The Indian spices names are listed in an alphabetical order.
Asafoetida (Hing)
Basil Seeds (Sabja Seeds, Subja, Falooda Seeds, Tukmaria)
Bay leaf (Tej Patta)
Black Cardamom (Badi/Kala Elaichi)
Black Pepper (Kali Mirch)
Originated in India, Black pepper is used around the world to flavor all different kinds of food.
Black Salt (Kala Namak)
Black salt is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium.
Caraway Seeds (Shahjeera)
This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in india.In addition to its use as medicinal values, caraway indeed has many health benefiting nutrients, minerals, vitamins and anti-oxidants.
Carom Seed/Oregano/Bishops Weed (Ajwain)
Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also comfort diarrhea and stomach pains.
Cinnamon (Dalchini)
Cinnamon has a unique anti-clotting action and is used to control blood sugar. The sweet aroma and warm taste of cinnamon make very unique spice for cooking or baking. It has the highest anti-oxidant strength of all the food sources in nature.
Citric Acid (Nimboo Sat)
Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. It is commonly used to flavor a variety of drinks, candies.
Cloves (Laung/Lavang)
India’s traditional ayurvedic healers have used cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions.
Coconut Dessicated (Sukha Nariyal ka Choora/Boora)
Desiccated coconut is crisp, snow white in colour and has a sweet pleasant and fresh taste of the nut. Desiccated coconut can be used as an ingredient in savoury and sweet recipes. It can also be used in smoothies, sprinkled on salads, or stirred into sautéed vegetables.
Coriander (Dhania)
Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. Coriander is an ingredient of garam masala, pickling spices. Coriander seed oil is an aromatic stimulant, a carminative, an appetizer and a digestive stimulating the stomach and intestines.
Corn Starch (Makai ka Atta)
Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with arrowroot. Cornstarch is also included in many baked good recipes, and is often used in conjunction with flour.
Cumin Seed (Jeera)
Cumin seeds are very aromatic, used in ayurvedic medicine in India. It is sad that cumin seed helps in headaches, nausea and liver problems. Cumin seeds also have the antiseptic properties, which helps in getting relieve from the cold and cough.
Curry Leaves (Kari/Kadi Patta, Kadipatha)
Curry leaves are an integral part of Indian cooking. They are added not just for the flavour that they add, but they also stand to provide many health benefits like diabetes, cholesterol, improves eye-sight etc. How to preserve and store curry leaves for longer duration ??
Fennel Seed (Saunf)
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, it is commonly used to treat asthma, bronchitis, colic disease, food poisoning and motion sickness.
Fenugreek Leaves Dry (Methi)
Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. Fresh or dried leaves are used to flavor dishes.
Fenugreek Seeds (Methi ke Dane)
Strongly aromatic and flavorful fenugreek seeds are popular spices widely used for their well recognized for culinary as well as for medicinal properties. Traditionally, fenugreeks are being used to cure digestive problems and to improve breast milk secretion in the nursing mothers.
Garam Masala
Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. Garam Masala is very pungent but not as hot as chili powder. How to make Indian Garam Masala ??
Garlic (Lasan/Lahsun/Lahsan)
Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. I often recommend using raw,chopped or pressed garlic in many of my dishes. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.
Ginger (Adrak/Adhrak)
Aromatic, pungent and spicy, ginger adds a special flavor and zest to Indian stir fries and many fruit and vegetable dishes. Fresh ginger added to tea is believed to relive sore throats and head colds. Ginger is used in cooking, pickles and drinks.
Green Cardamom (Hari Elaichi/Choti Elaichi)
Green Cardamom is one of the oldest spices in the world and also one of the most popular being the third most expensive spice after saffron and vanilla. Green Cardamom is mostly used in sweets to give nice aroma and flavor.
Mace (Aril, Javintri, Javitri)
Mace tastes milder than that of nutmeg and is used in recipes which are delicately flavored. It consists of the essential oils, which give out its peculiar flavor and aroma. Mace should be added at the beginning of cooking in order to develop its full flavor.
Mango Powder (Amchoor)
Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.
Mustard Seed (Rai)
Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in indian cooking specially for pickling.
Paprika (Deghi Mirch)
In india, a similar powdered spice comes from a fruit locally called ‘deghi mirchi’ the seasoning is used in many cuisines to add colour and flavour to dishes.
Red Chilli (Lal Mirch)
Red chilies are used in indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form. Red chilies comes in many varieties some are hotter then other. The intense heat of the chili is concentrated in the seeds.
