Adding freshly ground Indian spices to your meals can take them from bland to brilliant. The intoxicating aromas and intense flavors of spices like cumin, turmeric, and cinnamon are an essential part of authentic Indian cuisine. When you grow your own, you can harvest them at their peak to unlock their full potential. Read on to discover the many benefits of cultivating Indian spices yourself and how to get started.
Why Grow Your Own Indian Spices?
When you buy pre-ground spices at the store, they might not work well in your dishes. When spices are ground, they lose their volatile oils and smell very quickly. Whole spices last longer, but they still lose quality over time. Also, mass-market spices are often irradiated to make them last longer, which lowers their quality even more.
Growing a selection of Indian spices allows you to
- Harvest and grind them fresh to preserve their essential oils.
- Choose when to pick them at their utmost flavor.
- Control growing methods for 100% organic spices.
- Save money compared to store prices over time.
- Gain access to rare, exotic spices not found locally.
Best Indian Spices for Home Growing
Many Indian spices thrive in home gardens. Focus on ones you use often in favorite dishes. Here are some top options:
Coriander – Both the seeds and fresh leaves bring a bright, citrusy note. Leaves are used as cilantro while the seeds flavor curries, lentils, soups and more.
Cumin – This aromatic spice with a strong, earthy flavor is popular in curries and vegetable dishes. Grow as an annual.
Turmeric – Valued for its intense golden color and slightly bitter, ginger-like taste. The ground rhizomes are indispensable in curries.
Cardamom – Intensely aromatic seeds inside unique pods add sweetness to curries, desserts, chais, and more.
To make Indian food, you use fenugreek seeds, which taste like bittersweet maple. The leaves known as methi also add flavor.
Mustard – Pungent seeds are used whole or ground into spicy mustard oil. Leaves and flowers have culinary uses too.
Chilies – Essential for heat, varieties like cayenne, Thai, serrano, and habanero pack spicy punch.
Black pepper—Peppercorns with a famously spicy bite are grown on vines that climb up walls and are used in garam masala.
Ginger – Fresh ginger rhizomes lend warmth, while the ground dried version is a staple curry ingredient.
Cinnamon – Fragrant bark from this tropical tree is delightful in curries, sweets, and spiced tea.
Growing Conditions for Indian Spices
Most spices relish hot, sunny conditions much like their native India. Here are some key tips:
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Grow in well-draining loam enriched with compost.
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Fertilize monthly with a balanced organic product.
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Mulch to retain moisture in dry weather.
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Be vigilant about irrigating since most spices dislike drought.
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Allow plenty of space for plants to mature.
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Start seeds indoors 6-8 weeks before last frost.
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Transplant seedlings outside after hardening off.
Specific spices may have additional requirements. Turmeric, ginger, and cinnamon do best in steamy greenhouse environments. Cardamom thrives in partially shaded subtropical areas. Cumin and coriander flourish in short season climates with cool finishes. Always choose varieties suited for your growing zone.
Harvesting and Drying Indian Spices
For the best flavor, allow spices to fully ripen on the plant before harvesting.
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Collect seeds like cumin and coriander once the seed heads are completely dry.
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Pick chili peppers when they reach their mature color and begin to wrinkle.
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Dig up turmeric and ginger rhizomes when their foliage starts dying back.
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Gather cinnamon bark from branches at least 2 years old.
Dry all spices quickly after picking to prevent mold. Place small batches in paper bags or on screens in a warm, dark spot with good airflow. For extra aroma, dry in the oven on the lowest setting with the door propped open.
Once thoroughly dried, spices will be brittle or easily crushed. Store in airtight jars away from light and moisture. Ground spices will retain peak flavor for several months while whole spices keep for up to a year.
DIY Signature Spice Blends
Making your own masalas is one of the best things about growing your own Indian spices. This is a fun project for the whole family, and the kids can try out different flavor combinations.
Try making batches of these blends to have on hand for everyday cooking:
Garam Masala – The classic Indian spice mix. Use coriander, cumin, cardamom, cinnamon, black pepper, cloves, and nutmeg.
