Make sure your kitchen is stacked with all these vital ingredients when cooking pakistai recipes.


A thick stew made of pulses that is a staple of Pakistani cooking. There are several varieties of dhal such as urad, chana, mung, toor and masoor.


A round, flat unleavened bread popular throughout South Asian that is made from stone-ground, wholemeal flour traditionally known as atta flour.


Pakistani basmati rice is aromatic and long grained and regarded as one of the finest in the world.


Black or brown cumin seeds are used in numerous dishes including curries, rice dishes, breads and chutney. The seeds can be ground or used whole.


Coriander is essential in all masala mixes. The seeds can be ground, or used whole.


Green cardamom pods are crushed to release the black seeds inside and are used greatly in Pakistani cuisine. Stronger in flavour, the brown variety is set aside for meat and vegetable dishes.

Garam masala

A blend of roasted and ground spices that are used as a base for quite a few dishes. Basic ingredients are traditionally cumin, coriander and turmeric, however various other spices that may be included are peppercorns, mace, cinnamon, cardamom, star anise, and nutmeg.

Dried plums

Dried Plums provide a sweet and sour flavour and are usually used in dishes such as biryani.


The handpicked red stigma of the crocus flower, saffron is the most expensive spice in the world and is considered to have been initially grown in Kashmir in the 3rd century. Liked for its distinctive flavour and colouring capability, it is used extensively in curries, biryanis and in Pakistani sweets.

Pomegranate seeds

Pomegranate seeds are used both whole and ground. Dried pomegranates have very similar properties to dried plum, providing a sweet and sour flavour.

Chaat masala

A sour mix of spices typically including amchur (dried green mango powder), dried ginger, cumin, coriander and black pepper and used in Pakistani cooking.