List of Bangladeshi spices

From Wikipedia, the free encyclopedia
Jump to: navigation, search

Bangladeshi spices include a variety of spices that are grown across the Indian subcontinent (South Asia). With different climates in different parts of the country, Bangladesh produces a variety of spices, many of which are native to the subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.

Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term which refers to any side dish in Bangladeshi cuisine. It could be with a gravy base or a dry item. A curry typically contains several spices blended together.

List of Bangladeshi/Bengali spices[edit]

Below is a list of spices and other flavoring substances commonly used in Bangladesh / West Bengal

English name Bengali name (বাংলা নাম) Comments
Ginger আদা Used as fresh and also dried powder form, see "Sonth"
Dried Green mango powder আমচুর gives fish curries tartness
Celery / radhuni seed রাধুনী(radhuni)
Carom/thyme seed জোয়ান
Indian gooseberry আমলকি
Pomegranate seed আনারদানা/ বেদানার বীজ Dried not fresh. Is ground in Middle East.
Holy Basil Ocimum tenuiflorum তুলসী
Almond কাঠবাদাম
Green cardamom এলাচ Malabar variety is native to Kerala.
Large cardamom বড় এলাচ Very earthy and darkly aromatic.
Cinnamon দারচিনি darchini' Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.
Coriander seed ধনে dhone
Spice mixture গরম মশলা gôrom môshla, Blend of 8+ spices. Each family has its own secret recipe.
Rose water গোলাপ জল golap jôl Flavors desserts. Heavily used in Middle East.
Jaggery (unrefined sugar) গুড় guṛ, from the sap of the sugarcane or date palm
Turmeric হলুদ holud Source of "yellow color" in many curries.
Fresh coriander ধনে পাতা Fresh green leaves, also called cilantro.
Terminalia chebula হরিতকি
Green chili pepper কাঁচা মরিচ/ কাঁচা লঙ্কা kãcha morich/kãcha lonka ,
Coriander powder ধনে গুঁড়া
Asafoetida হিং Intensely aromatic - related to truffle and garlic
Tamarind তেঁতুল tetul, Provides tartness in South Indian curries
Nutmeg জায়ফল Whole nuts last forever, powder only a month.
Mace জয়িত্রি Mace is outer covering of nutmeg nut with similar aroma.
Cumin seed জিরা, See Kali Jeera.
Cumin seed grounded into balls কোটা জিরে
Curry tree or sweet neem leaf কারিপাতা Cannot retain flavor when dried; only use fresh.
Cashew nut কাজুবাদাম,
Black salt বিট লবণ Rock salt, but with very sulfury smell.
Black cardamom কালো এলাচ Earthy, much used in North Indian curries.
Black pepper গোল মরিচ gol morich, Largest producer is the southern Indian state of Kerala.
Nigella seed কালো জিরা kalo jira
Fenugreek leaf কসুরি মেথি
Cubeb কাবাব চিনি kabab chini Tastes of clove, cinnamon, nutmeg and bayleaf
Saffron জাফরান jafran World's most expensive spice. Flavoring for rice.
Dates খেজুর
Poppy seed পোস্ত দানা posto dana,
Garlic রসুন roshun,
Red chili pepper লাল মরিচ lal morich,
Cloves লং/লবঙ্গ lông/lôbonggo, Andhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India.
Peppercorns গোল মরিচ
Fenugreek leaf মেথি পাতা methi pata,
Fenugreek seed মেথি methi
Salt লবণ/নুন lôbon/nun,
Lemon / Lime লেবু, lebu,
Mint পুদিনা
Onion পেঁয়াজ peaj,
Panch Phoron পাঁচ ফোড়ন pãch foṛon This is a Bengali spice mix that combines fennel, cumin, fenugreek, mustard and nigella
Long pepper পিপুল
Yellow pepper ক্যাপসিকাম
Brown mustard seed রাই/ সর্ষে / সরিষা
White pepper সাদা সর্ষে / সাদা সরিষা
Mustard seed সর্ষে, shorshe,
Mustard oil সর্ষের তেল shorsher tel
Fennel seed মৌরি mouri,
Black Cumin কালো জিরে Sweet, floral and smoky cumin and anise-like flavor. Smaller in size than regular cumin. Often mistaken for caraway seed. Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonji
Vinegar সির্কা ভিনিগার
Dried ginger শুকানো আদা গুড়ো Mostly powdered
Indian bay leaf, bay leaf তেজ পাতা tej pata Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have different flavors
Sesame seed তিল
Capsicum ক্যাপসিকাম
Holy basil তুলসী

See also[edit]