List of Indian spices

Below is a list of spices and other flavoring substances commonly used in India.

Indian Comm on Name (All these Hind Mara Guja Telug Kann Comments are English Tamil Na Malayala Bengali Urdu i Na thiN ratiN u Na adaN _________ Hindi Name me mName Name Name me ame ame me ame ______ names but writte n in Englis h).

Adrak

Ginger

Used as fresh and also Dried Powder form, see "Sonth"

Aamch ur/Amc hoor powde r

Sour / dried m ango po wder

gives fish

curries
tartness

Celery / , Ajmud radhuni seed

(ra dhuni)

, Carom/t Ajwain hymol s eed , ,

Amla

Indian gooseb erry

Pomegr Anarda anate s na eed

, /

Dried not fresh. Is ground in Middle East.

Bazil / Basil

Fresh b asil

mayur Almond Badam

Green Choti cardam Elaichi om

Malabar variety is native to Kerala.

Black Badi cardam Elaichi om

Very earthy and darkly aromatic.

Chakra Star Phool anise

, /

Exotic, Chinese influenced flavors

Char Four Magaz seeds

Seeds of Water melon , musk melon ,cucu mber and pump kin

Chironj Charoli i

a type of nut particularly used in making desserts

Camiki

Mango extract

Dalchi Cinnam ni on

commercial archini'
d ly in Kerala in southern

Grown

India. Two types, cassia (common) and royal.

Dhania /hara Coriand dhaniy er seed a

dho ne

Garam masala Spice /Kadha mixture Masala

gr om mshla,

Blend of 8+ spices. Each family has their own secret recipe.

Gulab Jal or Arq

Distilled Rose water

golap jl

Flavors desserts. Heavily used in Middle East.

(made Jaggery (unrefin ed sugar) from sugarcan e juice) (made from palm juice) from the sap of the sugarca neor date palm

Gur

gu,

Haldi

Turmeri

holu

Source of
"yellow

color" in many curries.

Hara Fresh c dhaniy oriander a

green } leaves. AKA

Fresh

Cilantro.

Harad / Harr /Harita ki

InknutT erminali a chebula

/ ,

/ Hari Mirch Green c hili pepper kc ha morich/ kcha lonka ,

Dhania Coriand powde er powd / r/ Pisa er Dhania ,

/ Hing Asafoeti da

Intensely aromatic related to Truffle and Garlic

/ Imli Tamarin d ul,

tet

Provides tartness in South Indian curries

Jaiphal Nutmeg /

Whole nuts last forever. Powder, only a month.

Javitri

Mace

Mace is outer covering to nutmeg nut. Similar aroma.

Jeera

Cumin s eed

See Kali Jeera.

Jeera Goli

Cumin s eed grounde d into balls

' '

Jethim Licorice adh powder

Kachra Capers , , ,

also known as Kabra, Karer in

Hindi ,

Curry tree or s / Kadipa weet tta neemle af

Cannot retain flavor when dried. Only use fresh.

Kaju

Cashew nut

Kala Namak Black / salt Sanch al

Rock salt,

but with very sulfury

smell.

Black Kali cardam Elaichi om

Earthy, much used in North Indian curries.

Kali Mirchi

Black pepper

gol morich,

Largest producer is the southern Indian state of Kerala.

Nigella Kalonji seed

kal , o jira

Kasoor Fenugre i Methi ek leaf Dried

( )

, ment hi aakul u

Katira Gum tra Goond gacanth

A thickener and coating for desserts

Kebab Cheeni / Cubeb Kabab Chini

kaba b chini

Tastes of Clove + Persistent Mild Numbing + Bitterness

Kesar, Saffron mayur

, , afran

World's most expensive spice. Flavoring for rice.

Kesar mari mari

Saffron pulp

Actually, safflower concentrate

Khajur Dates

Kokum

Garcinia , indica

Khus Khus

Poppy seed

pos to dana,

Garcinia Kudam gummipuli gutta

Used in fish preparation s of Kerala

Lahsu n

, Garlic vellulli paaya , hun,

ros

Lal Mirchi

Red chil i pepper

, ,

lal morich,

Lavan g

Cloves

ng/lb onggo,

Andhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India.

Kali Mirch

Pepperc orns

miriya lu,

Methi Fenugre leaves ek leaf

met , hi pata,

Methi seeds

Fenugre ek seed

met , hi

Naaga Cinnam Keshar on buds

Namak Salt

, uppu

bon/nu n,

Lemon / Nimbu Lime

' ', u,

, leb

Pudina Mint

/ Pyaz / Onion Kanda / , / eaj,

Panch Panch Phoron Phoron

p ch foon

This is a Bengali spice mix that

combines aniseed, cumin, fenugreek, mustard and nigella

Pathar Ka Kalpasi Phool

as black stone
flower

Also known

Pippali

Long pepper

Peeli Mirchi

Yellow pepper

Rai

Brown mustard seed

/ , /

Alkanet Ratin jot

on needed]

disambiguati

ro

ot

Safed Mirchi

White pepper

Saji na Citric

phool

acid

Sarson

Mustard seed ,

, sho rshe, ,

Sarson Mustard ka Tel oil

shorsher tel

Saunf/ Fennel Sanch seed al

/ uri,

mo

Shah Jeera

Black Cumin

smaller in size than regular cumin. Often mistaken asCaraway seed. Though English translation is Black Cumin, the term black cumin is also used as English translation of Nigella sativa,

kalonji

Sirka

Vinegar

, Soa sag

Dill

Sonth

Dried gi nger

mostly powdered

Suwa or Aniseed / Shopa

Tej Patta

Indian bay leaf, ba y leaf

/ pata

tej

Both 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

Til

Sesame seed

Shimla Capsicu Mirch m

Kala Zeera

Black cumin

Sweet, floral and smoky cumin and anise-like flavor.

Tulsi

Holy basil