Know your Indian Spices and their different names(List included)
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Indian Spices

List of Indian spices

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Indian spices

Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to Curry leaves, commonly used in South Indian cuisine.

Below is a list of spices and other flavouring substances commonly used in India.[1]

ImageStandard EnglishHindiTeluguNotes
Alkanet Rootरातीं जोट rātīṃ (rātīn) joṭ
AniseSeeds.jpgFennel seed[2]सौंफ/सुव्वा/शोप saunf/suvvā/śop
Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpgAsafoetidaहींग hiṃg (hing)ఇంగువ

ఇంగువు

Intensely aromatic - related to Truffle and Garlic
Chilly ap.JPGRed Chilliलाल मिर्च lāl mirchఎర్ర మిరప
BlackCardamom.jpgBlack cardamomकाली इलायची kāli ilāyachīVery earthy and darkly aromatic. A much used in North Indian curries.
White pepper whole.JPGWhite Pepperसफ़ेद मिर्च saphed mirch
Black Pepper Grains.jpgBlack Pepperकाली मिर्च kālī mirchLargest producer is the southern Indian state of Kerala.
Black pepper.jpgPeppercornsकाली मिर्च kālī mirch
Black Cumin.jpgBlack Cuminशाही जीरा śāhī jīrāSweet, floral and smokey cumin and anise-like flavour. Smaller in size than regular cumin. Often mistaken as Caraway seed. Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonji
Illustration Capparis spinosa0.jpgCapersकचरा/कब्र/करेर kacharā/kabr/karer
Green-Yellow-Red-Pepper-2009.jpgCapsicumशिमला मिर्च śimalā mirch
Celery seed.jpgCelery / Radhuni Seedअज्मुद/अज्मोदा ajmud/ajmodā
Charoli.JPGCharoliचिरोंजी chiroṃjī (chironjī)a type of nut particularly used in making desserts
Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpgIndian Bay Leaf, Bay Leafतेज पत्ता tej pattāBoth Indian bay leaf and bay leaf are similar and called as Tej Patta in Hindi. however, they are from two different species and have differences in taste
Cinnamon Budsनाग केशर nāg keśar
Canelle Cinnamomum burmannii Luc Viatour crop1.jpgCinnamonदालचीनी dālachīnīదాల్చిన చెక్కGrown commercially in Kerala in southern India. Two types, cassia (common) and royal.
Citric acid glass bottle.jpgCitric Acidनिंबू फूल niṃbū phūl
ClovesDried.jpgClovesलवंग/लौंग lavaṃg (lavang) / lauṃg (laung)లవంగముAndhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India.
Coriander Powderधनिया पाउडर / पिसा धनिया dhaniyā pāuḍar / pisā dhaniyā
Coriander.pngCoriander Seedधनिया dhaniyāధనియాలు
Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpgCubebकबाब चीनी kabāb chīnīTastes of Clove + Persistent Mild Numbing + Bitterness
Cumin Seed ground into ballsज़ीरा गोली zīrā (jīrā) golī
Sa cumin.jpgCumin Seedज़ीरा zīrā (jīrā)See Kali Jeera.
Murraya koenigii leaves - curry leaves.jpgCurry Tree or Sweet Neem Leafकरीपत्ता / कढ़ीपत्ता karīpattā/kaḍhīpattāకరివేపాకుCannot retain flavour when dried. Only use fresh.
Fennel seed.jpgFennel Seedसौंफ / संचल sauṃph (saunph)/saṃchal (sanchal)
Qasuri Methi.JPGFenugreek Leafकसूरी मेथी kasūrī methī
Fenugreek Leafमेथी पत्ता methī pattā
Fenugreek-methi-seeds.jpgFenugreek Seedमेथी दाना methī dānāమెంతులు
तरबूज खरबूज ककडी पैंठे के बीज tarabūj kharabūj kakaḍī pauṃṭhe ke bījSeeds of Water melon, musk melon, cucumber and pumpkin
