Spices and Translations

Here are some of the spices and ingredients we've used in recipes that are sometimes better known by their Indian names.

A                         

Asafoetida (Hing)

B                 
Basil (Tulsi)
Bay Leaf (Tej Patta)
Big Mustard Seeds (Sarson)
Black Mustard Seeds (Rai)
Black Pepper (Kali Mirch)
Black Salt (Kala Namak)

C                              
Cardamom (Elaichi)
Caraway (Shahjeera)
Carom Seeds (Ajwain)
Chilli Powder (Lal Mirch Powder)
Cinnamon (Dal Chini)
Clarified Butter (Ghee)
Cloves (Laung)
Coriander Powder (Dhania Powder)
Coriander Seeds (Sabut Dhania)
Coriander (Dhaniya, Dhania)
Cumin (Jeera)
Curry Leaves (Kari Patta)

D                                                     ____
Dry Fenugreek Leaves (Kasoori Methi)
Dry Ginger (Saunth/Soonth)
Dry Mango Powder (Amchur)
Dry Pomegranate Seeds (Anardana)

F                           ___
Fennel Seeds (Saunf)
Fenugreek Seeds (Methi ke Dane)
Fenugreek (Methi)

G                    
Garlic (Lasan)
Ginger (Adrak)
Green Cardamom (Hari Elaichi)
Green Chilli (Hari Mirch)

J                    
Jaggery (Gur)

L                              ___
Lime (Nimboo/Nimbu)

M                                      
Mango Powder (Amchur)

R                                 
Red Chilli (Lal Mirch)

S                             
Sesame Seeds (Til)
Saffron (Kesar)
Star Anise (Chakriphool)

T                   __
Tamarind (Imli)
Turmeric (Haldi)

W                                          
Water Melon Seeds (Magaz)



If we've missed any that you frequently use, contact us and we'll add it to the list. You can also find comprehensive lists on Wikipedia and Veg Recipes of India.