There are quite a few traditional indian spices that are used commonly in indian food dishes that are gaining some attention for their anti cancer and anti inflammatory properties. Hey, even without those properties, they’re still delicious and unique tasting. Some of these spices, which include some of my favorites for seasoning in cooking – especially when thrown in with some black beans and whole grain brown rice, are tumeric, curry powder, and other colorful and deeply pigmented spices (which usually means a great antioxidant benefit) like cumin, and red chilly powder.
Sage could be considered an indian spice, but I think that may be more greek actually. Some of the spices that are commonly used in indian dishes are also used in lebanese dishes, as I found out at a restaurant I frequent that I had always thought was indian, but turns out it was lebanese.