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Pujun gave us a list of his favorite spices for your kitchen, so we put them together here to make it easy for you to pick the ones you'll use to upgrade your cooking. Here's what he has to say about each spice:
Haldi / Turmeric: When you want your food to taste like sunshine and cure a bruise at the same time.
Mirch / Red Chili Powder: For when your tongue says, “Let’s party!” but your sinuses scream, “Not again!"
Dhania / Ground Coriander: Use when you want your curry to whisper, not shout, "I’m sophisticated."
Jeera / Cumin Seeds: Start with these when your kitchen needs to smell like you know what you’re doing.
Hing / Asafoetida: Use sparingly unless you want your neighbors to think you’ve opened a medieval apothecary.
Garam Masala Spice Blend: Sprinkle at the end when your dish needs to feel like it just got a Michelin star.
Chaat Masala Tangy Spice Blend: Use for snacks that need a “can’t-stop-eating-this” vibe.
Tej Patta / Bay Leaf: Toss one in when you want your stew to have a leaf of mystery.
Kali Mirch / Black Pepper: For when chili powder feels like a 10 and you just need a 5.
Elaichi / Cardamom: Use for curries or desserts when you want your food to taste like Bollywood elegance.
Dalchini / Cinnamon: Add a stick when you want a hint of holiday cheer in your biryani.
Methi / Fenugreek Seeds: Start with these for that earthy bitterness that says, “This is properly complex.”
Jaiphal / Nutmeg: A pinch for when your dish needs a tiny sprinkle of “why does this taste so good?”
Lavang / Cloves: Use when you want your food to punch you in the mouth (in a good way).
Saunf / Fennel Seeds: Add when you want a subtle licorice note or when dessert needs a prequel.
Amchur / Dry Mango Powder: Sprinkle when your curry screams for a tangy plot twist.
Rai / Black Mustard Seeds: Heat until they pop when you want your dish to start with a literal bang.
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