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LIST OF INDIAN SPECIES

List of Indian spices

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Indian spices

Indian spices include a variety of spices that are grown across the Indian subcontinent (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 typically heated in a pan with ghee orcooking oil before being added to a dish. Lighter spices
are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term which
refers to any side dish in Indian cuisine. It could be with a gravy base or a dry item. A curry typically
contains several spices blended together.

[edit]List

of Indian spices

Below is a list of spices and other flavoring substances commonly used in India

Indian
Commo
n Name
(All
these are
Hindi
names
but
written
in
English).

Adrak

English
Name

Ginger

Hindi
Name
Urdu
(in
Nam
Tamil name
Devan
e
agari
Font)

Malayalam
Name

Telugu
Name

Kanna
da
Name

Bengali
Name

Commen
ts

Used as
fresh and
also
Dried
Powder
form, see
"Sonth"

Aamchur
Sour man
/Amchoo
go powder
r powder

Achar

[[Indian
spice

gives fish
curries
tartness

Hundreds
of
varieties
exist. All
are
interestin
g.

(radhu

ni)

, ,
,
,

,

]]

Ajmud

Celery / ra
dhuni see
d

Ajwain

Carom/th
yme seed

Amla

Indian
gooseberr
y

Anardana

Pomegran
ate seed

Bazil /
Basil

Fresh basi
l

mayur
Badam

Almond

Choti
Elaichi

Green
cardamom

Badi
Elaichi

Black
cardamom

Chakra
Phool

Star anise

Chironji

Charoli

Malabar
variety is
native to
Kerala.

Very
earthy
and
darkly
aromatic.

Exotic,
chinese
influence
d flavors

Dried not
fresh. Is
ground in
Middle
East.

a type of
nut
particular
ly used in
making

desserts
Camiki

Mango ex
tract

Dalchini Cinnamon

Dhania

Garam
masala

Gulab Jal

Gur

Coriander
seed

Spice
mixture

Rose
water

Jaggery (u
nrefined
sugar)

dhone

Blend of
8+
spices.

Each

grom family

has their
mshla,
own
secret
recipe.

(made from
sugarcane
juice)

(made from
palm juice)

Grown
commerc
ially in
Kerala in
southern

darch India.
Two

/ ini'
types,
cassia
(common
) and
royal.

golap

jl

Turmeric

Hari
dhaniya

Fresh cori {
ander

()

Harad /
hime

Terminali
a chebula

Hari
Mirch

Green chil
i pepper

from
the sapof
thesugarc
ane ordat
e palm

Source of
"yellow
/ /hol
color" in
ud/holde

many
curries.

Haldi

gu,

Flavors
desserts.
Heavily
used in
Middle
East.

kcha

morich,

Fresh
green
leaves.
AKA
Cilantro.

Dhania
powder/
Pisa
Dhania

Hing

Imli

Jaiphal

Coriander
powder

Asafoetid
a

Tamarind

Nutmeg

tetul,

Provides
tartness
in South
Indian
curries

Whole
nuts last
forever.
Powder,
only a
month.

Javitri

Mace

Jeera

Cumin see
d

Jeera
Goli

Cumin see
d
grounded
into balls

Jethimad Licorice p
h
owder

Kachra

Capers

Curry
tree or sw
Kadipatta
eet
neem leaf

Kaju

Cashew n
ut

Kala
Black salt
Namak /
Sanchal

Mace is
outer
covering
to
nutmeg
nut.
Similar
aroma.
,

See Kali
Jeera.

'
'

,
,

Intensely
aromatic
- related
to Truffle
and
Garlic

also
known as
Kabra,
Karer in
Hindi

Cannot
retain
flavor
when
dried.
Only use
fresh.

Rock
salt, but
with very

sulfury
smell.

Kali
Elaichi

Black
cardamom

Kali
Mirchi

Black
pepper

Kalonji

Nigella se
ed

Kasoori
Methi
Dried

Fenugreek
leaf

Katira
Goond

Kebab
Cheeni

Kesar,
mayur

Gum traga
canth

Allspice

Saffron

Kesar
mari
mari

Saffron pu
lp

Khajur

Dates

Kokum

Garcinia
indica

Khus
Khus

Poppy
seed

Kudamp Garcinia
uli
gummigutta

Earthy,
much
used in
North
Indian
curries.

gol
morich,
,

Largest
producer
is the
southern
Indian
state of
Kerala.

kalo
jira

,

()

,
menthi
aakulu
A
thickener
and
coating
for
desserts

kabab
chini

World's
most
jafra expensiv
e spice.
n
Flavoring
for rice.

Tastes of
Clove +
cinnamon
+ nutmeg
+ bayleaf

Actually,
safflower
concentra
te

posto
dana,
Used in
fish
preparati

ons of
Kerala

Lahsun

Garlic

,
vellulli
paaya,

Lal
Mirchi

Red chili
pepper

lal

morich,
,

roshun,

/ lng/l
bonggo,

miriyalu
,,

methi
,

, u

ppu

/ lbo
n/nun,

Lemon / L
ime

'
',

, lebu,

Pudina

Mint

Pyaz /
Kanda

Onion

Lavang

Cloves

Kali
Mirch

Peppercor
ns

Methi
leaves

Fenugreek
leaf

Methi
seeds

Fenugreek
seed

Naaga
Keshar

Cinnamon
buds

Namak

Salt

Nimbu

Panch
Phoron

Pathar
Kalpasi
Ka Phool

Andhra
Pradesh,
Kerala,
Tamil
Nadu and
Karnatak
a are
largest
producers
in India.

methi
pata,

/
peaj,

This is a
Bengali
spice mix
that
combines

aniseed,
pch
cumin,
foon
fenugree
k,
mustard
and
nigella

Also
known as

Pippali

Long
pepper

Peeli
Mirchi

Yellow
pepper

Rai

Brown mu
stard seed

black
stone
flower

,

,

, shors
he,

Alkanet[dis
ambiguation

Ratin jot

needed

root

Safed
Mirchi

White
pepper

Saji na
phool

Citric acid

Sarson

Mustard
seed

Sarson
Tel

Mustard
oil

Saunf/Sa Fennel see

nchal
d

/
/

/s
of/mouri,

Shahi
Jeera

Caraway s
eeds

Sirka

Vinegar

Soa sag

Dill

Sonth

Dried gin
ger

Suwa or
Shopa

Aniseed

Tej Patta Malabath

rum, bay
leaf

shorsher
tel

smaller in
size than
regular

,
,

tej
pata

mostly
powdered

Both
Malabath
rum and
Bay Leaf
are
similar
and
called as
Tej Patta

in Hindi.
however,
they are
from two
different
families
with
differenc
e in taste
Til

Sesame
seed

Shimla
Mirch

Capsicum

Kali
Zeera

Black
cumin

Tulsi

Holy basil

Sweet,
floral and
smoky
cumin
and
anise-like
flavor.