Name some popular Indian spices used in cooking.

1. Turmeric (Haldi): Known for its vibrant yellow color, turmeric is used in numerous Indian dishes and is also valued for its health benefits.

2. Cumin (Jeera): Cumin seeds or ground cumin are used for seasoning and adding a warm, earthy flavor to various dishes.

3. Coriander (Dhania): Both coriander seeds and fresh coriander leaves (cilantro) are widely used in Indian cooking, providing a citrusy, slightly sweet flavor.

4. Cardamom (Elaichi): Green and black cardamom pods are used for their strong, aromatic, and sweet-spicy flavor in both sweet and savory dishes.

5. Cinnamon (Dalchini): Cinnamon sticks or ground cinnamon add a warm, sweet-spicy note to many Indian recipes.

6. Cloves (Laung): Cloves offer a strong, pungent flavor and are used whole or ground in various dishes and masala blends.

7. Red Chili (Lal Mirch): Various types of red chilies, including chili powder and whole dried chilies, are used to add heat and flavor to Indian dishes.

8. Fenugreek (Methi): Fenugreek seeds and fresh fenugreek leaves are used for their slightly bitter, nutty flavor, often in pickles and curry recipes.

9. Mustard Seeds (Rai): Black and yellow mustard seeds are used for tempering and flavoring, especially in South Indian and Bengali cuisines.

10. Asafoetida (Hing): Asafoetida is a pungent, aromatic spice often used as a flavor enhancer, particularly in vegetarian and lentil dishes.

11. Garam Masala: A blend of spices such as cardamom, cinnamon, cloves, and others, garam masala is added near the end of cooking to enhance the aroma and flavor of many Indian dishes.

12. Fennel Seeds (Saunf): Fennel seeds have a licorice-like flavor and are used for digestion and flavoring in various Indian dishes.

13. Curry Leaves (Kadi Patta): Curry leaves are used primarily in South Indian cuisine to add a unique, aromatic flavor to dishes.

14. Nigella Seeds (Kalonji): These small black seeds are used as a seasoning in various Indian bread (naan, paratha) and pickle recipes.

15. Bay Leaves (Tej Patta): Bay leaves are used for their aromatic properties in some Indian dishes, especially in biryanis and stews.

These are just a few of the many spices used in Indian cooking. The combinations and proportions of these spices can vary widely from region to region, resulting in the incredible diversity of flavors found in Indian cuisine.