List of Indian spices: Difference between revisions

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{{short description|Variety of spices grown across the Indian subcontinent}}
{{short description|Variety of spices grown across the Indian subcontinent}}
{{Use Indian English|date=June 2013}}
{{Use Indian English|date=June 2013}}
[[File:Common Indian spices.jpg|thumb|alt=Chili powder, mustard seeds, turmeric powder, cumin seeds|Chili powder, mustard seeds, turmeric powder, cumin seeds]]
[[File:Spices in an Indian market.jpg|thumb|Spices at a [[Goa]] market]]
[[File:Spices in an Indian market.jpg|thumb|Spices at a [[Goa]] market]]
'''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. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some example of Indian spices.  
[[File:Indian spices with labels (garam masala components) (49684333301).jpg|thumb|Indian spices with labels (garam masala components)]]
'''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. Others were imported from similar climates and have since been cultivated locally for centuries. [[Black pepper|Pepper]], [[turmeric]], [[cardamom]], and [[cumin]] are some examples of Indian spices.  


Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a 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 — those 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 tree|Curry leaves]], commonly used in South India.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a 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 — those are typically heated in a pan with [[ghee]] (Indian clarified butter) 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 tree|curry leaves]], commonly used in South India.


Below is a list of spices and other flavouring substances commonly used in India.<ref>About Indian spices, "[http://www.indianspices.com/]", Indian spices</ref>
Below is a list of spices and other flavouring substances commonly used in India.<ref>About Indian spices, "[http://www.indianspices.com/]", Indian spices</ref>
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|-
|-
| <!--[[File:EXAMPLE|120px]] -->  
| <!--[[File:EXAMPLE|120px]] -->  
| [[Alkanet]] Root
| [[Alkanet]] root
|
|(Hindi: Ratanjot)
|-
|-
|  
|  
| [[Amchoor]]
| [[Amchoor]]
| Raw unripe mango is sundried and then ground to fine powder.
| Raw unripe [[mango]] is sun-dried and then ground to fine powder.
(Hindi: {{transl|hi|Amchoor|italic=no}} {{lang|hi|आमचूर}})
([[Hindi]]: {{transl|hi|Amchoor|italic=no}} {{lang|hi|आमचूर}})
|-
|-
| [[File:Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpg|120px]]
| [[File:Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpg|120px]]
| [[Asafoetida]]
| [[Asafoetida]]
| Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic.
| Intensely aromatic - flavor profile sometimes compared to that of [[Truffle|truffles]] and [[garlic]].
Used as [[Tempering (spices)|Tempering Spice]].
Used as [[Tempering (spices)|Tempering Spice]].


