Glossary Of Indian Spices And Translation To Various Indian Languages
Glossary of Indian Spices: Indian Spices are aromatic and they enhance the taste of the food. Now a day, these flavoring substances are included in almost all recipes. You find different blends of spice mixture. Each tastes different and gives you different flavor when added to the recipe. India is being one of the favorite spot to wide range of spices, it is one of the major exporter of spices whole over the globe. Here you can obtain Glossary of Indian spices
Glossary of Indian Spices:
- Turmeric (Haldi): a bright yellow spice that is commonly used in Indian cuisine. It has a slightly bitter taste and is used as a natural food colorant.
- Cumin (Jeera): a popular spice with a warm, earthy flavor. It is often used in curries, soups, and stews.
- Coriander (Dhania): a fragrant herb that is used both as a spice and a garnish. It has a slightly citrusy flavor and is used in curries, chutneys, and spice blends.
- Cardamom (Elaichi): a sweet and aromatic spice that is used in both sweet and savory dishes. It is often used in Indian desserts and chai tea.
- Cloves (Laung): a warm and aromatic spice that is commonly used in Indian cuisine. It is often used in spice blends, as well as in meat dishes and desserts.
- Cinnamon (Dalchini): a sweet and fragrant spice that is used in both sweet and savory dishes. It is commonly used in rice dishes, curries, and desserts.
- Fenugreek (Methi): a bitter and aromatic spice that is often used in Indian curries and pickles.
- Ginger (Adrak): a pungent and spicy root that is used in both sweet and savory dishes. It is commonly used in tea, curries, and desserts.
- Mustard seeds (Rai): a small seed that is often used in Indian pickles and chutneys. It has a pungent and slightly bitter flavor.
- Red chili powder (Lal Mirch): a spicy and pungent spice that is used in many Indian dishes. It is often used in spice blends and curries.
These are just a few examples of the many spices used in Indian cuisine. There are many more that are used in different regions and cooking styles. For an example Garam masala is yet another blend of spices which enhances the flavour of Indian Recipes.
English | Telugu | Hindi | Tamil | Kannada |
Asafoetida | Inguva | Hing | Perungayam | Ingu |
Bengal gram dal | Senagapappu | Channa dal | Kadalae paruppu | Kadalae balae |
Chick peas | Senagalu | Channa | Konda kadalae | Konde kadalae |
Coriander leaves/cilantro | Kothimeera | Dania patha | Kothamalli ela | Kothambri soppu |
Coriander seeds | Dhaniyalu | Dania | Daniya | Kothambari |
Cumin seeds | Jilakara | Jeera | Jeeragam | Jeerigae |
Curry leaves | Karivepaku | Karipatha | Kariveppilai | Baisoppu |
Dry ginger | Sonti | Sont | Sukku | Ona soonti |
Fennel | Peda jilakara | Sonf | Perumjeeragam | Sombu |
Fenugreek | Menthulu | Methi | Vendayam | Menthae |
Flour | Maida pindi | Maida | Maida mavu | Maida hitoo |
Fresh ginger | Allam | Adrak | Inji | Shoonti |
Gingelly oil | Nuvvula nune | Thil ka thel | Nallenai | Ellanai |
Gram flour | Senaga pindi | Besan | Kadalaemavu | Kadale hitoo |
Green gram | Pesaru pappu | Moong dal | Payatham paruppu | Hesuru belae |
Mango powder | Mavadi kaya powder | Amchoor | Mangay powder | Mavinkai powder |
Poppy seeds | Gasagasalu | Kuskus | kasa Kasa | Kuskus |
Rice flakes | Atukulu | Poha | Aval | Avalakki |
Roasted gram | Gulla senagapappu | Buna channa | Pottu kadali | Huri kadalae |
Sago | Saggu biyyam | Sabudana | Jawarisi | Sabaki |
Seasame seeds | Nuvvulu | Thil | Ellu | Ellu |
Semolina/Cream of wheat | Upma rava | Rava | Ravai | Sajeegai |
Toor dal/Yellow lentil | Kandi pappu | Tuvar dal | Tuvaram pappu | Togiri belae |
Turmeric powder | Pasupu | Haldi | Manjal | Arsina |
Tymol seeds | Vamu | Ajwain | Omam | Oma |
Wheat flour | Goduma pindi | Ata | Godime mavu | Godi hitoo |
Whole green gram | Pesalu | Sabut moong | Pasipayaru | Idi hesaru |
Red Gram | Kandhi pappu | Tuvar Dal | Thuvarai paruppu | Togari belle |
Black Gram | Minappappu | Urad dal/ Kaali dal | Ulundhu Paruppu | Udina bele |
Corn Flour | Mokka jonna pindi | Makai ka atta | Makka cholam | Jolada hittu |
Bay Leaf | Masala Aku / Biryani aaku | Tej Patta | Punnai ilai | Masala Elay |
Cardamom | Yaalakkaya | Elaichi | Yelakkai | Elakkai |
Cinnamon | Dalchina chekka | Dalchini | Pattai | Lavanga Patta |
Puffed Rice | Maramaralu/ Moorilu | Kurmura | Arasi Pori | Mandakki |
Cloves | Lavangam | Laung | Lavangam | Lavanga |
Cashew Nuts | Jeedi pappu | Kaju | Mundiri paruppu | Godambi |
Garlic | Velluli payalu | Lasan / Lahsun | Vellai Pundu | Bellulle |
Jaggery | Bellamu | Gur | Vellam | Bella |
Mustard | Avalu | Raai / Raee | Kadugu | Saasuve |
Raisins | Yendu dhraksha | Kishmish | Ular Draakshai | Dweepadrakshi |
Tamarind | Chintha pandu | Imli | Puli | Hanuse Hannu |
Yogurt | Perugu | Dahi | Thayiru | Mosaru |
Nutmeg | Jajikayi | Jaiphal | Jaathikaai | Jaijkai |
Saffron | Kumkuma puvvu | Kesar | Kunkuma Poo | kesari |
Almonds | Badam | Badam | Badam | Badam |
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