Spices used in Indian cookery, Role of spices in Indian cookery, Indian equivalent of spices (names)

 Indian Condiment & Spices Hindi & English Name with Their Uses in Kitchen

1. Ajowan                         (Ajwain)
2. Aniseed                         (Saunf)
3. Asafoetida                    (Hing)
4. Bay Leaf                       (Taj Patta)
5. Green Cardamom       (Choti elaichi)
6. Black Cardamom        (Moti/Badi elaichi)
7. Cinnamon                    (Dalchini)
8. Clove                            (Laung)
9. Coriander Seed            (Dhaniya)
10. Cumin                         (Jeera/Zeera)
11. Chilli                            (Mirch)
12. Fenugreek                   (Methi daana)
13. Wild Mangosteen       (Kokum)
14. Mace and Nutmeg      (Javitri and Jaiphal)
15. Mustard                       (Sarson/Rai)
16. Nigella                          (Kolonji/Onion seeds)
17. Pepper                          (Kali Mirch)
18. Poppy Seeds                 (Khus Khus)
19. Saffron                          (Kesar/Zafran)
20. Turmeric                       (Haldi/Yellow ginger)
21. Curry Leaf                    (Kari Patta)
22. Dried Ginger                (Saunth)
23. Black Salt                     (Kala namak)
24. Allspice                         (Kebab cheeni)
25. Cubeb Pepper              (Pipli/Long pepper)
26. Dill                                 (Sowa)
27. Liquorice                       (Mulethi/Black sugar)
28. Star Anise                      (Badalphool/Chakriphool)
29. Zedoary                          (Aam haldi/Wild turmeric)
30. Celery Seeds                   (Radhuni)
31. Marjoram                       (Marwa)
32. Oregano                          (Sathra/ Mountain mint)
33. Capers                             (Marathi Moggu/ Kiari/ Kabra)
34. Stone Flower                   (Pathar ka phool)
35. Cobra Saffron                 (Nag kesar)
36. Basil Seeds                       (Subza)
37. Root of Betel                    (Paan ki jadh)

 

NAME	TYPE	CHARACTERISTICS	EXAMPLE USE
Allspice	Whole or ground #spice	Small brown berry. Flavour resembles a combination, cinnamon, clove and nutmeg. Native to W. India. – Spices and #Herbs SL 326	Sausages, braised meats, poached fish, cooked fruits, puddings, pies, relishes
Anise	Whole or ground spice	Licorice flavour, native to Spain, China, and Syria.	Cookies, pastries, bread.
Basil	Herb leaf; fresh or dried	Aromatic green leaf, member of mint family. Can be grown fresh in warm weather.	Tomato dishes, Pesto, egg dishes, salads, marinades, fish, compound butters.
Bay leaf	Whole leaf herb	Stiff, dark green, oblong leaf. Pungent aroma. Reminiscent of sassafras. Comes from laurel tree.	Stocks, sauces, soups, stews, braised meats.
Bouquet garni	Flavouring mix	A personal selection of herbs, vegetables and occasionally spices, often tied with a string. – Spices and Herbs SL 329	Stocks, soups, sauces
Caraway	Whole spice, seed.	Dark brown curved seed. Grown in Northern Europe.	Rye breads, cabbage, sauerkraut, Eastern European cuisine.
Cardamom	Whole pod or ground seed spice.	Tiny brown seeds, white on green pods. Sweet and aromatic, expensive. Native of India and Guatemala.	Pickling, Danish pastries, curries
Cayenne	Ground spice, seed.	Ground hot red pepper. Very powerful. Native to French Guiana.	In small amounts: soups, sauces, fish, eggs.
Celery seed	Whole or ground spice, seed	Tiny brown seed, with strong celery flavour. Too much can create a “hot” spice effect.	Salads, dressings, pickling, tomato dishes, marinades. – Spices and Herbs SL 321
Chervil	Herb leaf, fresh or dried	Mild flavour of parsley and tarragon	Soup, salads, sauces, egg dishes, chicken, fish, dressings.
