mangosteen (kokum)
also known as aamsul, dark red in color, sour in taste , many times used as a substitute to tamarind in curries. Fish recipes are incomplete without kokum.
mango powder (aamchur powder)
powder made from sun-dried green mangoes, sour in taste.
mustard seeds (mohari/ rai)
must in Indian cooking esp Maharashtiran ,black and brown in color, used for seasoning.
mint (pudina)
fresh mint leaves used in chutney, curry for the aroma.
nutmeg (jaiphal)
aromatic, should be used in small quantities to avoid bitter taste, mostly used in desserts.
red chili powder (tikhat)
red chili powder is commonly used in Indian curry.
sesame seeds (teel)
white in color, used in curry paste and desserts.
turmeric powder (halad)
must in Indian cooking, bright yellow in color , used in almost everything.
tamarind (imli/chinch)
sour in taste, acidic , main ingredient in south Indian dishes such as rassam, sambhar. It is a brown pod which contains soft acidic pulp and hard coated seeds. It is easily available in Indian stores. You can get whole pods of tamarind as well as the soft pulp without pods.
jagery (gul)
concentrated product of cane juice, golden or dark brown, available in solid and powder form. Jagery is used in Indian curries and lentil soups to add sweetness to balance the spicy and sour taste.