Small packs · practical help · Reykjavík pickup
Your practical spice kit
A practical guide to the everyday spices and masala blends used in Indian home cooking—and how to request only the amount you need.
Start with a small, useful spice collection
You do not need a cupboard full of large packets to begin cooking Indian food. A few carefully chosen spices can cover dal, chickpeas, vegetable curries, rice dishes and many simple chicken recipes.
Cumin
Earthy and warm. Used as whole seeds for tempering or ground in curry bases, dal and jeera aloo.
Coriander
Mild, citrusy and slightly nutty. Ground coriander gives body to many everyday masalas.
Turmeric
Used in small quantities for colour and a gentle earthy note in dal, vegetables and marinades.
Kashmiri chilli
Popular for rich colour and controlled heat. It is different from very hot chilli powder.
Garam masala
An aromatic finishing blend. Recipes and regional styles vary, so a little normally goes a long way.
Mustard seeds
Common in tempering, pickles and South Indian-style dishes. Heat them carefully until fragrant.
Masala blends for specific dishes
Names such as chana masala, biryani masala, butter chicken masala and pav bhaji masala describe blends developed for particular dishes. Brands can taste very different, and some blends already contain salt, chilli or dried mango.
If you are unsure, send us the dish name or a photo of the recipe. We can help you choose a practical blend or prepare a measured recipe pack when available.
- For dal: cumin, turmeric, chilli and a finishing garam masala are a useful base.
- For chickpeas: chana masala plus cumin and coriander gives a recognisable North Indian profile.
- For butter chicken: a balanced blend needs warmth, colour and aroma—not only heat.
- For biryani: whole spices and a fragrant biryani blend are often used together.
Hard-to-find spices
Hing or asafoetida
Hing is powerful, so recipes normally use only a pinch. It is particularly useful in dal and recipes without onion or garlic. Read our detailed guide to buying and using hing in Iceland.
Ajwain, kasuri methi and amchur
Ajwain is often used in pakoda and breads, kasuri methi adds a distinctive dried-fenugreek aroma to creamy curries, and amchur adds sourness without liquid. These are good examples of ingredients that are more practical in small quantities.
How to store spices in Iceland
- Keep spices dry, sealed and away from the cooker, steam and direct sunlight.
- Write the name and purchase month on small packs.
- Buy less if you cook a dish only occasionally; aroma fades long before a spice looks unusable.
- Toast whole spices gently and stop before they burn.
Order before visiting
Indian Food Shop is a pre-order sourcing service, not a general walk-in grocery store. Products and pack sizes vary. Message us first so we can confirm the exact item, quantity, price and pickup time at Langirimi 21, Reykjavík.
Need spices for one recipe?
Tell us the dish and number of portions. We will suggest the smallest practical option available.