CONDIMENTS & SPICES
A. Introduction to Indian food
B. Spices used in Indian cookery
C. Role of spices in Indian cookery

D. Indian equivalent of spices (names)

Introduction to Indian food

Think of India and one of the first things that comes to mind is its diversity. A large country, its population is second only to China, its languages are numerous and every state (of which there are 28 and seven Union territories) is unique in its traditions and very importantly, its food. In fact, food from one region may actually be totally alien to a person from another region! The common thread that runs through most Indian food though, is the use of numerous spices to create flavor and aroma.

Indians take their food very seriously. Cooking is considered an art and mothers usually begin to teach their daughters and pass down family recipes by show-and-tell, fairly young in life. Mealtimes are important occasions for family to get together. Most meals comprise of several dishes ranging from staples like rice and breads to meat and vegetables and rounded off with a dessert. In a lot of Indian homes, foods are made from scratch with fresh ingredients. For example, some families buy their favorite type of wheat, wash it, dry it in the sun and then take it in to a flourmill to have it ground into flour exactly the way they like, as opposed to buying flour from a store! This is changing in bigger cities where people have increasingly hectic lives and are happy to use ready-to-eat, pre-made ingredients.

Role of spices in Indian cookery

It’s hard to imagine cooking without spices. Spices are natural flavouring elements most often in dried form but sometimes fresh. A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavouring. So accustomed are we to the richness of flavour, vibrancy of colour and the delicacy of aroma that the food we eat would be sadly lacking without these vital ingredients. Cooking with spices goes a long way to achieving a cook’s desire to serve delicious food. Today’s enthusiasm of trying different foods and flavours lies behind much of the growth in the availability of spices.

The role of spices in cooking has never been in question. Spices have been traded for over 7,000 years and played a major role in the development of Civilization. Wars were fought and lands explored and colonised in an attempt to find new ways of obtaining spices from the Orient and gaining control of established routes. The great thing is the availability of good spices now. Spices tend to be associated with cooking to enrich and give a distinctive depth of colour and flavour to food. Different spices like basic spices including powder spices and whole spices are often used together to wonderful flavours to certain styles of cooking. Spices add a whole new dimension to cooking. Each of these spices has its own distinctive colour and flavour. Indian spices have been used for hundreds of years to flavour food. We must salute to the role that these foodstuffs play in our cooking. Let us give them the respect they deserve and allow them to provide the maximum flavour and pleasure they can to our cooking.

Fresh ground spices are the order of the day in any home and will be chosen according to the nature of the dish, season, and family. The role of spices goes beyond cooking. Ayurveda prescribes spices for curative and therapeutic functions. Most spices used in cooking are very healthy, and make the digestion process much easier. Spices have been used to make the food last longer in the days when refrigerators were not available. Integral to cooking all year round, spices are supremely important to have in your kitchen. Spices are high in flavour yet low in fat, calories and sodium. Spices offer the opportunity to explore new tastes.

Indian food is characterized by its sophisticated and subtle use of many spices. Each single spice used in Indian cuisines carries some or the other dietary as well as medicinal properties. Spices are frequently used to heighten culinary appeal. Spices are also used in large amount in the kitchens for flavouring and preserving food. Spices not only flavour and improve the taste of the food, but supply us with many nutritional prophylactic substances. Recent scientific studies have revealed the important role these spices play in maintaining good health. Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. Spices are used for many home remedies. You can be more creative in use of spices if you know its uses better.

Having the right spices and ingredients in your kitchen will help you start your journey into the wonderful world of cuisine. Spices play an integral role in cooking. Many spices also have medicinal properties and are used for many home remedies. In use, ground spices do have certain well-established advantage over other forms of seasoning. We primarily depend on spices for flavour and fragrance as well as colour, preservation and inherent medicinal qualities. Spices have played a vital role in world trade, due to their varied properties and applications.

