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    Home » Glossary

    List of Spices in English, Hindi and other languages

    Published: Feb 10, 2016 · Last Modified: Mar 3, 2021 by Kanan Patel / 47 Comments

    Glossary of Spices, Herbs and Misc. names in English, Hindi, Gujarati, Marathi, Tamil, Telugu and Malayalam.

    List of Spices in English, Hindi and other languages
    List of commonly used whole spices in Indian kitchen

    The spices and herbs are a prominent reason why the Indian food has become so favorite among the people across the globe. Complex flavors are built up in dishes by using spices (or herbs) that complements each other. Some are used for their taste, others for their aroma. Some have souring properties; in others the color in important.

    The moment at which spices are added to a dish makes a crucial difference. Whether they are used in tempering or they are first dry roasted or not. Spices will impart their flavor to a dish if they are added at the beginning of cooking or if sprinkled on towards the end of cooking.

    List of Spices in English, Hindi and other languages
    Another list of whole spices which used very frequently

    Below is the handy table that may help you. The first column has English name and following columns have names in Indian regional languages.

    If I have missed any or if you know any regional language names, please let me know in comments below.

    I will try to add other languages in future. Your help is greatly appreciated.

    Before we jump on the table, here is the basic spice powders used almost every single day in any Indian kitchen.

    List of Spices in English, Hindi and other languages

    English Hindi Gujarati Marathi Tamil Telugu Malayalam
    Aniseed (fennel seeds) Saunf - सौंफ Variyali Badishep Sombu Sopuginja Perumjeerakam
    Asafoetida Hing - हींग Hing Hing Perungayam Inguva Kayam
    Basil, holy Tulsi - तुलसी Tulsi Tulsi Thulasi Thulasi Aakulu Sivatulasi
    Bay leaf, Indian Tej patta - तेज पत्ता Tamal patra Tamal patri Brinji elai Talisapatri Karuva ela
    Black peppercorns Kali mirch - काली मिर्च Kala mari Kali miri Milagu Miriyalu Krumulagu
    Black salt Kala namak - कला नमक Sanchal - - - Karutha Uppu
    Butter Makkhan - मख्खन Makhan Loni Vennai Venna Venna
    Caraway seed Shahjeera - शाहजीरा or kala jeera Shahi jeeru Shajeera Karun Jeerakam Seema Sopyginjale Seemajeerakam
    Cardamom, black Badi elaichi - बड़ी इलाइची Moti elaychi Veldoda Periya elakkai Yalakullu -
    Cardamom, green Choti elaichi - छोटी इलाइची Elaychi Veldoda Elakkai Yalakullu Elam
    Carom seed Ajwain - अजवाईन Ajamo Ova - - -
    Cinnamon stick Dalchini - दालचीनी Taj Dalchini Lavanga pattai Dalchina Chekka Karuva patta
    Citric acid Nimboo sat - नींबू सत Limbu na phool (Saji na phool) - - Nimma uppu -
    Clarified butter Ghee - घी Ghee Tup Nei Neyyi Ney
    Cloves Laung - लौंग Laving Lavang Krambu Lavangalu Grambu
    Coriander seed Sabut dhaniya - साबुत धनिया Dhana Dhanay Kothamalliverai Dhaniyalu Kothamalli
    Coriander leaves Hara Dhania - हरा धनिया Kothmir (Dhana) Kothimbir Kothamalli Kothimeera Kothamalli
    Cumin seed Jeera - जीरा Jiru Jira Jeeragam Jeelakara Jeerakam
    Curry leaf Kari patta - कड़ी पत्ता Mitho limdo Kadhipatta chi pane Karuvepillai Karivepaku Kariveppela
    Dill leaves Suva bhaji - सुवा भाजी Sava ni bhaji Shepu Sathakuppi Sompa Soya Koora Sathakuppa
    Dried mango powder Amchur - आमचूर amchur Amchur Mangai podi Mamidikaya Pudi Manga Podi
    Dry Pomegranate seeds Anardana - अनारदाना Dadam na dana Dalimbache Dane Maadhulai Vidhai Daanimma Ginjalu Madhalanaranga
    Dried red chili Sukhi lal mirch - सुखी लाल मिर्च Suku lal marchu Mirchya Vatral milagai Erra Mirapa Kayalu Vattalmulaku
    Dried fenugreek leaves Kasoori methi - कसूरी मेथी kasoori methi - Venthiya Keera Menthikora -
    Edible leaf (Gold or silver) Varakh (sona or chandi) - वरख Varakh Varaq - - -
    Fenugreek seed Methi ke dane - मेथी के दाने Methi na dana Methi Vendayam Menthulu Uluva
    Dried ginger powder Saunth - सौंठ Sunth Suntha Sukku Sonti Chukku
    Honey Shahad - शहद Madh Madh Then Theene Thean
    Jaggery Gur - गुड़ Gol (Gor) Gul Vellam Bellam Chakkara
    Mace Javitri - जावित्री Javintri Jaipatri Jadipattri Japathri Jathipathri
    Mint leaves Pudina - पुदीना fudino Pudina Pudina Pudina akku Pudinaa
    Milk Doodh - दूध Doodh Dudh Paal Palu Paal
    Mustard seed Rai - राय or sarso Rai Mohri Kadugu Aavaalu Kaduku
    Nigella seed (Onion seed) Kalonji - कलोंजी - - Karuppu yel Nalla vittanalu karinjirakam
    Nutmeg Jaiphal - जायफल Jaiphal Jaiphal Jhadhikkai Jajikayi Jathi
    Red chili powder Lal mirch powder - लाल मिर्च पाउडर Lal marchu Lal mirchya Mulakupodi Erra Mirapa Kayalu Mulakupodi
    Rock flower (Stone flower) Pathar phool - पत्थर फूल - Dagad phool - - -
    Rock salt Sendha namak - सेंधा नमक Sendhalu mithu Saindhav meeth Kal uppu Ralu Uppu -
    Rose water Gulab jal - गुलाब जल Gulab jal Gulab pani - - -
    Saffron Kesar - केसर Kesar Keshar Kungumappu Kukumpoovu Kumkumappovu
    Salt Namak - नमक Mithu Meeth Uppu Uppu Uppu
    Star anise Chakraphool - चक्रफूल - Badian Anashuppu Anaspuvu Takkolam
    Sugar Shakkar - शक्कर or Chini - चीनी Khand Saakhar Chakkarai Chakara Panjasaara
    Tamarind Imli - इमली Aambali Chincha Puli Chinthapandu Vaallan puli
    Turmeric Haldi - हल्दी Haldar Halad Manjal Pasupu Manjal
    Vinegar Sirka - सिरका Sirko Shirka Pulikaadi - Chorukka

    References:

    • www.google.com
    • www.wikipedia.com
    • The Essential Marathi Cookbook by Kumudi Marathe
    • Southern Flavours: The Best of South Indian Cuisine
    • The essential Kerala Cookbook by Vijayan Kannampilly

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    1. A’isha Gohil

      November 12, 2022 at 11:53 am

      Hi
      Like the idea of all the ingredients translated in English.
      I wondered if you know what asaryo powder is in English ?

      Reply
      • Kanan Patel

        November 14, 2022 at 9:26 am

        Sorry, no idea.

        Reply
    2. Anil Dhawan

      October 27, 2021 at 12:08 am

      One of the best website related to Indian cooking.

      Reply
      • Kanan Patel

        October 27, 2021 at 4:32 am

        Thank you.

        Reply
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