Chili powder	Ground spice, blend	Blend of ground cumin, chili pepper, oregano, all spice. Can be mild or hot	Chili, stews, sauces, ground meats.
Chives	Fresh, dried, frozen herb	Fine, hollow, green top of a very small onion	Salads, egg and cheese dishes, fish soups, sauces.
Cilantro	Leaf herb, dried or fresh	Light green aromatic leaf. Shape of flat parsley but much more pungent flavour. Leaf from coriander seed. – Spices and Herbs SL 333	Salads, salsa, sauces, soups, eggs, dressings
Cinnamon	Stick or ground spice	Aromatic bark from cinnamon or cassia tree. Reddish brown colour. Native to east India.	Preserves, stewed fruits, breads, pastries, desserts, ham, hot beverages.
Clove	Whole or ground spice	Dried flowerbud of tropical clove tree, pungent, sweet in flavour. Native to Indonesia.	Whole: Marinades, stocks, sauces, braised meats, hams, and pickling. Ground: pastries, fruits and cakes.
Coriander	Whole or ground spice	Round, light brown seed. Slightly aromatic flavour. Native to Argentina and Morocco. Seed to cilantro leaf.	Pickling, sausage, stocks, pork, curries, gingerbread, salsa, dressings. – Spices and Herbs SL 259
Cumin	Whole or ground seed, spice	Small seed resembling caraway, but lighter in colour. Grown in Mexico and Syria.	Ingredient in chili and curry powder blends. Sausage, meats, salsa, egg, and cheese dishes.
Curry	Ground blend, spice	Mixture of approx. 20 spices, peppery, yellow in colour. Includes turmeric, cumin, coriander, ginger, clove, cinnamon. Can vary from mild to very hot.	Curry dishes, vegetables, soups, sauces, fish, meat, rice.
Dill	Whole seed or “dill weed” which are leaves. Leaf fresh or dried.	Herb and seed with “ dill pickle” flavour. Seed more pungent than herb.	Seed: Pickling soups, sauerkraut, marinades. Herbs: Salads, soups, fish and shellfish, vegetables, sauces, vinegar.
Fennel	Whole seed	Greenish brown seed, similar in flavour to anise. Grown in S. America, Asia, and Africa.	Sausage, tomato, sauces, marinades, fish, pickling.
Fine herbes	Herb blend	Generally a bouquet blend of three or more herbs used to enhance various dishes. Finely chopped herb mixture – chives, tarragon, parsley, basil, savoury, etc. – Spices and Herbs SL 257	Herb sauce, compound butters, broiled, fish, cold sauces.
Garlic	Fresh, whole bulb. Dried: granulated powder, or mixed with salt.	Strong, aromatic member of onion family. – Spices and Herbs SL 259	Used widely in cooking.
Ginger	Spice, fresh whole, dried powder, candied, crystallized, or pickled.	Light brown knobby root from tropical plant.	Baked goods, desserts, fruits, curry dishes, pickling, chutney, Chinese, Caribbean and Japanese cuisine.
Juniper Berry	Whole spice	Slightly soft, purple berry, “Piney” flavour. Principle flavour of gin.	Marinades, game dishes, sauerkraut.
Mace	Whole “blade” or ground spice.	Made from outer covering of nutmeg. Orange red in colour. Aromatic, similar to nutmeg in flavour but milder.	Baked goods, desserts, fruits, sausage, fish, vegetables, preserves.
Marjoram	Dried herb leaf	Grey green herb from mint family. Similar to oregano but milder.	Beef, veal, lamb, sausage, pâtés, poultry, stews, soups, vegetables, salads, sauces.
Mint	Herb leaf, fresh or dried.	Aromatic herb with cool flavour. Spearmint and peppermint are most common.	Lamb, fruits, tea, fruit, beverages, peas, carrots, potatoes, jellies, soups, sauces.