Spices are consistent in flavour and have a much longer shelf- life. They are easier to store and are not affected by bacterial contamination. They can be blended and used as per individual choices. They release their flavour fully on cooking or adding to the food and retain their flavour for a long time. It is said that some spices have antioxidant potential equal to fresh produce and can further reduce the risk of developing heart disease and certain cancers. Even leading dieticians agree that spices must be included in one’s diet to enhance the flavour of food and make it more interesting and may provide long-term health benefits. They can be conveniently added to day to day cooking, are inexpensive, are readily available and always in season, and by their essence, highly palatable and easily consumed”.

The Right Ways to Use Spices in Cookery

Same recipe cooked by different people tastes different. Cooking is a skill, an art which one can learn by experimenting and using different spices and herbs. There is a whole range of spices to choose from but one has to know these spices and their correct usage.

Spices add flavor, colour and taste to a dish. One has to understand the right ways to use these spices. Always use herbs and spices discretely, more does not mean more taste, it can spoil the taste of the food.

Ways to add spices to Food for maximum flavor:

Use spices and herbs to improve the natural aroma of the food, do not mask the flavor.
Crush dry herbs just before adding these to the food. This gives a better flavor. Fresh herbs must be added at the end of the cooking for maximum aroma.
Do not use two strong flavoured herbs together. Always use one strong flavoured and one herb or spice with mild flavor.
While removing spices or herbs from the container use a dry spoon.
To get a blended flavor add herbs at the beginning of the cooking. But if you want a distinctive flavor then add herbs at the end of cooking.
Whole spices are best to use in dishes that take long to cook as these discharge the flavor slowly.
Ground herbs and spices give out flavor very easily and fast. In dishes that take long to cook like curries and stew, add ground spices towards the end of the cooking.
Foods that are not cooked or cold dishes like salads, fruits and juices, add spices and herbs many hours before the food is served to allow the flavous to blend well with the food.
While following a recipe, if you increase the quantity two times do not use double the amount of spices, add only 50% more.

