S.

No English Name Hindi Name How to use

1 Asofoetida Hing Tempering
Soak in water and mix with other
2 Basil Seeds Sabja ingredients.
Stir-fry in oil for a couple of
3 Bay Leaf Tej Patta minutes. Dry roast for masalas.
Moti Elaichi/Badi
4 Black Cardamom Eliachi/Kali Elaichi Stir-fry or Dry roast

5 Black Pepper Kali Mirch Stir-fry or Dry roast

6 Black Sesame Seeds Kale Til Direct use or Dry roast

7 Caraway Seeds Shahjeera/Shahi Jeera Stir-fry or Dry roast

8 Cardamom Elaichi/Choti Elaichi Stir-fry or Dry roast

9 Carom Seeds Ajwain Stir-fry or Dry roast
10 Cassia Dalchini Stir-fry or Dry roast

11 Charoli Charoli/Chironji Stir-fry or Direct use in sweets.

Garnishing or Direct use in some
12 Cilantro Dhaniya ke Patte curries.

13 Cinnamon Dalchini Stir-fry or Dry roast

14 Cinnamon Buds Nag Kesar Direct use

15 Clove Laung Stir-fry or Dry roast

Stir-fry, Dry roast or Direct use
16 Coriander Dhaniya depending on the recipes.

17 Cubeb Kabab Chini Direct use

18 Cumin Seeds Jeera Stir-fry or Dry Roast

19 Curry Leaves Kadi Patta Tempering or Stir-fry

Dry roast and make a paste with

Sukha other spices as per the
20 Dry Coconut Nariyal/Kopra/Khopra requirement of your recipe.

Direct use, when the vegetable

21 Dry Fenugreek Leaves Kasuri Methi curry is almost cooked.

22 Dry Ginger Soonth Direct use

23 Dry Mango Powder Amchoor Direct use
24 Dry Pomegranate Seeds Anardana Direct use

25 Fennel Seeds Saunf Stir-fry or Dry roast

26 Fenugreek Seeds Methi Dana Tempering or Stir-fry

27 Flax Seeds Alsi Direct use

Four Seeds (Almonds,

Pumpkin, Cantaloupe and
28 Watermelon) Char Magaz Direct use
Stir-fry or Direct use as per the
29 Indian Gooseberry Amla/Awala recipes.

30 Garlic Lahsun Stir-fry or Direct use

31 Ginger Adrak Stir-fry or Direct use

32 Green/Black Raisins Kishmish Direct use

33 Green Chillies Hari Mirch Direct use
34 Ground Nuts Singdana Direct use or Dry roast

35 Kokum Kokum/Ratambi Direct use in curries

36 Licorice Sticks Jethimadh Direct use

37 Lotus Seeds Makhana/Phool Makhana Direct use

38 Mace Javitri Stir-fry till aroma comes out.

Direct use for chutneys and

39 Mint Pudina garnishing.
40 Mustard Seeds Sarson/Rai Tempering

41 Nigella Seeds Kalaunji Direct use

42 Nutmeg Jaifal Direct use or Stir-fry

43 Pine Nuts Chilgoze Direct use

44 Poppy Seeds Khas Khas Dry roast

45 Pulses Dal Tempering
Kala Namak/Saindhav
46 Rock Salt Namak Direct use
 Tempering, Stir-fry as well as
47 Red Chillies Lal Mirch Direct use.
48 Rose Water Gulab Jal Direct use

49 Saffron Strands Kesar/Keshar Dissolve in water or warm milk.

50 Screw Pine Essence Kevda Water/Kewra Jal Direct use
51 Sichuan Pepper Teppal/Triphal Direct use

52 Star Anise Chakra Phool/Badiyan Direct use, Dry roast or Stir-fry

53 Stone Flower Dagad Phool Direct use in powdered form.

54 Tamarind Imli Direct use as a fine paste.

55 Tea Leaf Chai Pat Direct use in boiling water.

56 Turmeric Powder Haldi Powder Direct use

57 White Pepper Safed Mirch Direct use or Dry roast

58 White Sesame Seeds Safed Til Direct use or Dry roast

59 White Vinegar Sirka Direct use

Uses
Flavoring agent for curries.
Flavoring ingredient. Mostly used in Falooda and other
desserts.

Flavoring ingredient for spicy rice and curry dishes; Also used in many masalas.
Flavoring ingredient for curries, rice and dessert
dishes.
Important flavoring agent in majority of Indian
masalas.
Flavoring ingredient for some vegetable curries and
Indian breads.
Flavoring ingredient in rice preparations. Can be
included in masalas.

Important taste and flavor enhancer for Pulaos,

Biryanis and sweet dishes. Also used as an aromatic
for certain dishes.
Flavoring ingredient for different dishes.
Useful alternative to Cinnamon.

Flavoring ingredient. Also used in some Indian sweets.

Same as Coriander Powder. The leaves bring more
fresh flavor to the dishes.

Taste and Flavoring ingredient. Basic spice in different

masalas. Sticks can also be used in some rice and curry
dishes.
Flavoring ingredient. Used in blended spices.
Important flavoring agent in numerous Indian spice
blends.
Taste and Flavor enhancer for various dishes. Mostly
used in the form of powder.
Flavoring ingredient. Should be used in powdered
form.
Flavoring agent for many curries and rice preparations.
Also used in blended masalas.
Flavor enhancer for vegetable curries and dal
preparations.

Base ingredient in blended spices required for

different coastal curries.

Flavor enhancer for Punjabi curries.

Mostly used in powdered masalas for its medicinal
properties.
Taste enhancer for curries.
Flavoring ingredient for curries.
Aromatic and Flavor enhancer for curries. Important
spice in many masalas.
Base ingredient for different styles of Tadkas. Can be
used in blended masalas.
Flavor enhancer for juices, salads, etc. Should be used
in powdered form.

