The everyday twelve
Turmeric (haldi), red chili powder (lal mirch), coriander powder (dhania), cumin seeds (jeera), mustard seeds (rai), fenugreek seeds (methi), garam masala, hing (asafoetida), whole dried chilies, black pepper, cardamom, and cinnamon. That's the core.
Whole vs ground
Whole spices stay fresh longer and give more flavor when tempered in hot oil. Ground spices are faster on a weeknight. Buy whole for jeera, mustard, coriander, cardamom, and cinnamon; ground is fine for turmeric and chili.
How to store
Keep spices in airtight tins away from light and heat — not on the stove-top. Ground spices lose punch after six months. Whole spices last a year or more if stored well.
Which brands to look for
MDH, Everest, Catch, and Shan are the four brands most families in our early interest list mention. We're planning to carry all four so you don't have to compromise on the blend you grew up with.