List of Bangladeshi spices

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Bangladeshi spices include a variety of spices that are grown across South and Southeast Asia. With different climates in different parts of the country, Bangladesh produces a variety of spices, many of which are native to the region, 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 sauce 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) Transliteration Comments
Ginger আদা ada Used as fresh and also dried powder form.
Dried Green mango powder আমচুর amchur gives fish curries tartness
Celery / radhuni seed রাধুনী radhuni
Carom/thyme seed জোয়ান joyan
Indian gooseberry আমলকি amloki
Pomegranate seed আনারদানা/ বেদানার বীজ anardana/bædanar bij
Holy Basil Ocimum tenuiflorum তুলসী tulsi
Almond কাঠবাদাম kath-badam
Green cardamom এলাচ ælachi
Large cardamom বড় এলাচ boro ælachi Very earthy and darkly aromatic.
Cinnamon দারচিনি darchini
Coriander seed ধনে dhone
Spice mixture গরম মশলা gôrom môshla Blend of spices which varies between regions and households.
Rose water গোলাপ জল golap jôl Flavors desserts. Used more often in dishes with origins in the middle east.
Jaggery গুড় guṛ from the sap of the sugarcane, coconut palm or date palm
Turmeric হলুদ holud Source of "yellow color" in many dishes.
Fresh coriander ধনে পাতা dhone pata Fresh green leaves, also called cilantro.
Terminalia chebula হরিতকি horitoki
Green chili pepper কাঁচা মরিচ/ কাঁচা লঙ্কা kãcha morich/kãcha lonka
Coriander powder ধনে গুঁড়া dhone gura
Tamarind তেঁতুল tetul
Nutmeg জায়ফল jaifol
Mace জয়িত্রি joyitri Mace is outer covering of nutmeg nut with similar aroma.
Cumin seed জিরা jira
Cumin seed grounded into balls কোটা জিরে kota jire
Curry tree কারিপাতা karipata Only used fresh.
Neem leaf নিম nim
Cashew nut কাজুবাদাম kajubadam
Black salt বিট লবণ Bit Lobon
Black cardamom কালো এলাচ kalo ælachi Earthy fragrance used in Mughal inspired dishes.
Black pepper গোল মরিচ gol morich
Nigella seed কালো জিরা kalo jira
Fenugreek leaf কসুরি মেথি koshuri methi
Cubeb কাবাব চিনি kabab chini
Saffron জাফরান jafran
Dates খেজুর khejur
Poppy seed পোস্ত দানা posto dana
Garlic রসুন roshun
Red chili pepper লাল মরিচ lal morich
Cloves লং/লবঙ্গ lông/lôbonggo
Fenugreek leaf মেথি পাতা methi pata
Fenugreek seed মেথি methi
Salt লবণ/নুন lôbon/nun
Citron লেবু lebu
Makrut Lime কাগ্জি লেবু kagji lebu
Sweet Lemon শিরিন লেবু shirin lebu
Mint পুদিনা pudina
Shallot 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 pipul
Bell pepper কাপ্সিকুম/ক্যাপসিকাম kapsikum/kæpsikam
Brown mustard seed রাই/ সর্ষে / সরিষা rai/shorshe/shorisha
White pepper সাদা সর্ষে / সাদা সরিষা shada shorshe/shada shorisha
Mustard seed সর্ষে shorshe
Mustard oil সর্ষের তেল shorsher tæl
Fennel seed মৌরি mouri
Black Cumin কালো জিরে kalo jira 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 shirka
Dried ginger শুকানো আদা গুড়ো shukano ada gura Mostly powdered
Indian bay leaf, bay leaf তেজ পাতা tæj pata
Sesame seed তিল til
Holy basil তুলসী tulsi

See also[edit]