Mostly used in vegetable curries and sweets

preparations. Enhances flavor of the dish.
Can be used in whole as well as powdered form.
Improves taste of the dish.
Basic ingredient for lots of Indian curries and rice
dishes.
Basic ingredient for lots of Indian curries and rice
dishes.
Particularly used in sweet dishes and some of the royal
curry or rice preparations for its taste.
Taste enhancer for innumerable spicy dishes.
Flavor enhancer for chutneys and curries.
Taste enhancer for lip-smacking Malvani and Goan
curries.
Used in regional spice blends for its medicinal
properties.
Used in Kheer preparations as taste enhancer.
Important ingredient in most of the masalas. Used as a
taste and flavoring agent.

Aromatic and Flavor enhancer for several rice

preparations, chutneys and stuffed parathas/rotis.
Important tempering ingredient.
Flavor enhancer for some Punjabi curries as well as
rotis.

One of the most important ingredients in many spice

mixtures. Brings amazing flavor to various
preparations.

Flavoring and Taste enhancer for different dishes.

Used in some regional blended masalas for its taste
and flavor.
Used as a flavoring agent in Indian curries.
Flavoring ingredient for various dishes. Sometimes
used as an alternative to regular salt.
Basic ingredient for majority of Indian spices, though
people use different chillies as per their availability.
Aromatic.

Coloring and Flavoring agent.

Aromatic and Flavoring agent
Flavoring spice for fish curries.

Mostly used in various spice blends. Can be used in

vegetable Pulaos. Imparts great flavors to your dishes.

Mostly used in blended masalas. Provides unique

flavor, which is not found in other spices.

Taste and Flavor enhancer for curries and chutneys.

Used in herbal teas for its medicinal value.
Color Enhancer and Anti-Bacterial ingredient in
different marinations.
Flavoring ingredient. Could be used as an alternative
to Black Pepper.
Taste and Flavor enhancer.

Alternative to Tamarind, Kokum, Lemon and other

sour ingredients. Generally used in North-East Indian
and Goan dishes.
Hindi English English Hindi
Potat Almo Bada
Alu
o nd m
Ginge Anise
Adrak Saunf
r ed
Caro
Ajwai
m
n
Seeds
Akhro Waln
Basil Tulsi
t ut
Pome Bay
Anard Tej
grana leave
ana Patta
te s
Beng
Ango Grap al Chan
or es Gram a Dal
(Dal)
Beng
al
Anjee Chan
Figs Gram
r a
(Whol
e)
Mang Bottl
Amch o e
Louki
ur Powd Gour
er
Whol d
Buck
e Kottu
whea
Atta whea Ka
t
t Atta
flour
flour

Bada Almo Cabb

Gobhi
m nd age
Caro
Gram Ajwai
Besan m
flour n
seeds
Okra/
Bhind Ladie Carda Elaic
i s mom hi
finger
Bhutt
Carro Gaaja
a/ Corn
t r
Makai

Cashe
Kaju
w nut
Chan Gram Caulif Phool
a Dal Dal lower Gobhi
Kabul
Mang
Cocu Chick i
ostee
m Peas Chan
n
Top Mirch
a
Chili
i
Dalch Cinna Cinna Dalch
ini mon mon ini
Dhani Coria Clove
Laung
a nder s
Coria Dhani
nder a

Bhutt
Elaic Carda
Corn a/
hi mon
Makai
Kakdi
Cucu /
mber Kheer
a
Gaaja Carro Cumi
Jeera
r t n
Cabb Top
Gobhi
age
Jagge Khajo
Gud Dates
ry  or

Doubl Doubl
Guvar Guvar
e e
Fali Fali
Beans Beans

Turm Fenug
Haldi Methi
eric reek

Field
Bean Vaal
(Dry)

Jaiph Nutm Anjee

Figs
al eg r
Javitr
Mace
i Cumi Lahsu
Jeera Garlic
n n
Ribbe
Jhing d Ginge
Adrak
a Gour r
d
 Gram Chan
Dal a Dal
Kabul Gree
i Chick n Moon
Chan Peas Gram g Dal
a (Dal)
Gree
Moon
n
Cashe g
Kaju Gram
w nut (gota
(Whol
)
e)
Mang
Kakro Gram
ostee Besan
l flour
n
Nigell
Kalon Grap Ango
a
ji es or
Seeds
Khajo
Dates
or

Kakdi Horse
/ Cucu Gram
Udad
Kheer mber (Whol
a e)

Black
Kali
Gram
Dal
(Dal)
Tindo
Ivy
Kali Pepp ra /
Gour
Mirch er Tundl
d
i
Saffro
Kesar
n
Kewd Vetivi Jagge
Gud
a er ry
Popp
Khus
y
Khus
seeds
Kidne
Kismi Raisin Rajm
y
s s ah
Beans
Buck
Kottu
whea
ka
t
Atta
flour
Lentil Maso
s or
Lahsu Top
Garlic
n Clove Javitr
Laung Mace
Bottl
s Mang i
e o Aam
Louki
Gour Ginge Adrak
d r
Mang
Top Cocu
ostee
m
n
Mang
Refin
o Amch
Maida ed
Powd ur
flour
er
Tarbu
Matar Peas Melon
j
Moth Pudin
Math Mint
Beans a
Maus Swee Moth
Math
ambi t lime Beans
Rai /
Fenug Musta
Methi Sarso
reek rd
n
Mirch
Chili
i
Moon Lentil Nutm Jaiph
g Dal s eg al

Naara Okra/
ngi / Orang Ladie Bhind
Santr e s i
a finger Pyaj
/
Onion
Dungr
i
Naura
Spina Orang ngi/
Palak
ch e Santr
a
Phool Caulif
Gobhi lower
Pudin
Mint Peas Matar
a
Pepp Kali
Pyaj Onion
er Mirch
Pome
Anard
grana
ana
te
Popp
Musta Khus
Rai y
rd Khus
seeds
 Flour
from
Rajgir Alu /
seeds Potat
a Batat
of o
flour a
Amar
anth

Red
kidne
y
beans
Rajm Raisin Kismi
ah s s

Red
Top
Tuvar
Gram
Dal
(Dal)

