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Component Spices: Chili powder, turmeric, coriander, cumin, fennel, and black pepper. Regional Variations: Designed for rich meat dishes, with a balance of spice and heat.

Component Spices: Allspice, turmeric, cumin, mustard, and fenugreek. Regional Variations: Heavily influenced by Indian immigrants, adapted with local spices like allspice.

Component Spices: Mustard seeds, cinnamon, cardamom, and dried red chilies. Regional Variations: A Goan spice mix with Portuguese influences, it is fiery and intense.

Component Spices: Tumeric, coriander, fenugreek, cumin, orange peel, and pepper. Regional Variations: Milder and often sweeter than Indian curries, includes unexpected ingredients like grated apple or honey.

Component Spices: Roasted rice, cinnamon, fenugreek, fennel, clove, and cardamom. Regional Variations: Unique to Sri Lankan cuisine, often includes toasted rice.

Component Spices: Fenugreek, nigella, cumin, black mustard seed, and fennel seed. Regional Variations: Used whole in Eastern India and Bangladesh, known for its distinct flavour.

Component Spices: Turmeric, coriander, cumin, and mustard. Regional Variations: Originates from South India, tends to be hotter.