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Indian cuisine
Regional cuisines
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Indian spices

Indian spices include a variety of spices and herbs grown across the Indian subcontinent (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 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 flavor should be added first. Curry is not a spice, but a term which refers to any side dish in Indian cuisine. It could be with a gravy base or a dry item. A curry typically contains several spices blended together.

List of Indian spices

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

Indian Common Name English Name Hindi Name Other Languages Remarks
Adrak Ginger अदरक అల్లం, ਅਦਰਕ, இஞ்சி, আদা ada, അന്ദ്രകം, पाएँ, ಶುಂಠಿ Used as fresh and also Dried Powder form, see "Sonth"
Aamchur/Amchoor powder Sour Mango powder आमचूर ఆమ్చూర్,మామిడికాయ పొడి
Achar Indian Pickle अचार ಉಪ್ಪಿನಕಾಯಿ,ఊరగాయ, আচার, ஊறுகாய்
Ajmud Celery / Radhuni seed अज्मुद వాము, അയമോദകം, அசம்டவோமன், ಅಜಮೊಧವೋಮ, अज्मोदा, রাধুনী radhuni
Ajmoda Parsley अजमोदा
Ajwain Carom seed अज़वाइन వాము, ஓமம், জবান, યવાનો, जवानो, ਐਜਵਾਇਨ, അയമോദകം
Amla Indian gooseberry आँवला ನೆಲ್ಲಿಕಾಯಿ,ఉసిరి కాయ / పప్పు, நெல்லிக்காய்
Anardana Pomegranate seed अनारदाना దానిమ్మ గింజలు Dried not fresh
Bazil spice powder बाजील
Badam Almond बादाम బాదాం, বাদাম, பாதாம்
Choti Elaichi Green cardamom छोटी इलाइची ఏలకులు, এলাচি elachi, ஏலக்காய்
Badi Elaichi Black cardamom बड़ी इलाइची
Chakra Phool Star anise चक्र फूल बदल फुल, అనసపువ్వు
Chironji Charoli चिरोंजी సార పప్పు a type of nut particularly used in making desserts
Camiki Mango extract कामिकी
Dalchini Cinnamon दालचीनी ಚಕ್ಕೆ,దాల్చిన చెక్క, দারচিনি darchini
Dhania Coriander seed धनिया ಧನಿಯಾ (ಕೊತ್ತಂಬರಿ ಬೀಜ),ధనియాలు, ধনে dhone , மல்லி
Garam Masala Spice mixture गरम मसाला ಗರಂ ಮಸಾಲ,గరం మసాలా, গরম মশলা gôrom môshla
Gulab Jal Rose water गुलाब जल పన్నీరు, গোলাপ জল golap jôl
Gur Unrefined Sugar (Jaggery) गुड़ ಬೆಲ್ಲ,బెల్లము, গুড় guṛ, வெல்லம் / கருப்பட்டி from the sap of the sugarcane or date palm
Haldi Turmeric हल्दी ಅರಿಶಿನ,పసుపు, হলুদ/হলদে holud/holde,மஞ்சள் (பொடி)
Hari dhaniya Coriandergreen हरी धनिया ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು,కొత్తిమీర , கொத்தமல்லி (இலை) Fresh green leaves
Harad / hime myrobalan chabulic हरद కరక చెట్టు, கடுக்காய்
Hari Mirch Green Chili हरी मिर्च ಹಸಿ ಮೆಣಸಿನಕಾಯಿ,పచ్చి మిరపకాయలు, কাঁচা মরিচ kãcha morich
Dhania powder/ Pisa Dhania Coriander powder धनिया पावडर/पिसा धनिया ధనియాల పొడి, ধনে গুঁড়া
Hing Asafoetida हींग ఇంగువ, হিং, பெருங்காயம்
Imli Tamarind इमली చింతపండు, তেঁতুল tetul, புளி
Jaiphal Nutmeg जैफल జాజికాయ,ஜாதிக்காய், জয়ফল
Javitri Mace जावित्री జాపత్రి Mace Spice is derived from Nutmeg tree
Jeera Cumin seed ज़ीरा జీలకర్ర, জিরা,சீரகம்
Jeera Goli Cumin seed grounded into balls ज़ीरा गोली 'జీలకర్ర వుండ'
Jethimadh Licorice powder जेठीमध యష్టిమధుక్కం
Kachra Capers कचरा, कब्र, करेर మరాఠీ మొగ్గు, ముముదాటు, கரியல், ಮರಾಠಿ ಮೊಗ್ಗು , ਕਰਿਆ also known as Kabra, Karer in Hindi
