List of Indian spices
From Wikipedia, the free encyclopedia
 |
| This article is part of the series Indian cuisine |
| Regional cuisines |
|
Awadhi – Bihari – Bhojpuri – Kashmiri |
|
Andhra – Karnataka – Kerala – Tamil |
|
|
|
|
|
Goan – Gujarati – Marathi – |
|
Indian Chinese - Nepali |
| Ingredients and types of food |
|
Main dishes – Desserts – Bread |
| Preparation and cooking |
| See also: |
|
History – Etiquette |
| edit |
Indian spices includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base.
Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked.
[edit] List of Indian spices
Below is a list of spices (and other flavoring substances) commonly used in India
- Adrak (Ginger) (Hindi:आद्रक Telugu:అల్లం )
- Aamchur/Amchoor powder, sour (Mango powder) (Hindi:आमचूर Telugu:ఆమ్చూర్ )
- Achar (pickle)
- Ajmud (Celery or Radhuni seed)
- Ajmoda (Parsley)
- Ajwain (Carom seed)
- Amla (Indian gooseberry)
- Anardana (Pomegranate seed)
- Bazil (spicepowder)
- Badam (Almond) (Hindi:बादाम Telugu:బాదాం )
- Choti Elaichi (Green cardamom)
- Chakra Phool (Star anise)
- Chironji (Charoli), a type of nut particularly used in making desserts.
- Camiki (mango extract)
- Dalchini (cinnamon) (Hindi :दालचीनी Telugu:దాల్చిన చెక్క )
- Dhania (Coriander seed) (Hindi:धनिया Telugu:ధనియాలు )
- Dhania powder (Coriander powder) (Hindi:धनिया पाउडर Telugu:ధనియాల పొడి )
- Elaichi (Cardamom) (Hindi: इलाची Telugu:ఏలకులు )
- Garam Masala (Spice mixture)
- Gulab Jal (Rosewater)
- Gur (unrefined sugar from the sap of the sugarcane or date palm)
- Haldi/haldi (Turmeric)
- Hara dhaniya (Coriander)
- Harad/hime (myrobalan chabulic)
- Hari Mirch (Green chili)
- Harre
- Hara miri miri (Coriander powder)
- Hing (Asafoetida)
- Imli (Tamarind)
- Jaiphal (Nutmeg)
- Javitri (Mace)
- Jeera (Cumin) seed
- Jeera Goli
- Jethimadh licorice powder
- Kachra (Capers)
- Kadipatta Curry Tree or Sweet Neem leaf
- Kaju Cashewnut
- Kala Namak or Sanchal Black salt
- Kali Mirch (Black peppercorn)
- Kalonji Nigella seed
- Kasoori Methi (Dried fenugreek leaf)
- Katira Gum (Gond Katira) or Tragacanth Gum.
- Kebab Cheeni Allspice
- Kesar Saffron
- Kesar miri miri Saffron pulp
- Khajur Dates
- Kokum Garcinia indica
- Khus Khus Poppy seed
- Kudampuli Garcinia gummi-gutta - Used in fish preparations of Kerala.
- Lahsun (Garlic)
- Lal Mirchi ( Red chili)
- Lal Mirchi powder (Red chili powder)
- Lavang (Cloves)
- Marathi Moggu
- Methi leaves (Fenugreek leaf)
- Methi seeds (Fenugreek seed)
- Mohammed Anwer (Indian Spice: dark, rich, and delicious. Contains a spice level of 4)
- Sarson Tel Mustard oil
- Naaga Keshar
- Namak (Salt)
- Nimbu (Lemon)
- Nimbu (Lime)
- Pudina (Mint)
- Pyaz or Ganda (Onion)
- Kali Mirchi (Black Pepper)
- Panch Phoron
- Phathar ke phool (Black Stone Flower)
- Pilli Mirchi (Yellow Pepper)
- Safed Mirchi (White Pepper)
- Rai (Black mustard seed)
- Rai Kuria (cracked mustard seeds)
- Ratin jot (Alkanet root)
- Saji (na) phool (Citric acid)
- Sarson (mustard seed)
- Saunf/Sanchal (Fennel seed)
- Shahi Jeera (Black cumin seed)
- Sirka (Vinegar)
- Soa sag (Dill)
- Sonth (Dried ginger powder)
- Suwa or Shopa (Aniseed)
- Taj (Cinnamon)
- Tartri (Citric acid)
- Tej Patta (Malabathrum)
- Thippali (Kabab-chini, Java peppercorn)
- Til (Sesame seed)
- Tulsi (Holy Basil)
- Urad dal (Split Matpe or Beluga Beans))
- Vanilla
- Zaafraan (Saffron)
- Menthulu (Fenugreek Seeds)
- shitu (lima seed skin)
- osmanli (onion peelings)
- pudina (mint)
- Deggi Mirch, Red Chilly powder (non spicy)
- dhung ritzer,orange([[sweet BBQ]) (non spicy)
[edit] See also
http://www.spicesofindia.co.in