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| [[File:Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg|120px]]
| [[File:Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg|120px]]
| [[Laurus nobilis|Bay leaf]], [[Cinnamomum tamala|Indian bay leaf]]
| [[Laurus nobilis|Bay leaf]], [[Cinnamomum tamala|Indian bay leaf]]
| 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.
| Both Indian bay leaf and bay leaf are similar and called Tej Patta in Hindi. However, they are from two different species and have differences in taste.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Tej Patta|italic=no}} {{lang|hi|तेज पत्ता}})
(Hindi: {{transl|hi|Tej Patta|italic=no}} {{lang|hi|तेज पत्ता}})
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| [[Black cardamom]]
| [[Black cardamom]]
| Very earthy and darkly aromatic. Often used in North Indian curries.
| Very earthy and darkly aromatic. Often used in North Indian curries.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Badi Elaichi|italic=no}} {{lang|hi|बड़ी इलाइची}})
(Hindi: {{transl|hi|Badi Elaichi|italic=no}} {{lang|hi|बड़ी इलाइची}})
|-
|-
| [[File:Black Pepper Grains.jpg|120px]]
| [[File:Black Pepper Grains.jpg|120px]]
| [[Black pepper|Black Peppercorns]]
| [[Black pepper|Black peppercorns]]
| Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala.  
| Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala.  
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Kali Miri|italic=no}} {{lang|hi|काली मरी}})
(Hindi: {{transl|hi|Kali Miri|italic=no}} {{lang|hi|काली मरी}})
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|-
|-
| [[File:Charoli.JPG|120px]]
| [[File:Charoli.JPG|120px]]
| [[Buchanania lanzan]]
| ''[[Buchanania lanzan]]''
| Also known as Charoli/ Chironji, is a type of nut particularly used in making desserts.
| Also known as Charoli/Chironji, is a type of nut particularly used in making desserts.
(Hindi: {{transl|hi|Chironji|italic=no}} {{lang|hi|चिरोन्जी}})
(Hindi: {{transl|hi|Chironji|italic=no}} {{lang|hi|चिरोन्जी}})
|-
|-
| [[File:Illustration Capparis spinosa0.jpg|120px]]
| [[File:Illustration Capparis spinosa0.jpg|120px]]
| [[Caper]]s
| [[Caper]]s
| They are also known as caper berry are immature flower buds of Capparius spinosa.
| They are immature flower buds of ''Capparius spinosa,'' also known as caper berry.
(Hindi: {{transl|hi|Kabra|italic=no}} {{lang|hi|कब्र}})
(Hindi: {{transl|hi|Kabra|italic=no}} {{lang|hi|कब्र}})
|-
|-
| [[File:Green-Yellow-Red-Pepper-2009.jpg|120px]]
| [[File:Green-Yellow-Red-Pepper-2009.jpg|120px]]
| [[Capsicum]] or [[Bell pepper|Bell Pepper]]
| [[Capsicum]] or [[bell pepper]]
|(Hindi: {{transl|hi|Shimla Mirch|italic=no}} {{lang|hi|शिमला मिर्च}})
|(Hindi: {{transl|hi|Shimla Mirch|italic=no}} {{lang|hi|शिमला मिर्च}})
|-
|-
| [[File:Black Cumin.jpg|120px]]
| [[File:Black Cumin.jpg|120px]]
| [[Caraway|Caraway Seeds]]
| [[Caraway|Caraway seeds]]
| Used as [[Tempering (spices)|Tempering Spice]].
| Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Shahijeera|italic=no}} {{lang|hi|शाहजीरा}})
(Hindi: {{transl|hi|Shahijeera|italic=no}} {{lang|hi|शाहजीरा}})
|-
|-
| [[File:Celery seed.jpg|120px]]
| [[File:Celery seed.jpg|120px]]
| [[Ajwain|Carom Seeds]]
| [[Ajwain|Carom seeds]]
|Also known as bishop's weed, they're different from Celery seeds and Radhuni seeds
|Also known as bishop's weed, they're different from celery seeds and [[Radhuni]] seeds
Used as [[Tempering (spices)|Tempering Spice]].
Used as [[Tempering (spices)|Tempering Spice]].


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|-
|-
|<!--[[File:Cinnamomum verum - Köhler–s Medizinal-Pflanzen-182.jpgEXAMPLE|120px]] -->
|<!--[[File:Cinnamomum verum - Köhler–s Medizinal-Pflanzen-182.jpgEXAMPLE|120px]] -->
| [[Cinnamomum cassia|Cassia Buds]]
| [[Cinnamomum cassia|Cassia buds]]
|Also known as [[Mesua ferrea|Mesua Ferrea]], are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.
|Also known as [[Mesua ferrea|Mesua Ferrea]], are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.
Used in [[Ayurveda]] for treating fever, vomiting, UTI, migraine etc.
Used in [[Ayurveda]] for treating fever, vomiting, [[Urinary tract infection|UTIs]], migraines etc.


Its also used in [[Chyavanprash]].
It's also used in [[Chyavanprash]].


Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Nagkeshar|italic=no}} {{lang|hi|नागकेसर}})
|-
|-
|<!--[[File:EXAMPLE|120px]] -->
|<!--[[File:EXAMPLE|120px]] -->
| Char Magaz
| Char Magaz
| Its a mixture of four types of melon seed kernels (watermelon, cantaloupe, cucumber and pumpkin).
| It's a mixture of four types of melon seed kernels ([[Watermelon]], [[Cantaloupe]], [[Cucumber]], [[Pumpkin]]).
(Hindi: {{transl|hi|Char Magaz|italic=no}} {{lang|hi|चार मगज}})
(Hindi: {{transl|hi|Char Magaz|italic=no}} {{lang|hi|चार मगज}})
|-
|-
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| [[Cinnamon]]
| [[Cinnamon]]
| Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.
| Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Dalchini|italic=no}} {{lang|hi|दालचीनी}})
(Hindi: {{transl|hi|Dalchini|italic=no}} {{lang|hi|दालचीनी}})
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| [[File:Citric acid glass bottle.jpg|120px]]
| [[File:Citric acid glass bottle.jpg|120px]]
| [[Citric acid]]
| [[Citric acid]]
|
|-
|-
| [[File:ClovesDried.jpg|120px]]
| [[File:ClovesDried.jpg|120px]]
| [[Clove]]s
| [[Clove]]s
| Kerala, Tamil Nadu, and Karnataka are largest producers in India.
| Kerala, Tamil Nadu, and Karnataka are largest producers in India.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Laung|italic=no}} {{lang|hi|लौंग}})
(Hindi: {{transl|hi|Laung|italic=no}} {{lang|hi|लौंग}})
|-
|-
| [[File:Coriander.png|120px]]
| [[File:Coriander.png|120px]]
| [[Coriander]] Seed
| [[Coriander]] seed
|Is also used in powdered form.
|Is also used in powdered form.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Sabut Dhaniya|italic=no}} {{lang|hi|साबुत धनिया}})
(Hindi: {{transl|hi|Sabut Dhaniya|italic=no}} {{lang|hi|साबुत धनिया}})
|-
|-
| [[File:Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpg|120px]]
| [[File:Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpg|120px]]
| Cubeb or [[Piper cubeba|Tailed Pepper]]
| Cubeb or [[Piper cubeba|tailed pepper]]
| Tastes of clove with added bitterness with a persistent mild numbing sensation
| Tastes of clove with added bitterness with a persistent mild numbing sensation
(Hindi: {{transl|hi|Sheetal Chini|italic=no}} {{lang|hi|शीतलचीनी}} / {{transl|hi|Kabab chini|italic=no}} {{lang|hi|कबाब चीनी}})
(Hindi: {{transl|hi|Sheetal Cheeni|italic=no}} {{lang|hi|शीतलचीनी}}/{{transl|hi|Kabab Cheeni|italic=no}} {{lang|hi|कबाब चीनी}})
|-
|-
| [[File:Sa cumin.jpg|120px]]
| [[File:Sa cumin.jpg|120px]]
| [[Cumin]] seed
| [[Cumin]] seed
|Used as [[Tempering (spices)|Tempering Spice]].
|Used as Tempering Spice.


(Hindi: {{transl|hi|Jeera|italic=no}} {{lang|hi|जीरा}})
(Hindi: {{transl|hi|Jeera|italic=no}} {{lang|hi|जीरा}})
|-
|-
| <!--[[File:EXAMPLE|120px]] -->  
| <!--[[File:EXAMPLE|120px]] -->  
| [[Cumin]] seed ground into balls
| [[Cumin]] seed ground into balls  
|
|-
|-
| [[File:Murraya koenigii leaves - curry leaves.jpg|120px]]
| [[File:Murraya koenigii leaves - curry leaves.jpg|120px]]
| Curry Leaf or [[Azadirachta indica|sweet neem]] leaf
| Curry leaf or [[Azadirachta indica|sweet neem]] leaf
| are the foliage of the [[Curry tree]].
| Foliage of the [[curry tree]].
Cannot retain flavour when dried. Only used fresh. (Hindi: {{transl|hi|Kari Patta|italic=no}} {{lang|hi|करी पत्ता}})
Cannot retain flavour when dried. Only used fresh. (Hindi: {{transl|hi|Kari Patta|italic=no}} {{lang|hi|करी पत्ता}})
|-
|-
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| [[Fennel]] seed
| [[Fennel]] seed
|Used as natural mouth-freshener.
|Used as natural mouth-freshener.
Used as [[Tempering (spices)|Tempering Spice]].
Used as Tempering Spice.