Red
Sabu Gram
Sago Tuvar
dana (Tend
er)
Red
Anise kidne Rajm
Saunf
ed y ah
Swee beans
Refin
Shaka t
ed Maida
rkand Potat
Surati flour
o Ribbe
Papri Swor
d Jhing
/ d
Gour a
Vaalo Beans
d
r Torai
Ridge
/
Gour
Turiy
d
a
Tarbu Top
Melon
j Bay
Tej Saffro
leave Kesar
Patta n
s
Tend
er Sabu
Tinda Sago
Gour dana
d
Tindo
Ivy
ra / Spina
Gour Palak
Tundl ch
d
i
Torai Split
Ridge
/ Black Udad
Gour
Turiy Gram Dal
d
a Dal

Swee Maus
Tulsi Basil
t lime ambi
Swee
Red
Tuvar t Shaka
Gram
Dal Potat rkand
(Dal)
o
Surati
Swor Papri
d /
Beans Vaalo
r
Split
Udad Black
Dal Gram
Dal
Teasl
e Kakro
Gour l
d
Tend
Field
er
Vaal Bean Tinda
Gour
(Dry)
d
Turm
Haldi
eric

Waln Akhro
ut t
Whol
e
whea Atta
t
flour
List of Masala Powders :
Tamil Name Hindi Name English Name
Garam Masala Garam Masala Spices Mixture
Jeeragam Thul Jeera Masala Cumin Powder
Mezhagu Thul Kali Mirch Masala Pepper Powder
Manja Thul Haldi Turmeric Powder
Sambar Thul Sambar Powder Sambar Powder
Milagai Thul Laal Mirch Powder Red Chili Powder
Maangai Podi Amchur Dried Mango Powder
Chaat Masala Chaat Masala
Jaljeera Powder Jaljeera Powder
Malli Thul Dhaniya Powder Coriander Powder

List of Masala Seeds :

Tamil Name Hindi Name English Name

Jeeragam Sabut Jeera Cumin Seeds
Mezhagu Kali Mirch Peppercorns
Veedai Kothamali Sabut Dhaniya Coriander Seeds
Vendhyam Methi Dhana Fenugreek Seeds
Sombu Saunf Fennel Seeds
Karunjeeragam Shahi Jeera Black Cumin Seeds
Khus Khusa Khus Khus Poppy Seeds
Yelu Til Sesame Seeds
Kadugu Rai Black Mustard Seeds
Yellow Mustard Seeds
Karuppu Yelu Kalonji Onion Seeds / Nigella Seeds
Omam Ajwain Carom Seeds

List of Spices :

Tamil Name Hindi Name English Name

Lowanga Laung Cloves
Pattai Dalchini Cinnamon
Ellakkai Choti Elaichi Green Cardamom
Karuppu Ellakkai Badi Elaichi Black Cardamom
Annachi Mooku Chakra Phool Star Anise
Biriyani Yellai Tejpatta Bay leaf
Jaiphal Nutmeg
Javitri Mace
Kunguma Poo Kesar Saffron
Kalpasi Pathar ke Phool Stone Flower
Sukku Saunth Dried Ginger
Anardhana Pomegranate Seeds
Manjal Haldi Turmeric
Marathi Moggu
Magaz Dried Pumpkin Seeds
Sunflower Seeds
Flax Seeds

List of Pulses / Lentils :

Tamil Name Hindi Name English Name

Tovaram Paruppu Toor Dhal Yellow split peas / pigeon peas
Kadala Paruppu Channa Dal Split Bengal Gram
Payatham Paruppu / Pachai Payiru Mung Beans Green Gram
Siru Paruppu Mung Dal split green gram
Ultham Paruppu Urad Dal Black Gram
Karamani Payir Rajma Red Kidney Beans
Vellai Mulu Kadalai Kabuli Channa White Chickpeas
Karuppu Kadala Kale Channe Brown chickpeas
Hara Channa Green Chickpeas
Chutney Kadala Roasted Gram
Kollu Kulthi Horsegram
Karamani Lobia Black eye peas
Mysoor Paruppu Masoor Dal Split Red Lentils
split black urad dhal Split Black Gram
Pacchai Pathani Dry Green Peas
Makhana Puffed Lotus Seeds

List of Flours & Grains :

Tamil Name Hindi Name English Name

Maida Maavu Maida All Purpose Flour
Godumai Maavu Gehun ka Atta Wheat Flour
Godhumai Rava Daliya Broken Wheat
Javvarisi Sabu Dhana Sago
Arasi Maavu Rice Flour
Jolada Jowar Barley
Kambu Bajra Pearl Millet
Kelvaragu Nachni Ragi Flour / Finger Millet
Makai ka aata Maize Flour
Kadala Maavu Besan Gram Flour
Chola Maavu Makkai ka Aata Corn Flour
Rava Suji Semolina
Puttu Maavu Puttu Flour
Idiyapam Maavu Idiyapam Flour

List of Rice Varieties :

Tamil Name Hindi Name English Name

Pachha Arisi Raw Rice
Puzhungal Arisi Boiled Rice
Basmati Rice
Seeraga Samba Arisi Samba Rice
Aval Poha Beaten Rice
Idli Arasi Ground Rice
Puttu Arisi Puttu Rice
Arasi Pori Murmura Puffed Rice
Brown Basmati Rice
Brown Rice
Kavuni / Karuppu Arisi Black Rice

List Of Dry Fruits & Nuts :

Tamil Name Hindi Name English Name

Badam Badam Almonds
Moondri Kaju Cashewnuts
Kaintha Drachai Kishmish Raisin
Pista Pista Pistachio
Berichei Khajur Dry Dates
Black Dates
Verkadalai Moongphali Groundnut / Peanuts
Akroot Akroot Walnut
Anjeer Dried Fig
Khumani Apricot
Alu Bukara Dry
Plums
Chilgoza Pine nut
Tut Frut
 Pecans
Hazelnuts
Dried Coconut

Other Main
Ingredients :

