Spice Name | English Name | Hindi Name | Purpose / Use |
Sour Mango powder | Amchur powder is made from dried mango and is used to add sour tangy taste to the food. In many Indian dishes amchur powder is used. | ||
Achar | Indian Pickle | अचार | Achar / pickle is made from variety of indian spices/ masalas and made during summers specially. Variety of pickles like Mango, lime or mixed pickle is made. They are accompanied by meals with parathas etc. It can be made with various tastes like sour, sweet, spicy or mild. |
Ajmud | Celery / Radhuni seed | अज्मुद | |
Ajwain | Carom / caraway | अज़वाइन | Ajwain is mostly know for its digestive quality. It is mostly added for making plain paratha ( Indian braed), kachoris etc. |
Amla | Indian gooseberry | आँवला | |
Anardana | Pomegranate seed | अनारदाना | It is a dried pomegranate seeds. Mostly used in Indian cuisines specially in North Indian Cuisine. |
Bazil / Basil | spice powder | बाजील | |
Badam | Almond | बादाम | It’s a dry fruit. Mainly used in Indian desserts. |
Choti Elaichi | Green cardamom | छोटी इलाइची | Green Cardamon gives very good flavour and widely used in makin Tea/chai, its gives very nice taste and aroma. It is also widely used in powdered form in Indian sweets. |
Badi Elaichi | Black cardamom | बड़ी इलाइची | Its gives nice flavour to food. Widely used in Indian Cuisine. |
Chakra Phool | Star anise | चक्र फूल | |
Chironji | Charoli | चिरोंजी | It is widely used in Indian desserts. |
Camiki | Mango extract | कामिकी | |
Dalchini | Cinnamon | दालचीनी | Used widely in Indian dishes and gives nice flavour to food. |
Dhania | Coriander seed | धनिया | Widely used in Indian cuisine, |
Spice mixture | गरम मसाला | It’s a powder of 8 ingredients roasted and powdered. Used widely in Indian Cuisine. It give good taste and nice aroma to dishes. | |
Gulab Jal | Rose water | गुलाब जल | Used to give flaour to desserts |
Gur | Unrefined Sugar (Jaggery) | गुड़ | |
Haldi | Turmeric | हल्दी | Used on daily basis in various Indian dishes. It also has a good medicinal value. |
Hari dhaniya | Coriandergreen | हरी धनिया | Used in garnishing dishes, making indian chutney's. |
Hari Mirch | Green Chili | हरी मिर्च | Gives spicy taste to food and used in making chutney in Indian cuisine. |
Dhania powder/ Pisa Dhania | Coriander powder | धनिया पावडर/पिसा धनिया | Made from corriender seeds. They are roasted a little and the grinded into a fine powder. |
Hing | Asafoetida | हींग | Mainly used in Indian Cuisine. Used in little quantity. Gives good flavour to food and known for its medicinal value. |
Imli | Tamarind | इमली | It gives sour in taste. Mainly used in south indian dishes and for making chutneys. |
Jaiphal | Nutmeg | जैफल | |
Javitri | Mace | जावित्री | |
Jeera | Cumin seed | ज़ीरा | Cumin seeds / jeera widely used in Indian Cuisine annd gives nice taste and aroma. It is one of the main ingredient in making garam masala. |
Jeera Goli | Cumin seed grounded into balls | ज़ीरा गोली | Good for Digestion. |
Jethimadh | Licoricepowder | जेठीमध | |
Kadipatta | Curry Tree or Sweet Neem leaf | करीपत्ता / कदिपत्ता | This is widely used to tadka (tempering in Indian Cuisine) gives nice flavour and aroma to food. |
Kaju | Cashewnut | काजू | |
Kala Namak / Sanchal | Black salt | काला नमक / संचल | Rock salt. |
Kali Elaichi | Black Cardamom | काली इलाइची | Widely used in North indian cuisine. |
Kali Mirchi | Black pepper | काली मिर्च | |
Kalonji | Nigella seed | कालोंजी | |
Kasoori Methi Dried | Fenugreek leaf | कसूरी मेथी | Widely used in gravy based recipes in Indian cuisine and gives good taste. |
Kesar | Saffron | केसर, जाफरान | World's most expensive spice. Flavoring for rice. |
Khajur | Dates | खज़ूर, খেজুর | Can be consumed directly. Widely used in making Sweet chat chutney. |
Kokum | Garcinia indica | कोकम, | |
Khus Khus | Poppy seed | खस खस | |
Lahsun | Garlic | लहसुन | |
Lal Mirchi | Red Chilli | लाल मिर्ची | |
Lavang | Cloves | लवाँग | |
Kali Mirch | Peppercorns | काली मिर्च | |
Methi leaves | Fenugreek leaf | मेथी पत्ता | |
Methi seeds | Fenugreekseed | मेथी सीड्स | |
Naaga Keshar | नागा केशर | ||
Namak | Salt | नमक | |
Nimbu | Lemon / Lime | नींबू | |
Pudina | Mint | पुदीना | |
Pyaz / Ganda | Onion | प्याज़ / गांडा | |
पञ्च फोरों | This is a Bengali spice mix that combines aniseed, cumin, fenugreek, mustard and nigella | ||
Pathar Ka Phool | Black Stone Flower | पत्थर के फूल | |
Pippali | Long pepper | पिप्पलि | |
Peeli Mirchi | Yellow Pepper | पीली मिर्ची | |
Rai | Brown Mustard Seed | राइ | |
Ratin jot | Alkanet root | रातीं जोट | |
Safed Mirchi | White Pepper | सफ़ेद मिर्च | |
Saji na phool | Citric acid | सजी न फूल | |
Sarson | mustard seed | सरसो, | |
Sarson Tel | Mustard oil | सरसो तेल | |
Saunf/Sanchal | Fennel seed | सौंफ / संचल | |
Shahi Jeera | CarawaySeeds | शाही जीरा | smaller in size than regular |
Sirka | Vinegar | सिरका | |
Soa sag | Dill | सोया साग | |
Sonth | Dried ginger | सोंठ | mostly powdered |
Suwa or Shopa | Aniseed | सुव्वा / शोप | |
Tej Patta | Malabathrum,Bay Leaf | तेज पत्ता | 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 |
Til | Sesame seed | तिल | |
Shimla Mirch | Capsicum | शिमला मिर्च | |
Kali Zeera | Black Cumin | Aroma between cumin and diesel fuel | |
Tulsi | Holy Basil | तुल्सी |
Spices & Condiments at a glance
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