General Information
12 o’clock: Ajwain (Carom seeds). These are small, grey-brown, oval-shaped seeds often used for digestive benefits.
2 o’clock: Coriander powder. This light-brown, finely ground spice is a staple in most Indian curries.
4 o’clock: Mustard seeds (Rai). These small, round, dark brown/black seeds are typically used for tempering (tadka).
6 o’clock: Cumin seeds (Jeera). These elongated, brown seeds are a foundational aromatic spice.
8 o’clock: Turmeric powder (Haldi). Easily identified by its vibrant, deep yellow-orange color.
10 o’clock: Red chili powder. Recognized by its bright red color; this could be Kashmiri chili powder or a standard hot chili powder.
Center: Garam Masala (or possibly coriander-cumin powder blend). Given the brown, finely ground texture and the measuring spoon, this is likely a primary spice blend.