Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
This article needs additional citations for verification. Please help improve this article byadding citations to reliable sources.
Unsourced material may be challenged and removed.(March 2015)
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, sauteed, 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 orcooking oil before being
added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. Curry is not a spice, but a term used by western
people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item.
Below is a list of spices and other flavouring substances commonly used in India. [1]
Image
Standard English
Indian English
Hindi
Telugu
Alkanet root
Ratin jot
Aniseed[2]
Suwa or Shopa
Asafoetida
Hing
Image
Standard English
Indian English
Hindi
Telugu
Red Chilli
Laal Mirch
Black cardamom
Kali Elaichi
White pepper
Safed Mirchi
Black pepper
Kali Mirchi
Peppercorns
Kali Mirch
Black Cumin
Shah Jeera
Image
Standard English
Indian English
Hindi
Telugu
Capers
Kachra
, ,
, ,
Capsicum
Shimla Mirch
Ajmud
Charoli
Chironji
Tej Patta
Cinnamonbuds
Naaga Keshar
Image
Standard English
Indian English
Hindi
Telugu
Cinnamon
Dalchini
Citric acid
Saji na phool
Cloves
Laung
Corianderpowder
Corianderseed
Dhania/hara dhaniya
Image
Standard English
Indian English
Hindi
Telugu
Cubeb
Jeera Goli
'
'
Cumin seed
Jeera
Kadipatta (Currypatta)
Fennel seed
Saunf/Sanchal
Fenugreekleaf
, menthi aakulu
Fenugreekleaf
Methi leaves
Image
Standard English
Indian English
Hindi
Telugu
Fenugreekseed
Methi seeds
Four seeds
Char Magaj
Garcinia gummi-gutta
Kudampuli
Garam masala
Garam masala/Kadha
Masala
Garcinia indica
Kokum
Garlic
Lahsun
, vellulli paaya
Image
Standard English
Indian English
Hindi
Telugu
Ginger
Adrak
Dried ginger
Sonth
Green cardamom
Chhoti Elaichi
Gugul, Guggul
Indian gooseberry
Amla
Black salt
Kalpasi
Pathar Ka Phool
Image
Standard English
Indian English
Hindi
Telugu
Licoricepowder
Jethimadh
Long pepper
Pippali
Mangoextract
Camiki
Sour driedmangopowder
Aamchur/Amchoor
powder
Mint
Pudina
Mustard seed
Sarson
, ,
Brownmustard seed
Rai
Nigella seed
Kalonji
Nutmeg
Jaiphal
Image
Standard English
Indian English
Hindi
Telugu
Mace
Javitri
Holy basil
Tulsi
Panch Phoron
Panch Phoron
Pomegranateseed
Anardana
Poppy seed
Khus Khus
Saffron pulp
Saffron
Kesar, mayur
Salt
Namak
, uppu
Image
Standard English
Indian English
Hindi
Telugu
Sesame seed
Til
Star anise
Chakra Phool
Tamarind
Imli
Carom/thymol seed
Ajwain
Turmeric
Haldi
Fresh basil
Tulsi
Freshcoriander
Hara dhaniya
Hari Mirch
Gumtragacanth
Katira Goond
InknutTerminalia chebula
Image
Standard English
Indian English
Lal Mirchi
Hindi
Telugu