List of Indian spices
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This article is part of the series Indian cuisine |
Preparation techniques and cooking items |
Handi - Karahi - Tava - |
Regional cuisines |
Punjabi – Uttar Pradeshi – |
Kerala – Tamil – |
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Goan – Gujarati – |
Indian Chinese – Nepali – |
Ingredients and types of food |
Main dishes |
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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