Spices and herbs used in Indian cooking.


  Spices & herbs used in Indian cooking.

Hindi Name
English Name
Adrak
Fresh Ginger
Ajwain
Carom seed.
Amchoor (Amchoor)
Dried Mango powder.
Chakra Phool
Star Anise
Dalchini
Cinnamon.
Dalchini, Jungli
Cassia.
Dhania
Dried Coriander seeds
Fresh Dhania
Green Coriander ( Comes in a Bunch)
Elaichi
Cardamom pods
Elaichi, Kala
Black Cardamom,
Kali Mirchi
Black peppercorn
Safed Mirch
White peppercorn
Gulab Jal
Rose Water
Haldi
Turmeric
Hing
Asafoetida.
Imli
Tamarind.
Jaifal
Nutmeg.
Javitri
Mace.
Jeera
Cumin seed
Jeera, Safed
Cumin seed
Kala Jeera
Black Cumin.
Kala Namak
Black Rock salt
Kalonji
Nigella seeds
Kamarkas
Sage
Kari Patti
Curry leaf.
Kesar
Saffron.
Khus-khus
Poppy Seeds
Kokum
Similar to Tamarind
Lassun
Fresh Garlic.
Laung
Cloves.
Methi Seeds
Fenugreek Seeds
Methi, Bajji
Fresh Fenugreek Leaves
Mirch, Degi
Kashmir Paprika, Substitute any red Paprika
Mirch, Kali
Ground Black Pepper
Mirch, Lal
Red Chilli pepper
Mirchi
Fresh Green Chilli Pepper
Nimbu, Limbhu
Limes.
Nimboo Phool
Citric Acid
Namak
Salt
Pudihna
Fresh Peppermint leaves
Rai
Black Mustard seeds
Saunf
Anise. Aniseed
Saunf,
Fennel seed
Sirka
Vinegar
Soa
Dill
Tej Patta
Bay leaf
Tulsi
Holy Basil. Also known as Thai Basil.