Spice Products.docx

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Alkanet Root

ररररर ररर rātīṃ (rātīn) joṭ

Fennel seed[2]

रररर/रररररर/ररर saunf/suvvā/śop

Asafoetida

रररर hiṃg (hing)

Red Chilli

ररर ररररर lāl mirch

Black cardamom

रररर रररररर kāli ilāyachī

White Pepper

ररररर ररररर saphed mirch

Notes

Intensely aromatic related to Truffle and Garlic

Very earthy and darkly aromatic. A much used in North Indian curries.

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Black Pepper

रररर ररररर kālī mirch

Peppercorns

रररर ररररर kālī mirch

Black Cumin

रररर रररर śāhī jīrā

Capers

रररर/रररर/रररर kacharā/kabr/karer

Notes

Largest producer is the southern Indian state of Kerala.

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

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Capsicum

ररररर ररररर śimalā mirch

Celery / RadhuniSeed

रररररर/ररररररर ajmud/ajmodā

Charoli

ररररररर chiroṃjī (chironjī)

a type of nut particularly used in making desserts

Indian Bay Leaf, Bay Leaf

ररर ररररर 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

CinnamonBuds

ररर रररर nāg keśar

Cinnamon

ररररररर dālachīnī

Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.

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Citric Acid

Hindi

Notes

ररररर ररर niṃbū phūl

Cloves

रररर/रररर lavaṃg (lavang) / lauṃg (laung)

CorianderPowder

ररररर ररररर / रररर ररररर dhaniyā pāuḍar / pisā dhaniyā

CorianderSeed

ररररर dhaniyā

Cubeb

रररर रररर kabāb chīnī

Cumin Seed ground into balls

ररररर रररर zīrā (jīrā) golī

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

Tastes of Clove + Persistent Mild Numbing + Bitterness

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Notes

Cumin Seed

ररररर zīrā (jīrā)

See Kali Jeera.

Curry Tree or Sweet NeemLeaf

रररररररर / ररररररररर karīpattā/kaḍhīpattā

Cannot retain flavour when dried. Only use fresh.

Fennel Seed

रररर / रररर sauṃph (saunph)/saṃchal (sanchal)

FenugreekLeaf

ररररर रररर kasūrī methī

FenugreekLeaf

रररर ररररर methī pattā

FenugreekSeed

रररर रररर methī dānā

Four Seeds

ररररर ररररर रररर ररररर रर ररर tarabūj kharabūj kakaḍī pauṃṭhe ke bīj

Seeds of Water melon, musk melon, cucumber and pumpkin

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Notes

Used in fish preparations of Kerala

Garcinia gummi-gutta

Garam Masala

ररर ररररर garam masālā

Garcinia indica

रररर kokam

Garlic

ररररर lahasun

Ginger

रररर adarak

Dried Ginger

रररर soṃṭh (sonṭh)

Blend of 8+ spices. Each family has their own secret recipe.

mostly powdered

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Notes

Green cardamom

रररर रररररर chhoṭī ilāichī

Malabar variety is native to Kerala.

Indian Bedellium Tree

रररर/ररररररर gugal/guggal

Very earthy aromatic mostly used in religious

Indian Gooseberry

ररररर āṃvalā

Jakhya

ररररर

Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.

Kalpasi

ररररर रर ररर patthar ke phūl

Also known as black stone flower

LicoricePowder

रररररर jeṭhīmadh

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Long Pepper

ररररररर pippali

MangoExtract

रररररर kāmikī

Sour Dried Mango Powder

ररररर / ररररर āmachūr/amachur

Mint

रररररर 'pudīnā

Mustard Seed

ररररर sarasoṃ

Brown mustard Seed

ररर rāī

Nigella Seed

रररररर kaloṃjī (kalomjī)

Notes

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Notes

Nutmeg

रररर / ररररर jaiphal/jāyaphal

Whole nuts last forever. Powder, only a month.

Mace

रररररररर jāvitrī

Mace is outer covering to nutmeg nut. Similar aroma.

Holy Basil

ररररर tulasī

Panch Phoron

रररर रररर pañch phoran

This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds.

PomegranateSeed

रररररररर anārdānā

Dried not fresh. Is ground in Middle East.

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Notes

very popular in West Bengal known Posto, with no of Bengali cuisine, most popular Allu Posto

Poppy Seed

रर-रर khas-khas

Fresh Hemp Cannabis

रररर Bhang

Saffron Pulp

रररर रररर रररर kesar mirī mirī

Actually, safflower concentrate

Saffron

रररर / रररररर kesar/jāpharān

World's most expensive spice. Flavouring for rice.

Sesame Seed

ररर til

Star Anise

रररर ररर / ररर ररर chakra phūl/badal phul

Exotic, Chineseinfluenced flavours

Tamarind

रररर imalī

Provides tartness in South Indian curries

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Carom/thymol seed

ररररररर azvāin

Turmeric

ररररर haldī

Fresh basil

ररररर tulasī

Fresh Coriander

ररर ररररर harā dhaniyā

Green Chili Pepper

ररर ररररर harī mirch

Gum Tragacanth

ररररर रररर kaṭīrā goṃd (gond)

Notes

Source of yellow color in many curries.

Fresh green leaves. AKA Cilantro.

A thickener and coating for desserts

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Inknut Terminalia chebula

ररर harad

Dried Red Chili Pepper

ररर ररररर lāl mirch

Notes