Glossary of Spices, Herbs and Misc. names in English, Hindi, Gujarati, Marathi, Tamil, Telugu and Malayalam.
List of commonly used whole spices in Indian kitchen
The spices and herbs are a prominent reason why the Indian food has become so favorite among the people across the globe. Complex flavors are built up in dishes by using spices (or herbs) that complements each other. Some are used for their taste, others for their aroma. Some have souring properties; in others the color in important.
The moment at which spices are added to a dish makes a crucial difference. Whether they are used in tempering or they are first dry roasted or not. Spices will impart their flavor to a dish if they are added at the beginning of cooking or if sprinkled on towards the end of cooking.
Below is the handy table that may help you. The first column has English name and following columns have names in Indian regional languages.
If I have missed any or if you know any regional language names, please let me know in comments below.
I will try to add other languages in future. Your help is greatly appreciated.
Before we jump on the table, here is the basic spice powders used almost every single day in any Indian kitchen.
They are organized as English Hindi Gujarati Marathi Tamil Telugu Malayalam
- Aniseed (fennel seeds) Saunf - सौंफ Variyali Badishep Sombu Sopuginja Perumjeerakam
- Asafoetida Hing - हींग Hing Hing Perungayam Inguva Kayam
- Basil, holy Tulsi - तुलसी Tulsi Tulsi Thulasi Thulasi Aakulu Sivatulasi
- Bay leaf, Indian Tej patta - तेज पत्ता Tamal patra Tamal patri Brinji elai Talisapatri Karuva ela
- Black peppercorns Kali mirch - काली मिर्च Kala mari Kali miri Milagu Miriyalu Krumulagu
- Black salt Kala namak - कला नमक Sanchal - - - Karutha Uppu
- Butter Makkhan - मख्खन Makhan Loni Vennai Venna Venna
- Caraway seed Shahjeera - शाहजीरा or kala jeera Shahi jeeru Shajeera Karun Jeerakam Seema Sopyginjale Seemajeerakam
- Cardamom, black Badi elaichi - बड़ी इलाइची Moti elaychi Veldoda Periya elakkai Yalakullu -
- Cardamom, green Choti elaichi - छोटी इलाइची Elaychi Veldoda Elakkai Yalakullu Elam
- Carom seed Ajwain - अजवाईन Ajamo Ova - - -
- Cinnamon stick Dalchini - दालचीनी Taj Dalchini Lavanga pattai Dalchina Chekka Karuva patta
- Citric acid Nimboo sat - नींबू सत Limbu na phool (Saji na phool) - - Nimma uppu -
- Clarified butter Ghee - घी Ghee Tup Nei Neyyi Ney
- Cloves Laung - लौंग Laving Lavang Krambu Lavangalu Grambu
- Coriander seed Sabut dhaniya - साबुत धनिया Dhana Dhanay Kothamalliverai Dhaniyalu Kothamalli
- Coriander leaves Hara Dhania - हरा धनिया Kothmir (Dhana) Kothimbir Kothamalli Kothimeera Kothamalli
- Cumin seed Jeera - जीरा Jiru Jira Jeeragam Jeelakara Jeerakam
