How Indian Spices Shaped Global Cuisines

Apr 14, 2025

Indian Spices Have Travelled More Than Most Of Us Ever Will. They’ve Passed Through Ancient Trade Routes, Sparked Wars, Built Empires, And Quietly Made Their Way Into Kitchens Across Continents. What Started In The Spice Fields Of Kerala Or The Gardens Of Gujarat Ended Up Transforming The Way The World Eats.

It’s Not Just About Flavour—it’s About Influence.

Aroma That Moved Across Oceans

The Portuguese Came For Black Pepper. The British Stayed For Cardamom And Cinnamon. Long Before Borders Were Drawn And Passports Existed, Indian Spices Were Carried In Sacks On Ships And Sold In Markets From Cairo To Constantinople. Their Fragrance Alone Could Raise Prices And Shift The Course Of Trade.

Curry Without Borders

Today, The Word “curry” Is Used From Tokyo To Toronto—but Its Roots Are Deeply Indian. While The Global Versions May Look And Taste Different, The Base Idea Came From Indian Kitchens: A Blend Of Spices Cooked Slowly To Build Layers Of Flavour. Japanese Curry Is Thicker And Sweeter. Thai Curries Use Coconut Milk And Lemon Grass. British Curry Houses Created Chicken Tikka Masala. But They All Nod Back To The Indian Spice Philosophy.

Chillies Weren’t Always Indian

Surprisingly, Chillies Didn’t Originate In India. They Came From The Americas Through Portuguese Explorers. But Indians Made Them Their Own—grinding, Drying, Pickling, Frying. Now, From Andhra’s Gunpowder Spice Mixes To Rajasthan’s Fiery Laal Maas, Chillies Have A Home Here. And Through India, They Entered Several Asian Cuisines Too.

Garam Masala In Unexpected Places

Walk Into A Bakery In The Middle East, And You Might Get A Whiff Of Cardamom. Go To A French Patisserie, And You’ll Find Hints Of Saffron Or Rose. Even Scandinavian Mulled Wines Use Cloves And Cinnamon. Indian Spice Profiles Didn’t Just Stay Within South Asian Cuisine—they Crept Into Desserts, Drinks, Even Cocktails.

Street Food Revolutions

Chaat Masala Has Found Fans In Unexpected Places. From Dusting Over Avocado Toasts In Australian Cafes To Being Sprinkled On Chips In Trendy New York Food Trucks—it’s Become A Global Seasoning. Tangy, Salty, A Little Funky, And Totally Addictive. It’s A Classic Case Of Indian Street-style Seasoning Finding Its Own Way Abroad.