List of Indian spices

From Wikipedia, the free encyclopedia

This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi - Mangalorean

East India Assamese - Bengali – Oriya

North-East India Sikkimese – Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments

See also:

Etiquette Indian chefs Cookbook: Cuisine of India

edit

Indian spices

This is a list of spices commonly used in Indian cuisine.

Curry is not listed, as it is not actually a spice, but rather it is a term which refers to any Indian dish eaten with rice, or more commonly, any dish with a gravy base.

Indian spices are often heated in a pan with oil to intensify the flavor before adding other ingredients.

• Aadrak (Ginger)
• Aamchur/Amchoor powder (Mango powder)
• Achar (pickle)
• Ajmud (Celery or Radhuni seed)
• Ajmoda (Parsley)
• Ajwain (Carom seed)
• Amla (Emblica) Gooseberry
• Anardana (Pomegranate seed)
• Badi Elaichi (Black Cardamom)
• Badam (Almond)
• Choti Elaichi (Green Cardamom)
• Chakra Phool (Star anise)
• Chironji (charoli)
• Camiki (mango extract)
• Dalchini (cinnamon)
• Dhania (Coriander seed)
• Dhania powder (Coriander powder)
• Elaichi (Cardamom)
• Garam Masala (Spice mixture)
• Gulab Jal (Rosewater)
• Gur (unrefined sugar from the sap of the sugarcane or date palm)
• Haldi/haldi (Turmeric)
• Hara dhaniya (Coriander)
• Harad/hime (myrobalan chabulic)
• Hari Mirch (Green chili)
• Harre
• Hara miri miri (Coriander powder)
• Hing (Asafoetida)
• Imli (Tamarind)
• Jaggery (unrefined sugar from sugarcane
• Jaiphal (Nutmeg)
• Javitri (Mace)
• Jeera (Cumin) seed
• Jethimadh licorice powder
• Kadipatta Curry Tree or Sweet Neem leaf
• Kaju Cashewnut
• Kala Namak or Sanchal Black salt
• Kali Mirch (Black peppercorn)
• Kalonji Nigella seed
• Kasoori Methi (Dried fenugreek leaf)
• Katira Gum (Gond Katira)
• Kebab Cheeni Allspice
• Kesar Saffron
• Kesar miri miri Saffron pulp
• Khajur Dates
• Kokum Garcinia indica
• Khus Khus Poppy seed
• Lahsun (Garlic)
• Lal Mirchi ( Red chili)
• Lal Mirchi powder (Red chili powder)
• Lavang (Cloves)
• Mausammi (Sweet lime)
• Methi leaves (Fenugreek leaf)
• Methi seeds (Fenugreek seed)
• Mustard oil
• Namak (Salt)
• Nimbu (Lemon)
• Nimbu (Lime)
• Jaiphal Nutmeg
• Pudina (Mint)
• Pyaz or Kanda (Onion)
• Kali Mirchi (Black Pepper)
• Pilli Mirchi (Yellow Pepper)
• Safed Mirchi (White Pepper)
• Rai (Black mustard seed)
• Rai Kuria (cracked mustard seeds)
• Ratin jot (Alkanet root)
• Saji (na) phool (Citric acid)
• Sarson (mustard seed)
• Saunf/Sanchal (Fennel seed)
• Shahi Jeera (Black cumin seed)
• Sirka (Vinegar)
• Soa sag (Dill)
• Sonth (Dried ginger powder)
• Suwa or Shopa (Aniseed)
• Taj (Cinnamon)
• Tartri (Citric acid)
• Tej Patta (Malabathrum)
• Til (Sesame seed)
• Tulsi (Holy Basil)
• Vanilla
• Zaafraan (Saffron)
• Menthulu (Fenugreek Seeds)
• shitu (lima seed skin)
• osmanli (onion peelings)
• pudina (mint)
• curry