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. |