spices used in indian cookery with names

List of Indian spices

Standard English	Indian English	Hindi	Marathi	Gujarati	Tamil	Malayalam	Telugu	Kannada	Bengali	Urdu	Notes
Alkanet[disambiguation needed]root	Ratin jot	रातीं जोट	रक्तमूळ						রতনজোট
Aniseed^[1]	Suwa or Shopa	सुव्वा / शोप	चक्रिफुल	સૂવા			సోంపు	ದೊಡ್ಡ ಸೋಂಪು	মৌরি	سونف
Asafoetida	Hing	हींग	हिंग	હિંગ	பெருங்காயம்	കായം/പെരുംകായം	ఇంగువ	ಇಂಗು	হিং	ہنگ	Intensely aromatic - related to Truffle and Garlic
Yellow pepper	Laal simala Mirchi	Red capcicum			குடை மிளைகாய்	മഞ്ഞ കാപ്സികം		ದೊಣ್ಣೆ ಮೆಣಸು	হলুদ ক্যাপসিকাম	پیلی مرچ
Black cardamom	Kali Elaichi	काली इलाइची	वेलची	એલચો		കറുപ്പ് ഏലക്ക	నల్ల ఏలకులు		বড় এলাচ	الائچیکالی	Very earthy and darkly aromatic. A much used in North Indian curries.
White pepper	Safed Mirchi	सफ़ेद मिर्च	पांढरी मिरी		வெள்ளை மிளகு	വെള്ള കുരുമുളക്	తెల్ల మిరియాలు,	ಬಿಳಿಮೆಣಸು/ಬಿಳಿ ಕಾಳುಮೆಣಸು	সাদা মরিচ	سفید مرچ
Black pepper	Kali Mirchi	काली मिर्च	काळी मिरी	મરી	மிளகு	കുരുമുളക്	నల్ల మిరియాలు,	ಕರಿಮೆಣಸು/ಕಾಳುಮೆಣಸು	গোল মরিচ gol morich	مرچکالی	Largest producer is the southern Indian state of Kerala.
Peppercorns	Kali Mirch	काली मिर्च	काळी मिरी	mari	மிளகு	കുരുമുളക്	miriyalu, మిరియాలు	ಕರಿಮೆಣಸು/ಕಾಳುಮೆಣಸು	গোল মরিচ	مرچکالی
Black Cumin not kala zeera/kalonji	Shah Jeera	शाही जीरा	शहाजिरं		கருஞ்சீரகம்	കരിഞ്ജീരകം	నల్ల జీలకర్ర,	ಕರಿ ಜೀರಿಗೆ	শাহ্‌ জিরা	شاہ زیرہ	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	कचरा, कब्र, करेर			கரியல்		మరాఠీ మొగ్గు, ముముదాటు,	ಮರಾಠಿ ಮೊಗ್ಗು	কাবরা	کرر	also known as Kabra, Karer in Hindi
Capsicum	Shimla Mirch	शिमला मिर्च	सिमला मिरची/भोपळी मिरची				ದಪ್ಪ ಮೆಣಸಿನಯಕಾಯಿ/ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿ	ক্যাপসিকাম	شملہ مرچ
Celery / radhuni seed	Ajmud	अज्मुद,अज्मोदा	अजमोदा						রাঁধুনি	خراسانی٬ اجوائن
Charoli	Chironji	चिरोंजी	चारोळी	ચારોળી			సార పప్పు	ಚರೋಳಿ	চিরনজি	چرونجی	a type of nut particularly used in making desserts
Indian bay leaf, bay leaf	Tej Patta	तेज पत्ता	तमालपत्र		பட்டை	കറുവാപട്ട ഇല	బిర్యానీ ఆకు	ಮಸಾಲ ಎಲೆ/ಪುಲಾವ್ ಎಲೆ	তেজ পাতা tej pata	تيزپات	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
Cinnamon buds	Naaga Keshar	नाग केशर	नाग केशर							دارچینی