Assam-fruit-1-1.jpgGarcinia gummi-guttaUsed in fish preparations of Kerala
Garam Masala new 2008-1.jpgGaram Masalaगरम मसाला garam masālāBlend of 8+ spices. Each family has their own secret recipe.
Garcinia indica - fruits, seeds, pulp and rinds.jpgGarcinia indicaकोकम kokam
GarlicBasket.jpgGarlicलहसुन lahasunవెల్లుల్లి
Ingwer 2 fcm.jpgGingerअदरक adarakఅల్లం
Ginger powder.JPGDried Gingerसोंठ soṃṭh (sonṭh)mostly powdered
Cardamone.jpgGreen cardamomछोटी इलाइची chhoṭī ilāichīయాలకులుMalabar variety is native to Kerala.
Indian Bedellium Treeगुगल/गु्ग्गल gugal/guggalVery earthy aromatic mostly used in religious
Phyllanthus officinalis.jpgआँवला āṃvalā
Heap of Jakhya on a White Surface.jpgJakhyaजख्याTasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.
Black Salt.jpgBlack Saltकाला नमक / संचल kālā namak / saṃchal (sanchal)Rock salt, but with very sulfury smell.
Kalpasiपत्थर के फूल patthar ke phūlAlso known as black stone flower
Liquiritiae radix suessholzwurzel.jpgLicorice Powderजेठीमध jeṭhīmadh
Piper longum.jpgLong Pepperपिप्पलि pippali
Mango Extractकामिकी kāmikī
Sour Dried Mango Powderआमचूर / अमचुर āmachūr/amachur
Mentha gracilis and rotundifolia MN 2007.JPGMintपुदीना 'pudīnāపుదీనా
Mustard.pngMustard Seedसरसों sarasoṃ
BrownMustardSeed.JPGBrown mustard Seedराई rāīఆవాల
Nigella Sativa Seed.jpgNigella Seedकलोंजी kaloṃjī (kalomjī)
Muscade.jpgNutmegजैफल / जायफल jaiphal/jāyaphalWhole nuts last forever. Powder, only a month.
Mace 1.JPGMaceजावित्री jāvitrīMace is outer covering to nutmeg nut. Similar aroma.
Starr 080117-1577 Ocimum tenuiflorum.jpgHoly Basilतुलसी tulasīతులసి
Panch-phoron.jpgPanch Phoronपञ्च फोरन pañch phoranThis is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds.
An opened pomegranate.JPGPomegranate Seedअनारदाना anārdānāDried not fresh. Is ground in Middle East.
Poppy seeds.jpgPoppy Seedखस-खस khas-khasvery popular in West Bengal known Posto, with no of Bengali cuisine, most popular Allu Posto
Fresh Hemp Cannabisभांग Bhang
Saffron Pulpकेसर मिरी मिरी kesar mirī mirīActually, safflower concentrate
Iran saffron threads.jpgSaffronकेसर / जाफरान kesar/jāpharānకుంకుమ పువ్వుWorld's most expensive spice. Flavouring for rice.
Common-salt.jpgSaltनमक namakఉప్పు
Sa white sesame seeds.jpgSesame Seedतिल til
Illicium verum 2006-10-17.jpgStar Aniseचक्र फूल / बदल फुल chakra phūl/badal phulExotic, Chinese-influenced flavours
Tamarind2.jpgTamarindइमली imalīచింతకాయProvides tartness in South Indian curries
Carom.jpgCarom/thymol seedअज़वाइन azvāin
Turmericroot.jpgTurmericहल्दी haldīపసుపుSource of yellow color in many curries.
Basil-Basilico-Ocimum basilicum-albahaca.jpgFresh basilतुलसी tulasī
A scene of Coriander leaves.JPGFresh Corianderहरा धनिया harā dhaniyāFresh green leaves. AKA Cilantro.
green chilliGreen Chili Pepperहरी मिर्च harī mirchపచ్చి మిరపకాయ
Gum Tragacanthकटीरा गोंद kaṭīrā goṃd (gond)A thickener and coating for desserts
Harra (Terminalia chebula) hanging fruit at 23 Mile, Duars, WB W IMG 5902.jpgInknut Terminalia chebulaहरद harad
വറ്റൽമുളക്.jpgDried Red Chili Pepperलाल मिर्च lāl mirchఎండు మిరపకాయ

See also

References

  1. ^ About Indian spices, "[1]", Indian spices
  2. ^ dictionary.reference.com: anise

External links

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