Pickles are not just accompaniments on an Indian plate; they are memory keepers. Every jar carries stories of sun-dried afternoons, carefully measured spices, and recipes passed down through generations. At the heart of every good achar lies a thoughtful balance of spices. Understanding the spices for pickles is essential not only for flavour but also for preservation, aroma, and that unmistakable depth that defines traditional Indian pickling.
In this guide, we explore what are the spices in pickling spices, why they matter, and what spices do you put in pickles to achieve that perfect harmony of heat, tang, bitterness, and warmth. Drawing inspiration from time-honoured methods followed at Nani ka Pitara, this blog walks you through the core spices used in pickles and how they come together in real, homemade recipes.
Why Spices Matter So Much in Pickles
Spices used in pickles are not chosen randomly. Each one plays multiple roles. They enhance flavour, act as natural preservatives, aid digestion, and help the pickle mature beautifully over time. Unlike everyday cooking, pickling demands spices that can withstand oil, salt, and long resting periods without losing their character.
When people ask what spices do you put in pickles, the answer depends on the base ingredient, the region, and even the season. Mango pickles rely on a different spice profile than garlic or turmeric pickles. However, some spices form the backbone of almost every traditional Indian achar.
Haldi (Turmeric) - The Golden Foundation
Haldi is one of the first spices added when making pickles. Its earthy bitterness and vibrant colour instantly transform raw ingredients. Beyond flavour, turmeric is prized for its antimicrobial properties, making it a key component in preserving pickles naturally.
Fresh turmeric is often used in winter pickles, while dried turmeric powder finds its way into mango, lemon, and mixed vegetable achars. At Nani ka Pitara, haldi is handled with care, ensuring it enhances the pickle without overpowering it.
A wonderful example of this is their Fresh Raw Haldi Achar, where turmeric is allowed to shine as the main ingredient. The spice mix complements the sharpness of raw haldi, creating a pickle that is bold, warming, and deeply traditional. It perfectly demonstrates how spices for pickles can elevate even the simplest ingredients.
Hing (Asafoetida) - The Quiet Game Changer
Hing is subtle, but its impact is unmistakable. Often used in very small quantities, it adds a deep umami-like aroma that rounds off sharp and pungent notes. When people wonder what are the spices in pickling spices that make homemade achar taste different from store-bought versions are, hing is often the missing answer.
In pickles, hing is usually fried lightly in oil before being mixed into the masala. This process mellows its raw intensity and spreads its aroma evenly through the jar. Hing is especially important in mango and citrus pickles, where it balances sourness and enhances digestion.
Nani ka Pitara’s Hing Aam Achar is a classic example of how hing can define the personality of a pickle. The mangoes are sharp and robust, but it is the hing that ties together the mustard, fenugreek, and chilli into a well-rounded flavour that lingers long after the bite.
Rai (Mustard Seeds) - Sharp, Pungent, and Essential
Mustard seeds are among the most commonly used spices for pickles across India. They bring heat, bitterness, and a characteristic pungency that forms the backbone of many achar masalas. Yellow mustard is milder, while black mustard seeds pack more intensity.
Crushed or coarsely ground mustard seeds also help thicken the oil and coat the pickle pieces evenly, ensuring consistent flavour. When discussing what spices do you put in pickles, mustard is almost always part of the answer, particularly for mango, lemon, and mixed vegetable pickles.
Mustard’s strong personality pairs beautifully with ingredients like garlic. In Nani ka Pitara’s Lehsun Achar, mustard seeds work alongside garlic cloves to create a pickle that is bold yet balanced, with spices supporting rather than overwhelming the main ingredient.
Methi (Fenugreek) - Bitterness That Brings Balance
Fenugreek seeds are responsible for that deep, slightly bitter note that distinguishes a good pickle from an average one. Used sparingly, methi enhances complexity and prevents the pickle from tasting flat or overly sour.
Methi is often dry-roasted lightly before grinding, which reduces excessive bitterness while preserving its aroma. In many traditional recipes, methi acts as a stabilising spice, helping flavours mature gracefully over time.
When people explore spices used in pickles, fenugreek is often underestimated, yet it plays a crucial role in long-lasting, well-rounded achars.
Red Chilli Powder - Heat With Personality
No discussion about spices for pickles is complete without red chilli powder. More than just heat, chilli brings colour, sharpness, and intensity. Different regions favour different chillies, from the fiery varieties of Andhra to the milder Kashmiri chilli known for its colour.
In pickles, chilli powder is often used alongside whole dried chillies for layered heat. The key is balance. Too much can overpower the base ingredient, while too little leaves the pickle lacking character.
At Nani ka Pitara, chilli is carefully measured to ensure warmth without masking the natural taste of mangoes, garlic, or turmeric.
Saunf (Fennel Seeds) - Sweetness Amid Spice
Fennel seeds introduce a mild sweetness that softens harsh edges. They are particularly common in North Indian pickles and work well with citrus fruits and bitter vegetables. When crushed coarsely, saunf releases oils that add aroma and a refreshing aftertaste.
In the broader understanding of what are the spices in pickling spices, fennel often acts as a bridge, connecting heat, bitterness, and sourness into a cohesive flavour.
Kalonji and Ajwain: Regional Touches
Nigella seeds (kalonji) and carom seeds (ajwain) are used more selectively but add a distinct character. Kalonji lends a smoky, onion-like flavour, while ajwain adds warmth and aids digestion. These spices are especially popular in North Indian and Rajasthani pickle styles.
Their inclusion reflects how spices used in pickles vary subtly from household to household, even within the same region.
Spices in Action - A Taste of Tradition
To truly understand what spices do you put in pickles, it helps to look at real examples. Nani ka Pitara’s collection showcases how thoughtful spice combinations define each jar.
Their Fresh Raw Haldi Achar highlights turmeric, supported by mustard and chilli. The Hing Aam Achar demonstrates how asafoetida transforms raw mangoes into a deeply aromatic pickle. The Lehsun Achar uses mustard, chilli, and hing to elevate garlic without overpowering it. Meanwhile, the Teth Ka Achar brings together traditional spices to complement the natural tartness of teth, creating a pickle that is sharp, spicy, and nostalgic.
Each of these pickles reflects a careful understanding of spices for pickles, rooted in experience rather than shortcuts.
The Essence of Pickling Spices
Understanding what are the spices in pickling spices goes beyond listing ingredients. It is about knowing why each spice is used, how it behaves over time, and how it interacts with oil, salt, and the main ingredient. Traditional pickling is slow, deliberate, and deeply intuitive.
At Nani ka Pitara, this philosophy remains unchanged. The spices are sourced, blended, and handled with the same respect that generations before have shown. That is why their pickles do not just taste good when opened, but continue to develop flavour with time.
From haldi to hing, the spices used in pickles are the soul of every achar. When chosen thoughtfully and balanced carefully, they transform simple ingredients into something extraordinary, preserving not just food, but tradition itself.