Cinnamon	Dalchini	दालचीनी	दालचिनी	તજ	இலவங்கப்பட்டை	കറുവപ്പട്ട	దాల్చిన చెక్క	ಚಕ್ಕೆ/ದಾಲ್ಚಿನ್ನಿ	দারচিনিdarchini	دارچینی	Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.
Citric acid	Saji na phool	सजी न फूल		limboo na phool						سرکہ
Cloves	Laung	लवंग / लौंग	लवंग	લવિંગ	கிராம்பு, இலவங்கம்	ഗ്രാമ്പു/കരയാമ്പു	లవంగం	ಲವಂಗ	লং/লবঙ্গlông/lôbonggo	لوںگ	Andhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India.
Coriander powder	Dhania powder/ Pisa Dhania	धनिया पाउडर/पिसा धनिया	धणे पावडर	ધાણાજીરું	கொத்தமல்லி பொடி, தனியா	മല്ലിപ്പൊടി	ధనియాల పొడి,	ಕೊತ್ತಂಬರಿ ಪುಡಿ	ধনে গুঁড়া	دھنیہ
Coriander seed	Dhania/hara dhaniya	धनिया	धणे	કોથમીર	விதை கொத்தமல்லி	മല്ലി	ధనియాలు	ಕೊತ್ತಂಬರಿ ಬೀಜ	ধনে dhone	دھنیا
Cubeb	Kebab Cheeni / Kabab Chini	कबाब चीनी	नाकेश्वर			സര്‍വസുഗന്ധി	తోక మిరియాలు		কাবাব চিনিkabab chini	کباب چینی	Tastes of Clove + Persistent Mild Numbing + Bitterness
Cumin seed grounded into balls	Jeera Goli	ज़ीरा गोली					'జీలకర్ర వుండ'
Cumin seed	Jeera	ज़ीरा	जिरं	જીરુ	சீரகம்	ജീരകം	జీలకర్ర	ಜೀರಿಗೆ	জিরা/গোটা জিরে	زیرہ	See Kali Jeera.
Curry tree or sweet neemleaf	Kadipatta (Currypatta)	करीपत्ता / कढ़ीपत्ता	कढीपत्ता	મીઠો લિમડો	கறிவேப்பிலை	കറിവേപ്പില	కరివేప ఆకు,	ಕರಿಬೇವು/ಕರಿಬೇವಿನ ಎಲೆ	কারিপাতা	کریاپات	Cannot retain flavour when dried. Only use fresh.
Fennel seed	Saunf/Sanchal	सौंफ / संचल	बडीशेप	variyali	பெருஞ்சீரகம்/சோம்பு	ജീരകം/പെരുംജീരകം	సోంపు	ಸೋಂಪು	মৌরি mouri	سوںف
Fenugreek leaf	Kasoori Methi Dried	कसूरी मेथी	कसुरी मेथी	કસુરી મેથી	வெந்தய கீரை	ഉലുവ ഇല (ഉണക്കിയത്)	మెంతి ఆకులు, menthi aakulu	ಕಸ್ತೂರಿ ಮೆಂತ್ಯ	শুক্নো মেথি পাতাsukno methi pata	قصوری میتھی
Fenugreek leaf	Methi leaves	मेथी पत्ता	मेथीची पानं		வெந்தய கீரை	ഉലുവ ഇല	మెంతి ఆకులు,	ಮೆಂತ್ಯದ ಸೊಪ್ಪು	মেথি পাতাmethi pata	میتھی
Fenugreek seed	Methi seeds	मेथी दाना	मेथीचे दाणे		வெந்தயம்	ഉലുവ	మెంతులు,	ಮೆಂತ್ಯದ ಬೀಜ	মেথি methi	میتھی دانہ
Four seeds	Char Magaj	तरबूज खरबूज ककडी पैंठे के बीज		તરબૂચ ખરબૂચ કાકડી પૈંઠા ના બીયાં					মগজ		Seeds of Water melon, musk melon,cucumber and pumpkin
Garcinia gummi-gutta	Kudampuli				கொறுக்காய்ப்புளி	കുടംപുളി			গোম্বূজ gom booge		Used in fish preparations of Kerala
Garam masala	Garam masala/Kadha Masala	गरम मसाला	गरम मसाला	ગરમ મસાલો	கரம் மசாலா	ഗരം മസാല	గరం మసాలా	ಗರಂ ಮಸಾಲಾ	গরম মশলাgôrom môshla	گرم مصالحہ	Blend of 8+ spices. Each family has their own secret recipe.