Kadipatta Curry Tree or Sweet Neem leaf करीपत्ता / कदिपत्ता కరివేప ఆకు, கறிவேப்பிலை
Kaju Cashewnut काजू జీడి పప్పు, কাজুবাদাম,முந்திரி
Kala Namak / Sanchal Black salt काला नमक / संचल నల్ల ఉప్పు, বিট লবণ Rock salt
Kali Elaichi Black Cardamom काली इलाइची నల్ల ఏలకులు
Kali Mirchi Black pepper काली मिर्च నల్ల మిరియాలు, গোল মরিচ gol morich,மிளகு
Kalonji Nigella seed कालोंजी నల్ల జీలకర్ర, কালো জিরা kalo jira
Kasoori Methi Dried Fenugreek leaf कसूरी मेथी మెంతి ఆకులు, வெந்தய கீரை menthi aakulu,
Katira Goond Tragacanth Gum कटीरा गूंद
Kebab Cheeni Allspice कॅबाब चीनी কাবাব চিনি kabab chini
Kesar, Zaafraan Saffron केसर, जाफरान కుంకుమ పువ్వు, জাফরান jafran
Kesar miri miri Saffron pulp केसर मिरी मिरी కుంకుమ పూల పొడి
Khajur Dates खज़ूर, খেজুর ఖర్జూరం
Kokum Garcinia indica कोकम
Khus Khus Poppy seed खस खस గసగసాలు,ಗಸಗಸೆ , পোস্ত দানা posto dana, கச கசா
Kudampuli Garcinia gummi-gutta कोकम കുടംപുളി, கொறுக்காய்ப்புளி Used in fish preparations of Kerala
Lahsun Garlic लहसुन vellulli paaya, রসুন roshun,பூண்டு
Lal Mirchi Red Chilli लाल मिर्ची మిరప కాయలు, লাল মরিচ lal morich,மிளகாய் வத்தல்
Lavang Cloves लवाँग lavangam, లవంగం, লং/লবঙ্গ lông/lôbonggo, கிராம்பு
kali mirch Peppercorns काली मिर्च miriyalu, மிளகு, మిరియాలు
Methi leaves Fenugreek leaf मेथी पत्ता మెంతి ఆకులు, মেথি পাতা methi pata,வெந்தய கீரை
Methi seeds Fenugreek seed मेथी सीड्स మెంతులు, মেথি methi,வெந்தயம்
Naaga Keshar नागा केशर
Namak Salt नमक ఉప్పు, লবণ/নুন lôbon/nun,உப்பு
Nimbu Lemon / Lime नींबू 'నిమ్మ కాయ', লেবু lebu,எலுமிச்சை
Pudina Mint पुदीना পুদিনা,புதினா
Pyaz / Ganda Onion प्याज़ / गांडा ఉల్లి పాయ, পেঁয়াজ peaj,பல்லாரி வெங்காயம்
Panch Phoron पञ्च फोरों পাঁচ ফোড়ন pãch foṛon This is a Bengali spice mix that combines aniseed, cumin, fenugreek, mustard and nigella
Phathar ke phool Black Stone Flower पत्थर के फूल కల్లుపచి, दगड फुल
Peeli Mirchi Yellow Pepper पीली मिर्ची
Rai Black mustard seed राइ ఆవాలు, கடுகு, রাই
Ratin jot Alkanet root रातीं जोट
Safed Mirchi White Pepper सफ़ेद मिर्च తెల్ల మిరియాలు
Saji na phool Citric acid सजी न फूल
Sarson mustard seed सरसो, ఆవాలు, సరసావాలు, শরষে shorshe
Sarson Tel Mustard oil सरसो तेल ఆవ నూనె, শরষের তেল shorsher tel
Saunf/Sanchal Fennel seed सौंफ / संचल సోంపు, সঁওফ/মৌরি sôof/mouri,பெறுஞ்சீரகம்
Shahi Jeera Black cumin seed शाही जीरा నల్ల జీలకర్ర smaller in size than regular
Sirka Vinegar सिरका সির্কা
Soa sag Dill सोया साग శతపుష్పము, వకతరహా తోటకూర , சதகுப்பி, குப்பை, ചതകുപ്പ,ಸಬ್ಬಸಿಗಿ ಸೊಪ್ಪು, ಸಬ್ಬಸಿಗೆ ಬೀಜ
Sonth Dried ginger सोंठ సొంఠి, சுக்கு mostly powdered
Suwa or Shopa Aniseed सुव्वा / शोप సోంపు
Taj Cinnamon ताज దాల్చిన చెక్క ,பட்டை
Tartri Citric acid तरतरी
Tej Patta Malabathrum, Bay Leaf तेज पत्ता బిర్యానీ ఆకు, তেজ পাতা tej pata Both Malabathrum and Bay Leaf are similar and called as Tej Patta in Hindi. however, they are from two different families with difference in taste
Thippali Long_pepper थिप्पाली ಹಿಪ್ಪಲಿ, கண்டந்திப்பிலி, అనాసపువ్వు
Til Sesame seed तिल నువ్వులు, তিল,எள்ளு
shimla mirch Capsicum शिमला मिर्च
Tulsi Holy Basil तुल्सी తులసి, తులసి ఆకు, তুলসী,துளசி

See also

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