zeera)

  7. Sabat Garam Masala- a combination of whole spices that are used in their original form (not ground).  The spice mix consists of: cinnamon stick, green cardamom, black cardamom and bay leaves.  

  8. Ground Garam Masala- the above spice mix, ground into a fine powder 

  9. Cinnamon Stick (Daar Cheeni)

  10. Green Cardamom (Choti Ilaichi)

  11. Black Cardamom (Bari Ilaichi)

  12. Bay Leaves (Curry Pata)

  13. Dried Plums (Aloo Bukhara)

  14. Pomegranate Seeds (Anar Dana)

  15. Saffron

  16. Chaat Masala 

  17. Black Peppercorns (Kali Mirch)

  18. Nigella Seeds (Kalongi)

  19. White Pepper (Safaid Mirch) 

Just a few of the Spices used in Pakistani Cooking

Good Luck on all your cooking ventures. Try some of our Pakistani recipes listed below and become a pro in International Cuisine.

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