1. min (Jeera): Earthy and aromatic spice used in both whole and ground form, often toasted for enhanced flavor.
2. Coriander (Dhania): Adds a citrusy, slightly sweet flavor to dishes; used in both seed and ground form.
3. Turmeric (Haldi): Known for its vibrant yellow color and earthy flavor, often used in curries and as a natural dye.
4. Cardamom (Elaichi): Aromatic spice with a sweet, floral flavor used in both sweet and savory dishes.
5. Cinnamon (Dalchini): Sweet and warming spice commonly used in desserts, curries, and beverages.
6. Cloves (Laung): Strong, pungent spice with a warm, sweet flavor; used whole or ground in savory and sweet dishes.
7. Red Chili Powder (Lal Mirch): Adds heat and vibrant color to dishes; intensity can vary depending on the type of chili used.
8. Mustard Seeds (Rai): Adds a nutty flavor and mild heat to dishes; commonly used in tempering and pickling.
9. Fenugreek (Methi): Adds a slightly bitter and nutty flavor; used in both seed and leaf form.
10. Asafoetida (Hing): Strong-smelling spice used in minute quantities to enhance flavor, particularly in vegetarian dishes.
11. Curry Leaves (Kadi Patta): Adds a distinct aroma and flavor to South Indian dishes, often tempered in oil.
12. Nutmeg (Jaiphal): Warm, sweet spice with a nutty flavor used in both sweet and savory dishes.
13. Fennel Seeds (Saunf): Sweet and aromatic spice often used as a mouth freshener or digestive aid.
14. Black Pepper (Kali Mirch): Adds heat and depth of flavor to dishes; used whole or ground.
15. Star Anise (Chakri Phool): Adds a licorice-like flavor and aroma to dishes, particularly in meat and curry dishes.

Above is a partial list ,customized spices for particular foods dishes are always available .