(Hindi: {{transl|hi|Saunf|italic=no}} {{lang|hi|सौंफ}})
(Hindi: {{transl|hi|Saunf|italic=no}} {{lang|hi|सौंफ}})
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|-
|-
|
|
|Dry [[Fenugreek]] leves
|Dry [[Fenugreek]] leaves
|It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end.
|It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end.
(Hindi: {{transl|hi|Kasuri Methi|italic=no}} {{lang|hi|कसूरी मेथी}})
(Hindi: {{transl|hi|Kasuri Methi|italic=no}} {{lang|hi|कसूरी मेथी}})
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| [[File:Fenugreek-methi-seeds.jpg|120px]]
| [[File:Fenugreek-methi-seeds.jpg|120px]]
| [[Fenugreek]] seed
| [[Fenugreek]] seed
|Used as [[Tempering (spices)|Tempering Spice]].
|Used as Tempering Spice.
(Hindi: {{transl|hi|Methi dana|italic=no}} {{lang|hi|मेथी दाना}})
(Hindi: {{transl|hi|Methi dana|italic=no}} {{lang|hi|मेथी दाना}})
|-
|-
| [[File:Assam-fruit-1-1.jpg|120px]]
| [[File:Assam-fruit-1-1.jpg|120px]]
| [[Gambooge|Garcinia gummi-gutta]]
| [[Gambooge|''Garcinia gummi-gutta'']]
| Used in fish preparations of Kerala
| Used in fish preparations in Kerala
|-
|-
| [[File:Garam Masala new 2008-1.jpg|120px]]
| [[File:Garam Masala new 2008-1.jpg|120px]]
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| [[File:Ingwer 2 fcm.jpg|120px]]
| [[File:Ingwer 2 fcm.jpg|120px]]
| [[Ginger]]
| [[Ginger]]
|(Hindi: {{transl|hi|Adrakh|italic=no}} {{lang|hi|अदरक}})
|(Hindi: {{transl|hi|Adarak|italic=no}} {{lang|hi|अदरक}})
|-
|-
| [[File:Ginger powder.JPG|120px]]
| [[File:Ginger powder.JPG|120px]]
| Dried [[ginger]]
| Dried [[ginger]]
| mostly powdered
| mostly powdered
(Hindi: {{transl|hi|Sount|italic=no}} {{lang|hi|सोंठ}})
(Hindi: {{transl|hi|Sonth|italic=no}} {{lang|hi|सोंठ}})
|-
|-
| [[File:Cardamone.jpg|120px]]
| [[File:Cardamone.jpg|120px]]
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| [[File:Heap of Jakhya on a White Surface.jpg|120px]]
| [[File:Heap of Jakhya on a White Surface.jpg|120px]]
| [[Jakhya]]
| [[Jakhya]]
| Also called dog mustard or wild mustard. Used in [[Garhwali people|Garhwali]] and [[Kumauni cuisine|Kumaoni]] styles of cuisines.
| Also called dog mustard or wild mustard. Used in [[Garhwali people|Garhwali]] and [[Kumauni cuisine|Kumaoni]] styles of cuisines.
Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.
Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.


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|-  
|-  
|
|
| [[Kaaral/Khuraasni/Raamtill]]
|[[Guizotia abyssinica]]
|[[Kaaral/Khuraasni/Raamtill]]
|-
|-
| [[File:Liquiritiae radix suessholzwurzel.jpg|120px]]
| [[File:Liquiritiae radix suessholzwurzel.jpg|120px]]
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|  
|  
| [[Kaachri]]
| [[Kaachri]]
|
|-
|-
| <!--[[File:EXAMPLE|120px]] -->  
| <!--[[File:EXAMPLE|120px]] -->  
| [[Mango]] Extract
| [[Mango]] Extract  
|
|-  
|-  
|  
|  
| [[Marathi Moggu]]  
| [[Marathi Moggu]]  
|
|-
|-
| [[File:Mustard.png|120px]]
| [[File:Mustard.png|120px]]
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|Used as [[Tempering (spices)|Tempering Spice]].
|Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Rai|italic=no}} {{lang|hi|राइ}})
(Hindi: {{transl|hi|Rai|italic=no}} {{lang|hi|राइ}})
|-
|
|[[Naagkeshar]]
|Used in [[Maharashtrian cuisine]] as one of the ingredients of [[Godaa Masaalaa]].
(Hindi: {{transl|hi|Nagkeshar|italic=no}} {{lang|hi|नागकेसर}})
|-
|-
| [[File:Nigella Sativa Seed.jpg|120px]]
| [[File:Nigella Sativa Seed.jpg|120px]]
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|-
|-
|
|
|Radhuni Seeds/ Wild celery
|[[Radhuni]] Seeds/Wild celery
|It is dried fruit of [[Trachyspermum roxburghianum|Trachyspermum roxburgianum.]]
|It is dried fruit of [[Trachyspermum roxburghianum|Trachyspermum roxburgianum.]]
Mostly used in Begali cuisine.
Mostly used in [[Bengali Cuisine]].


