List of spices - Indian & other Spices

Spices every time

This list of spices lists the Indian spices that are commonly used in Indian cooking.

These spices come from different parts of plants. Flowers, seeds, leaves, stems, fruits etc.

The spices include

barks such as cinnamon,

leaves such as bay leaf, curry leaf,

flowers such as star anise,

seeds such as coriander etc.

If we have missed mentioning any spices, please let us know using this contact form.

Indian Spice shopIndian Spice shop

List of Spices

Ajwain - Carom seeds

Ajwain - Ajave - Carom seeds

Ajwain, known as ova, owa, ovam, om kaalu etc. in Indian languages.

Ajwain is good for digestion. It ia used in breads, in the covering of samosa and kachori.

It is hot in taste. Just take a pinch in your mouth after a meal. You may mix it with fennel seeds (somph) and use it as a digestive or mouth freshener.

Asafoetida - Asafetida - In Indian languages known as Hing, Hingu, ingu, perungayam. Read more about Asafoetida - Asafetida.

Cumin seeds - In Indian languages known as Jira, Zira, Jire, Jeerige

Black Peppercorn Seeds - In Indian languages known as Sabut kali mirch, kali miri, kale mire, kari mensu, kalu menasu

Coriander seeds - In Indian languages known as Saboot Dhania, Dhane, Kothambari beeja

fenugreek - methi seedsfenugreek - methi seeds

Fenugreek/ Foenugreek Seeds - In Indian languages known as Methidana, Methi, Menthe kalu, menthya

Allspice - Kebab cheeni

Anise Seeds, Aniseed, Sweet Cumin - In Indian languages known as Saunf, sompu, Badishep, shepa

Bay leaf - bay leaves - In Indian languages known as Tej patta, Tamal patri, Pulav yele, masala yele, patre

Black Cardamom - In Indian languages known as Badi Elaichi, moti elaichi, Masala Veldoda, veldode, Dodda Yelakki

Caraway Seeds, Black Cumin - In Indian languages known as Kala jeera, shah jeera, shahjeere

Cardamom - In Indian languages known as elaichi seeds, choti Elaichi, Veldoda, veldode, velchi, Yelakki, yalakki

Celery seeds - In Indian languages known as Ajmod,Shalari, Ajmud, Randhuni, Ajmoda

Cinnamon - In Indian languages known as Dalchini, chakke

Cloves - In Indian languages known as Lavang, Laung, Lavanga

Cumin,sweet cumin -

Dill Seed - In Indian languages known as Savaa / Soa, Shepu, sabasige, sabbasige

Fennel - Large Cumin, Sweet Fennel - In Indian languages known as saunf, sompu, shepa, badishope, Dodda jeerige

Dry ginger  - In Indian languages known as saunth, sunth, ona sunti

Licorice  Root, Sweetroot, Liquorice - In Indian languages known as Jeshthamadh

Mace - In Indian languages known as javitri, jaypatri, javitri

Mustard Seed - In Indian languages known as rai,sarso, Rai, mohari, Mohori, Sasive kalu

Nutmeg - In Indian languages known as jaiphal, jajikayi

Dry red guntur chiliDry red guntur chili

Dry guntur red chili is hot in taste but does not give dark red color to the dish.

Dry red byadgi chiliDry red byadgi chili

Dry byadgi chili has wrinkled skin .

It is not very hot in taste but gives good red color to the dish.

Dry red round chiliDry red round chili

Red Chili powder - In Indian languages known as Lal Mirch powder, Lal mirchi pud, lal tikhat, , Kempu Menasinkai pudi, kempu mensupudi

Onion seeds, nigella, black caraway seeds - In Indian languages known as

karle - कारळे - khursani

White peppercorn - In Indian languages known as Safed mirch

poppy seeds - khuskhus/khaskhaspoppy seeds khuskhus/khaskhas

Poppy Seeds - In Indian languages known as ghasghase, khaskhas, khuskhus

Saffron strands - In Indian languages known as kesar, jaffaran, zaffaran, kesari

Star Anise - In Indian languages known as Badal Phool / Ananasphal / chakra phool, Hoovu, chakra maggi

Tamarind freshTamarind fresh
Tamarind driedTamarind dried

Fresh Tamarind and dried tamarind - In Indian languages known as Imli, Chinch, Hunse hannu , puli

Green Chili Pepper - In Indian languages known as Hari Mirch, Hirvi mirchi, Hasi Menasinkai, hasi mensu

Chile Pepper - red - In Indian languages known as Lal Mirch, Lal mirchi, Kempu Menasinkai, hasi kempu mensu

Fresh coriander, Cilantro, Chinese /Japanese Parsley - In Indian languages known as Hara Dhania, Hirvi Kothimbir, Kothambari soppu

Curry leaves - In Indian languages known as Kadhi patta, kadi patta, Kadhilimb, Karibevu soppu

Garlic - In Indian languages known as Lasan,Lahasan, Lasun, Bellulli

Ginger - fresh - In Indian languages known as Adrak, Ale, Alla, Hasi sunti

Turmeric rootTurmeric root

Turmeric root - In Indian languages known as Haldi, Oli Halad, Arishina beru

Turmeric powder - In Indian languages known as Haldi, Halad pavdar, Arishina pudi

Related Pages to visit:

Garam Masala Recipe - used for many savory dishes.

Rasam Powder - South Indian Rasam - Served with rice or as an appitizer

Sambar Powder - Spice mix for the South Indian Sambar Recipe.

Chat Maslala - Spice powder to use with fruit snacks, a variety of chaats, juices, salads.

More about Hing - Asafoetida - Asafetida - More info about hing.

Go to Indian spices for Indian names of spices

Go to Indian Masala From list of spices

Go to Vegetarian Recipes Site Home Page From list of spices

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