- Curry leaf Kari patta - कड़ी पत्ता Mitho limdo Kadhipatta chi pane Karuvepillai Karivepaku Kariveppela
- Dill leaves Suva bhaji - सुवा भाजी Sava ni bhaji Shepu Sathakuppi Sompa Soya Koora Sathakuppa
- Dried mango powder Amchur - आमचूर amchur Amchur Mangai podi Mamidikaya Pudi Manga Podi
- Dry Pomegranate seeds Anardana - अनारदाना Dadam na dana Dalimbache Dane Maadhulai Vidhai Daanimma Ginjalu Madhalanaranga
- Dried red chili Sukhi lal mirch - सुखी लाल मिर्च Suku lal marchu Mirchya Vatral milagai Erra Mirapa Kayalu Vattalmulaku
- Dried fenugreek leaves Kasoori methi - कसूरी मेथी kasoori methi - Venthiya Keera Menthikora -
- Edible leaf (Gold or silver) Varakh (sona or chandi) - वरख Varakh Varaq - - -
- Fenugreek seed Methi ke dane - मेथी के दाने Methi na dana Methi Vendayam Menthulu Uluva
- Dried ginger powder Saunth - सौंठ Sunth Suntha Sukku Sonti Chukku
- Honey Shahad - शहद Madh Madh Then Theene Thean
- Jaggery Gur - गुड़ Gol (Gor) Gul Vellam Bellam Sharkkara
- Mace Javitri - जावित्री Javintri Jaipatri Jadipattri Japathri Jathipathri
- Mint leaves Pudina - पुदीना fudino Pudina Pudina Pudina akku Pudinaa
- Milk Doodh - दूध Doodh Dudh Paal Palu Paal
- Mustard seed Rai - राय or sarso Rai Mohri Kadugu Aavaalu Kaduku
- Nigella seed (Onion seed) Kalonji - कलोंजी - - Karuppu yel Nalla vittanalu karinjirakam
- Nutmeg Jaiphal - जायफल Jaiphal Jaiphal Jhadhikkai Jajikayi Jathi
- Red chili powder Lal mirch powder - लाल मिर्च पाउडर Lal marchu Lal mirchya Mulakupodi Erra Mirapa Kayalu Mulakupodi
- Rock flower (Stone flower) Pathar phool - पत्थर फूल - Dagad phool - - -
- Rock salt Sendha namak - सेंधा नमक Sendhalu mithu Saindhav meeth Kal uppu Ralu Uppu -
- Rose water Gulab jal - गुलाब जल Gulab jal Gulab pani - - -
- Saffron Kesar - केसर Kesar Keshar Kungumappu Kukumpoovu Kumkumappovu
- Salt Namak - नमक Mithu Meeth Uppu Uppu Uppu
- Star anise Chakraphool - चक्रफूल - Badian Anashuppu Anaspuvu Takkolam
- Sugar Shakkar - शक्कर or Chini - चीनी Khand Saakhar Chakkarai Chakara Panjasara
- Tamarind Imli - इमली Aambali Chincha Puli Chinthapandu Vaallan puli
- Turmeric Haldi - हल्दी Haldar Halad Manjal Pasupu Manjal
- Vinegar Sirka - सिरका Sirko Shirka Pulikaadi - Chorukka
- Aniseeds, fennel seeds Saunf Sombu Badishop Variyali
- Asafoetida Hing Perumkayam, perungaya Hingu Hing Hingu Hing Good for digestion
- Basil seeds, sweet basil Sabja seeds, subja, falooda seeds, tukmaria Sabja seeds Tukmariya Added to falooda
- Bay Leaf Indian tej patta, tamalpatra Brinji elai Tamal patra Tej patta leaves are commonly called as Indian bay leaves. Tej patta has an aroma similar to that of cinnamon bark. While bay leaves have a lemony aroma.