(Hindi: {{transl|hi|Ajmod|italic=no}} {{lang|hi|अजमोद}})
(Hindi: {{transl|hi|Ajmod|italic=no}} {{lang|hi|अजमोद}})
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| [[File:Sa white sesame seeds.jpg|120px]]
| [[File:Sa white sesame seeds.jpg|120px]]
| [[Sesame seed]]
| [[Sesame seed]]
|Black Sesame seed (Hindi: {{transl|hi|Kala Til|italic=no}} {{lang|hi|काला तिल}}/{{transl|hi|Ramtil|italic=no}} {{lang|hi|रामतिल}})
|Black Sesame seed (Hindi: {{transl|hi|Kala Til|italic=no}} {{lang|hi|काला तिल}})
White Sesame seed (Hindi: {{transl|hi|Til|italic=no}} {{lang|hi|तिल}})
White Sesame seed (Hindi: {{transl|hi|Til|italic=no}} {{lang|hi|तिल}})
|-
|-
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* {{cite web|title=Glossary Pakistani & Indian Spices (Masala)|url=http://www.khanapakana.com/article/c15decd5-50c1-48b2-8773-85cdc5686eee/glossary-pakistani-indian-spices-masala-|publisher=Direct Advert Media LLC|access-date=2 October 2013}}  
* {{cite web|title=Glossary Pakistani & Indian Spices (Masala)|url=http://www.khanapakana.com/article/c15decd5-50c1-48b2-8773-85cdc5686eee/glossary-pakistani-indian-spices-masala-|publisher=Direct Advert Media LLC|access-date=2 October 2013}}  
* {{cite web|title=Best Indian Spices (Alco Spices)|url=https://alcoeats.com/|publisher=Alco Eats|access-date=6 August 2021}}


* {{cite book
* {{cite book

Latest revision as of 11:35, 21 April 2022


Chili powder, mustard seeds, turmeric powder, cumin seeds
Chili powder, mustard seeds, turmeric powder, cumin seeds
Spices at a Goa market
Indian spices with labels (garam masala components)

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. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a 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 — those are typically heated in a pan with ghee (Indian clarified butter) 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 India.

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

Image Standard English Notes
Alkanet root (Hindi: Ratanjot)
Amchoor Raw unripe mango is sun-dried and then ground to fine powder.

(Hindi: Amchoor आमचूर)

Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpg Asafoetida Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic.

Used as Tempering Spice.

(Hindi: Hing हिंग)

Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg Bay leaf, Indian bay leaf Both Indian bay leaf and bay leaf are similar and called Tej Patta in Hindi. However, they are from two different species and have differences in taste.

Used as Tempering Spice.

(Hindi: Tej Patta तेज पत्ता)

BlackCardamom.jpg Black cardamom Very earthy and darkly aromatic. Often used in North Indian curries.

Used as Tempering Spice.

(Hindi: Badi Elaichi बड़ी इलाइची)

Black Pepper Grains.jpg Black peppercorns Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala.

Used as Tempering Spice.

(Hindi: Kali Miri काली मरी)

Charoli.JPG Buchanania lanzan Also known as Charoli/Chironji, is a type of nut particularly used in making desserts.

(Hindi: Chironji चिरोन्जी)

Illustration Capparis spinosa0.jpg Capers They are immature flower buds of Capparius spinosa, also known as caper berry.

(Hindi: Kabra कब्र)

Green-Yellow-Red-Pepper-2009.jpg Capsicum or bell pepper (Hindi: Shimla Mirch शिमला मिर्च)
Black Cumin.jpg Caraway seeds Used as Tempering Spice.

