NineFoods spice guide · Pantry essentials
10 Essential Pakistani Spices and How to Use Them
What it does. When to add it. How much to use.
Written by Farwa ZeeshanRecipe developer, NineFoodsPakistani cooking relies on a short list of spices used in the right order: whole spices first in hot oil, ground spices bloomed with a splash of water, and aromatic garam masala at the end. This guide explains the 10 essentials, what each one does to a dish and the most common mistakes with each.
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Spice timing
The three stages of adding spices
Most desi dishes follow the same order. Whole spices go into hot oil first so their oils release into the fat. Ground spices go in after the onions and ginger garlic, with a splash of water so they cook without burning. Finishing spices go in at the end so their aroma stays fresh.
| Stage | When | Spices |
|---|---|---|
| Start | Hot oil, before onions | Cumin seeds, cardamom, cloves, cinnamon, bay leaf |
| Middle | After onions and ginger garlic | Chilli, turmeric, coriander, cumin powder |
| Finish | Last 2 to 5 minutes | Garam masala, kasuri methi, black pepper, fresh herbs |
Whole vs ground
When to use whole or ground spices
Whole spices release flavour slowly and are used in rice, pulao, biryani and long-cooked meat. Ground spices release flavour fast and form the body of curry masalas. Grinding whole spices yourself just before cooking gives the strongest flavour.
Storage
How to keep spices fresh
- Store in airtight glass jars away from heat and sunlight, not above the stove.
- Ground spices lose most of their aroma after about 6 months; whole spices last a year or more.
- Buy small packs of ground spices and refill often.
- Smell test: if a spice has little aroma when rubbed, it is time to replace it.
Keep cooking
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Quick answers
Pakistani spices FAQ
What are the basic spices for Pakistani cooking?
Cumin, coriander, red chilli, turmeric and garam masala form the base, supported by whole cardamom, cloves, cinnamon and black pepper.
When should garam masala be added?
In the last few minutes of cooking, so its aroma stays fresh.
Why do my spices taste raw?
They were not cooked long enough in oil. Fry ground spices with a splash of water until the oil separates.
How long do spices last?
Ground spices are best within 6 months, whole spices within about a year.