Tamil Name Hindi Name English Name

Oopu Namak Salt
Sakkarai Cheeni Sugar
Kala Namak Rock Salt / Black Salt
Lemon Salt
Nei Ghee Clarified Butter
Yennai Tel Cooking Oil
Vennai Makhan Butter
Malaai Cream
Paneer Cottage Cheese
Mozarella Cheese
Parmesan Cheese
Cheddar Cheese
Perungayam Hing Asofoetida
Vadagam
Puli Imli Tamarind
Vellam Gur Jaggery
Karupet Vellam Palm Jaggery
Kaanja Milaga Sabut Lal Mirch Dry Red Chilies
Vendhyam Keerai Kasoori Methi Dried Fenugreek Leaves
Soya Sauce
Tomato Chili Sauce
Sirka Vinegar
Fruit Salt
Noodles
Semiya Seviyan Vermicelli
Essence
Soda Maavu Baking Powder
Baking Soda / Cooking Soda
Pasta
Thaen Shehad Honey
Dates Honey
Thayiru Dahi Curd / Yogurt
Basic Spices^

turmeric (manjal, haldi)

cumin (jheeragam, jheera)

black pepper (milagu)

mustard (kaduggu, rai)

coriander (kotthamalli, dhania)

fenugreek (vendhayam, methi)

red chilies (millakai vatthal, lal mirch)

green chilies (pachai millakai, hari mirch)

asafoetida (perungayam, hing)

fresh ginger (injhi, adrak)

curry leaves (karuveppilai, curry pattha)

fennel seeds (Sombhu, sounf)

dried ginger (ingi, adrak)

nigella seeds (karum jheeragam, kalonji )

caraway (omam, ajowain)

mango powder (amchoor)

garam masala (blend of spices)

Use of Basic Spices

Below are the various uses for these spices. Almost every
one of them provides natural health benefits as well.

Turmeric is used in powder form in almost all vegetable

preparations.It adds color and is also used to preserve
pickles for a longer period of time.
Cumin is used in the seed form in some dishes. It is used in
a powdered form in many others. Cumin has a strong taste
and smell.

Black Pepper is used as fresh seeds. Fresh black pepper is

used in dishes for the spicy taste, split pepper that is not
fine ground is used to garnish our soups as well. It lists
among the top for its healing properties.
Mustard seeds are used to garnish. It has a good taste and
aroma.

Coriander and Curry Leaves are used fresh to garnish the

dish right before serving, ground with other spices, or to
make chutneys. Dry coriander seeds are sautéed lightly in
oil and ground with other spices. Both are rich in nutrients
and used in herbal medicines.
Fenugreek is used sparingly in dishes. It has excellent
curative properties. It is used as dry seeds or fresh leaves.

Red Chilies are very spicy and used in dry form. It is ground
to a paste with other ingredients or sautéed lightly in oil
and cooked with vegetables, it is also used as a garnish. The
degree of spiciness varies depending on which part of India
or the world it is from. Smaller ones are spicier than the
bigger ones.
back to top

Green Chilies are used fresh. They are very spicy, and add
taste and smell. Similar to the red kind, small chillies are
hotter than the bigger chillies.

Asafoetida is used as a taste enhancer. It also possesses

medicinal properties.
Ginger is used in many preparations. The fresh form is used
in dishes as a part of everyday cooking. The dry form is used
in herbal medicines. It has a spicy flavor, again high in the
list for its natural healing properties.
Fennel Seeds are used in dishes mainly introduced by the
Persians. Eg. Kurma. They have a strong smell and flavor,
also great for digestion.
Carom is used in some northern Indian dishes especially in
pickles. In the south, they are used in natural ayurvedic
preparations. They look exactly like cumin but have a
stronger smell like thyme, and also have a distinct taste. It
has excellent medicinal properties.
Mango Powder is used in dry form to add some natural tart
taste to preparations. It is basically raw mango sliced up,
dried and powdered.
Garam Masala is a mix of several dry ingredients.
Sometimes toasted and ground to a fne powder, it can also
be used as a powdered mix of many raw ingredients. Each
blend brings a unique taste.

back to top

Use of Sweet Spices

Cardamom is used to garnish desserts. It is a sweet spice,
has a sweet aroma and is used both in North and South
Indian desserts.

Nutmeg is a taste enhancer and used in desserts. Just a

pinch is what is usually recommended for use on any
preparation.
Saffron is an expensive sweet spice. They are tiny red
flowers of the saffron tree that are used in desserts. They
are aromatic, taste good, and add color to the dish.

Poppy seeds are used in a few spice and sweet dishes.

Mace is similar to nutmeg. It is also used as a taste

enhancer.

back to top

Other Spices & Ingredients

Clove is a strong, spicy ingredient used very minimally in
northern Indian dishes, rarely used in southern cooking.

Cinnamon is also a more prominent spice in northern

Indian cooking.

Mint is used to make chutneys all over India. High in

medicinal properties.
Yogurt is a magic ingredient used in several dishes. It is
generally used to make pachadi, also called raita in hindi.
Since it does have a cooking effect, in the south it is served
toward the end of the meal. In the north it is a side dish.
Raita prepared with some basic taste enhancers go well
with any spicy food, rice dish, or Indian bread.

Jaggery, the best way to describe it is sugarcane molasses.

Used all over India for sweet preparations.
Gur was once a popular drink even at roadside stands in
India. This is regular juice from the sugar cane.

Black salt has a strong smell and taste and mostly used in
northern Indian snacks.
Tamarind is used for preparation of certain vegetables such
as eggplant which is naturally alkaline. It helps to balance
the taste of some of the spicy hot dishes.

Garlic is used in many of the northern Indian and some of

the southern Indian dishes. It is part of the normal diet in
many homes because of its health benefits.
Coconut is used mostly in Kerala, a southern state in India
as a normal part of their daily diet. White it is used
sparingly in other parts of the country.
Sweet Spices^

cardamom (yelakkai, elaichi)

nutmeg (jhadhikkai, jaiphal)

saffron (kunkuma Poo, kesar)

poppy seeds (khasa khasa, khus khus)

mace (javitri)
Other Spices & Ingredients^

cloves (kraambu, lavangam)

cinnamon (pattai)

mint (podhina)

yogurt (thayir, raita)

jaggery (vellam)

gur (sugarcane juice)

black salt (kaala namak)

tamarind

garlic

coconut
Glossary Of Pulses:

English Name Indian / Hindi Name

Beaten Rice Poha

Bengal Gram Chana

Black Gram Sabut Urad Dal / Kaali Dal

Black Eyed Beans Chawli / Lobhia

Broken Wheat Dalia

Chickpeas (brown) Chana

Chickpeas (green) Cholia / Hara Chana

Chickpeas (white) Kabuli Chana

Gram Flour Besan / Chane Ka Atta

Green Gram Moong

Horse Gram Kulthi

Maize Flour Makai Ka Atta

Puffed Rice Kurmura

Red Kidney Beans Rajma

Red Lentil Masoor

Refined Flour Maida

Rice Chawal

Semolina Rava / Suji

Split Bengal Gram Chana Dal

Split Black Gram Urad Dal / Kaali Dal

Split Green Gram Moong Dal

Split Red Gram Tuvar Dal / Arhar Dal

Split Red Lentil Masoor Dal

Wheat Gehun

Wheat Flour Gehun Ka Atta

Indian Names For Spices, Fruits,

Dairy Products and Their
Categories:

Common Indian Names English Names Category

Adrak / Sonth Ginger Spices

Ajwain Carom Seeds / Thyme Spices

Amchoor Dried Mango Powder Masala

Anaar Dana (Powder) Pomegranate Seeds (Dried) Masala
Angoor Grapes Fruit

Atta Wheat Flour Flour

Badam Almond Dry Fruit

Besan Gram Flour Flour

Bhutta Corn Cobs Vegetable

Chana Bengal Gram Pulses

Chana Dal Gram Dal Pulses

Chikoo Sapota Fruit

Chhuara Dates (Dried) Dry Fruit

Dairy
Dahi Curd Product

Dalchini Cinnamon Spices

Dhania Patta Coriander Leaves Vegetable

Dhania Powder Coriander Powder Masala

Elaichi (Chhoti) Green Cardamom Spices

Elaichi (Moti) Brown Cardamom Spices

Dairy
Ghee Clarified Butter Product

Hari Mirch Green Chilly Vegetable

Hing Asafetida Spices

Imli Tamarind General

Jaiphal Nutmeg Seeds
Javitri Mace Spices

Jeera Cumin Seed Seeds

Kaju Cashew Nut Dry Fruit

Kala Jeera / Black Cumin Seeds Caraway Seeds Seeds

Kala Namak Rock Salt Masala

Kali Mirch Black Pepper Spices

Kari Patta Curry Leaves Herb

Kheera Cucumber Vegetable

Dairy
Khoya, Mawa Dried Whole Milk/Thickened Milk Product
Kishmish Currants Dry Fruit