(Hindi: Shahijeera शाहजीरा)

Celery seed.jpg Carom seeds Also known as bishop's weed, they're different from celery seeds and Radhuni seeds

Used as Tempering Spice.

(Hindi: Ajwain अजवायन)

Cassia buds Also known as Mesua Ferrea, are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.

Used in Ayurveda for treating fever, vomiting, UTIs, migraines etc.

It's also used in Chyavanprash.

Used as Tempering Spice.

Char Magaz It's a mixture of four types of melon seed kernels (Watermelon, Cantaloupe, Cucumber, Pumpkin).

(Hindi: Char Magaz चार मगज)

Canelle Cinnamomum burmannii Luc Viatour crop1.jpg Cinnamon Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.

Used as Tempering Spice.

(Hindi: Dalchini दालचीनी)

Citric acid glass bottle.jpg Citric acid
ClovesDried.jpg Cloves Kerala, Tamil Nadu, and Karnataka are largest producers in India.

Used as Tempering Spice.

(Hindi: Laung लौंग)

Coriander.png Coriander seed Is also used in powdered form.

Used as Tempering Spice.

(Hindi: Sabut Dhaniya साबुत धनिया)

Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpg Cubeb or tailed pepper Tastes of clove with added bitterness with a persistent mild numbing sensation

(Hindi: Sheetal Cheeni शीतलचीनी/Kabab Cheeni कबाब चीनी)

Sa cumin.jpg Cumin seed Used as Tempering Spice.

(Hindi: Jeera जीरा)

Cumin seed ground into balls
Murraya koenigii leaves - curry leaves.jpg Curry leaf or sweet neem leaf Foliage of the curry tree.

Cannot retain flavour when dried. Only used fresh. (Hindi: Kari Patta करी पत्ता)

Fennel seed.jpg Fennel seed Used as natural mouth-freshener.

Used as Tempering Spice.

(Hindi: Saunf सौंफ)

Qasuri Methi.JPG Fenugreek leaf (Hindi: Methi मेथी)
Dry Fenugreek leaves It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end.

(Hindi: Kasuri Methi कसूरी मेथी)

Fenugreek-methi-seeds.jpg Fenugreek seed Used as Tempering Spice.

(Hindi: Methi dana मेथी दाना)

Assam-fruit-1-1.jpg Garcinia gummi-gutta Used in fish preparations in Kerala
Garam Masala new 2008-1.jpg Garam masala Blend of 8+ warming spices. Each family has their own secret recipe.

(Hindi: Garam Masala गरम मसाला)

Garcinia indica - fruits, seeds, pulp and rinds.jpg Garcinia indica Used mainly in Maharashtrian

Konkan and Gujarati cuisine. It has a sour taste with a faintly sweet aroma.

(Hindi: Kokam कोकम)

GarlicBasket.jpg Garlic (Hindi: Lasson लहसुन)
Ingwer 2 fcm.jpg Ginger (Hindi: Adarak अदरक)
Ginger powder.JPG Dried ginger mostly powdered

(Hindi: Sonth सोंठ)

Cardamone.jpg Green cardamom Malabar variety is native to Kerala. Used as Tempering Spice.

(Hindi: Hari Elaichi हरी इलायची)

green chilli Green chili pepper (Hindi: Hari Mirch हरी मिर्च)
Phyllanthus officinalis.jpg Indian gooseberry It is used in Chyavanprash.

(Hindi: Amla आंवला)

Harra (Terminalia chebula) hanging fruit at 23 Mile, Duars, WB W IMG 5902.jpg Inknut Also called Haritaki.

Used in Ayurveda for treating chronic ulcer, diarrhea, dysentery and piles.

(Hindi: Harad हरड़)

Heap of Jakhya on a White Surface.jpg Jakhya Also called dog mustard or wild mustard. Used in Garhwali and Kumaoni styles of cuisines.

Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.

(Hindi: Jakhya जख्या)

Black Stone Flower It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.

(Hindi: Pathar phool पत्थर फूल)

Guizotia abyssinica Kaaral/Khuraasni/Raamtill
Liquiritiae radix suessholzwurzel.jpg Licorice powder (Hindi: Mulethi मुलेठी)
Piper longum.jpg Long pepper Used in South Indian cuisines.

