Because of fruit's energy giving qualities, dried fruits are used extensively in India. Parts of fruits, berries or vegetables are dried and stored, as condiments. Several seeds are also used, each with a unique and delicious taste. Saunf (Fennel) is added to desserts and some vegetarian dishes to act as a flavoring agent; Methi Dana (Fenugreek Seeds) gives a touch of bitterness; Kalonji (Onions seed) is used in heavier cooking or for pickles; Raee (Mustard seed) adds sourness to food; and Khus-Khus (Poppy seeds) enhance the flavor of meat. Fresh Imli (Tamarind) imparts a sour taste and kesar (Saffron), India's most well known and expensive herb, imparts a fine fragrance along with a rich yellow color.

That Indian spices can be used in almost any fashion and to enhance any food is obvious from the fact that Indian tea uses spices as well! Elaichi (Cardamom) is added to Kahwa (Kashmiri tea).

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