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Indian Spices in English and Hindi

Glossary of some commonly used Indian Spices in English, Hindi and regional languages: Tamil, Kannada, Marathi, and Gujarati

English Hindi Tamil Kannada Marathi/ Gujarati Notes
aniseeds, fennel seeds saunf sombu bade soppu, sompu (u sounds as it does in Hindi’s chotu) badishop / variyali
asafoetida hing perumkayam, perungaya hingu, ingu (u sounds as it does in Hindi’s chotu) hing good for digestion
basil seeds, sweet basil sabja seeds, subja, falooda seeds, tukmaria  kaama kastoori sabja seeds / tukmariya added to falooda
bay leaf indian tej patta, tamalpatra brinji elai masale ele (e sounds as it does in ‘e’lephant)  tamal patra tej patta leaves are commonly called as indian bay leaves.but they are not related to the bay laurel leaves.both have different appearance and aroma.tej patta has an aroma similar to that of cinnamon barkwhile bay leaves have a lemony aroma.
big mustard seeds sarson dodda saasive kaalu  sarsav
black cardamon badi elaichi periya elakkai  kappu elakki or kari elakki  elcho
black cumin seeds kala jeera karung seeragam  kappu jeerige or kari jeerige
black mustard seeds rai kappu saasive or kari saasive  rai
black pepper kali mirch milagu menasinkalu, kappu menasina kaalu or kari menasina kaalu kali miri / teekha
black salt kala namak saindhava lavana  sanchal used in shinkanjivi – 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  shahjeera
carom seeds, thymol seeds, oregano, bishops weed ajwain omam owa, oma kaalu or vaama kaalu owa / ajmo
chilli powder lal mirch powder milagai tool  (kempu – red) menasina pudi  marchu powder
cinnamon dal chini lavanga pattai, pattai dal chini,daalchinni or chakke (chakk as it does in chakkli, e as in‘e’lephant) dal chini / tuj
clarified butter ghee nei tuppa (tu as it does in Hindi’s ‘tu’m)  ghee
cloves laung, lavang krambu  lavanga  laving
coconut desiccated sukha nariyal ka choora/boora thuruvina thengai turida tengu or turida tenginkaayi (t in both words should be pronounced as in Hindi’s ‘t’il)  topranu khaman
coconut dry sukha nariyal  ona kobbari or vana kobbari copra / khopru
coconut fresh nariyal thengai tenginakaayi or tengu d (t in both words should be pronounced as in indi’s ‘t’il) chobra / khopru, topru
coriander powder dhana powder dhaniya podi  kotthambari pudi or dhaniya powder dhane pood
coriander seeds sabut dhania kottumallividai, dhaniya  kotthambari beeja or kotthambari kaalu dhane / kothmir na dana
coriander, cilantro dhaniya, dhania kothamalli ilai  kotthambari soppu  kothmari, kothmir
cumin seeds jeera jeerakam  jeerige  jeeru
curry leaves kari patta, kadipatha karuveppilai  karibevu  limda, mitho limbdo
dry fenugreek leaves kasoori methi  kasoori methi
dry mango powder amchur mangai podi maavinkaayi (powder is pudi) ambyachachur / amchur very often added in punjabi recipes like chole, rajma
fenugreek seeds methi ke dane menthiyam,ventiyam  menthe kaalu or menthe beeja methya dane / methi dana
fenugreek methi venthaiam  menthe soppu
garlic lasan, lahsun, lahsan poondu  bellulli lasun / lasan
fresh ginger adrak, adhrak inji  hasi shunthi ala / adu
dry ginger saunth, sounth, soonth sukku onagida sunthi or onagida shunthi (da as in Hindi’s ‘du’m aloo) sunth saunth chutney recipe
green cardamon hari elaichi, choti elaichi elakkai  hasiru elakki veldoda. velchi / elchi
green chilli hari mirch pachai milagai  hasi menasu or hasi menasanikaayi hirvi mirchi / chidiya marcha/lilu marchu
ground nut, peanuts moongphalli, mungphali nila kadalei  shengaa or kadale beeja sheng dane / shing
holy basil tulsi tulasi  tulasi tulas / tulsi
jaggery gur vellam bella gul / gol
palm jaggery tara gura, sharkara tada pana vellam  ole bella or thaati bella
lime nimboo, nimbu elumichai  limbu or limbe hannu limbu
cocum, kokum bhirinda, bhirnda  kokum or brinda or punarpuli kokam, aamsul
lime peel nimbu ka chilka elumichai thol  limbehannina sippe or limbu sippe
mace jayitri, javitri, javntry jaipatri jaapattre or jaakaayi pattre jaipatri / javintri
mint pudina, podina pudina, pudhina  pudina soppu or pudina ele pudina / phudino
nutmeg jaiphal jhadhikkai  jaaji kaayi or jaayi kaayi jaiphal
onion seeds, nigella kalonji, kalaungi kalonji  kalaunji  kalonji
pine nuts chilgoze, nioze  pine nuts
dry pomegranate seeds anardana anardaana or onagisida daalimbehannina beeja  dadum na dana
poppy seeds khus khus khasa khasa  gasa gase khas
raisins kismish kaindha dratchai / ularndha dratchai  ona draakshi or vana draakshi bedane / suki draksh
red chilli lal mirch milakaivatral  kempu menasu lal mirchi
rock salt sendha namak kal uppu  kalluppu or kallu uppu sendhe laun / sindhalumithu used in religious fasting as common saltis not allowed during fasting/vrat
rock flower,stone flower pathar phool kalpaasi  kallu hoovu dagad phool
salt namak uppu  uppu meeth / mithu
sesame seeds til ellu  ellu til / tul
saffron kunkuma, kesar, zafran kumkumappu  kesari keshar / kesar
sichuan pepper, szechwan pepper tilfda, tirphal, tephal, teppal  kamte kaayi or jummina kaayi
star anise chakriphool lavanga poo  chakkra moggu
sultanas munacca sultanas easily available in north india
tamarind imli puli  hunase or hunase hannu chincha
turmeric haldi manjal  haladi or arishina or arishina pudi halad
vetiver kewra vetiver
vinegar sirka
water melon seeds magaz  kallangadi hannina beeja

Source: vegrecipesofindia

  • Very useful information for travelers.