List of Indian spices
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| This article is part of the series Indian cuisine |
| Preparation techniques and cooking items |
| Regional cuisines |
Punjabi – Mughlai – Rajasthani – |
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Bengali – Assamese – Oriya – |
Goa – Gujarati – Maharashtrian – |
Overseas – Historical – Jain (Satvika) – |
| Ingredients and types of food |
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Main dishes – Sweets and desserts – |
| See also: |
| edit this box |
Indian Spices
In Indian cuisine, curry refers not to a spice, but to any dish eaten with rice, or more commonly, any dish with a gravy base. Indian spices are often heated in a pan with oil to instensify the flavor before adding other ingredients.
Contents |
[edit] A to G
- Aadrak (Ginger)
- Aamchur powder (Mango powder)
- Achar (pickle)
- Ajumd (Celery seed)
- Ajmoda (Parsley)
- Ajwain (Carom seed )
- Anardana (Pomegranate seed)
- Badi Elaichi (Large Cardamom)
- Elaichi (Cardamom)
- Cassia
- Chakra Phool (Star anise)
- Chironji (charoli)
- Dalchini (Cinnamon)
- Dhania (Coriander seed)
- Dhania powder (Coriander powder)
- Garam Masala (Spice mixture)
- GulabJal (Rosewater)
- Gud (Molasses)
- Gur (unrefined sugar from the sap of the date palm)
[edit] H to K
- Haldi/haldhi (Turmeric)
- Hara dhaniya (Cilantro)
- Harad/himej (myrobalan chabulic)
- Hari Mirch (Green chili)
- Hing (Asafoetida)
- Imli (Tamarind)
- Jaggery (unrefined sugar from sugarcane)
- Jaiphal (Nutmeg)
- Javitri (Mace)
- Jeera (Cumin seed)
- Jethimadh (lucorose powder)
- Kadipatta (Curry Tree leaf)
- Kala Namak or Sanchal (Black salt)
- Kali Mirch (Black peppercorn)
- Kalonji (Nigella seed)
- Kastoori Methi (Dried fenugreek leaf)
- Kebab Cheeni (Allspice)
- Kesar (Saffron)
- khopra (coconut)
- (black) Kokum (Garcinia indica)
- Khus Khus (Poppy seed)
[edit] L to Q
- Lahsun (Garlic)
- Lal Mirchi ( Red chili)
- Lal Mirchi powder (Red chili powder)
- Lavang (Cloves)
- Masala (Spice mixture)
- Mausammi (Sweet lime)
- Methi leaves (Fenugreek leaf)
- Methi seeds (Fenugreek seed)
- Mustard oil
- Namak (Salt)
- Nimbu (Lemon)
- Nimbu (Lime)
- Nutmug
- Pudina (Mint)
- Pepper
[edit] R to Z
- Rai (Black mustard seed)
- Rai Kuria (cracked mustard seeds) (graines de montarde broyees)
- Ratin jot (Alkanet root)
- Saji (na) phool (??)
- Sanchal (Fennel seed)
- Saunf (Fennel seed)
- Shahi Jeera (Black cumin seed)
- Sirka (Vinegar)
- Soa sag (Dill)
- Sonf (Fennel)
- Suwa or Shopa (Aniseed)
- Tartri (Citric acid)
- Tej Patta (Bay leaf)
- Til (Sesame seed)
- Tulsi (Holy Basil)
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