Mirepoix	Flavouring mix	Mixture of vegetables, herbs and spices used to enhance the flavour of meat, fish and shellfish dishes. Common ingredients are – onion, celery, carrot, leek, garlic, peppercorns, bayleaf, clove, thyme and rosemary.	Stocks, soups, sauces, roasts.
Mustard seed	Whole and ground seed	Very pungent seed – white, yellow or brown. – Spices and Herbs SL 297	Blended w/vinegar to make prepared mustard. Pickling, sauces, salsa, Prepared: Sandwiches sauces, dressings, ham.
Nasturtium	Leaf and seed.	Plant with yellow, orange, and red flowers, with sharp casting leaves and seeds with pungent odour.	Salads, pickling, mustard.
Nutmeg	Whole or ground spice	Sweet, aromatic kernel of nutmeg fruit. Grown in Netherlands and East and West Indies.	Baked goods, pies, cream sauces, soups, chicken, veal, vegetables, desserts, breads.
Oregano	Leaf or ground herb, fresh or dried.	Pungent herb, similar to marjoram, but stronger. Native to Italy and Mexico, grown domestically.	Italian and Mexican dishes, tomato sauces, soups, sauces, stews, meats, salads, marinades.
Paprika	Ground spice	Ground from dried sweet red pepper. Spanish: Bright and mild. Hungarian: Darker and more pungent.	Asset to bland pale food. Fish, sauces, dressings, garnish.
Parsley	Fresh leaf herb in bunches. Dried.	Green leaf, curly or flat, with delicate sweet flavour. Excellent source of vitamin C.	Garnish, fried stews, sauces, salads, vegetables, potatoes.
Pepper	Whole “peppercorns” black, white, or green, cracked medium or fine ground.	Small hard berry. Black: Pungent, aromatic. White: What is left when black outer casing is removed, milder. Adds sharp tang to all foods. Green: Packed in mild brine.	Widely used with just about all foods including green in sweets.
Poppy seeds	Whole spice	Tiny blue black seeds with crunchy nut like flavour. It is a product of the opium poppy, but does not contain opium	Garnish for breads, rolls, pastry, fillings, cookies, cakes, salsa, dressings.
Rosemary	Whole leaf herb, fresh or dried.	Light green leaf resembling pine needles. Very aromatic. Once grown, very healthy and strong, even in cold weather.	Lamb, fish, beef, sauces, soups, stews, salads, marinades.
Sachet bag	Spice mix	Various spices tied in a small cheesecloth sack. – Spices and Herbs SL 252	Braised meats, game stews, pickling, soups, sauces
Saffron	Whole “threads” spice	Only the stigmas from the saffron crocus are used. Very expensive. Gives bright yellow colour to foods. Mild distinctive flavour.	Flavour and colour baked goods, rice, potatoes, soups, sauces, curry, meats.
Sage	Whole, rubbed, or ground herb leaf, fresh or dried.	Pungent grey green herb with fuzzy leaves, oblong shape.	Stuffing’s, meats, poultry, soups, stews, salads, fish.
Savory	Fresh or dried herb leaf	Fragrant herb of mint family. Summer preferred to winter.	Salads, eggs, vegetables, stuffing’s, soups, meats, fish, sauces.
Sesame	Whole (hulled or unhulled) seed	Small yellowish seed with nutty taste. High oil content. Imported from Asia, East and Central America.	Can be roasted. Bread and roll garnish, salads, oriental candy.
Tarragon	Fresh, dried, pickled herb leaf.	Delicate green herb that is both mint and licorice – like. Small oblong leaf. – Spices and Herbs SL 265	Béarnaise sauce, tarragon vinegar, chicken, fish, salads, dressings, eggs.
Thyme	Fresh or dried herb leaf, crushed or ground	Tiny brownish green leaf, very aromatic. – Spices and Herbs SL 297	Soups, chowders, stocks, sauces, meats, poultry, salads, dressing.
Turmeric	Ground spice	Intense yellow root of ginger family. Mild but peppery flavour	Curry powder, pickles, relish, salads, eggs, rice, chow – chow.