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Standard
English

Indian
English

Hindi

Bengali

Alkanet root

Ratin jot

Aniseed[2]

Suwa or Shopa

Asafoetida

Hing

Red Chilli

Laal Mirch

Black
cardamom

Kali Elaichi

White pepper

Safed Mirchi

gol
morich

Black pepper

Kali Mirchi

Notes

Intensely aromatic related to Truffle and

Garlic

Very earthy and darkly

aromatic. A much used in
North Indian curries.

Largest producer is the

southern Indian state of
Kerala.

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Standard
English

Indian
English

Hindi

Peppercorns

Kali Mirch

Bengali

Notes

Black Cumin

Shah Jeera

Sweet, floral and smokey

cumin and anise-like
flavour. Smaller in size
than regular cumin. Often
mistaken as Carawayseed.
Though English
translation isblack cumin,
the term black cumin is
also used as English
translation ofNigella
sativa, kalonji

Capers

Kachra

, ,

also known as Kabra,

Karer in Hindi

Capsicum

Shimla Mirch

Celery /
radhuni seed

Ajmud

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Standard
English

Charoli

Indian
English

Chironji

Hindi

Bengali

a type of nut particularly

used in making desserts

Both Indian bay leaf and

bay leaf are similar and
called as Tej Patta in
Hindi. however, they are
from two different species
and have differences in
taste

Indian bay
leaf, bay leaf

Tej Patta

tej
pata

Cinnamon
buds

Naaga Keshar

Cinnamon

Dalchini

Citric acid

Saji na phool

Cloves

Laung

Coriander
powder

Dhania powder/
Pisa Dhania

Notes

darchini

Grown commercially in
Kerala in southern India.
Two types, cassia
(common) and royal.

Andhra Pradesh, Kerala,

Tamil Nadu and Karnataka

/ / lng/lbo
are largest producers in
nggo
India.

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Standard
English

Indian
English

Hindi

Coriander
seed

Dhania/hara
dhaniya

Cubeb

Kebab Cheeni /
Kabab Chini

Cumin seed
grounded into
balls

Jeera Goli

Cumin seed

Jeera

Curry tree or
sweet neem
leaf

Kadipatta
(Currypatta)

Fennel seed

Fenugreek
leaf

Bengali

Notes

dhone

Tastes of Clove +
kabab
Persistent Mild Numbing
chini
+ Bitterness

See Kali Jeera.

Cannot retain flavour

when dried. Only use
fresh.

Saunf/Sanchal

mouri

Kasoori Methi
Dried

sukno
methi pata

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Standard
English

Indian
English

Hindi

Bengali

Fenugreek
leaf

Methi leaves

methi
pata

Fenugreek
seed

Methi seeds

methi

Four seeds

Char Magaj

Garcinia
gummi-gutta

Kudampuli

Garam masala

Garam
masala/Kadha
Masala

Garcinia
indica

Kokum

Garlic

Lahsun

roshun

Notes

Seeds of Water melon,

musk melon,cucumber and
pumpkin

gom
booge

Used in fish preparations

of Kerala

Blend of 8+ spices. Each

grom

family has their own secret
mshla
recipe.

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Indian
English

Ginger

Adrak

Dried ginger

Sonth

mostly powdered

Green
cardamom

Chhoti Elaichi

Malabar variety is native

to Kerala.

Indian
Bedellium
Tree

Gugul, Guggul

Very earthy aromatic

mostly used in religious

Indian
gooseberry

Amla

Black salt

Kala Namak /
Sanchal

Kalpasi

Hindi

Bengali

/
bit noon

Pathar Ka Phool

Notes

Rock salt, but with very

sulfury smell.

Also known as black stone

flower

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English

Indian
English

Hindi

Licorice
powder

Jethimadh

j joshthi
modhu

Long pepper

Pippali

Mango extract

Camiki

Sour dried
mango
powder

Aamchur/Amcho
or powder

Mint

Pudina

Mustard seed

Sarson

, shorshe

Brown
mustard seed

Rai

/ /
shor say

Nigella seed

Kalonji

kalo
jira

Nutmeg

Jaiphal

Whole nuts last forever.

Powder, only a month.

Mace

Javitri

Mace is outer covering to

nutmeg nut. Similar
aroma.

Bengali

Notes

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Holy basil

Indian
English

Tulsi

Hindi

Bengali

Notes

This is a Bengali spice mix

that combines fennel
seeds, cumin seeds,
fenugreek seeds, mustard
seeds and nigella seeds.

Panch Phoron

Panch Phoron

Pomegranate
seed

Anardana

Poppy seed

Khus Khus

posto

Saffron pulp

Kesar mari mari

Actually, safflower
concentrate

Saffron

Kesar, mayur

jafran

World's most expensive

spice. Flavouring for rice.

Salt

Namak

/ lbon/n
un

Sesame seed

Til

Star anise

Chakra Phool

Dried not fresh. Is ground

in Middle East.

Exotic, Chineseinfluenced flavours

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Standard
English

Indian
English

Hindi

Bengali

Tamarind

Imli

tetul

Carom/thymo
l seed

Ajwain

Turmeric

Haldi

holud

Fresh basil

Tulsi

Fresh
coriander

Hara dhaniya

Green chili
pepper

Hari Mirch

kcha
morich /
kcha lonka

Gum
tragacanth

Katira Goond

Inknut
Terminalia
chebula

Harad / Harr
/Haritaki

Red chili
pepper

Lal Mirchi

lal
morich

Notes

Provides tartness in South

Indian curries

Source of "yellow color"

in many curries.

Fresh green leaves. AKA

Cilantro.

A thickener and coating

for desserts