Out of the 109 spices listed by the ISO, India produces as many as 75 in its various agro climatic regions. India accounts for about 45% (2,50,000 tons-2002-03) of the global spice exports, though exports constitute only some 8% of the estimated annual production of spices at 3.2 million tons (2002). Over all, spices are grown in some 2.9 million hectares in the country. Spice production in India, as much of the agriculture in the country, is undertaken in
millions of tiny holdings and determine the livelihood of large number of the rural population.

India produces a wide range of spices. At present, production is around 3.2 million tonnes of different spices valued at approximately 4 billion US $, and holds a prominent position in world spice production. Because of the varying climates - from tropical to sub-tropical to temperate-almost all spices grow splendidly in India.In reality almost all the states and union territories of India grow one or the other spices.Under the act of Parliment, a total of 52 spices are brought under the purview of Spices Board.However 109 spices are notified in the ISO list.

Indian spices includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base.

Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked.

Below is a list of spices (and other flavoring substances) commonly used in India

    * Aamchur/Amchoor powder, sour (Mango powder)
    * Achar (pickle)
    * Ajmud (Celery or Radhuni seed)
    * Ajmoda (Parsley)
    * Ajwain (Carom seed)
    * Amla (Indian gooseberry)
    * Anardana (Pomegranate seed)
    * Bazil (spicepowder
    * Badam (Almond)
    * Choti Elaichi (Green cardamom)
    * Chakra Phool (Star anise)
    * Chironji (charoli) or (Buchanania Latifolia), a type of nut used in making deserts.
    * Camiki (mango extract)
    * Dalchini (cinnamon)
    * Dhania (Coriander seed)
    * Dhania powder (Coriander powder)
    * Elaichi (Cardamom)
    * Garam Masala (Spice mixture)
    * Gulab Jal (Rosewater)
    * Gur (unrefined sugar from the sap of the sugarcane or date palm)
    * Haldi/haldi (Turmeric)
    * Hara dhaniya (Coriander)
    * Harad/hime (myrobalan chabulic)
    * Hari Mirch (Green chili)
    * Harre
    * Hara miri miri (Coriander powder)
    * Hing (Asafoetida)
    * Imli (Tamarind)
    * Jaggery (unrefined sugar from sugarcane
    * Jaiphal (Nutmeg)
    * Javitri (Mace)
    * Jeera (Cumin) seed
    * Jethimadh licorice powder
    * Kachra (Capers)
    * Kadipatta Curry Tree or Sweet Neem leaf
    * Kaju Cashewnut
    * Kala Namak or Sanchal Black salt
    * Kali Mirch (Black peppercorn)
    * Kalonji Nigella seed
    * Kasoori Methi (Dried fenugreek leaf)
    * Katira Gum (Gond Katira) or Tragacanth Gum.
    * Kebab Cheeni Allspice
    * Kesar Saffron
    * Kesar miri miri Saffron pulp
    * Khajur Dates
    * Kokum Garcinia indica
    * Khus Khus Poppy seed
    * Kudampuli Garcinia gummi-gutta - Used in fish preparations of Kerala.
    * Lahsun (Garlic)
    * Lal Mirchi ( Red chili)
    * Lal Mirchi powder (Red chili powder)
    * Lavang (Cloves)
    * Marathi Moggu
    * Methi leaves (Fenugreek leaf)
    * Methi seeds (Fenugreek seed)
    * Sarson Tel Mustard oil
    * Naaga Keshar
    * Namak (Salt)
    * Nimbu (Lemon)
    * Nimbu (Lime)
    * Pudina (Mint)
    * Pyaz or Kanda (Onion)
    * Kali Mirchi (Black Pepper)
    * Panch Phoron
    * Phathar ke phool (Black Stone Flower)
    * Pilli Mirchi (Yellow Pepper)
    * Safed Mirchi (White Pepper)
    * Rai (Black mustard seed)
    * Rai Kuria (cracked mustard seeds)
    * Ratin jot (Alkanet root)
    * Saji (na) phool (Citric acid)
    * Sarson (mustard seed)
    * Saunf/Sanchal (Fennel seed)
    * Shahi Jeera (Black cumin seed)
    * Sirka (Vinegar)
    * Soa sag (Dill)
    * Sonth (Dried ginger powder)
    * Suwa or Shopa (Aniseed)
    * Taj (Cinnamon)
    * Tartri (Citric acid)
    * Tej Patta (Malabathrum)
    * Thippali (Kabab-chini, Java peppercorn)
    * Til (Sesame seed)
    * Tulsi (Holy Basil)
    * Urad dal (Split Matpe or Beluga Beans))
    * Vanilla
    * Zaafraan (Saffron)
    * Menthulu (Fenugreek Seeds)
    * shitu (lima seed skin)
    * osmanli (onion peelings)
    * pudina (mint)
    * Deggi Mirch, Red Chilly powder (non spicy)