Cloves (lavanga)
Strong , aromatic flavor; used in biryani/pulao and also one of the ingredients of garam masala.
Cumin seeds (jeera)
Most commonly used spice. Light brown in color, aromatic, aids digestion.
Curry leaves (curry patta)
An integral ingredient of curry!Fresh green curry leaves are used for seasoning, but many Indian stores have dried curry leaves in powder form which also gives the same flavor.
Fennel seeds (saunf/badishep)
Similar to cumin seeds (in shape), rarely used in Maharashtrian recipes. Chewed after meal as a mouth- freshener and to aid digestion.
Fenugreek seeds (methi seeds)
Bitter in taste, one of the ingredients of garam masala.
Garlic (lasun)
Most commonly used in curry pastes along with ginger.
Garam masala
Mixture of cumin seeds, coriander seeds, black cumin seeds (shahjira), cardamom, nutmeg powder, cloves, dry ginger powder and cinnamon. Dry roasted and ground, available in all Indian stores. Be careful while using as it is very hot!
Maharashtrian goda masala
Dark brown or blackish in color, also known as Kaala masala (Black masala), made up of coriander seeds, dessicated / dry coconut, white sesame seeds, cumin seeds, cloves, asafoetida, cinnamon, black cardamom, dry red chilies , turmeric powder & salt. All the ingredients are roasted separately. Trademark of Maharashtrian cuisine.