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Spice Guide


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SPCIE GUIDE
A-E F-I J-M N-Q R-Z
A
Almonds (Badam) Anise (Suwa)
Aniseed (Saunf) Asafoetida (Hing)
B
Basil (Tulsi) Bay Leaves (Tej Patta)
Black Peppercorns (Kala Mirch) Black Salt (Kala Namak or Sanchal)
C
Caraway Seeds (Shahjeeru) Cardamoms (Elaichi)
Carom Seeds (Ajwain) Cashewnuts (Kaju)
Chillies (Hari Mirch & Lal Mirch) Cinnamon (Dalchini)
Cloves (Laung or Lavang) Coconut (Narial)
Coriander (Dhania) Cummin Seeds (Jeera or Zeera)
Curry Leaves (Karipatta)
D
Dessicated Coconut (Khaman) Dill (Suwa Bhaji)

F
Fennel Seeds (Badi Saunf) Fenugreek Seeds (Methi)
G
Ginger (Adrak) Garlic (Lahsun)
Groundnuts or Peanuts (Mungphali)
L
Lemon (Nimbu) Lotus Puffs (Makhana)
M
Mace (Javintri) Mango Powder (Amchoor)
Mint (Pudina) Molasses (Gur)
Mustard Seeds (Rye or Sarson)
N
Nigella Seeds (Kalongi) Nutmeg (Jaiphal)
O
Oregano Seeds (Ajwain)
P
Pistachio Pomegranate (Anardana)
Poppy Seeds (Khus Khus)
R
Raisins (Kismis)
S
Sabja Seeds (Tukmaria) Saffron (Kesar)
Sesame Seeds (Til)
R
Rose Water (Gulab Jal)
T
Tamarind (Imli) Turmeric (Haldi)
V
Vinegar (Sirka)
W
Walnuts (Akhrot)

 

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Last modified: May 30, 2001