Garcinia indica	Kokum	कोकम,	कोकम,आमसूल	કોકમ				ಮುರುಗದ ಹಣ್ಣು	কোকুম	کوکم
Garlic	Lahsun	लहसुन	लसूण	લસણ	வெள்ளை பூண்டு	വെളുത്തുള്ളി	వెల్లుల్లి పాయ, vellulli paaya	ಬೆಳ್ಳುಳ್ಳಿ	রসুন roshun	لہسن
Ginger	Adrak	अदरक	आलं	આદુ	இஞ்சி	ഇഞ്ചി	అల్లం	ಶುಂಠಿ	আদা	ادرک
Dried ginger	Sonth	सोंठ	सुंठ	સુંઠ	சுக்கு	ചുക്ക്	సొంఠి	ಒಣಶುಂಠಿ	শুকানো আদা গুড়ো	سونٹھ	mostly powdered
Green cardamom	Chhoti Elaichi	छोटी इलाइची	वेलची	એલચી	ஏலக்காய்	ഏലക്ക	ఏలకులు	ಏಲಕ್ಕಿ	ছোট এলাচ	چھوٹی الائچی	Malabar variety is native to Kerala.
Indian Bedellium Tree	Gugul, Guggul	गुगल, गु्ग्गल		ગુ્ગળ					মাকাল		Very earthy aromatic mostly used in religious
Indian gooseberry	Amla	आँवला	आवळा	આમળા	நெல்லிக்காய்	നെല്ലിക്ക	ఉసిరి కాయ / పప్పు	ನೆಲ್ಲಿಕಾಯಿ	আমলকি	آملا
Black salt	Kala Namak / Sanchal	काला नमक / संचल	काळं मीठ	સંચળ	இந்துப்பு	ഇന്തുപ്പ്	నల్ల ఉప్పు	ಕರಿ ಉಪ್ಪು	বিট নুন bit noon	کالا نمک	Rock salt, but with very sulfury smell.
Kalpasi	Pathar Ka Phool	पत्थर के फूल	दगडफूल	દગડફૂલ	கல்பசி		కల్లుపచి,	ಕಲ್ಲು ಹೂವು		پتھر کا پھول	Also known as black stone flower
Licorice powder	Jethimadh	जेठीमध	ज्येष्ठमध	જેઠીમધ	அதிமதுரம்	ഇരട്ടിമധുരം പൊടി	యష్టిమధుక్కం		যশঠিমধুjjoshthi modhu	ملہٹی
Long pepper	Pippali	पिप्पलि	पिंपळी		கண்டந்திப்பிலி	പിപ്പലി	అనాసపువ్వు	ಹಿಪ್ಪಲಿ	পিপুল	پپليان
Mango extract	Camiki	कामिकी							আমশী
Sour dried mango powder	Aamchur/Amchoor powder	आमचूर / अमचुर	आमचूर / आंबोशी	આમચૂર					আমচুড়	آمچور
Mint	Pudina	पुदीना	पुदिना	ફુદિનો	புதினா	പുതിന	పుదీన	ಪುದಿನ	পুদিনা	پودینہ
Mustard seed	Sarson	सरसों,	मोहरी		கடுகு	കടുക്	ఆవాలు, సరసావాలు,	ಸಾಸಿವೆ	সর্ষে, shorshe	سرسوں
Brown mustard seed	Rai	राई	मोहरी	rai	கடுகு	കടുക്	ఆవాలు,	ಸಾಸಿವೆ	রাই/ সর্ষে / সরিষা shor say	رائی
Nigella seed	Kalonji	कलोंजी	कांद्याचे बी		கருப்பு எள்		నల్ల జీలకర్ర,	ತಂಪಿನ ಬೀಜ	কালো জিরাkalo jira	کلونجی
Nutmeg	Jaiphal	जैफल/जायफल	जायफळ	જાયફળ	ஜாதிக்காய்	ജാതിക്ക	జాజికాయ	ಜಾಕಾಯಿ/ಜಾಯಿಕಾಯಿ	জায়ফল	جاۓپھل	Whole nuts last forever. Powder, only a month.
Mace	Javitri	जावित्री	जायपत्री	જાવંત્રી	ஜாதிக்காய்	ജാതിപത്രി	జాపత్రి	ಜಾಪಾತ್ರೆ	জয়িত্রি	جاوتری	Mace is outer covering to nutmeg nut. Similar aroma.
Holy basil	Tulsi	तुलसी	तुळस	તુલસી	துளசி	തുളസി	తులసి, తులసి ఆకు	ತುಳಸಿ	তুলসী	تلسی