Lasan / Lahsun Garlic Spices

Laung Clove Spices

Maida Fine Wheat Flour Cereal

Malai Cream Milk Fat

Dairy
Mattha (Chhaach) Butter Milk Product

Methi Fenugreek Seeds Seeds

Mirch Chilly Vegetable

Moong Fali Groundnut Dry Fruits

Nimboo ka Sat Citric Acid Acid

Dairy
Paneer Cottage Cheese Product

Patta Gobi Cabbage Vegetable

Paav / Pav / Pao Bun Cereal

Phitkari Alum General

Phool Gobi Cauliflower Vegetable

Poha, Chiwda Flaked, Beaten rice Cereal

Vegetable
Pudina Leaves Mint Leaves s

Raai / Raee Mustard Seeds (Small) Spices

Saboodana / Sabudana Sago General

Sarson Mustard Seeds (Moti) Spices

Saunf Aniseed Seeds

Shimla Mirch Capsicum Vegetable

Cooking
Tadka Seasoning Process
Tej Patta Bay Leaf Herb

Urad Dal Horse Bean Pulses

 Spices and Herbs (Masala)
1 English Name
2 Alkanet Root
3 Alum
4 Anise Seed
5 Arrowroot
6 Asafoetida
7 Basil Holy
8 Bay Leaf Indian
9 Black Cumin
10 Black Mustard Seeds
11 Black Mustard seeds Cracked
12 Black Peppercorn
13 Black Rock salt
14 Cardamom Black
15 Cardamom Green
16 Carom Seed
17 Cassia
18 Cayenne Pepper
19 Celery seeds
20 Cilantro
21 Citric Acid
22 Cinnamon
23 Cloves
24 Coriander seeds
25 Cumin seeds
26 Curry Leaf
27 Dill
28 Fennel
29 Fenugreek Leaves dried
30 Fenugreek seeds
31 Garcinia indica
32 Garlic Fresh
33 Ginger Fresh rhizome
34 Ginger Dried rhizome
35 Gold leaf edible
36 Gum Katira Sap
37 Green Chili
38 Honey
39 Illaichi
40 Licorice
41 Lime Pickling
42 Long Pepper
43 Lotus seed pops
44 Jaggery
45 Mace
46 Mango powder
47 Mustard Seeds
48 Mustard Seeds cracked
49 Mustard Oil
50 Nigella
51 Nutmeg
52 Onion
53 Paprika (Kashmiri Paprika)
54 Peppermint fresh
55 Pomegranate seeds
56 Poppy Seeds
57 Red Chili
58 Rose
59 Rose water
60 Sage
61 Saffron
62 Salt
63 Salt Sea
64 Salt Sanchal Black
65 Scallion
66 Screwpine essence
67 Sesame
68 Shallot
69 Silver edible leaf
70 Star Anis
71 Sugar
72 Sumac
73 Tamarind
74 Turmeric
75 Turmeric - Fresh rhizome
76 Thyme
77 Vinegar
78 White Pepper
79 Yeast Live sour dough
80 Yeast
81 Essence (generic)
82 Rose Essence
83 Screwpine Essence
84 Vetiver Essence
85 Top Of Page
86 Dried Fruits and Nuts (Mewa)
87 English Name
88 Dried Fruits
 89 Apricot dried
90 Dates
91 Dates Dry skin
92 Fig
93 Gooseberry Indian (Emblica)
94 Prunes
95 Raisins
96 Raisins seedless yellow
97 Nuts and Seeds
98 Almonds
99 Cantaloupe seed
100 Cashews
101 Coconut
102 Flaxseeds
103 Gorgon Nut Puffed Kernel
104 Peanuts
105 Pine Nuts
106 Pistachio Nuts
107 Pistachio Sof
108 Pumpkin seeds
109 Safflower
110 Sesame Seed
111 Sunflower
112 Watermelon seed
113 Walnuts
114 Top Of Page
115 Fruits (Phal)
116 Apple
117 Apricot
118 Avocado
119 Banana
120 Cantaloupe
121 Cranberry
122 Fig
123 Gooseberry Cape
124 Grapes
125 Grapefruit
126 Guavas
127 Jackfruit
128 Java Plum
129 Lime
130 Loquat
131 Lychee
132 Mango
133 Mulberry
134 Natal Plum
135 Olives
136 Orange
137 Orange - Navel
138 Papaya
139 Peach
140 Pear
141 Pineapple
142 Plum
143 Pomegranate
144 Sapodilla Plum, Sapota
145 Star fruit
146 Sugar cane
147 Sweet Lime
148 Watermelon
149 Top Of Page
150 Grains Lentils Flours
151 Barley
152 Buckwheat
153 Cracked Wheat
154 Cream of Wheat
155 Farina
156 Flour
157 Flour - Bread
158 Flour - Chickpea
159 Flour - Pastry, All purpose
160 Maize
161 Millet - Barnyard
162 Millet - Finger
163 Millet - Foxtail
164 Millet - Great, Sorghum
165 Millet - Little
166 Millet - Pearl, Spiked
167 Oats
168 Rice
169 Rice flattened flakes
170 Rice puffed
171 Semolina
172 Sorghum
173 Tapioca (Cassava)
174 Vermicelli
175 Wheat
176 Wheat flour
177 Legume Beans
178 Alubia
179 Black Matpe (Black beans)
180 Chickpea
181 Fava
182 Field pea split
183 Garbanzo Beans
184 Mung Beans
185 Red Kidney Bean
186 Lentil
187 Pigeon peas
188 Soya bean
189 Whole beans
190 Split beans
191 Split skinless black chickpeas
192 Decorticated Skinless beans
193 Top Of Page
194 Meats Fowls Fish Oragns
195 Meats
196 Beef
197 Cow
198 Goat
199 Meat generic
200 Pork
201 Rabbit
202 Venison
203 Fowl
204 Chicken
205 Squab
206 Duck
207 Egg
208 Goose
209 Guinea fowl
210 Partridge
211 Pigeon
212 Quail grey
213 Parts Organs
214 Bone
215 Brains
216 Feet (Trotters)
217 Head
218 Heart
219 Intestines
220 Kidney
221 Leg
222 Liver
223 Lung
224 Marrow
225 Minced ?ground Meat
226 Stomach
227 Stomach Skin
228 Spleen
229 Testicles
230 Tongue
231 Udder
232 Fish Seafood
233 Bombay Duck
234 Butter Fish Indian
235 Carp varieties
236 Cat Fish
237 Clams
238 Cod Rock
239 Crabs
240 Fish generic
241 Herring
242 King Fish
243 Lady Fish
244 Mackerel
245 Mullet
246 Mussels
247 Oyster
248 Pearl Spot
249 Perch Climbing
250 Pomfret
251 Pomfret,silver
252 Prawn
253 Red Snapper
254 Roe
255 Salmon Indian
256 Sardines
257 Sawfish
258 Shark
259 Shad Indian
260 Silver belley
261 Snake head
262 Sole
263 Sorrel Red
264 Squid
265 Tuna
266 Turbot - Indian
267 Turtle
268 White bait
269 Top Of Page
270 Vegetables (Subzi)
271 Aloe Vera
272 Beans-Cluster fresh
273 Beans-French fresh
274 Aubergine, Brinjal, Eggplant
275 Beet root
276 Bell Pepper, Capsicum
277 Celery
278 Cabbage
279 Carrot
280 Cauliflower
281 Cilantro
282 Colocasia, Taro, Eddo
283 Corn Kernel
284 Corn on the cob
285 Cowpea
286 Cucumber
287 Cucumber English Skinny
288 Gourd - Ash
289 Gourd - Bitter
290 Gourd - Bottle
291 Gourd - Ridged
292 Gourd - Snake
293 Jackfruit
294 Kohl Rabi
295 Lotus stem
296 Mushrooms
297 Mustard Greens
298 Natal Plum
299 Okra
300 Onion
301 Peas Green
302 Peppermint Leaves Fresh
303 Potato
304 Pumpkin (British, Australian)
305 Radish
306 Red Sorrel
307 Scallion
308 Spinach
309 Sweet Potato
310 Tomato
311 Turnip
312 Water Chestnuts Indian
313 Top Of Page
314 Taste Expressions
315 Aroma
316 Bad
317 Burnt
318 Bland
319 Cold
320 Fresh
321 Good
322 Gravy
323 Hot
324 Mash
325 Raw
326 Reeks
327 Ripe
328 Rotten
329 Salty
330 Savory
331 Sharp
332 Sour
333 Stale
334 Sweet
335 Tasty
336 Top Of Page
337 Kitchenware
338 Hindi Name
339 Angithi
340 Atta Chhalni
341 Bartan
342 Bawarchi-Khana
343 Belan
344 Bhat
345 Bhigona
346 Bonti
347 Chakla
348 Chakki
349 Chakku
350 Chalini
351 Chamcha
352 Chamchi
353 Chhuri
354 Chimta
355 Chulha
356 Degchi
357 Donga
358 Gandasa
359 Ghara
360 Handi
361 Hamam Dasta
362 Imrit Baan
363 Kaddu Kas
364 Kalchhi
365 Kanta
366 Karahi
367 Katori
368 Palta
369 Pirich
370 Piyali
371 Piyalu
372 Rasoi-Ghar
373 Sancha
374 Seekh
375 Sil Batta
376 Surahi
377 Tandoor
378 Tarazoo
379 Tashtari
380 Tawa
381 Thal
382 Thali
383 Tokani
384 Top Of Page
385 Common Dairy Products
386 Chach, Mattha
387 Chenna
388 Dahi
389 Doodh
390 Ghee
391 Khoya
392 Kheer
393 Lassi
394 Makhan
395 Malai
396 Paneer
397 Raita
398 Top Of Page
399 Common Breads
400 Baati
401 Bhature
402 Chapati
403 Kulcha
404 Naan
405 Paratha
406 Phulka
407 Poori
408 Poori Loach
409 Roomali
410 Roti
411 Roti Missy
412 Roti Makki
413 Top Of Page
414 General Terms
415 Beverages
416 Chai
417 Daroo
418 Kanji
419 Paani
420 Sharab
421 Shikanjami
422 Thandaii
423 Toddy
424 Desserts
425 Burfee
426 Chikki
427 Firni
428 Gajak
429 Halva-Carrot
430 Halva-Sooji
431 Kheer
432 Rasgulla
433 Miscellaneous
434 Achaar
435 Bhagar, Tarka
436 Bharta
437 Bharwa
438 Bhajji
439 Bhujia
440 Bhurji
441 Bhuna
442 Dal
443 Dhansak
444 Do Piyaz
445 Dosa
446 Idli
447 Guda
448 Kebab
449 Kofa
450 Korma (Qorma)
451 Khameer
452 Khasta
453 Kheer
454 Khichree
455 Makhni
456 Non-vegetarian
457 Pakora
458 Papadom
459 Pasanda
460 Phitkari
461 Pickle
462 Pilaf, Pulao
463 Rind or Peel
464 Rogan Josh
465 Samosa
466 Sugar Syrup
467 Tari
468 Tikka
469 Tikki
470 Vegetarian
471 Vindaloo
472 Top Of Page
473 Colors
474 Black
475 Blue
476 Brown
477 Crimson
478 Deeper shade
479 Green
480 Grey
481 Indigo
482 Lighter shade
483 Maroon
484 Orange
485 Pink
486 Purple
487 Red
488 Saffron
489 Violet
490 Yellow
491 White
Hindi Name
Ratan Jot
Fitkari, Phitkari
Choti Saunf, Suwa, Shopa
Paniphal, Tikora
Hing
Tulsi
Tej Patta
Shahi Jeera, Himali Jeera, Kala Jeera
Rai
Rai Kuria
Kali Mirch
Sanchal, Kala Namak
Bari Elaichi
Choti Elaichi
Ajwain
Jangli Dalchini
Lal Mirch
Ajmud
Hara Dhania Patta
Nimboo Phool, Saji na Phool
Dalchini
Laung, Lavang
Dhania
Jeera
Meetha Neem Patta, Kari Patta
Soa
Moti Saunf, Saunf
Kasoori Methi
Methi Daane
Kokum
Lassun
Adrak
Saunth
Sona Varak
Gond Katira
Hari Mirch, I use Serrano
Shahad
Chhoti elaichi
Mulathi, Jethi-madh
Paan-Choona
Pippali
Makhna
Gur, Raw sugar cake Sources: Sugar cane, Palm
Javitri
Amchoor, Amchur .... Dried Tart Green Mango Powder
Sarson, Rai
Rai Kuria
Sarson Tel
Kalonji
Jaifal
Piyaz
Degi Mirch
Podina
Anar-daana
Khuskhus
Lal Mirch
Gulab
Gulab jal
Kamarkas
Kesar, Zaafraan
Namak
Saindha Namak
Kala Namak
Hara Piyaz
Kewra
Til
Gandana
Chandi Varak
Chakraphool
Chini
Sumaq
Imli
Haldi
Kachi Haldi
Ajwain ke phool for substitution purposes only
Sirka
Safed Mirch
Khameer
Samunder Jhag, Cuttle Stone sof rock, Toddy
Khusboo, Attar, Ruh, Ittar
Gulab-Jal
Kewra
Khas