Saffron (Kesar)
Star Anise(Chakri Phool/Phul)
Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Tough skinned and rust coloured, they measure up to 3cm long. The fruit is picked before it can ripen, and dried.
Tamarind (Imli)
Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.
Turmeric (Haldi)
Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.
Asafoetida (Hing)
Asafoetida (Hing) is very essential ingredient in Indian vegetarian cooking. Hing has very strong and unique smell and flavor. If this is used too much smell can be unpleasant. It is used in Ayurvedic medicine and good for digestive system.
Basil Seeds (Sabja Seeds, Subja, Falooda Seeds, Tukmaria)
Basil seeds or sabja seeds are one of the under estimated ingredient in indian cooking. They have a very good cooling effect, good for respiratory disorders, helps in digestion and cure constipation.
Bay leaf (Tej Patta)
Bay leaf is the aromatic leaf and used as a herb to flavor the dishes.
Black cardamom is originated from southern India. Black cardamom is an important ingredient of the Indian spice mixture Garam Masala. Black cardamom is also used in dal and rice dishes.
Originated in India, Black pepper is used around the world to flavor all different kinds of food.
Black salt is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium.
This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in india.In addition to its use as medicinal values, caraway indeed has many health benefiting nutrients, minerals, vitamins and anti-oxidants.
Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also comfort diarrhea and stomach pains.
Cinnamon (Dalchini)Cinnamon has a unique anti-clotting action and is used to control blood sugar. The sweet aroma and warm taste of cinnamon make very unique spice for cooking or baking. It has the highest anti-oxidant strength of all the food sources in nature.
Citric Acid (Nimboo Sat)Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. It is commonly used to flavor a variety of drinks, candies.
India’s traditional ayurvedic healers have used cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions.
Desiccated coconut is crisp, snow white in colour and has a sweet pleasant and fresh taste of the nut. Desiccated coconut can be used as an ingredient in savoury and sweet recipes. It can also be used in smoothies, sprinkled on salads, or stirred into sautéed vegetables.
Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. Coriander is an ingredient of garam masala, pickling spices. Coriander seed oil is an aromatic stimulant, a carminative, an appetizer and a digestive stimulating the stomach and intestines.
Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with arrowroot. Cornstarch is also included in many baked good recipes, and is often used in conjunction with flour.
Cumin seeds are very aromatic, used in ayurvedic medicine in India. It is sad that cumin seed helps in headaches, nausea and liver problems. Cumin seeds also have the antiseptic properties, which helps in getting relieve from the cold and cough.
Curry leaves are an integral part of Indian cooking. They are added not just for the flavour that they add, but they also stand to provide many health benefits like diabetes, cholesterol, improves eye-sight etc. How to preserve and store curry leaves for longer duration ??
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, it is commonly used to treat asthma, bronchitis, colic disease, food poisoning and motion sickness.
Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. Fresh or dried leaves are used to flavor dishes.
Strongly aromatic and flavorful fenugreek seeds are popular spices widely used for their well recognized for culinary as well as for medicinal properties. Traditionally, fenugreeks are being used to cure digestive problems and to improve breast milk secretion in the nursing mothers.
Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. Garam Masala is very pungent but not as hot as chili powder. How to make Indian Garam Masala ??
Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. I often recommend using raw,chopped or pressed garlic in many of my dishes. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.
Aromatic, pungent and spicy, ginger adds a special flavor and zest to Indian stir fries and many fruit and vegetable dishes. Fresh ginger added to tea is believed to relive sore throats and head colds. Ginger is used in cooking, pickles and drinks.
Green Cardamom is one of the oldest spices in the world and also one of the most popular being the third most expensive spice after saffron and vanilla. Green Cardamom is mostly used in sweets to give nice aroma and flavor.
Mace tastes milder than that of nutmeg and is used in recipes which are delicately flavored. It consists of the essential oils, which give out its peculiar flavor and aroma. Mace should be added at the beginning of cooking in order to develop its full flavor.
Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.
Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in indian cooking specially for pickling.
In india, a similar powdered spice comes from a fruit locally called ‘deghi mirchi’ the seasoning is used in many cuisines to add colour and flavour to dishes.
Red chilies are used in indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form. Red chilies comes in many varieties some are hotter then other. The intense heat of the chili is concentrated in the seeds.
Saffron offers the distinctive aroma and taste. It is used in cooking as a seasoning and coloring agent. Saffron oil has therapeutic properties.
Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Tough skinned and rust coloured, they measure up to 3cm long. The fruit is picked before it can ripen, and dried.
Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.
Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.
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