Indian cuisines are incomplete without the use of grounded spices. Powdered spices are made from dried plant parts, such as roots, flowers, fruits, buds, barks, etc. Household and commercial kitchens widely use these spices to add colours and flavours to the dishes.Some of the spices have been used as preservatives. The nutrition these spices add to the dishes is unmatched, as the spices are a rich source of calcium, iron and several vitamins. The red chilli powder adds hotness, turmeric powder adds colour, while coriander and cumin powder add flavour. The spices are also used in Ayurvedic, cosmetic and several industries.