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| One serving | Per 100 g | ||||
|---|---|---|---|---|---|
| Ajwain (carom seeds) a pinch to half a teaspoon (2 g) | 7 | 357 | 15.9 | 24.5 | 20.6 |
| Asafoetida (Hing) a pinch to half a teaspoon (2 g) | 7 | 332 | 6.3 | 72 | 5.1 |
| Black pepper (Kali mirch) a pinch to half a teaspoon (2 g) | 4 | 218 | 10.1 | 36.2 | 33.2 |
| Cardamom (Elaychi) a pinch to half a teaspoon (2 g) | 5 | 255 | 8.1 | 47.8 | 23.1 |
| Cloves (Lavang) a pinch to half a teaspoon (2 g) | 4 | 187 | 5.9 | 18.7 | 34.5 |
| Coriander leaves (Hara dhania) a tablespoon, chopped (4 g) | 1 | 31 | 3.5 | 1.9 | 4.7 |
| Coriander seeds (Dhania) a pinch to half a teaspoon (2 g) | 5 | 269 | 10.7 | 13 | 44.8 |
| Cumin seeds (Jeera) a pinch to half a teaspoon (2 g) | 6 | 304 | 13.9 | 22.6 | 30.4 |
| Curry leaves (Kadi patta) a sprig (2 g) | 1 | 64 | 7.4 | 4.5 | 16.8 |
| Dry red chillies a pinch to half a teaspoon (2 g) | 5 | 237 | 12.7 | 29.5 | 31.1 |
| Fenugreek seeds (Methi) a pinch to half a teaspoon (2 g) | 5 | 235 | 25.4 | 10.6 | 47.5 |
| Garlic (Lehsan) two cloves (6 g) | 7 | 124 | 6.9 | 21.9 | 5.2 |
| Ginger (Adrak) a one-inch piece (5 g) | 3 | 55 | 2.2 | 9 | 5.4 |
| Green chillies one or two chillies (5 g) | 2 | 42 | 2.4 | 5.9 | 4.8 |
| Mace (Javitri) a pinch to half a teaspoon (2 g) | 7 | 356 | 6.2 | 26.5 | 20.3 |
| Mango ginger (Aam adhrak) a pinch to half a teaspoon (2 g) | 1 | 42 | 1.4 | 7 | 4.7 |
| Mint leaves (Pudina) a tablespoon, chopped (4 g) | 1 | 37 | 4.7 | 2.4 | 5.9 |
| Nutmeg (Jaiphal) a pinch to half a teaspoon (2 g) | 9 | 464 | 6.3 | 27.6 | 12 |
| Onion (Pyaz) one medium onion (100 g) | 48 | 48 | 1.5 | 9.6 | 2.5 |
| Pippali (Pipli) a pinch to half a teaspoon (2 g) | 4 | 217 | 10.5 | 35.7 | 34.1 |
| Poppy seeds (Postdana) a pinch to half a teaspoon (2 g) | 8 | 423 | 20.3 | 12.4 | 26.7 |
| Turmeric powder (Haldi) a pinch to half a teaspoon (2 g) | 6 | 281 | 7.7 | 49.2 | 21.4 |
A serving is the household amount under each name; the per 100 g columns show on wider screens. Tap a column name to sort.
Source: Indian Food Composition Tables 2017, National Institute of Nutrition (ICMR).
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