Indian Ingredient Terminology

Ingredient Terminology

Here is a list of 100 Indian spices along with their English names:

1. **Ajwain** – Carom Seeds

2. **Adrak** – Ginger

3. **Aamchur** – Dried Mango Powder

4. **Alsi** – Flax Seeds

5. **Anardana** – Dried Pomegranate Seeds

6. **Baadam** – Almond

7. **Badi Elaichi** – Black Cardamom

8. **Badi Saunf** – Fennel Seeds

9. **Bay Patta** – Bay Leaf

10. **Bhindi** – Okra

11. **Chaat Masala** – Spice Blend

12. **Chakri Phool** – Star Anise

13. **Chana** – Chickpeas

14. **Chilgoza** – Pine Nuts

15. **Choti Elaichi** – Green Cardamom

16. **Chilies (Lal Mirch)** – Red Chili Powder

17. **Dalchini** – Cinnamon

18. **Dhaniya** – Coriander

19. **Dhaniya Powder** – Coriander Powder

20. **Garam Masala** – Mixed Spice Blend

21. **Haldi** – Turmeric

22. **Hing** – Asafoetida

23. **Imli** – Tamarind

24. **Javitri** – Mace

25. **Jeera** – Cumin Seeds

26. **Kala Jeera** – Black Cumin Seeds

27. **Kala Namak** – Black Salt

28. **Kalonji** – Nigella Seeds

29. **Kasoori Methi** – Dried Fenugreek Leaves

30. **Kesar** – Saffron

31. **Khaskhas** – Poppy Seeds

32. **Laung** – Cloves

33. **Methi** – Fenugreek Seeds

34. **Mustard Seeds (Rai/Sarson)** – Mustard Seeds

35. **Makhana** – Fox Nuts

36. **Masoor Dal** – Red Lentils

37. **Moong Dal** – Green Gram

38. **Nariyal** – Coconut

39. **Pach Phoran** – Five-Spice Blend

40. **Paprika** – Sweet Chili Powder

41. **Pippali** – Long Pepper

42. **Ratanjot** – Alkanna Tinctoria

43. **Rai** – Mustard Seeds

44. **Sonth** – Dried Ginger Powder

45. **Saunf** – Fennel Seeds

46. **Shah Jeera** – Caraway Seeds

47. **Sukhi Dhaniya** – Dried Coriander Seeds

48. **Safed Mirch** – White Pepper

49. **Tamarind** – Imli

50. **Tej Patta** – Indian Bay Leaf

51. **Til** – Sesame Seeds

52. **Urad Dal** – Black Lentils

53. **Vaividang** – False Black Pepper

54. **Variali** – Fennel

55. **Zafrani Elaichi** – Saffron Cardamom

56. **Chironji** – Cuddapah Almonds

57. **Dhania** – Coriander Seeds

58. **Marathi Moggu** – Kapok Buds

59. **Mace (Javitri)** – Mace

60. **Peppercorn** – Black Pepper

61. **Bishops Weed** – Ajwain

62. **Curry Leaves** – Kadi Patta

63. **Tirphal** – Sichuan Pepper

64. **Black Sesame Seeds** – Kala Til

65. **Fennel Powder** – Saunf Powder

66. **Garlic** – Lehsun

67. **Green Chilies** – Hari Mirch

68. **Lemon Grass** – Gauti Chaha

69. **Kachri Powder** – Wild Melon Powder

70. **Ratanjot** – Alkanna Root

71. **Sichuan Pepper** – Timur

72. **Nutmeg** – Jaiphal

73. **Cinnamon** – Dalchini

74. **Dry Coconut** – Sukha Nariyal

75. **Black Stone Flower** – Kalpasi

76. **Dried Ginger** – Saunth

77. **Dry Mango Powder** – Amchur

78. **Basil** – Tulsi

79. **Bamboo Shoot** – Bans

80. **Betel Nut** – Supari

81. **Black Raisins** – Kali Kishmish

82. **Caraway Seeds** – Shah Jeera

83. **Cumin** – Jeera

84. **Fenugreek** – Methi

85. **Ginger Powder** – Saunth

86. **Horse Gram** – Kulthi

87. **Kokum** – Mangosteen

88. **Lotus Seeds** – Makhana

89. **Moringa** – Drumstick Powder

90. **Saffron** – Kesar

91. **Tamarind Powder** – Imli Powder

92. **Mango Seeds** – Amchoor Seeds

93. **Lemongrass Powder** – Lemon Grass

94. **Ajowan** – Carom

95. **Bay Leaf** – Tej Patta

96. **Celery Seeds** – Ajmoda

97. **Fenugreek Leaves** – Kasuri Methi

98. **Curry Powder** – Curry Masala

99. **Cardamom Powder** – Elaichi Powder

100. **Mustard Oil** – Sarson Ka Tel

These spices are key to Indian cooking, offering a wide range of flavors from spicy to aromatic!