Tandoori Masala – For savory roasted meats. Contains coriander, cumin, paprika, garlic, ginger, cinnamon, cayenne, turmeric, and more.
Chai Masala – To spice up tea. Features cardamom, cinnamon, ginger, cloves, black pepper, and fennel.
Panch Phoron – A Bengali blend using equal parts cumin, mustard, fennel, fenugreek, and nigella seeds.
Get creative and make your own signature mixes! Adjust ingredient ratios to suit your personal taste. Give blends as gifts too.
The Joys of Homegrown Indian Spices
Adding Indian spices grown in your own garden allows you to experience their intoxicating flavors and aromas at their peak. You’ll delight in their crisp freshness. Plus you can tailor varieties and create custom spice blends. Let your garden be a source of culinary inspiration as you explore the rich palette of Indian spices.
Growing Spices Indoors vs Outdoors
You can grow spices either indoors or outdoors, depending on your available space. Let’s look at the pros and cons of both options.
An indoor spice garden is ideal for urban gardening, especially if you don’t have outdoor space. Here are some advantages and tips for growing spices indoors:
- Control over the weather: You can change the temperature and humidity inside to meet your plants’ needs.
- Protection from pests: animals and insects are less likely to attack plants that are kept inside.
- Because you have an indoor spice garden, it’s easy to pick fresh spices while you’re cooking.
Tips for growing spices indoors:
- Put your pots near a window that gets a lot of sun.
- Use pots with good drainage to avoid soggy soil.
- Water your plants often, but make sure the soil doesn’t stay too wet.
If you have access to outdoor space, you can grow a larger variety of spices. An outdoor garden gives plants more room to spread and thrive. Here are the benefits of an outdoor spice garden:
- Getting more sunlight: Gardens outside get natural sunlight, which many spices need.
- More room: You can plant more kinds of spices when you grow them outside.
If you choose to grow your spices outdoors, ensure that the soil drains well and that the plants receive enough water, especially during dry periods. Outdoor gardens may also attract pests, so consider using natural pest control methods to protect your plants.
Why Grow Your Own Spices?
There are many reasons to start your own spice garden. Fresh herbs and spices add unmatched flavour to your dishes, and growing them at home ensures you always have them on hand. Plus, homegrown spices are free from chemicals and preservatives, making them a healthier option. You can control the quality and freshness of your ingredients whether you grow them outside or inside in a spice garden.
Herbs and spices that are grown at home give your food the best flavor, and you can always have them on hand. When you buy from Hathi Masala, we believe that fresh, homegrown ingredients are the best way to make spice blends. By growing your own spices, you can enjoy the same level of freshness that goes into our products, bringing unbeatable flavour and aroma to your meals.
21 Herbs and Spices You Should ALWAYS Grow
FAQ
How to make your own Indian spices mix?
Ingredients2 tablespoons ground coriander. 1 ½ tablespoons ground cumin. 1 teaspoon garlic powder. 1 teaspoon ground ginger. 1 teaspoon ground cloves. 1 teaspoon ground mace. 1 teaspoon ground fenugreek. 1 teaspoon ground cinnamon.
What are the 7 Indian spices?
The seven essential Indian spices are typically considered to be turmeric, cumin, coriander, cardamom, mustard seeds, cinnamon, and cloves.
Is it worth making your own spices?
Grind your own spices (in 3 minutes!) People ask me if it’s worth grinding their own spices and the short and sweet answer is absolutely yes! Spices contain aromatic, volatile oils where most of the magic lies.
What is the easiest spice to grow?
Here’s a selection of easy to grow spices for the Square Foot Garden:Celery Seed. Coriander. Cumin. Dill Seed. Fennel. Fennel flower. Fenugreek. Fenugreek seeds. Garlic. Garlic is certainly no stranger to most cook’s kitchens or most grower’s gardens. Mustard Seeds. Mustard seeds need to be removed from their pod.