Panch Phoron	Panch Phoron	पञ्च फोरन							পাঁচ ফোড়নpãch foṛon		This is a Bengali spice mix that combines aniseed, cumin, fenugreek, mustard and nigella
Pomegranate seed	Anardana	अनारदाना	डाळींबदाणे	દાડમ ના બીયા	மாதுளம் விதை	മാതളനാരങ്ങ കുരു/അല്ലി	దానిమ్మ, గింజలు	ದಾಳಿಂಬೆ ಬೀಜ	আনারদানা/ বেদানার বীজ	اناردانا	Dried not fresh. Is ground in Middle East.
Poppy seed	Khus Khus	खस-खस	खसखस	ખસખસ	கச கசா	കസകസ	గసగసాలు	ಗಸಗಸೆ	পোস্ত posto	خشحش
Saffron pulp	Kesar mari mari	केसर मिरी मिरी,			குங்குமப்பூ		కుంకుమ పూల పొడి	ಕೇಸರಿಹೂ	কেশর মড়মড়ি		Actually, safflower concentrate
Saffron	Kesar, mayur	केसर, जाफरान	केशर	kesar	குங்குமப்பூ	കുങ്കുമ പുവ്	కుంకుమ పువ్వు,	ಕೇಸರಿ	জাফরান jafran	زعفران	World's most expensive spice. Flavouring for rice.
Salt	Namak	नमक	मीठ	mithoo	உப்பு	ഉപ്പ്	ఉప్పు, uppu	ಉಪ್ಪು	লবণ/নুনlôbon/nun	نمک
Sesame seed	Til	तिल	तीळ	તલ	எள்	എള്ള്	నువ్వులు	ಎಳ್ಳು/ಕರಿ ಎಳ್ಳು	তিল	تل
Star anise	Chakra Phool	चक्र फूल, बदल फुल	चक्र फूल	બાદીયા	அண்ணாச்சி மொக்கு	തക്കോലം	అనసపువ్వు	ಚಕ್ರ ಮೊಗ್ಗು /ಹೂವ್ವು	তারা মৌরী	باديان خطائى	Exotic, Chinese-influenced flavours
Tamarind	Imli	इमली	चिंच	આમલી	புளி	പുളി/വാളന്‍പുളി	చింతపండు	ಹುಣಸೆಹಣ್ಣು	তেঁতুল tetul	املی	Provides tartness in South Indian curries
Carom/thymol seed	Ajwain	अज़वाइन	ओवा	અજમો	ஓமம்	അയമോദകം	వాము	ಓಮಕಾಳು	জোয়ান	اجوائن
Turmeric	Haldi	हल्दी	हळद	હળદર	மஞ்சள்	മഞ്ഞള്‍	పసుపు	ಅರಿಶಿನ/ಹಳದಿ	হলুদ holud	ہلدی	Source of "yellow color" in many curries.
Fresh basil	Tulsi	तुलसी	तुळस	તુલસા	துளசி	തുളസി	తులసి	ತುಳಸಿ	তুলসী	تُلسی
Fresh coriander	Hara dhaniya	हरा धनिया	कोथिंबीर	લીલી કોથમીર	கொத்தமல்லி (இலை)	മല്ലിയില	కొత్తిమీర	ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು	ধনে পাতা	کوتمیر ھرا دھنیا	Fresh green leaves. AKA Cilantro.
Green chili pepper	Hari Mirch	हरी मिर्च	हिरवी मिरची	લીલું મરચું	பச்சை மிளகாய்	പച്ച മുളക്	పచ్చి మిరపకాయలు	ಹಸಿ ಮೆಣಸಿನಕಾಯಿ	কাঁচা মরিচ/ কাঁচা লঙ্কা kãcha morich / kãcha lonka	ہری مرچ
Gum tragacanth	Katira Goond	कटीरा गोंद	डिंक	gundar					কাতিলা	کٹیرا	A thickener and coating for desserts
Inknut Terminalia chebula	Harad / Harr /Haritaki	हरद	हिरडा/हरडा	હરડે	கடுக்காய்	കടുക്ക	కరక చెట్టు,	ಅಳಲೆಕಾಯಿ	হরিতকি	حرر
Red chili pepper	Lal Mirchi	लाल मिर्च	लाल मिरची	લાલ મરચું	மிளகாய் வத்தல்	വറ്റല്‍ മുളക്, ഉണക്ക മുളക്	మిరప కాయలు,	ಕೆಂಪು ಒಣಮೆಣಸಿನಕಾಯಿ	লাল মরিচ lal morich	لال مرچ