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List of Indian spices

From Wikipedia, the free encyclopedia

Indian spices
Indian spices

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, while others were imported from similar climates and have since been cultivated locally for centuries.

Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as 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 and 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 leaves, commonly used in South Indian cuisine.

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

Image Standard English Hindi Notes
Alkanet Root रातीं जोट rātīṃ (rātīn) joṭ
Fennel seed[2] सौंफ/सुव्वा/शोप saunf/suvvā/śop
Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpg
Asafoetida हींग hiṃg (hing) Intensely aromatic - related to Truffle and Garlic
Chilly ap.JPG
Red Chilli लाल मिर्च lāl mirch
Black cardamom काली इलायची kāli ilāyachī Very earthy and darkly aromatic. A much used in North Indian curries.
White pepper whole.JPG
White Pepper सफ़ेद मिर्च saphed mirch
Black Pepper Grains.jpg
Black Pepper काली मिर्च kālī mirch Largest producer is the southern Indian state of Kerala.
Black pepper.jpg
Peppercorns काली मिर्च kālī mirch
Black Cumin.jpg
Black Cumin शाही जीरा śāhī jīrā Sweet, floral and smokey cumin and anise-like flavour. Smaller in size than regular cumin. Often mistaken as Caraway seed. Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonji
Illustration Capparis spinosa0.jpg
Capers कचरा/कब्र/करेर kacharā/kabr/karer
Capsicum शिमला मिर्च śimalā mirch
Celery seed.jpg
Celery / Radhuni Seed अज्मुद/अज्मोदा ajmud/ajmodā
Charoli चिरोंजी chiroṃjī (chironjī) a type of nut particularly used in making desserts
Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg
Indian Bay Leaf, Bay Leaf तेज पत्ता tej pattā 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
Cinnamon Buds नाग केशर nāg keśar
Canelle Cinnamomum burmannii Luc Viatour crop1.jpg
Cinnamon दालचीनी dālachīnī Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.
Citric acid glass bottle.jpg
Citric Acid निंबू फूल niṃbū phūl
Cloves लवंग/लौंग lavaṃg (lavang) / lauṃg (laung) Andhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India.
Coriander Powder धनिया पाउडर / पिसा धनिया dhaniyā pāuḍar / pisā dhaniyā
Coriander Seed धनिया dhaniyā
Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpg
Cubeb कबाब चीनी kabāb chīnī Tastes of Clove + Persistent Mild Numbing + Bitterness
Cumin Seed ground into balls ज़ीरा गोली zīrā (jīrā) golī
Sa cumin.jpg
Cumin Seed ज़ीरा zīrā (jīrā) See Kali Jeera.
Murraya koenigii leaves - curry leaves.jpg
Curry Tree or Sweet Neem Leaf करीपत्ता / कढ़ीपत्ता karīpattā/kaḍhīpattā Cannot retain flavour when dried. Only use fresh.
Fennel seed.jpg
Fennel Seed सौंफ / संचल sauṃph (saunph)/saṃchal (sanchal)
Qasuri Methi.JPG
Fenugreek Leaf कसूरी मेथी kasūrī methī
Fenugreek Leaf मेथी पत्ता methī pattā
Fenugreek Seed मेथी दाना methī dānā
Four Seeds तरबूज खरबूज ककडी पैंठे के बीज tarabūj kharabūj kakaḍī pauṃṭhe ke bīj Seeds of Water melon, musk melon, cucumber and pumpkin
Garcinia gummi-gutta Used in fish preparations of Kerala
Garam Masala new 2008-1.jpg
Garam masala गरम मसाला garam masālā Blend of 8+ spices. Each family has their own secret recipe.
Garcinia indica - fruits, seeds, pulp and rinds.jpg
Garcinia indica कोकम kokam
Garlic लहसुन lahasun
Ingwer 2 fcm.jpg
Ginger अदरक adarak
Ginger powder.JPG
Dried Ginger सोंठ soṃṭh (sonṭh) mostly powdered
Green cardamom छोटी इलाइची chhoṭī ilāichī Malabar variety is native to Kerala.
Indian Bedellium Tree गुगल/गु्ग्गल gugal/guggal Very earthy aromatic mostly used in religious
Phyllanthus officinalis.jpg
Indian Gooseberry आँवला āṃvalā
Heap of Jakhya on a White Surface.jpg
Jakhya जख्या Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.
Kalpasi पत्थर के फूल patthar ke phūl Also known as black stone flower
Liquiritiae radix suessholzwurzel.jpg
Licorice Powder जेठीमध jeṭhīmadh
Piper longum.jpg
Long Pepper पिप्पलि pippali
Mango Extract कामिकी kāmikī
Sour Dried Mango Powder आमचूर / अमचुर āmachūr/amachur
Mentha gracilis and rotundifolia MN 2007.JPG
Mint पुदीना 'pudīnā
Mustard Seed सरसों sarasoṃ
Brown mustard Seed राई rāī
Nigella Sativa Seed.jpg
Nigella Seed कलोंजी kaloṃjī (kalomjī)
Nutmeg जैफल / जायफल jaiphal/jāyaphal Whole nuts last forever. Powder, only a month.
Mace 1.JPG
Mace जावित्री jāvitrī Mace is outer covering to nutmeg nut. Similar aroma.
Starr 080117-1577 Ocimum tenuiflorum.jpg
Holy Basil तुलसी tulasī
Panch Phoron पञ्च फोरन pañch phoran This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds.
An opened pomegranate.JPG
Pomegranate Seed अनारदाना anārdānā Dried not fresh. Is ground in Middle East.
Poppy seeds.jpg
Poppy Seed खस-खस khas-khas very popular in West Bengal known Posto, with no of Bengali cuisine, most popular Allu Posto
Fresh Hemp Cannabis भांग Bhang
Saffron Pulp केसर मिरी मिरी kesar mirī mirī Actually, safflower concentrate
Iran saffron threads.jpg
Saffron केसर / जाफरान kesar/jāpharān World's most expensive spice. Flavouring for rice.
Sa white sesame seeds.jpg
Sesame Seed तिल til
Illicium verum 2006-10-17.jpg
Star Anise चक्र फूल / बदल फुल chakra phūl/badal phul Exotic, Chinese-influenced flavours
Tamarind इमली imalī Provides tartness in South Indian curries
Carom/thymol seed अज़वाइन azvāin
Turmeric हल्दी haldī Source of yellow color in many curries.
Basil-Basilico-Ocimum basilicum-albahaca.jpg
Fresh basil तुलसी tulasī
A scene of Coriander leaves.JPG
Fresh Coriander हरा धनिया harā dhaniyā Fresh green leaves. AKA Cilantro.
green chilli
Green Chili Pepper हरी मिर्च harī mirch
Gum Tragacanth कटीरा गोंद kaṭīrā goṃd (gond) A thickener and coating for desserts
Harra (Terminalia chebula) hanging fruit at 23 Mile, Duars, WB W IMG 5902.jpg
Inknut Terminalia chebula हरद harad
Dried Red Chili Pepper लाल मिर्च lāl mirch

See also


  1. ^ About Indian spices, "[1]", Indian spices
  2. ^ anise

External links

  • "Spices List - Indian Names". TheSpiceMarket. Retrieved 2 October 2013.
This page was last edited on 14 April 2019, at 21:37
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