We come across loads of recipes here and there and we are tempted to try it out at home. Sometimes, we are caught up with the spice names as it what it could be or sometimes even get confused with the names. I have tried to list down names of few spices and ingredients that mostly rules all the traditional Indian Kitchens. Though this is not an exhaustive list, yet I am sure it would come handy to novices who try out cooking. I guess this would be of more use to those husbands who try to cook for themselves, when their wives are away...Enjoy..!!
Adrak= Ginger
Ajwain= Carom seed
Amchur= Dried Mango powder
Aanvla= Gooseberry
Anardana= Pomegranate seeds
Dalchini= Cinnamon
Dhania Dried= Coriander seeds
Elaichi Green= Cardamom
Elaichi, Badi= Black Cardamom
Gulab Jal= Rose Water
Haldi= Turmeric
Hara Dhania= Green Coriander
Hing= Asafoetida
Imli= Tamarind
Jaiphal= Nutmeg
Jeera= Cumin seed
Jeera Shahi= Black Cumin
Kala Namak = Black Rock salt
Kali Mirch = Black pepper
Kalonji = Nigella seeds
Kari Patta = Curry leaf
Kasuri Methi = Dried Fenugreek leaves
Kesar = Saffron
Khus-khus = Poppy Seeds
Kokum = Red Mango
Lehsun = Garlic
Laung = Cloves
Makhane = Popped Lotus seeds
Methi = Fenugreek Seeds
Mirch Degi = Kashmir Paprika
Mirch Lal = Red Chilly
Mirch Hari = Green Chilly
Mishri = Rock candy
Nimbu = Lemon
Namak = Salt
Podina = Mint leaves
Rai = Black Mustard seeds
Saindha Namak = Rock Salt
Sarson = Mustard seeds
Saunf = Aniseed
Sirka = Vinegar
Tej Patta = Indian Bay leaf
Tulsi = Basil leaves
This is trully very informative and helpful. Keep up the good work Ms. Jain....Rakhee Gupta
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