Hindi Name
Khumani
Khajoor
Chhohara
Anjeer
Amla
Manukka
Kishmish
Sultana

Badaam
Kharbooza ke beej
Kajoo
Naarial Khopra
Alsi
Makhana
Mungphali
Chilgoza
Pista
Chironghi
Kaddu Beej
Kusam Kusumbo
Til
Sooraj-mukhi
Tarbooj ke beej
Akhroat/ Akhrot

Seb
Zard-aloo
Makhanphal
Kela
Kharbooja
Karonda. In realty, Karonda is 'Natal Plum'
Anjir
Rasbhari
Angoor
Chakutra
Amrood
Kathal
Jamoon
Nimboo, Lemon does not exist but same as Nimboo
Lokat
Leechee
Aam
Shehtoot
Karonda
Zetoon
Santra
Mosambi
Papeeta
Aadoo
Nashpati
Anna-naas
Aloo-bukhaara
Anar
Chickoo
Kamrakh
Ganna
Musambi
Tarbooj

Jaun
Kuttu
Dalia
Sooji
Sooji
Atta
Atta. Durum wheat whole-meal whole-grain flour
Besan
Maida. Super refined sof wheat flour
Makki
Jhungori
Ragi
Kheri
Jowar
Kodo
Bajara
Vilaiti Jaun
Chawal
Chewara, Poha
Murmura
Sooji, Rava
Jowar
Saboo-daana
Seviyan
Gehoon
Gehoon Atta

Safed Rajma
Urad
Chana, Desi Chana, Kabuli Chana
Vaal, Sem
Matar Dal
Kabuli Chana
Moong
Rajma
Masoor
Arhar, Toor
Bhatma
Sabut
Dal
Chana Dal
Dhuli

Gai ka Gosht
Gai
Bakra ka Gosht
Gosht
Sooer ka Gosht
Khargosh
Hiran ka Gosht

Murghi
Chooza
Battakh
Anda
Bada-Battakh
Bada-Teetar
Teeter
Kabutar
Battar

Haddi
Bheja, Magaz
Paya
Sir, Matha
Dil
Vajri
Gurda
Raan
Kaleja
Phaypara
Guda
Keema
Ojhari, But
Bhuri
Tilli
Kapura
Zabaan, Jeeb
Khiri