- Big mustard seeds Sarson Sarsav
- Black cardamom Badi elaichi Periya elakkai Elcho
- Black cumin seeds Kala jeera Karung seeragam
- Black mustard seeds Rai Kadughu Rai
- Black pepper Kali mirch Milagu Menasinkalu Kali miri Mari
- Black salt Kala namak Sanchal Used in shinkanjvi - Indian lemonade. You can add them in fruit juices. It has a sulphric taste & add a lot of zing to the drink
- Caraway seeds Shahjeera Perum seeragam Shahjeera Carom seeds, Thymol seeds,
- Bishops weed Ajwain Omam Owa Owa Wonwo Ajmo
- Chilli powder Lal mirch powder Milagai tool Marchu powder
- Cinnamon Dalchini Lavanga pattai, pattai Dal chini Dal chini Dal chini Taja
- Clarified butter Ghee Nei Ghee
- Cloves Laung, lavang Krambu Laving
- Coconut desiccated Sukha nariyal ka choora/boora Thuruvina thengai Topranu khaman
- Coconut dry Sukha nariyal Ularndha thengai Copra Copra, khopru
- Coconut fresh Nariyal Thengai Chobra Khopru, topru
- Coriander powder Dhania powder Dhaniya podi Dhane pood
- Coriander seeds Sabut dhania Kottumalli
- Vidai, dhaniya Dhane Kothmir na dana
- Coriander, cilantro Dhaniya, dhania Kothamalli ilai Kothmari/kothmir
- Cumin seeds Jeera Jeerakam Jeeru
- Curry leaves Kari patta, kadipatha Karuveppilai Limda, mitho limbdo
- Dry fenugreek leaves Kasoori methi Kaaindha vendhaya ilaigal
- Dry ginger Saunth, sounth, soonth Sukku Sunthi Sunth Sunthi Sunth Saunth chutney recipe
- Dry mango powder Amchur Mangai podi Mavinkai, Churu Ambyacha. Chur Amchur Amchur Very often added in Punjabi recipes like chole, rajma
- Fenugreek seeds Methi ke dane Menthiyam,
- Ventiyam Methya dane Methi dana
- Fenugreek Methi VenThaiam
- Garlic Lasan, lahsun, lahsan Poondu Lasun Lasan
- Fresh ginger Adrak, adhrak Inji Ala Adu
- Dry ginger Saunth, sonth Sukku Sunth Sunth
- Green cardamom Hari elaichi, choti elaichi Elakkai Veldoda. Velchi Elchi
- Green chilli Hari mirch Pachai milagai Hirvi mirchi Chidiya marcha/lilu marchu
- Ground nut, peanuts Moongphalli, mungphali Nila kadalei Sheng dane Shing
- Holy basil Tulsi Tulasi Tulas Tulsi
- Jaggery Gur Vellam Bella Gul God Gol
- Palm jaggery Tara gura, sharkara tada Pana vellam
- Lime Nimboo, nimbu Elumichai Limbu Limbu
- Cocum, kokum Bhirinda, bhirnda Kokam, aamsul
- Lime peel Nimbu ka chilka Elumichai thol
- Mace Jayitri, javitri, javntry Jaipatri Jaipatri Jaipatri Jaipatri Javintri
- Mint Pudina, podina Pudina, pudhina Pudina Phudino
- Nutmeg Jaiphal Jhadhikkai Jaiphal Jaiphal
- Onion seeds,Nigella Kalonji, kalaungi Kalonji Kalonji
- Pine nuts Chilgoze, nioze
- Dry pomegranate seeds Anardana Kaaindha maadhulai vidhaigal Dadum na dana
- Poppy seeds Khus khus Khasa khasa Khas Khas khas
- Raisins Kismish Kaindha dratchai / ularndha dratchai Bedane Suki draksh
- Red chilli Lal mirch Milakai Vatral Lal mirchi
- Rock salt Sendha namak Kal uppu Sendhe laun Sindhalu Mithu Used in religious fasting as common salt Rock flower
- Stone flower Pathar phool Kalpaasi Dagad phool
- Salt Namak Uppu Meeth Mithu
- Sesame seeds Til Ellu Til Tul
- Saffron Kunkuma, kesar, zafran Kumkumappu Keshar Kesar
- Screwpine, pandanus Kewra Rambai ilaigal
- Sichuan pepper, Szechwan pepper Timur, tirphal, tephal, teppal
- Star anise Chakriphool Lavanga poo
- Sultanas Munakka Easily available in north India
- Tamarind Imli Puli Chincha
- Turmeric Haldi Manjal Halad
- Vetiver Khus
- Vinegar Sirka
- Water melon seeds Tarbuj ke beej Tharboosani vidhaigal.
For Complete list of Spices click the below link in webpage.
https://docs.google.com/spreadsheets/d/e/2PACX-1vRJx_qFxYCdu3vFpKJlpF4RszCA6MRSXM6vTTxWR-sJpNyCPWJ-DT9zghDZSAnTlqtdQ7qFxioDS-8s/pubhtml?gid=0&single=true