(Hindi: Pippali पिप्पली)

Kaachri
Mango Extract
Marathi Moggu
Mustard.png Yellow Mustard seed Used as Tempering Spice.

(Hindi: Sarson सरसों)

BrownMustardSeed.JPG Brown mustard Seed Used as Tempering Spice.

(Hindi: Rai राइ)

Naagkeshar Used in Maharashtrian cuisine as one of the ingredients of Godaa Masaalaa.

(Hindi: Nagkeshar नागकेसर)

Nigella Sativa Seed.jpg Nigella seed Give smokey, nutty flavor to any dish. Its either dry roasted or used as Tempering Spice.

(Hindi: Kalonji कलौंजी)

Muscade.jpg Nutmeg (Hindi: Javitri जावित्री)
Mace 1.JPG Mace Mace is outer covering to nutmeg nut. Similar aroma.

(Hindi: Javitri जावित्री)

Panch-phoron.jpg Panch phoron This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds.

Used as Tempering Spice.

An opened pomegranate.JPG Pomegranate seed Dried and ground in the Middle East.

(Hindi: Anardana अनारदाना)

Poppy seeds.jpg Poppy seed Very popular in West Bengal known posto, with no of Bengali cuisine, most popular Allu Posto

(Hindi: Khas khas खसखस)

Pandanus (Screwpine) (Hindi: Pulao Patti पुलाव पत्ति/ Annapoorna Pattiyaan अन्नपूर्णा पत्तियां)
Radhuni Seeds/Wild celery It is dried fruit of Trachyspermum roxburgianum.

Mostly used in Bengali Cuisine.

(Hindi: Ajmod अजमोद)

Chilly ap.JPG Red Chili Pepper (Hindi: Lal Mirch लाल मिर्च)

Bhut Jolokia (Arunachal Pradesh, Assam, Manipur, and Nagaland).

Kashmiri Mirch (Kashmir).

Guntur Sannam (Andhra Pradesh).

Jwala Chilli (Gujarat).

Byadagi (Karnataka and Tamil Nadu).

Ramnad Mundu/Gundu (Tamil Nadu and Andhra Pradesh).

Dhani (Manipur and Mizoram).

Kanthari (Manipur, Mizoram, Tamil Nadu, and Kerala).

Warangal Chappatta (Telangana).

Used as Tempering Spice.

Saffron pulp Actually, safflower concentrate
Iran saffron threads.jpg Saffron World's most expensive spice. Used for flavouring rice & desserts.

(Hindi: Kesar केसर)

Sa white sesame seeds.jpg Sesame seed Black Sesame seed (Hindi: Kala Til काला तिल)

White Sesame seed (Hindi: Til तिल)

Illicium verum 2006-10-17.jpg Star Anise Exotic, Chinese-influenced flavours

Used as Tempering Spice.

(Hindi: Chakra phool चक्र फूल)

Sichuan Pepper Also known as Teppal/ Tirphal.

(Hindi: Tirphal तिरपाल)

Tamarind2.jpg Tamarind Provides tartness in South Indian curries. (Hindi: Imli इमली)
Carom.jpg Thymol/carom seed Used as Tempering Spice.

(Hindi: Ajwain अजवायन)

Turmericroot.jpg Turmeric It is used extensively in Indian cooking. It is also often used as a colourant. It has a warm, peppery taste with musky, earthy undertones.

Raw Turmeric (Hindi: Kachi Haldi कच्ची हल्दी).

Dry Turmeric (Hindi: Sukhi Haldi सूखा हल्दी).

Ground Turmeric (Hindi: Haldi हल्दी).

Gum Tragacanth A thickener and coating for desserts
White pepper whole.JPG White Peppercorns Mostly used in white, cream based gravies/curries.

(Hindi: Safed Mirch सफेद मिर्च)

See also[edit]

References[edit]

  1. ↑ About Indian spices, "[1]", Indian spices

External links[edit]

  • "Glossary Pakistani & Indian Spices (Masala)". Direct Advert Media LLC. Retrieved 2 October 2013.
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