Bombil,Bumallo.
Pabda, Puptai
Rohu, Rui
Sa-ngtam
Tisario
Gobro
Keka-daa, Kurlya
Machli
Bhing
Surmai, Visonu
Kane, Nogli
Bangda
Boi, Parshey, Andawari, Shevto
Teesari
Kalva
Karimeen
Koi Machli
Pa-mple-t
Chandava
Jhinga, Chingri, Chemen, Sungat
Rane
Machli Anda
Raavas
Pedvey
Kandere
Moree, Zori
Llish Hilsa
Surgutta
Murrai
Repti, Morrul
Chukka Sag
Ma-nkyo, Samudra-pheni (or feni)
Chura
Kuppa machli
Kachhua
Katai
Gawar Patha
Guar ki phali
Pharas Beans
Baingan. Native of India over 20 varieties
Chukandar
Simla Mirch
Ajmud
Bandh-Gobi, Patta-Gobi
Gaajar
Phool-Gobi, Gobi
Hara Dhania
Arbi, Arvi
Makki
Bhutta
Lobhia
Kheera
Kakri
Petha
Karela
Ghiya. Lauki
Torai
Chichinda
Kathal
Ganth Gobhi
Bhein, Kamal Kakri
Khumbi
Sarson Patta
Karonda
Bhindi
Piyaaz
Mattar
Hara Podina
Aloo
Kaddu. American butternut or winter squash
Mooli
Chukka Leaves
Hari Piyaz
Paalak
Shakar-kandi
Tamatar
Shalgam
Singhaara
Khush-boo, Sugandh
Kharaab
Jalaa
Feeka
Thunda
Taaza
Bhariya ... "Achha is just okay"
Tari, Rasa, Salan, Shorba
Garam
Bharta
Kuchaa
Bad-boo
Pukka
Galaa
Namkeen
Chat-pata
Teekha
Khatta
Baasi
Meetha
Swaad

English/Explanation
Portable Cooking stove converted Galvanized Bucket, Uses charcoal
Flour sifer
Cookware, Cooking utensils, Tableware
Kitchen
Rolling pin
Large cooking stove made of bricks and clay. To prepare foods in bulk
Cooking pot with a lid
Curved blade mounted on wooden platform.
Stone rolling board
Hand operated stone mill to grind grains to make flour
Knife
Sieve
Large Spoon (Approximately Tablespoon)
Small Spoon (Approximately half teaspoon)
Double edge double curve blade knife
Tongs
U-shaped traditional stove
Brass or Copper cooking pot, narrow neck, round bottom
Large mixing or serving bowl
Cleaver
Large earthen pot to store food or water
Earthen cooking pot, narrow neck, round bottom, wide-mouth
Mortar & Pestle.
Pickling Crock made of Porcelain
Grater
Spoon Ladle
Fork
Traditional Indian Wok.
Small curry bowl
Turner
Saucer (Plate under cup)
Small tea cup
Large tea cup
Kitchen
Mould
Skewer
Flat black stone and a Triangular Stone to crush spices with
Long neck earthen pot used to store water
Drum shaped clay oven
Weigh Scale
Plate, a small version of Thali
Iron griddle to make bread
A large round platter used to display bulk foods, a large version of Thali
Round platter to serve complete meal or conduct Puja
Brass Water pitcher, form factor same as Degchi but much larger

Churned homemade Yogurt with butter removed

Cheese similar to small curd cheese
Homemade Yogurt
Milk
Rendered butter
Reduced whole milk
Rice Pudding
Churned homemade Yogurt
Butter
Cream
Cheese similar to farmer's pot cheese
Cold Yogurt Soup

Bread looking like bun cooked over ambers in Rajasthan

Deep fried Maida flat bread
Basic whole wheat un-leavened flat bread, aka Roti
Baked Maida flat bread
Leavened flat bread baked in clay oven.
Griddle Fried flat bread
Light weight version of Basic whole wheat bread (Roti)
Deep fried flat puffed bread
Deep fried Maida flat puffed bread
Very Very thin bread
Basic whole wheat un-leavened flat bread, aka Chapati
Multi grain basic flat bread
Corn (Maze) basic flat bread

Hot tea
Country Liquor
Fermented Carrot beverage
Water
Alcohol
Limeade
Sweet Beverage made with combination of seeds and nuts
Natural sap wine collected from Palm trees.

Diamond shaped cake from reduced milk or Garbanzo flour.

Form of brittle, commonly made with peanuts or cashews
Rice flour pudding
Form of Fudge, commonly made with sesame seeds
Carrot cake
Cream of wheat cake
Rice Pudding
Cheese balls in syrup

Pickle
Tempering Dal
Mashed food
Stuffed
Batter laced minced food Pate
Damp Dry Curry
Damp Dry Curry
Pan fried or Pan roasted
Legume soup
Parsi curry with legumes
Damp curry containing half or more onions
South Indian Rice/Bean crepe
South Indian Rice/Bean dumpling
Pulp
Whole food roasted
Meatball shaped minced food dish
Mild aromatic curry made with yogurt and nuts
Yeast
Flaky or crumbly
Rice Pudding
Rice and Beans cooked together
Buttery Curry
Maasahari
Deep fried fritter
Papad Thin wafer cracker
Mild aromatic vegetable or meat curry made with yogurt
Alum
Achar
Pulao Rice cooked with Vegetables Meat spices
Chilka
Bright red color meat curry from Kashmir
Conical shaped deep fried stuffed pastry
Chaasni
Broth like curry
Whole- muscle or chunk food roasted or baked
Minced food Patty
Shakahari
A spicy hot Portuguese style (Goa) curry

Kaala
Neela
Saanvla, Khaki
Lohit (Bloody), Gehra Lal Rung
Gehra Rung
Hara
Bhoora Rung
Gehra Neela Rung
Halka Rung
Anaabi Rung
Naarangi
Gulabi
Jamni
Lal
Kesari
Baingani Rung
Peela
Safed
S.No The Best Foods for Diabetes
1 Apples
2 Asparagus
3 Avocados
4 Beans
5 Blueberries
6 Broccoli
7 Carrots
8 Cranberries
9 Fish
10 Flaxseed
11 Garlic
12 Kale
13 Melon
14 Nuts
15 Oatmeal
16 Quinoa
17 Raspberries
18 Red Grapefruit
19 Red Onions
20 Red Peppers
21 Soy
22 Spinach
23 Tea
24 Tomatoes