Used for tempering, mustard seeds add a nutty flavour and aroma to dishes.
Cumin seeds are often roasted and ground to enhance their flavour. They are used in many South Indian dishes, including curries and spice blends.
Known for its vibrant yellow colour, turmeric is a staple spice in not just South Indian households but all of India. The spice is known for its antioxidant, anti-inflammatory, antibacterial, antifungal, and antiviral properties.
Curry leaves are used to add a distinctive flavour and aroma to dishes, particularly in tempering.
Asafoetida is used as a flavour enhancer and is particularly popular in South Indian vegetarian dishes.