Indian Spices
Spices are at the very heart of Indian cooking. Flowers, leaves, roots, bark, seeds and bulbs are used in endless combinations to produce an infinite variety of flavors. Flavors are sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Spices are often combined to create exotic flavors. It is best to obtain spices in a whole seed form and to grind them just prior to use.
Adrack – Ginger
Amchur/Amchoor Powder – Mango Powder
Achar – India Pickle
Ajmud – Celery/Radhuni
Ajwain – Carom/Thyme Seed
Amala – Indian Gooseberry
Anardan – Pomegranate Seed
Badam – Almond
Badi Elaichi = Black Cardamom
Camiki – Mango Extract
Chakra Phool – Star Anis
Chironji – Chironji Nuts/Chironji Seeds
Choti – Green Cardamom
Dalchini – Cinnamon
Dhania – Coriander Seed
Dhania Powder/Pisa Dhania – Coriander Powder
Garam Masala – Spice Mixture
Galub Jal – Rose Water
Gur – Unrefined Sugar
Haldi – Turmeric
Hari Dhaniya – Green Coriander
Harad/Hime – Termainalia Chebula
Hari Mirch – Green Chili
Hing – Asafoetida
Imli – Tamarind
Jaiphal – Nutmeg
Jauitri – Mace
Jeera – Cumin Seed
Jethimadh – Licorice Powder
Kachra – Capers
Kadipatta – Curry Tree or Sweet Neem Leaf
Kaju – Cashew Nut
Kala Namak/Sanchal – Black Salt
Kali Elaichi – Black Cardamom
Kali Mirchi – Black Pepper
Kali Zeera – Black Cumin
Kalonji – Nigella Seed
Kasoori – Fenugueek Leaf
Katira Goond – Tragacanth Gum
Kebab Cheeeni – Allspice
Kesar Zaafraan – Saffron
Kesar Miri Miri – Saffron Pulp
Khajur – Dates
Kokum – Garcinia Indica
Khus Khus – Poppy Seed
Kudampuli – Garcinia Gummi Gutta
Lashun – Garlic
Lal Mirchi – Red Chili
Lavang – Cloves
Kali Mirch – Peppercorns
Methi Leaves – Fenugueek Leaf
Methi Seeds – Fenugueek Seed
Namak – Salt
Nimbu – Lemon/Lime
Pudiha – Mint
Payaz/Ganda – Onion
Panch Phoron – Bengali Five Spice
Pathar Ka Phool – Black Stone Flower
Pippali – Long Pepper
Peeli Mirchi – Yellow Pepper
Rai – Brown Mustard Seed
Ratin Jot – Alkanet Root
Safed Mirchi – White Pepper
Saji Na Phool – Citric Acid
Sarson – Mustard Seed
Sarson Tel – Mustard Oil
Saunf/Sanchal – Fennel Seed
Shahi Jeera – Caraway Seeds
Sirka – Vinegar
Soa Say – Dill
Sonth – Dried Ginger
Suwa/Shopa – Aniseed
Tej Patta – Malabathrum Bay Leaf
Til – Sesame Seed
Shimla Mirch – Capsicum
Tulsi – Holy Basil
